Zesty Chili Verde Recipe That Sings with Flavor

Spicy aromas of chili verde dance through my kitchen, promising a meal that’ll warm your soul.

Tender pork simmers in a vibrant green sauce, blending traditional Mexican flavors with modern cooking techniques.

Roasted green chiles create a depth that makes this dish truly special.

Robust ingredients come together in a symphony of taste and comfort.

Memories of my abuela’s cooking inspire every step of this recipe.

Fragrant cilantro and tangy tomatillos will transport you straight to a cozy Mexican cantina.

Grab your apron and let’s create something delicious that’ll make your taste buds sing.

Authentic Chili Verde Recipe Highlights

• Dive into Comfort: This chili verde delivers hearty, warm flavors that wrap you in a cozy culinary hug, perfect for satisfying hunger and warming your soul.
• Master Easy Cooking: Requiring basic chopping and sautéing skills, this recipe welcomes home cooks of all levels with its straightforward technique and forgiving preparation method.
• Crowd-Pleasing Meal: Packed with bold Mexican-inspired flavors, this dish brings everyone together around the table, making it ideal for family dinners or casual gatherings with friends.
• Versatile Serving Options: Enjoy this chili verde over rice, in tortillas, or as a standalone stew, offering flexible meal solutions for different taste preferences and dining styles.

Ingredients You Need for Chili Verde

• Pork Shoulder: A tender cut of meat that becomes rich and flavorful when slow-cooked in the chili verde.

• Onions, Garlic, Peppers: Aromatic vegetables that create a robust and complex flavor base for the dish.
• Tomatillos: A green, tangy fruit that provides a bright, slightly acidic foundation for the sauce.
• Cilantro: A fresh herb that adds a vibrant, citrusy note to the finished chili verde.
• Lime: Provides a zesty brightness that balances the rich meat and enhances the overall flavor profile.

• Cumin: A warm, earthy spice that is essential to the traditional Mexican flavor of chili verde.
• Salt, Pepper: Basic seasonings that enhance the natural flavors of the ingredients.
• Bay Leaves: Adds a subtle, herbal background note to the dish.
• Chicken Broth: Creates a flavorful liquid base for braising the pork.
• Olive Oil: Used for initial sautéing of the meat and vegetables.

Step-by-Step Guide to Chili Verde Preparation

Step 1: Brown Tender Pork Shoulder

Heat olive oil in a large pot over medium-high heat.

Place pork shoulder into the pot and sear until golden brown on all sides, creating a delicious caramelized exterior.

Transfer the browned meat to a plate and set aside.

Step 2: Sauté Aromatic Vegetables

• Chopped onions
• Minced garlic
• Diced green chiles

Cook the vegetables until they become soft and translucent, releasing their incredible flavors into the pot.

Step 3: Incorporate Tangy Tomatillos

Add tomatillos to the vegetable mixture.

Cook and stir until the tomatillos start to break down and release their bright, zesty juices, creating a vibrant green base for the chili.

Step 4: Combine Meat and Seasonings

Return the browned pork to the pot.

• Ground cumin
• Salt
• Black pepper
• Bay leaves

Pour chicken broth over the ingredients, ensuring the meat is mostly covered.

Step 5: Slow Simmer to Perfection

Reduce heat to low and let the chili verde simmer gently for 2 to 2.5 hours.

The pork will become incredibly tender, absorbing all the rich, complex flavors of the sauce.

Step 6: Finish with Fresh Herbs

Remove the bay leaves.

Stir in freshly chopped cilantro and a squeeze of lime juice.

This final touch adds brightness and freshness to the deeply flavored chili verde.

Pro Tips for Perfecting Chili Verde Flavors

• Remove excess fat from pork shoulder before browning to reduce greasiness and improve overall dish texture.
• Char poblano and green chiles beforehand to enhance their smoky flavor and deepen the verde sauce's complexity.
• Add chicken broth gradually to maintain desired sauce consistency, preventing the chili verde from becoming too watery.
• Allow the dish to sit for 15-20 minutes after cooking to let flavors meld and pork become more tender and succulent.
• Maintain a gentle simmer during cooking to ensure the pork breaks down completely and becomes melt-in-your-mouth soft.

Delicious Twists to Try with Chili Verde

• Vegetarian Verde: Replace pork with jackfruit or seitan, using vegetable broth for a plant-based version that maintains the authentic flavor profile.
• Slow Cooker Method: Transfer all ingredients to a crockpot after browning, cook on low for 6-8 hours for a hands-off approach with equally tender results.
• Spicy Green Chile Version: Increase green chile peppers and add jalapeños for a more intense heat level, perfect for heat-seeking food lovers.
• Keto-Friendly Adaptation: Reduce onions, use more peppers and tomatillos, and serve over cauliflower rice to create a low-carb alternative without losing traditional chili verde essence.

