Authentic Chili verde
Authentic Chili Verde is a hearty and flavorful Mexican dish that combines tender, slow-cooked pork with a rich, tangy tomatillo and pepper sauce.
Roasting the tomatillos, poblanos, and jalapenos intensifies their natural sweetness and smokiness, while the pork becomes fall-apart tender after simmering in the sauce for hours.
With a kick of heat, a touch of lime, and fresh cilantro, this Chili Verde is a comforting, savory meal perfect for any occasion. Whether served with rice, tortillas, or as a topping for tacos, it’s a crowd-pleaser that brings authentic Mexican flavors to your table.
Why You’ll Love This Recipe:
People will love this Authentic Chili Verde recipe because it offers a perfect balance of smoky, tangy, and savory flavors that come together in a comforting, hearty dish.
The slow-cooked pork is incredibly tender and rich, absorbing all the deliciousness from the roasted tomatillos, poblanos, and jalapenos.
The sauce is both flavorful and complex, with layers of heat from the peppers and a slight sweetness from the tomatillos, rounded out by the freshness of lime and cilantro.
The dish is versatile, whether served over rice, in tacos, or with tortillas, making it a crowd-pleaser that’s perfect for family dinners, gatherings, or special occasions.
Its slow-cooked, melt-in-your-mouth texture and bold flavors will leave everyone coming back for more!
Key Ingredients:
Tomatillos – The base of the sauce, providing a tangy and slightly sweet flavor that complements the smoky heat from the peppers.
Poblano & Jalapeno Peppers – Roasted for a smoky depth and a mild to medium heat, adding layers of flavor to the sauce.
Pork Butt or Shoulder – The main protein, cut into cubes, which becomes tender and juicy after slow cooking in the flavorful sauce.
Cilantro – Adds a fresh, herbaceous note to both the sauce and as a garnish, enhancing the overall flavor.
Garlic & Onion – Key aromatics that form the backbone of the sauce, adding savory depth.
Chicken Broth – Provides the liquid base for the sauce, enriching it with savory notes and helping tenderize the pork.
Cumin – Adds an earthy, warm flavor, with a slight smokiness that pairs perfectly with the peppers and tomatillos.
Lime Juice – Adds brightness and a zesty finish that balances the richness of the pork and sauce.
Soy Sauce or Fish Sauce – Enhances the umami of the dish, rounding out the flavors and adding a savory depth.
Authentic Chili Verde
Ingredients:
2 pounds tomatillos, husks removed and washed
2 poblano peppers, cut in half lengthwise and seeds removed
2 jalapeno peppers, cut in half lengthwise and seeds removed
1 large white onion, cut into 8 wedges
4 cloves garlic
1 cup cilantro, loosely packed
2 tablespoons oil (or bacon grease)
3 pounds pork butt or shoulder, cut into 1-inch cubes
2 cups chicken broth or ham broth
1 teaspoon cumin seeds, toasted and ground (optional)
2 teaspoons oregano
1 tablespoon soy sauce (or fish sauce, or salt to taste)
2 tablespoons lime juice
1/4 cup cilantro, chopped
Instructions:
Roast the Vegetables:
Preheat the broiler.
Place the tomatillos, poblano peppers (cut side down), jalapenos, onion wedges, and garlic on a baking sheet.
Broil for 10-15 minutes, or until the skins are blistered and blackened.
Once done, let cool slightly.
Then, transfer everything to a blender with 1 cup of cilantro and blend until smooth.
Set the sauce aside.
Brown the Pork:
Heat the oil or bacon grease in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Add the pork cubes and brown on all sides.
Remove the pork from the pot and set aside.
Simmer the Chili Verde:
To the same pot, add the chicken or ham broth, ground cumin (if using), oregano, and the roasted tomatillo sauce.
Stir to combine, then return the browned pork to the pot.
Bring the mixture to a boil, then reduce the heat to low.
Cover and simmer for 2-3 hours, until the pork is tender and easily shreddable.
Alternatively, you can roast in a 350°F (180°C) oven, or transfer to a slow cooker and cook on low for 8-10 hours or high for 4-5 hours.
Final Seasoning:
Once the pork is tender, remove the pot from heat.
Stir in soy sauce (or salt to taste), lime juice, and chopped cilantro.
Taste and adjust seasoning if needed.
Serve:
Serve your Chili Verde hot with rice, tortillas, or as a topping for tacos.
Garnish with more cilantro and lime wedges if desired.
Enjoy the bold flavors of this comforting and tangy Chili Verde!
Notes:
Roasting the Vegetables: Roasting the tomatillos, poblanos, jalapenos, onions, and garlic under the broiler brings out their natural sweetness and smokiness, creating a deeper flavor for the sauce. Make sure to let the vegetables cool slightly before blending.
Adjusting the Heat: The jalapenos and poblanos give the dish a mild to moderate level of heat. If you prefer a spicier Chili Verde, feel free to add extra jalapenos or even some serrano peppers. For a milder version, remove the seeds from the peppers before roasting.
