Best Chili Verde Recipe

The Best Chili Verde Recipe: Zesty, Hearty Comfort in a Bowl

Crafting an authentic chili verde recipe brings memories of sun-drenched Mexican kitchens and vibrant culinary traditions.

Aromatic green chilies dance with tender pork, creating a symphony of flavors that captivate every sense.

Slow-simmered and deeply satisfying, this dish promises comfort in each delectable spoonful.

Regional spices weave their magic, transforming simple ingredients into a remarkable meal.

Generations have cherished these robust flavors, passing down secrets from one cook to another.

Complex yet approachable, the recipe invites you to explore a world of bold, hearty taste.

Prepare to savor a culinary journey that connects you directly to rich cultural roots.

Signature Flavors of Chili Verde

  • Unlock Authentic Flavor: Experience the rich, smoky taste of roasted green chilies and tomatillos that create a depth of flavor impossible to replicate with store-bought sauces.
  • Master Mexican Cooking Techniques: Learn professional-level roasting and blending skills that transform simple ingredients into a spectacular, restaurant-quality dish right in your kitchen.
  • Customize Your Comfort: Easily adjust spice levels by controlling the number of jalapeños, making this recipe perfect for both mild and heat-loving palates.
  • One-Pot Wonder: Minimize cleanup with a single-pot cooking method that develops complex flavors while keeping your kitchen mess-free and cooking process streamlined.

Chili Verde Ingredient Essentials

Main Protein:
  • Pork: A tender, flavorful meat that becomes melt-in-your-mouth soft when slow-cooked in this classic Mexican stew.
Fresh Produce:
  • Tomatillos, Green Chilies, Jalapenos: Provide a tangy, spicy base that creates the signature verde (green) flavor of the dish.
  • Onions: Add depth and sweetness to the sauce.
  • Garlic, Cilantro: Bring bright, aromatic notes that enhance the overall flavor profile.
Seasonings and Liquids:
  • Cumin, Oregano: Contribute traditional Mexican spice notes that complement the pork.
  • Chicken Broth: Creates a rich, moist cooking liquid for braising the meat.
  • Salt, Pepper: Essential for balancing and enhancing the overall taste.
  • Lime Juice: Adds a fresh, bright finish to the dish.

Step-By-Step Chili Verde Instructions

Step-By-Step Chili Verde Instructions

Step 1: Char Roasted Peppers and Tomatillos

Spread tomatillos, green chilies, and jalapenos on a baking sheet. Roast under broiler or on grill until skin becomes blackened and blistered.

Allow peppers to cool, then carefully peel off charred skin. Transfer roasted vegetables to blender.

Step 2: Create Flavor Base

Add to blender:
  • Fresh garlic cloves
  • Chopped cilantro
  • Pinch of salt

Blend until smooth and uniform green sauce develops.

Step 3: Brown Succulent Pork

Heat large Dutch oven or heavy pot.

Add pork pieces and sear until golden brown on all sides. Remove browned meat and set aside on separate plate.

Step 4: Build Aromatic Foundation

In same pot, sauté diced onions until translucent and soft. Pour in blended green sauce.

Sprinkle:
  • Ground cumin
  • Dried oregano
  • Chicken broth

Stir ingredients together creating rich, fragrant liquid.

Step 5: Slow Simmer Tender Meat

Return browned pork to pot.

Reduce heat to low, cover, and let simmer gently. Cook for approximately two hours until meat becomes fork-tender and sauce thickens.

Step 6: Final Flavor Boost

Taste and adjust seasoning with:
  • Salt
  • Black pepper
  • Fresh lime juice

Serve hot alongside warm rice or soft tortillas.

Tips for Perfect Chili Verde

  • Choose fresh, firm tomatillos with tight husks for the best flavor and texture in your chili verde.
  • Pat pork dry before browning to ensure a crispy, caramelized exterior that locks in juicy tenderness.
  • Roast peppers over an open flame or under the broiler for deeper, smokier flavors that elevate the dish.
  • Let the chili verde rest for 15-20 minutes after cooking to allow flavors to meld and develop a richer taste profile.
  • Swap pork with chicken or turkey for a lighter version without compromising the authentic green sauce essence.

Flavor Variations for Chili Verde

  • Chicken Verde: Replace pork with boneless, skinless chicken thighs for a lighter protein option. Adjust cooking time to prevent chicken from becoming dry.
  • Vegetarian Green Chili: Swap pork with firm tofu or black beans. Add extra vegetables like zucchini or bell peppers for more substance and texture.
  • Slow Cooker Method: Transfer all ingredients to a slow cooker after browning meat. Cook on low for 6-8 hours for a hands-off approach with tender, flavorful results.
  • Low-Carb Green Chili: Serve over cauliflower rice or zucchini noodles instead of traditional rice. Skip tortillas and use lettuce wraps for a carb-conscious meal.

