Chili Verde

Chili Verde is a rich, flavorful Mexican dish featuring tender pork shoulder simmered in a vibrant tomatillo and green chile sauce. The combination of roasted tomatillos, garlic, and jalapeños creates a tangy, slightly spicy base, while cilantro and oregano add fresh, aromatic notes.

Slowly simmered with pork and chicken stock, this dish becomes melt-in-your-mouth tender and perfectly seasoned.

Served with Spanish rice and warm tortillas, it’s a comforting and satisfying meal that brings the bold, delicious flavors of Mexican cuisine to your table.

Why You’ll Love This Recipe:

People will love this Chili Verde because it’s a comforting, hearty dish packed with bold flavors.

The combination of tender, slow-cooked pork and the tangy, slightly spicy tomatillo and green chile sauce creates a depth of flavor that’s both savory and vibrant.

The roasting of the tomatillos and garlic brings out their natural sweetness, while the addition of fresh cilantro and oregano adds a fragrant, herby finish.

The slow simmering process ensures the pork becomes incredibly tender, soaking up all the rich flavors.

Paired with Spanish rice and warm tortillas, this dish is a satisfying, flavorful meal that’s perfect for any occasion, from casual dinners to festive gatherings.

Key Ingredients:

Key ingredients in this Chili Verde include tender pork shoulder (or pork butt), which is the hearty base of the dish, and tomatillos, which provide a tangy, slightly tart flavor.

Roasted garlic and jalapeños add depth and spice, while fresh cilantro and oregano bring bright, aromatic notes to the sauce.

Anaheim or Poblano chiles (optional) can be added for extra smokiness, and chicken stock enriches the overall flavor.

The dish is seasoned with salt, pepper, and a pinch of ground cloves, creating a savory, well-rounded flavor profile that pairs perfectly with Spanish rice and tortillas.

Chili Verde

Ingredients

2 1/2 jalapeños, seeds and ribs removed, chopped

2 1/2 Anaheim or Poblano chiles, optional

4 1/2 garlic cloves, unpeeled

4 cloves garlic, finely chopped

2 1/2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

1 1/4 pounds tomatillos

1 1/2 bunch cilantro leaves, chopped

3 to 5 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes

Salt

Freshly ground black pepper

Extra virgin olive oil

2 1/2 yellow onions, chopped

3 cups chicken stock

Pinch ground cloves

To serve:

Spanish rice

Flour or corn tortillas

Instructions:

Step 1: Prepare the tomatillos

Remove the husks from the tomatillos and rinse them under cold water.

Step 2: Roast the tomatillos and garlic

Cut the tomatillos in half and arrange them, cut side down, on a baking sheet lined with foil. Add the unpeeled garlic cloves to the same sheet.

Broil the tomatillos and garlic for 5-7 minutes until their skins are lightly charred. Once done, remove from the oven and allow them to cool until you can handle them.

(If you’re using extra chiles for added flavor, broil the Anaheim or Poblano chiles as well. Once charred, place them in a plastic bag to steam, peel off the skin, and discard the seeds and stems.)

Step 3: Blend the sauce

Transfer the roasted tomatillos and garlic to a blender, skins included.

Add the chopped jalapeños (and optional chiles) along with the cilantro.

Blend until smooth and well combined.

Step 4: Brown the pork:

Season the pork cubes generously with salt and pepper.

Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Brown the pork cubes on all sides in batches, ensuring they are well-seared.

Remove the browned pork from the pan and set aside.

Step 5: Sauté the onions and garlic

Remove any excess fat from the pan, leaving about 1 tablespoon behind.

Add the chopped onions and minced garlic to the pan, cooking them until softened and fragrant, about 5 minutes.

Step 6: Combine ingredients

Add the browned pork back into the pan (or transfer everything to a large pot).

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Stir in the oregano, tomatillo sauce, chicken broth (enough to cover the pork), and a pinch of ground cloves.

Season with salt and pepper, keeping in mind that the flavors will concentrate as the dish simmers.

Step 7: Simmer the chili

Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 2-3 hours, or until the pork is fork-tender and the flavors are well-developed.

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

Step 8: Serve

Serve the Chili Verde hot, accompanied by Spanish rice and warm tortillas.

