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Chili Verde

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Chili Verde is a flavorful Mexican dish featuring tender pieces of pork simmered in a rich, tangy green sauce made from tomatillos, green chilies, and aromatic spices. This comforting stew is perfect for cozy dinners, taco fillings, or as a hearty topping for rice.

Why You’ll Love This Recipe

  • Packed with authentic Mexican flavors.
  • Slow-cooked for tender, melt-in-your-mouth pork.
  • Versatile: enjoy as a stew, filling, or topping.
  • Easy to prepare with simple, wholesome ingredients.
  • Perfect for meal prep and leftovers taste even better!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Pork shoulder or pork butt, cut into bite-sized chunks
  • Salt and pepper
  • Olive oil
  • Onion, diced
  • Garlic, minced
  • Tomatillos, husked and rinsed
  • Anaheim or poblano peppers, roasted and peeled
  • Jalapeños (optional, for heat)
  • Chicken broth
  • Cilantro, chopped
  • Ground cumin
  • Oregano
  • Lime juice (optional)

Directions

  1. Prepare the pork: Season the pork chunks with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
  2. Cook the aromatics: In the same pot, sauté the diced onion until softened. Add garlic and cook for 1-2 minutes until fragrant.
  3. Make the green sauce: Blend the tomatillos, roasted peppers, and jalapeños with a cup of chicken broth until smooth. Adjust consistency with additional broth if needed.
  4. Combine and simmer: Return the pork to the pot. Pour the green sauce over the meat and add cumin, oregano, and the remaining chicken broth. Stir to combine.
  5. Cook low and slow: Bring to a simmer, cover, and cook on low heat for 1.5-2 hours, or until the pork is tender and the flavors meld together. Stir occasionally.
  6. Finish with cilantro and lime: Stir in chopped cilantro and a squeeze of lime juice for brightness before serving.
  7. Serve: Enjoy as a stew with warm tortillas, over rice, or as a filling for burritos or enchiladas.

Servings and Timing

  • Servings: 6-8
  • Preparation time: 20 minutes
  • Cooking time: 2 hours

Variations

  • Chicken Chili Verde: Substitute pork with chicken thighs or breasts for a lighter option.
  • Vegetarian Chili Verde: Use zucchini, potatoes, or jackfruit instead of pork, and replace chicken broth with vegetable broth.
  • Spicier version: Add extra jalapeños or serrano peppers for more heat.
  • Tomato addition: Blend in a few roasted green tomatoes for a slightly sweeter flavor.
  • Slow cooker option: After searing the pork, transfer all ingredients to a slow cooker and cook on low for 6-8 hours.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Chili Verde freezes well. Portion it into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • Reheating: Warm in a pot over medium heat, stirring occasionally. Add a splash of water or broth if the sauce has thickened.

FAQs

1. Can I use beef instead of pork?

Yes, beef stew meat works well, but the cooking time may need adjustment to ensure tenderness.

2. What are tomatillos?

Tomatillos are small, green fruits with a tangy flavor. They are essential for authentic Chili Verde.

3. Can I skip roasting the peppers?

Roasting enhances the flavor of the peppers, but you can skip this step if short on time.

4. Is Chili Verde spicy?

It can be mildly spicy or quite hot, depending on the type and amount of peppers used.

5. Can I make it dairy-free?

Chili Verde is naturally dairy-free, so no adjustments are needed.

6. What side dishes pair well with Chili Verde?

Serve with rice, beans, tortillas, or a fresh salad.

7. Can I make this dish in advance?

Yes, Chili Verde tastes even better the next day as the flavors develop further.

8. Can I use canned green chilies?

Yes, canned green chilies can be a convenient substitute for fresh roasted peppers.

9. How do I thicken the sauce?

Simmer uncovered for a few extra minutes to reduce the liquid and thicken the sauce naturally.

10. What toppings can I add?

Top with sour cream, shredded cheese, avocado slices, or fresh cilantro for added flavor.

Conclusion

Chili Verde is a comforting, versatile dish that brings bold and authentic Mexican flavors to your table. With tender pork, a tangy green sauce, and endless serving possibilities, it’s a must-try recipe for any occasion. Whether served as a stew, filling, or topping, this hearty dish is sure to become a family favorite.

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Chili Verde

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Chili Verde is a flavorful Mexican dish made with tender pork simmered in a zesty tomatillo and green chili sauce. This hearty stew is perfect served over rice, with warm tortillas, or on its own for a satisfying meal.

  • Author: Beth
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish, Stew
  • Method: Simmering
  • Cuisine: Mexican

Ingredients

Scale
  • 2 tbsp olive oil
  • 2 lbs pork shoulder or pork butt, trimmed and cut into 1-inch cubes
  • Salt and pepper, to taste
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 lbs tomatillos, husked and rinsed
  • 2–3 poblano peppers, roasted, peeled, and diced
  • 1–2 jalapeños, diced (adjust for spice level)
  • 1 (4 oz) can diced green chilies
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp smoked paprika (optional)
  • 4 cups chicken broth
  • ½ cup fresh cilantro, chopped
  • Juice of 1 lime

Optional Toppings:

  • Chopped cilantro
  • Diced avocado
  • Sour cream
  • Shredded cheese

Instructions

  1. Prepare the Pork:
    Season the pork cubes with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown the pork in batches, ensuring all sides are golden brown. Remove and set aside.
  2. Sauté Aromatics:
    In the same pot, reduce the heat to medium and add the diced onion. Cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Prepare the Sauce:
    While the onions are cooking, roast the tomatillos under a broiler or on a stovetop grill until they’re slightly charred and softened. Blend the roasted tomatillos with the roasted poblano peppers, jalapeños, and a handful of cilantro until smooth.
  4. Combine Ingredients:
    Return the browned pork to the pot. Pour in the tomatillo sauce, diced green chilies, cumin, oregano, smoked paprika, and chicken broth. Stir to combine.
  5. Simmer:
    Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 ½ to 2 hours, or until the pork is tender and the flavors have melded. Stir occasionally to prevent sticking.
  6. Finish with Cilantro and Lime:
    Stir in the chopped cilantro and lime juice just before serving. Adjust seasoning with additional salt and pepper, if needed.
  7. Serve:
    Ladle the chili verde into bowls and serve with rice, tortillas, or tortilla chips. Top with your favorite garnishes.

Notes

  • Substitute chicken thighs for pork if desired for a lighter option.
  • Roasting the tomatillos and peppers enhances their flavor; don’t skip this step!
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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