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
Chili Verde Ingredient Essentials
Main Protein:Fresh Produce:Seasonings and Liquids: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: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: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:Serve hot alongside warm rice or soft tortillas.
Tips for Perfect Chili Verde
Flavor Variations for Chili Verde
Serving Ideas for Chili Verde
Best Practices for Storing Chili Verde
FAQs
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.
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.
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
- 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
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
- Char tomatillos, green chilies, and jalapenos under broiler or on grill until skin blisters and blackens, creating deep smoky flavor.
- Carefully peel charred vegetables and blend with fresh garlic and cilantro into smooth, vibrant green sauce.
- Season pork chunks generously with salt and pepper, then brown thoroughly in large heavy-bottomed pot over medium-high heat until golden exterior develops.
- Remove browned meat and set aside, maintaining pot’s flavorful fond.
- Sauté diced onions in same pot until translucent and soft, releasing natural sweetness.
- Pour blended green sauce into pot, adding cumin, oregano, and chicken broth to create rich, aromatic base.
- Reintroduce browned pork into sauce, ensuring meat is fully submerged.
- 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.
- Taste and balance final dish with additional salt, freshly ground pepper, and bright lime juice.
- 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
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.