If you're looking to add a burst of flavor to your culinary repertoire, this Chili Verde recipe is exactly what you need. With tender pork, vibrant green chilies, and a host of aromatic spices, Chili Verde is a comforting and hearty dish that brings the taste of Mexico right to your table. Whether you’re cooking for family, friends, or just yourself, this recipe is sure to impress. Keep reading to discover how to make this mouthwatering dish and master the art of Chili Verde!
What is Chili Verde?
Chili Verde, also known as "green chili," is a traditional Mexican dish known for its vibrant green color and rich, tangy flavor. The dish typically features chunks of tender pork simmered in a green sauce made from tomatillos, green chilies, garlic, and cilantro. Unlike the more commonly known red chili, which uses red chili peppers and tomatoes, Chili Verde gets its distinct color and flavor from green ingredients. It's a versatile dish that can be served over rice, in tacos, or as a standalone stew. The combination of spicy, tangy, and savory notes makes Chili Verde a favorite among lovers of Mexican cuisine.
Ingredients List for Chili Verde
To create an authentic and flavorful Chili Verde, you’ll need the following ingredients:
- Pork Shoulder: 2 pounds, cut into 1-inch cubes. Pork shoulder is preferred for its tenderness and flavor, but you can also use pork butt.
- Tomatillos: 1 pound, husked and rinsed. Tomatillos provide the tangy base for the green sauce.
- Poblano Peppers: 2 large, roasted and peeled. Poblano peppers add a mild heat and a deep, smoky flavor.
- Jalapeño Peppers: 2 small, seeded and chopped. Adjust the amount depending on your spice preference.
- Onion: 1 large, chopped. A yellow or white onion works best for this recipe.
- Garlic: 4 cloves, minced. Fresh garlic adds a robust flavor to the dish.
- Cilantro: 1 bunch, chopped. Cilantro brings freshness and an authentic Mexican flavor to the sauce.
- Chicken Broth: 2 cups. Chicken broth helps to create the sauce and infuse the pork with flavor.
- Cumin: 1 tablespoon. Ground cumin is essential for adding warmth and depth to the dish.
- Oregano: 1 teaspoon, preferably Mexican oregano. It enhances the overall flavor profile with its earthy notes.
- Salt: To taste. Use kosher or sea salt for the best results.
- Black Pepper: To taste. Freshly ground black pepper adds a subtle kick.
- Olive Oil: 2 tablespoons. Olive oil is used for browning the pork and sautéing the aromatics.
- Lime Juice: 2 tablespoons. Fresh lime juice brightens the dish and balances the flavors.
Substitutions and Variations
While the traditional ingredients make the best Chili Verde, there are plenty of ways to customize this dish to suit your tastes or dietary needs.
- Meat Substitutions: If you’re not a fan of pork, you can substitute with chicken thighs or beef. Chicken thighs will give a similar texture and absorb the flavors well, while beef will provide a richer taste.
- Tomatillo Substitutes: If you can’t find tomatillos, you can use green tomatoes with a squeeze of lime juice to mimic the tanginess.
- Spice Levels: For a spicier Chili Verde, add more jalapeños or even a serrano pepper. If you prefer a milder dish, reduce the number of chilies or substitute with Anaheim peppers, which are milder than jalapeños.
- Vegetarian Version: For a vegetarian version, replace the pork with hearty vegetables like zucchini, mushrooms, and potatoes. You can also add cooked beans for extra protein.
- Slow Cooker Variation: You can prepare Chili Verde in a slow cooker by browning the pork and then adding all the ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 4-5 hours.
Step-by-Step Cooking Instructions

Creating Chili Verde from scratch may seem daunting, but with this step-by-step guide, you’ll find it’s easier than you think. Here’s how to make this delicious dish:
- Prepare the Ingredients: Begin by preparing all the ingredients. Husk and rinse the tomatillos, roast and peel the poblano peppers, chop the jalapeños, onion, garlic, and cilantro. Cut the pork shoulder into 1-inch cubes and season generously with salt and pepper.