Notes:

Canned Tomatillos Substitute: Canned tomatillos can be used instead of fresh ones. Ensure they’re drained and rinsed before use, though fresh tomatillos provide a more vibrant flavor.

Spiciness Level: The spiciness of Chili Verde can be adjusted based on the amount of jalapeños and other chilies used. Removing the seeds and ribs from the jalapeños makes the dish mild to medium in heat.

Pork Cut: While other cuts like pork loin or tenderloin can be used, pork shoulder (pork butt) is preferred for its tenderness and flavor when slow-cooked.

Pressure Cooker Adaptation: If using a pressure cooker, reduce the cooking time to around 40-50 minutes under high pressure, but be sure to adjust according to your cooker’s specifications.

Make Ahead: Chili Verde can be made ahead, even tasting better the next day as flavors meld. Refrigerate for up to 3-4 days or freeze for longer storage.

Slow Cooker Option: Transfer seared pork and sautéed onions/garlic along with other ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until pork is tender.

Chicken Substitute: Pork can be substituted with boneless chicken, adjusting cooking time as chicken cooks faster. Cook until chicken is tender and cooked through.

Freezing: Allow Chili Verde to cool completely before freezing in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.

Adjusting Spiciness: Customize spiciness by reducing jalapeños or removing their seeds/ribs. Adjust chili peppers according to personal preference.

Optional Toppings: Common toppings include sour cream, diced avocado, chopped cilantro, sliced radishes, and a squeeze of lime juice. Serve with warm tortillas and Spanish rice for a complete meal.

Nutrition Information:

YIELD: 1 servings | SERVING SIZE: 1

Frequently Asked Questions:

Can I use canned tomatillos instead of fresh ones?

Yes, you can use canned tomatillos as a substitute for fresh ones. Make sure to drain and rinse them before using.

However, fresh tomatillos will provide a brighter, more vibrant flavor to the dish.

How spicy is Chili Verde?

The spiciness of Chili Verde can vary depending on the amount of jalapeños and other chilies used. With the seeds and ribs removed from the jalapeños, the dish will have a mild to medium level of heat.

If you prefer a spicier version, you can leave some seeds or include additional Anaheim or Poblano chiles.

Can I use a different cut of pork instead of pork shoulder?

Yes, you can use other cuts of pork, such as pork loin or pork tenderloin, but pork shoulder (pork butt) is preferred for Chili Verde due to its tenderness and flavor when slow-cooked.

It’s a well-marbled and succulent cut that becomes fork-tender after simmering.

How can I adjust the cooking time if I want to use a pressure cooker?

If using a pressure cooker, you can reduce the cooking time to around 40-50 minutes under high pressure.

However, keep in mind that the exact cooking time may vary depending on your pressure cooker model and the size of the pork cubes.

Consult the instruction manual for specific guidelines.

Can I make Chili Verde ahead of time?

Yes, Chili Verde is a dish that can be made ahead of time. In fact, it often tastes even better the next day as the flavors have a chance to meld together.

You can refrigerate it for up to 3-4 days or freeze it for longer storage.

Reheat gently on the stovetop or in the microwave before serving.

Can I make Chili Verde in a slow cooker?

Yes, you can make Chili Verde in a slow cooker. After searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low heat for 6-8 hours or on high heat for 3-4 hours until the pork is tender.

Can I use boneless chicken instead of pork in Chili Verde?

Yes, you can substitute pork with boneless chicken, such as chicken thighs or breasts, to make Chicken Verde.

Adjust the cooking time accordingly as chicken cooks faster than pork. Cook until the chicken is cooked through and tender.

Can I freeze Chili Verde?

Yes, Chili Verde can be frozen for future use. Allow it to cool completely before transferring to freezer-safe containers or bags.

Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.

How can I adjust the spiciness of Chili Verde?

If you prefer a milder version, reduce the amount of jalapeños or omit them altogether.

You can also remove the seeds and ribs from the jalapeños and other chilies to reduce the heat.

Adjust the amount of chili peppers based on your personal preference.

What are some optional toppings for Chili Verde?

Common toppings for Chili Verde include sour cream, diced avocado, chopped fresh cilantro, sliced radishes, and a squeeze of lime juice.

These toppings add freshness and enhance the flavors of the dish.

Serve with warm tortillas and Spanish rice for a complete meal.