Healthy Eating

Recipe Exclusive: Whole30’s Pork Chili Verde

March 9, 2020

We’ve got a version of Whole30’s Pork Chili Verde on our store shelves (hi, culinary partnerships!) and now you can cook it up in your own kitchen, too. Today, we’re sharing the Pork Chili Verde recipe from the Whole30 Friends & Family cookbook

Next time there’s an office chili cook-off, bring this beauty. You’ll stand apart from the crowd with this hearty green chili made with pork tenderloin, tomatillos, jalapeños, green chilies, and Yukon Gold potatoes. Or just cook it up to have on hand for the week. You won’t be disappointed!

Pork Chili Verde 


pork chili verde

Photo courtesy of Ghazalle Badiozamani

PREP: 25 minutes

BROIL/COOK: 50 minutes

TOTAL: 1 hour 15 minutes


For the Verde Sauce:

2 jalapeños

6 tomatillos, husks removed and chopped (about 2 cups)

1 (16-ounce) can roasted green chilies

¼ cup fresh cilantro leaves, plus more for garnish


For the Chili Base:

1 tablespoon extra-virgin olive oil or avocado oil

2 pounds Whole30-compliant pork tenderloin, cut into ½ -inch cubes

4 cloves garlic, minced

1 medium yellow onion, chopped

1 pound Yukon Gold potatoes, chopped

1 green bell pepper, chopped

1 tablespoon ground cumin

½ teaspoon salt

1 ½ teaspoons Whole30-compliant chili powder

1 teaspoon black pepper

1 teaspoon dried oregano

6 cups Whole30-compliant chicken broth

¾ cup Whole30-compliant coconut milk


  1. Adjust the oven racks so one is about 6 inches from the broiler heat. Preheat the broiler. Line a small baking pan with foil.
  2. Make the verde sauce: Cut the jalapeños in half; remove the seeds, if desired. Place the jalapeños, cut sides down, on the baking pan. Broil until charred, about 4 minutes.
  3. Place the jalapeños, tomatillos, green chilies, and cilantro in a blender. Cover and pulse until combined yet chunky.
  4. Make the Chili Base: In a large pot over medium-high heat, heat the olive oil. Add the pork and cook until opaque, 5 to 7 minutes. Add the garlic, onion, potatoes, bell pepper, cumin, salt (if desired), chili powder, black pepper, and oregano. Cook, stirring until the vegetables begin to soften, 6 to 7 minutes.
  5. Add the verde sauce and chicken broth to the pork mixture. Turn the heat to medium-high and bring to a gentle boil for 5 minutes. Turn the heat to low and simmer until the pork is cooked through and the potatoes are tender about 30 minutes. Stir in the coconut milk.
  6. Top servings with cilantro.


 You can find more info about the Whole30 Friends & Family cookbook here.

Pork Chili Verde is excerpted from The Whole30 Friends & Family © 2019 by Melissa Hartwig Urban. Photography © 2019 by Ghazalle Badiozamani. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.




Want to enjoy Pork Chili Verde without the shopping, cooking or prep? Add our version to your meal plan today!

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