Chili Verde is a hearty and flavorful Mexican dish made with tender pork, simmered in a vibrant green tomatillo and chili sauce. Itโs a perfect comfort food with a balance of tangy, smoky, and spicy flavors. Whether served with rice, tortillas, or on its own, this dish is guaranteed to delight your taste buds.
Why Youโll Love This Recipe
- Bursting with authentic Mexican flavors.
- A one-pot dish thatโs easy to prepare and perfect for meal prep.
- Versatile and customizable with various protein and vegetable options.
- Ideal for gatherings or cozy family dinners.
- Freezes beautifully, making it a fantastic make-ahead meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pork shoulder or pork butt, cut into chunks
- Tomatillos
- Green chilies (Anaheim, poblano, or jalapeรฑos)
- Onion
- Garlic
- Chicken broth
- Spices: cumin, oregano, and salt
- Fresh cilantro
- Lime juice
Directions
- Roast the vegetables:ย Preheat the oven to 425ยฐF. Place tomatillos, chilies, garlic, and onion on a baking sheet. Roast until softened and lightly charred.
- Prepare the sauce:ย Blend the roasted vegetables with fresh cilantro and lime juice to form a smooth green sauce.
- Brown the pork:ย Heat oil in a large pot or Dutch oven. Sear the pork chunks until browned on all sides.
- Simmer:ย Pour the green sauce over the pork. Add chicken broth, cumin, oregano, and salt. Bring to a simmer, cover, and cook on low heat for 2-3 hours until the pork is tender and flavorful.
- Serve:ย Garnish with extra cilantro and serve hot with rice, tortillas, or your preferred sides.
Servings and Timing
- Servings:ย This recipe makes about 6-8 servings.
- Prep Time:ย 20 minutes
- Cook Time:ย 2-3 hours
Variations
- Protein alternatives:ย Swap pork for chicken thighs, turkey, or even beef for a different spin on the dish.
- Vegetarian option:ย Use hearty vegetables like zucchini, mushrooms, or chickpeas in place of meat.
- Heat level:ย Adjust the spiciness by using milder chilies or removing the seeds from hotter ones.
- Tomatillo substitute:ย If tomatillos arenโt available, use green tomatoes and add a splash of lime juice for tanginess.
Storage/Reheating
- Storage:ย Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing:ย Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating:ย Warm on the stovetop over low heat or in the microwave until heated through.
FAQs
1. What is Chili Verde?
Chili Verde is a Mexican dish featuring meat simmered in a green sauce made from tomatillos, chilies, and spices.
2. Can I make this recipe in a slow cooker?
Yes, after browning the pork, transfer it to a slow cooker with the green sauce and cook on low for 6-8 hours.
3. Is this dish spicy?
It depends on the chilies used. Adjust the heat by choosing milder chilies or deseeding the spicier ones.
4. Can I use canned tomatillos?
Yes, canned tomatillos can be used if fresh ones arenโt available.
5. What sides pair well with Chili Verde?
Rice, beans, tortillas, or a fresh salad are excellent sides for Chili Verde.
6. Can I use chicken broth alternatives?
Vegetable broth or water can work as substitutes for chicken broth.
7. How do I thicken the sauce?
Let the sauce simmer uncovered until it reduces to your desired consistency.
8. Can I make this dish ahead of time?
Yes, Chili Verde tastes even better the next day as the flavors meld.
9. Is there a way to make it less tangy?
Balance the tanginess by adding a small amount of sugar or honey to the sauce.
10. Can I use frozen pork?
Yes, but make sure to fully thaw it before cooking for even results.
Conclusion
Chili Verde is a deliciously bold dish thatโs perfect for any occasion. Its rich, tangy, and smoky flavors are sure to impress, whether served at a casual dinner or a festive gathering. With simple ingredients and versatile options, this recipe is a must-try for anyone who loves hearty and satisfying meals. Enjoy every bite of this comforting classic!
Print
Chili Verde Recipe
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Description
Chili Verde is a traditional Mexican stew known for its vibrant green sauce and tender chunks of pork. The sauce, made from roasted tomatillos, green chiles, and fresh herbs, offers a tangy and mildly spicy flavor that’s both comforting and hearty.
Ingredients
For the Pork:
- 3 pounds pork shoulder or butt, trimmed and cut into 1-inch cubes
- 2 tablespoons vegetable oil
- Salt and freshly ground black pepper, to taste
For the Green Sauce:
- 1 1/2 pounds tomatillos, husked and rinsed
- 2 poblano peppers
- 2 jalapeรฑo peppers (adjust to taste)
- 1 large white onion, quartered
- 4 cloves garlic
- 1 cup fresh cilantro leaves
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Juice of 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- Roast the Vegetables:
- Preheat your oven’s broiler.
- Place the tomatillos, poblano peppers, jalapeรฑos, onion quarters, and garlic cloves on a baking sheet.
- Broil for 5-7 minutes, turning halfway through, until the vegetables are charred and softened.
- Prepare the Green Sauce:
- Once roasted, let the vegetables cool slightly.
- Peel and discard the skins from the poblano and jalapeรฑo peppers.
- Transfer all the roasted vegetables to a blender or food processor.
- Add the fresh cilantro, lime juice, cumin, oregano, and 1 cup of chicken broth.
- Blend until smooth. Season with salt and pepper to taste.
- Sear the Pork:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
- Season the pork cubes with salt and pepper.
- Working in batches to avoid overcrowding, sear the pork on all sides until browned. This should take about 5-7 minutes per batch.
- Transfer the browned pork to a plate and set aside.
- Combine and Simmer:
- After all the pork is browned, return it all to the pot.
- Pour the green sauce over the pork.
- Add the remaining 1 cup of chicken broth, stirring to combine.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot.
- Let it simmer for 1ยฝ to 2 hours, or until the pork is tender and the flavors have melded together. Stir occasionally.
- Adjust Seasoning and Serve:
- Taste the Chili Verde and adjust seasoning with additional salt and pepper if needed.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For a milder dish, reduce the number of jalapeรฑo peppers or remove their seeds before roasting.
- This Chili Verde pairs wonderfully with warm flour or corn tortillas, Mexican rice, or beans.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
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