- Roast the Tomatillos and Peppers: Preheat your oven to 425°F (220°C). Place the tomatillos and poblano peppers on a baking sheet and roast for about 15-20 minutes, until the tomatillos are soft and the peppers are charred. Once roasted, allow them to cool slightly, then peel the skins off the peppers and roughly chop them.
- Brown the Pork: In a large Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the pork cubes in batches, making sure not to overcrowd the pan. Brown the pork on all sides until it has a deep golden crust. Remove the pork and set it aside.
- Sauté the Aromatics: In the same pot, add a bit more oil if necessary, then sauté the chopped onions until they are translucent and soft. Add the minced garlic and cook for another minute until fragrant.
- Make the Green Sauce: In a blender or food processor, combine the roasted tomatillos, poblano peppers, jalapeños, cilantro, cumin, oregano, and chicken broth. Blend until smooth. Pour the green sauce into the pot with the onions and garlic.
- Simmer the Chili Verde: Return the browned pork to the pot, making sure it is submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
- Adjust Seasoning: After simmering, taste the Chili Verde and adjust the seasoning with additional salt, pepper, or lime juice as needed.
How to Cook Chili Verde: A Step-by-Step Guide
Step 1: Gather and Prep the Ingredients
Before you start cooking, ensure you have all your ingredients ready. This includes peeling, chopping, and measuring everything. This step is crucial for a smooth cooking process and helps in bringing out the best flavors.
Step 2: Roast the Tomatillos and Peppers
Roasting the tomatillos and poblano peppers adds a depth of flavor that’s essential for an authentic Chili Verde. Don’t skip this step, as it caramelizes the sugars and enhances the smokiness of the dish.
Step 3: Brown the Pork
Browning the pork is important as it seals in the juices and adds a rich, savory layer to the dish. Make sure the pan is hot enough so that the pork gets a good sear without overcooking.
Step 4: Sauté the Aromatics
Onions and garlic form the flavor base of the Chili Verde. Sautéing them until they’re soft and fragrant releases their natural sweetness and complements the spicy and tangy elements of the dish.
Step 5: Blend the Green Sauce
The green sauce is the heart of Chili Verde. Blending the roasted tomatillos and peppers with fresh cilantro and spices creates a vibrant, flavorful sauce that ties the whole dish together.
Step 6: Simmer and Develop Flavors
The key to a good Chili Verde is slow cooking. Simmering the pork in the green sauce allows the flavors to meld and the pork to become tender. This step is where patience pays off—don’t rush it!
Step 7: Final Adjustments and Serving
Taste the Chili Verde before serving and adjust the seasoning as needed. A squeeze of lime juice at the end can brighten the flavors and make the dish pop.
Common Mistakes to Avoid
Even with a straightforward recipe like Chili Verde, there are a few common pitfalls to watch out for:
- Overcrowding the Pan: When browning the pork, avoid overcrowding the pan. Overcrowding lowers the pan’s temperature and causes the meat to steam instead of sear, resulting in less flavor.
- Skipping the Roasting Step: Roasting the tomatillos and peppers is essential for developing the depth of flavor that makes Chili Verde special. Don’t skip this step, even if you’re in a hurry.
- Not Blending the Sauce Properly: The sauce should be smooth and well-blended. If it’s too chunky, it won’t coat the pork evenly, and the flavors won’t meld as well.
- Rushing the Simmering Process: Simmering for the proper amount of time is crucial. If you rush this step, the pork won’t be as tender, and the flavors won’t be fully developed.
Serving and Presentation Tips
Chili Verde is a versatile dish that can be served in various ways. Here are some ideas to elevate your presentation and serving experience:
How to Serve Chili Verde
- Over Rice: Serve Chili Verde over a bed of fluffy white rice to soak up all the delicious sauce.
- In Tacos: Spoon the Chili Verde into warm tortillas for a hearty taco filling. Top with diced onions, cilantro, and a squeeze of lime.
