Chili Verde Recipe

Chili Verde is a vibrant and flavorful dish that celebrates the rich tastes of roasted tomatillos, peppers, and tender pork. This hearty stew combines the smokiness of roasted vegetables with a hint of spice, creating a comforting meal that warms the soul.

Perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends, this dish is best enjoyed with warm tortillas for scooping up every delicious bite. Experience the delightful layers of flavor in this homemade Chili Verde that’s sure to impress!

Chili Verde Recipe

Ingredients:

For the Sauce:

1 pound tomatillos, husked and rinsed

2-3 poblano peppers

2-3 Anaheim peppers

4 cloves garlic, unpeeled

1 onion, quartered

For the Chili:

2 tablespoons whole cumin seeds

4 cups chicken broth

1 cup beef broth

1 pound pork tenderloin, cut into bite-sized pieces

Salt and pepper, to taste

Olive oil, for browning the pork

Instructions:

Step 1: Roast the Vegetables

Preheat your oven to 425°F (220°C).

Place tomatillos, poblano peppers, Anaheim peppers, unpeeled garlic cloves, and onion on a baking sheet. Roast in the oven for about 20-25 minutes, or until the vegetables are charred and soft.

Step 2: Blend the Sauce

Once roasted, allow the vegetables to cool slightly. Peel the garlic cloves.

In a blender, combine the roasted tomatillos, poblanos, Anaheims, garlic, and onion. Blend until smooth. Set aside.

Step 3: Toast the Cumin

In a large pot, toast the whole cumin seeds over medium heat for about 2 minutes, or until fragrant.

Step 4: Combine Ingredients

Add the blended sauce to the pot with the toasted cumin. Stir to combine.

Pour in the chicken and beef broth, and bring the mixture to a simmer.

Step 5: Cook the Pork

In a skillet, heat a bit of olive oil over medium-high heat. Season the pork tenderloin pieces with salt and pepper, then brown them in the skillet for about 5 minutes.

Once browned, add the pork to the pot with the sauce. Stir to combine and allow it to simmer for about 30-40 minutes, or until the pork is tender.

Step 6: Adjust Seasoning

Taste and adjust the seasoning with more salt and pepper as needed.

Step 7: Serve

Serve hot, ideally with homemade or store-bought tortillas on the side for dipping.

Enjoy your flavorful Chili Verde!

Notes:

Pepper Choices: Feel free to adjust the types of peppers based on your heat preference. You can use more mild peppers or add spicier varieties like jalapeños for an extra kick.

Roasting Variations: If you don’t have an oven, you can also char the vegetables on a grill or stovetop to achieve a smoky flavor.

Broth Options: Using low-sodium chicken and beef broth allows you to control the saltiness of the dish. You can also use vegetable broth for a lighter version.

Pork Alternatives: If you prefer, you can substitute the pork tenderloin with other meats like chicken thighs or beef for different flavor profiles.

Thickening the Sauce: If you like a thicker sauce, you can let it simmer uncovered for a longer time or blend a portion of the meat and sauce together before returning it to the pot.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting.

Freezing: Chili Verde freezes well! Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 3 months.

Serving Suggestions: Serve with warm tortillas, rice, or corn tortillas for a complete meal. Toppings like fresh cilantro, diced onions, or avocado can enhance the dish.

Adjusting Heat: If you want to tone down the heat, remove the seeds and membranes from the peppers before roasting.

Garnishing: For added freshness, garnish each serving with chopped cilantro, lime wedges, or a dollop of sour cream.

Nutrition Information:

Frequently Asked Questions:

Can I use other meats besides pork?

Yes! Chicken thighs, beef, or even turkey can work well in this recipe.

Adjust cooking times as necessary.

What if I can’t find tomatillos?

If tomatillos are unavailable, you can substitute with canned green enchilada sauce or use a mix of green tomatoes and lime juice for acidity.

Is this dish spicy?

The spice level depends on the types of peppers used. You can adjust the amount of poblano and Anaheim peppers for milder heat or add spicier peppers for a kick.

Can I make this dish vegetarian?

Yes! Use vegetable broth and substitute the meat with hearty vegetables like mushrooms or zucchini, or add beans for protein.

How long does it take to cook?

The total cooking time is about 1.5 to 2 hours, including roasting the vegetables and simmering the chili.

Can I prepare it in advance?

Absolutely! You can make the chili a day ahead of time; the flavors will deepen and improve after sitting overnight in the fridge.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

It can also be frozen for up to 3 months.

What can I serve with Chili Verde?

It pairs well with warm tortillas, rice, or even over a bed of lettuce for a lighter meal.

Toppings like sour cream, cheese, or avocado can enhance it further.

How do I thicken the sauce?

If the sauce is too thin, let it simmer uncovered for a while to reduce, or blend a portion of the chili and mix it back in for a thicker consistency.

Can I adjust the recipe for more servings?

Yes! This recipe can easily be scaled up or down.

Just increase or decrease the ingredients proportionally.