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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.

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
  • 23 poblano peppers, roasted, peeled, and diced
  • 12 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.