Slow Cooking for Tenderness: This dish really benefits from slow cooking, whether on the stovetop, in the oven, or in a slow cooker. The longer the pork simmers in the sauce, the more tender and flavorful it becomes. Aim for 2-3 hours on the stovetop or oven, or 8-10 hours on low in the slow cooker.
Broth Options: You can use chicken broth or ham broth for a savory base, depending on what you have on hand. Ham broth will give the dish a slightly smokier flavor, while chicken broth keeps it a bit lighter.
Soy Sauce vs. Fish Sauce: Both soy sauce and fish sauce can be used to season the Chili Verde. Soy sauce will give it a more familiar savory taste, while fish sauce adds a unique umami punch. You can also adjust the saltiness at the end of cooking to your taste.
Freezing and Leftovers: Chili Verde stores well and actually improves in flavor after a day or two in the fridge. You can also freeze leftovers for up to 3 months. Just be sure to cool the dish completely before storing it in an airtight container.
Serving Suggestions: This dish is incredibly versatile. Serve it over rice, with warm tortillas, or as a filling for tacos or burritos. It’s also great with a side of refried beans or a simple salad to balance the richness.
Garnishes: Fresh cilantro and lime juice are a must to brighten up the dish. You can also top it with sliced radishes, avocado, or a dollop of sour cream for extra freshness and creaminess.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 400 kcal | Protein: 35 g | Fat: 25 g | Saturated Fat: 8 g | Carbohydrates: 15g | Dietary Fiber: 3 g | Sugars: 3 g | Cholesterol: 80 mg | Sodium: 700 mg | Potassium: 700 mg
Frequently Asked Questions:
Can I make Chili Verde with chicken instead of pork?
Yes! You can definitely substitute chicken for the pork. Boneless, skinless chicken thighs work best, as they stay juicy and tender when cooked for a long time.
Just make sure to adjust the cooking time accordingly, as chicken will cook faster than pork.
For the slow cooker, chicken will be done in about 4-5 hours on low or 2-3 hours on high.
Can I skip broiling the vegetables?
While broiling the vegetables adds a smoky depth of flavor to the sauce, you can skip this step if you’re short on time.
You can roast the vegetables in the oven at 400°F for 20-25 minutes or cook them in a skillet until they’re softened.
The flavor will be slightly different, but still delicious!
Is it necessary to use red wine or soy sauce in this recipe?
The red wine is optional and adds a rich, slightly tangy flavor, but you can skip it if you prefer or replace it with a bit of extra broth.
The soy sauce (or fish sauce) adds umami and deepens the overall flavor of the sauce, but if you’re avoiding soy, you can use salt to taste as an alternative.
The dish will still be tasty without either ingredient.
Can I make this recipe ahead of time?
Absolutely! Chili Verde is even better the next day as the flavors continue to develop.
You can make it ahead of time, refrigerate it for up to 3 days, and reheat it when ready to serve.
It also freezes well for up to 3 months, so it’s great for meal prep or future use.
How spicy is this Chili Verde?
The spice level of this dish depends on the amount and type of peppers you use.
Poblano peppers are relatively mild, while jalapenos can add some heat.
If you prefer a milder dish, remove the seeds from the jalapenos before roasting, or use fewer jalapenos.
For more heat, add extra jalapenos or even some serrano peppers.
Adjust the spice to your personal preference!
Can I use a different cut of pork?
Yes! You can use other cuts of pork like pork loin or pork ribs, but pork shoulder or butt is recommended for this recipe due to its marbling, which keeps the meat tender and juicy during slow cooking.
If you opt for leaner cuts like pork loin, just be aware that it may not be as tender after long cooking.
What can I substitute for cilantro if I don’t like it?
If you’re not a fan of cilantro, you can replace it with fresh parsley, which will give the dish a fresh herbal note.
Alternatively, a small amount of fresh oregano can also work as a substitute, though it will slightly change the flavor profile.
Can I make Chili Verde in a slow cooker?
Yes, you can! To make it in a slow cooker, simply follow the same steps for browning the pork and roasting the vegetables.
Then transfer everything to the slow cooker, adding broth, spices, and the roasted vegetable puree.
Cook on low for 8-10 hours or on high for 4-5 hours until the pork is tender.
What should I serve with Chili Verde?
Chili Verde is versatile and pairs well with various sides.
Serve it over rice (white, brown, or Spanish rice), with warm tortillas (corn or flour), or in tacos or burritos.
It’s also great with a side of refried beans, avocado slices, or a crisp salad to balance the richness.
Can I make Chili Verde spicier?
Yes! If you want more heat, you can add more jalapenos, serrano peppers, or even a dash of cayenne pepper when roasting the vegetables.
You can also use spicier peppers like habaneros if you’re looking for extra spice.
Just be cautious and taste as you go to ensure it doesn’t become too hot for your liking.