- As a Stew: Serve it in bowls with a side of crusty bread or warm tortillas to dip into the flavorful sauce.
- With Beans: Add a side of refried beans or black beans to complement the dish.
Presentation Ideas for Chili Verde
- Garnish: Garnish with fresh cilantro leaves, sliced radishes, and a wedge of lime for a pop of color.
- Serving Dishes: Serve the Chili Verde in a colorful, rustic ceramic bowl to highlight its vibrant green color.
- Side Dishes: Pair with Mexican-style rice, guacamole, and a light salad for a complete meal.
Chili Verde Recipe Tips
- Make Ahead: Chili Verde tastes even better the next day as the flavors continue to develop. Consider making it a day ahead and reheating before serving.
- Freeze for Later: This dish freezes well. Store in airtight containers for up to 3 months. Reheat on the stovetop or microwave before serving.
- Adjusting Thickness: If the sauce is too thick, add a bit more chicken broth. If it’s too thin, let it simmer uncovered until it reduces to your desired consistency.
- Spice Control: If you accidentally make the dish too spicy, serve it with sour cream or crema to cool down the heat.
Frequently Asked Questions (FAQs)
Q: Can I use canned tomatillos instead of fresh?
A: Yes, canned tomatillos can be used if fresh ones are unavailable. However, fresh tomatillos offer a brighter flavor.
Q: Can I make Chili Verde in an Instant Pot?
A: Absolutely! You can brown the pork using the sauté function, then add the sauce and cook on high pressure for about 30 minutes, followed by a natural release.
Q: How long does Chili Verde last in the fridge?
A: Chili Verde can last up to 4-5 days in the refrigerator when stored in an airtight container.
Q: What can I serve with Chili Verde?
A: Chili Verde pairs well with rice, tortillas, beans, or even a light salad. You can also serve it with chips and salsa for a complete Mexican meal.
Q: Can I make this dish less spicy?
A: To reduce the spiciness, use fewer jalapeños or substitute with a milder pepper like Anaheim. You can also remove the seeds from the peppers, which hold much of the heat.
Conclusion
Chili Verde is a classic Mexican dish that’s bursting with flavor. From the tender pork to the tangy green sauce, every bite is a delightful mix of savory, spicy, and fresh notes. By following this detailed recipe, you’ll be able to create an authentic Chili Verde that’s sure to impress your family and friends. Whether you’re serving it for a special occasion or a cozy night in, this dish will quickly become a favorite in your household. Don’t forget to experiment with the variations and tips provided to make it your own. Enjoy cooking and savoring this delicious dish!
PrintChili Verde Recipe
Chili Verde is a delicious Mexican dish made with tender chunks of pork simmered in a vibrant tomatillo sauce. This zesty recipe brings together fresh ingredients like tomatillos, garlic, and green chilies for a flavorful experience. Perfect for weeknight dinners or special occasions, this hearty meal is sure to please.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
- 2 lbs pork shoulder, cut into chunks
- 1 lb tomatillos, husked and halved
- 2 poblano peppers, roasted and chopped
- 1 jalapeño pepper, chopped
- 4 cloves garlic, minced
- 1 large onion, chopped
- 1 cup chicken broth
- 1 tsp ground cumin
- 1 tsp oregano
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Roast the tomatillos, poblano peppers, and jalapeño in the oven until charred.
- Blend the roasted vegetables with garlic and onion to create a sauce.
- In a large pot, brown the pork chunks on all sides, then remove from the pot.
- Add the sauce to the pot and deglaze, scraping up any browned bits.
- Return the pork to the pot, add the chicken broth, cumin, oregano, salt, and pepper.
- Simmer on low heat for 2-3 hours until the pork is tender.
- Garnish with fresh cilantro and serve hot.
Notes
- For extra heat, add more jalapeños or a dash of cayenne pepper.
- Serve with rice, tortillas, or beans for a complete meal.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 700mg
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