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Best Chili Verde Recipe

Best Chili Verde Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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