Chili Verde
Bright, bold, and deeply comforting, Chili Verde is a celebration of slow cooking and vibrant flavor.
Tender cubes of pork shoulder are simmered for hours in a sauce of roasted tomatillos, garlic, and chiles, creating a balance of tang, heat, and savory depth. The fragrance of cilantro and oregano weaves through each bite, while the long, gentle simmer transforms the pork into melt-in-your-mouth richness.
Served with rice and warm tortillas, it’s the kind of dish that carries both the rustic warmth of tradition and the layered complexity of a carefully crafted stew.
Why People Will Love Chili Verde:
Slow-cooked comfort – hours of gentle simmering transform pork shoulder into fork-tender perfection, infused with every layer of flavor.
A harmony of flavors – smoky roasted tomatillos, bright cilantro, earthy oregano, and a hint of cloves come together in a sauce that is both vibrant and complex.
Balanced heat – the jalapeños and optional Anaheim or Poblano chiles bring warmth without overwhelming, allowing spice lovers and comfort seekers alike to enjoy it.
Versatility at the table – equally satisfying served over rice, tucked into warm tortillas, or paired with beans for a complete feast.
Rooted in tradition – it carries the soul of Mexican home cooking, making it more than just a stew—it’s a dish that feels like history and heritage in every bite.
Key Ingredients:
Pork shoulder (pork butt) – richly marbled, it transforms through slow cooking into tender, succulent bites that soak up the flavors of the sauce.
Tomatillos – the heart of Chili Verde, bringing tangy brightness and a subtle citrusy depth that defines the dish.
Jalapeños and chiles – layers of gentle heat and smoky complexity, adding warmth without overpowering the balance of flavors.
Garlic and onions – the aromatic backbone, infusing both sweetness and savoriness as they melt into the sauce.
Cilantro – fresh, herbal, and vibrant, it lifts the richness of the pork and sauce with a burst of green brightness.
Oregano and ground cloves – earthy and aromatic, they add depth and a whisper of spice that lingers on the palate.
Chicken stock – the liquid foundation, tying the flavors together and creating a luscious base for the long simmer.
Expert Tips:
Roast for depth – broiling the tomatillos, garlic, and optional chiles until lightly charred develops a smoky undertone that defines the sauce’s complexity.
Choose the right cut – pork shoulder (pork butt) is ideal; its marbling breaks down over hours of simmering, creating tender meat and a naturally rich broth.
Layer seasoning – season the pork generously before browning, taste the sauce midway, and adjust again at the end. This builds depth instead of relying on salt at the finish.
Simmer patiently – allow the pot to bubble gently, uncovered, for 2–3 hours. This slow process reduces and concentrates the sauce while tenderizing the pork.
Balance the brightness – add fresh cilantro near the end of cooking to preserve its herbal lift, keeping the dish vibrant against the hearty richness.
Adjust the heat – for more kick, keep some chile seeds or add extra jalapeños; for a milder version, remove all seeds and ribs, or use more Anaheim chiles for subtle warmth.
Rest before serving – let the chili sit off the heat for 10–15 minutes; the flavors will settle, and the sauce will thicken slightly, creating a perfect consistency.
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).
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.
Important Notes When Making Chili Verde:
Use fresh tomatillos – canned versions can work in a pinch, but fresh tomatillos roasted until blistered bring a brighter, more authentic flavor.
Pork size matters – cut the shoulder into uniform 1–2 inch cubes so they cook evenly and tenderize at the same pace.
Broth choice shapes the dish – chicken stock keeps the flavors light and clean, while beef stock adds extra depth; use whichever suits your taste.
Spice evolves with time – the heat of jalapeños and poblanos mellows as the chili simmers, so don’t judge the spiciness too early. Adjust at the end if needed.
Sauce consistency – if it reduces too much, add a splash of stock; if it’s too thin, simmer uncovered a bit longer until it clings luxuriously to the pork.