Serving Ideas for Chili Verde

  • Rustic Taco Night Feast: Create a DIY taco bar with warm tortillas, fresh cilantro, diced onions, and lime wedges. Let everyone build their perfect chili verde tacos.
  • Mountain Comfort Bowl: Serve the tender pork over creamy white rice, topped with fresh avocado slices and a sprinkle of queso fresco for a hearty meal.
  • Southwest Brunch Twist: Transform the chili verde into a breakfast dish by topping a crispy tortilla with a fried egg, the rich pork, and a drizzle of salsa verde.
  • Meal Prep Champion: Pack individual portions with rice and extra sauce for an easy lunch that tastes even better the next day, as the flavors continue to develop.

Best Practices for Storing Chili Verde

  • Store leftover chili verde in an airtight container in the refrigerator for up to 4 days.
  • Transfer cooled chili verde to shallow containers to help it cool faster and prevent bacterial growth.
  • Freeze portions in freezer-safe containers or heavy-duty freezer bags for up to 3 months.
  • Label containers with the date to track storage time.

FAQs

  • What type of meat works best for chili verde?

Pork shoulder or pork butt are ideal because they have enough fat content to become tender and flavorful during slow cooking, breaking down beautifully in the sauce.

  • Why roast the tomatillos and green chilies before blending?

Roasting develops deeper, richer flavors by caramelizing the vegetables and adding a smoky undertone to the sauce, which enhances the overall taste of the chili verde.

  • Can I make chili verde spicier or milder?

Yes, control the heat by adjusting the number of jalapeños. Remove seeds for less heat, or add more jalapeños if you prefer a spicier dish. You can also use milder green chilies like Anaheim or poblano.

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Best Chili Verde Recipe

Best Chili Verde Recipe


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4.6 from 30 reviews

  • Total Time: 2 hours 30 minutes
  • Yield: 6 1x

Description

Mexican chili verde brings together tender pork, roasted green chiles, and aromatic spices in a comforting stew. Simmered slowly, this hearty dish delivers rich flavors that connect you to traditional southwestern cuisine.


Ingredients

Scale

Meat:

  • 3 pounds pork shoulder or butt, cubed

Vegetables:

  • 2 pounds tomatillos, husked and rinsed
  • 4 green chilies (Anaheim or Poblano)
  • 2 jalapenos
  • 6 cloves garlic
  • 1 large onion
  • 1/2 cup fresh cilantro

Seasonings and Liquids:

  • 2 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lime juice

Instructions

  1. Char tomatillos, green chilies, and jalapenos under broiler or on grill until skin blisters and blackens, creating deep smoky flavor.
  2. Carefully peel charred vegetables and blend with fresh garlic and cilantro into smooth, vibrant green sauce.
  3. Season pork chunks generously with salt and pepper, then brown thoroughly in large heavy-bottomed pot over medium-high heat until golden exterior develops.
  4. Remove browned meat and set aside, maintaining pot’s flavorful fond.
  5. Sauté diced onions in same pot until translucent and soft, releasing natural sweetness.
  6. Pour blended green sauce into pot, adding cumin, oregano, and chicken broth to create rich, aromatic base.
  7. Reintroduce browned pork into sauce, ensuring meat is fully submerged.
  8. Reduce heat to low, cover pot, and simmer gently for 2 hours at 325°F, allowing meat to become incredibly tender and absorb complex flavors.
  9. Taste and balance final dish with additional salt, freshly ground pepper, and bright lime juice.
  10. Serve hot alongside fluffy rice or warm tortillas, garnishing with fresh cilantro if desired.

Notes

  • Roasting vegetables intensifies their flavors, creating a deeper, smokier base for the chili verde sauce.
  • Defatting the pork after cooking helps reduce overall greasiness and makes the dish lighter and cleaner.
  • Letting the chili verde rest overnight allows the flavors to meld and develop a more complex taste profile.
  • For a leaner version, swap pork shoulder with chicken thighs, maintaining the rich, tender texture while reducing fat content.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours
  • Category: Lunch, Dinner, Appetizer
  • Method: Simmering
  • Cuisine: Mexican

Nutrition

  • Serving Size: 6
  • Calories: 280 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 18 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 10 g
  • Fiber: 3 g
  • Protein: 22 g
  • Cholesterol: 70 mg
Amanda Bennett

Amanda Bennett

Recipe Curator & Culinary Educator

Expertise

Baking and Pastry Arts, Recipe Testing and Development, Culinary Instruction, Food Styling and Photography

Education

​Asheville-Buncombe Technical Community College, Asheville, NC
​Diploma in Culinary Arts
Emphasized practical cooking skills, nutrition, and kitchen management.​

Cambridge School of Culinary Arts, Cambridge, MA
Certificate in Professional Pastry Arts
Specialized in baking techniques, dessert presentation, and flavor profiling


Amanda’s roots run deep in the Southern hills, where every meal started fresh from the garden and every dessert came with a story. She trained at Asheville-Buncombe Technical Community College and sharpened her pastry skills at the Cambridge School of Culinary Arts, blending classic technique with everyday charm.
At The Liffey, Amanda’s passion is making baking and home cooking feel natural and joyful. She’s all about single recipes that are simple enough for a busy afternoon, but special enough to make someone’s day a little sweeter.

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