New Mexico-Style Pork Chilli Verde

A deliciously aromatic braised pork centrepiece with spicy cornbread FTW.

Done in 2 hours +

Twisted: Unserious food tastes seriously good.
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Start by marinating your pork shoulder. In a large mixing bowl, add your diced pork, smoked paprika, cumin, ancho, chipotle, lime juice, oregano and salt. Mix throughly until the meat is completely coated. Cover with cling film and place in the fridge for a minimum of 4 hours.

Once your meat has marinated. Add diced green chillis, bell pepper, white onions and garlic to a heavy based pot. Cook until the vegetable start to soften, this will be the base of your chilli. Add your seasoned pork to the vegetables, frying for 5- 6 mins until the pork starts to brown.

Add in a bunch of coriander and jalapenos with a dash of the brine. Then add enough water to just cover the meat. Bring to a simmer and cover. Place into a pre heated oven at 180 degrees for 2 hours or until the meat is fork tender.

Serve your green chilli with sour cream, fresh coriander and cornbread for soaking up all of the delicious gravy

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Seren Jenkins

Seren Jenkins

Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.

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