Storage and flavor maturity – Chili Verde often tastes even better the next day, as the pork and sauce continue to meld. Store in the refrigerator for up to 4 days, or freeze for up to 2 months.
Serving flexibility – while traditionally paired with rice and tortillas, it’s also excellent spooned over beans, roasted vegetables, or even baked potatoes for a hearty twist.
How To Enjoy Chili Verde After Cooking:
Rest before serving – let the Chili Verde sit for 10–15 minutes off the heat. This pause allows the flavors to settle and the sauce to thicken, giving you a more harmonious bite.
Serve generously – ladle the tender pork and vibrant green sauce over a mound of fluffy Spanish rice or alongside warm tortillas that soak up every drop of flavor.
Layer the experience – garnish with fresh cilantro, diced onions, a squeeze of lime, or a dollop of sour cream to add brightness and contrast to the deep, savory richness.
Pair with sides – refried beans, roasted vegetables, or a crisp salad with citrus dressing make excellent companions that balance the hearty stew.
Make it communal – set the pot at the center of the table with stacks of tortillas, letting family or friends build their own plates; this turns the meal into a shared experience.
Reimagine the leftovers – use Chili Verde as a filling for enchiladas, burritos, or quesadillas the next day. The flavors deepen overnight, making it even more versatile.
Savor slowly – each bite carries layers of tangy tomatillo, smoky chile, and tender pork. Take your time to enjoy how tradition and patience unfold in every spoonful.
Nutrition Information:
For Chili Verde, per 1 serving (about 1 ½ cups, assuming 8 servings from 3–5 pounds of pork shoulder):
Calories: 360 kcal | Total Fat: 21 g | Saturated Fat: 7 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 2 g | Cholesterol: 105 mg | Sodium: 520 mg (depending on broth and added salt) | Total Carbohydrates: 10 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 32 g
Frequently Asked Questions:
Can I make Chili Verde with chicken instead of pork?
Yes. Boneless, skinless chicken thighs are a great substitute. They cook faster than pork shoulder and still absorb the tomatillo-chile sauce beautifully.
How spicy is Chili Verde?
The heat depends on the peppers you use and whether you include the seeds. Jalapeños bring moderate spice, while poblanos are milder. You can adjust by adding more or fewer chiles to match your preference.
Can I make this recipe in a slow cooker or Instant Pot?
Absolutely. After browning the pork and blending the sauce, transfer everything to a slow cooker (cook on low for 6–8 hours) or an Instant Pot (about 45 minutes on high pressure).
What’s the best way to serve Chili Verde?
Traditionally, it’s served with warm tortillas and Spanish rice. It also pairs well with beans, mashed potatoes, or as a filling for burritos, enchiladas, or quesadillas.
Can I freeze Chili Verde?
Yes. Once cooled, store it in an airtight container or freezer bag for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stove, adding a splash of broth if the sauce has thickened.
Do I have to roast the tomatillos and chiles?
Yes, roasting is key. It caramelizes the natural sugars, adds smokiness, and gives the sauce its signature depth. Skipping this step will result in a flatter, less complex flavor.
How do I know when the pork is done cooking?
The pork is ready when it’s fork-tender and easily shreds. This usually takes 2–3 hours of gentle simmering, but the exact time can vary depending on the cut and cube size.
Can I make the sauce ahead of time?
Absolutely. You can roast and blend the tomatillo-chile mixture a day in advance, refrigerate it, and add it to the pork when you’re ready to cook. This can actually deepen the flavor.
Why add a pinch of ground cloves?
Cloves provide a subtle, warm undertone that enhances the richness of the sauce. It should never dominate, but just whisper in the background, rounding out the other flavors.
How do I adjust the thickness of the sauce?
If the sauce is too thin, simmer uncovered to reduce and thicken. If too thick, stir in a little extra chicken stock until it reaches your desired consistency.