Serving Suggestions for Chili Verde

• Hearty Meal Companion: Serve over fluffy white rice or warm tortillas to soak up the delicious green sauce and add extra texture.
• Taco Night Twist: Shred the tender pork and create soft street-style tacos with fresh corn tortillas, diced onions, and extra cilantro on top.
• Garnish Galore: Top with crisp radish slices, crumbled queso fresco, and a dollop of sour cream to enhance the rich flavors and add creamy, crunchy elements.
• Bowl of Comfort: Ladle the chili verde into deep bowls and pair with warm, crusty bread for dipping and soaking up every last bit of the flavorful sauce.

Storing Chili Verde for Freshness

• Store chili verde in an airtight container for up to 4 days, keeping it sealed tightly to maintain freshness and prevent flavor absorption from other foods.
• Transfer cooled chili verde to freezer-safe containers or heavy-duty freezer bags, removing excess air to prevent freezer burn. Freeze for up to 3 months for best quality.
• Place desired portion in a microwave-safe dish, cover with a damp paper towel to prevent drying, and heat in 30-second intervals, stirring between each to ensure even warming.
• Warm chili verde in a pot over medium-low heat, adding a splash of chicken broth to restore moisture and prevent sticking, stirring occasionally until heated through.

FAQs

• What type of meat works best for Chili Verde?

Pork shoulder is ideal due to its rich flavor and ability to become tender during slow cooking. The marbling helps keep the meat moist and flavorful throughout the long simmering process.

• How do tomatillos impact the dish's flavor?

Tomatillos provide a tangy, slightly acidic taste that gives Chili Verde its distinctive green color and bright, fresh flavor profile. They help balance the richness of the pork and add depth to the sauce.

• Can I make Chili Verde spicier?

Yes, you can increase heat by adding jalapeños, serrano peppers, or using a hotter variety of green chiles during the cooking process. Adjust the pepper types and quantities to match your preferred spice level.

Chili Verde Recipe

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4.6 from 19 reviews

• Total Time: 2 hours 50 minutes
• Yield: 6 1x

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Description

Mexican chili verde combines tender pork with a tangy green sauce, creating a hearty meal that sings with authentic southwestern flavors. Spicy, aromatic ingredients blend seamlessly, promising you a delicious journey through regional culinary traditions.

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Ingredients

Scale 1x2x3x

Protein:

• 2–3 pounds pork shoulder

Vegetables and Herbs:

• 1.5 pounds tomatillos
• 2 poblano peppers
• 1–2 jalapenos
• 4–6 garlic cloves
• 1 large onion
• 1 bunch cilantro

Liquids and Seasonings:

• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 2 tablespoons lime juice
• 2 bay leaves
• salt to taste
• pepper to taste

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Instructions

1. Brown pork shoulder in a large pot over medium-high heat until golden on all sides, developing a rich caramelized exterior. Remove and reserve meat.
2. In the same pot, sauté diced onions, minced garlic, and chopped green chile peppers until vegetables become translucent and fragrant, approximately 5-7 minutes.
3. Add quartered tomatillos to the vegetable mixture, cooking until they soften and begin to break down, releasing their tangy liquid.
4. Reintroduce the browned pork to the pot, incorporating ground cumin, kosher salt, black pepper, and bay leaves for robust seasoning.
5. Pour chicken broth over the ingredients, ensuring the meat is mostly submerged. Cover and reduce heat to low, allowing the chili verde to gently simmer for 2 hours.
6. Check meat tenderness after 2 hours; if needed, continue cooking an additional 30 minutes until pork easily shreds with a fork.
7. Remove bay leaves and discard. Shred the pork directly in the sauce using two forks.
8. Finish the dish by stirring in freshly chopped cilantro and a splash of lime juice, which will brighten the flavors and add a final layer of complexity.
9. Serve hot, garnishing with additional cilantro if desired.

Notes

• Meat Selection Matters: Choose a well-marbled pork shoulder for maximum tenderness and rich flavor that melts in your mouth.
• Low and Slow Technique: Gentle simmering transforms tough meat into incredibly soft, succulent bites that easily pull apart with a fork.
• Spice Flexibility: Adjust heat levels by varying the type and quantity of peppers, using jalapeños for mild or serrano for extra kick.
• Make-Ahead Magic: This dish tastes even better the next day as flavors intensify, making it perfect for meal prep and advanced cooking.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 235 kcal
• Sugar: 3 g
• Sodium: 450 mg
• Fat: 14 g
• Saturated Fat: 5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 75 mg