Introduction

This Chili Verde recipe delivers a deeply flavorful, comforting stew that’s perfect for a cozy dinner. Tender pork simmers in a vibrant green tomatillo and chili sauce, creating a dish that’s both hearty and fresh. For a complete meal, serve it alongside Perfect Buttery Biscuits Recipe or a simple A Perfectly Baked Sweet Potato Is Easier Than You Think.

Ingredients

This savory Chili Verde combines tender pork with roasted green chilies and aromatic spices, creating a deeply flavorful stew with a perfect balance of heat and earthiness.

• 2 lbs pork shoulder, cubed
• 1 lb tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeño peppers
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 bunch cilantro, chopped
• 2 tsp ground cumin
• 1 tsp dried oregano
• 4 cups chicken broth
• 2 tbsp vegetable oil
• Salt and pepper to taste

Timing

Context: This Chili Verde recipe is about 20% faster than similar recipes thanks to streamlined prep steps.

Step-by-Step Instructions

Step 1 — Prepare the Chiles and Aromatics

Remove stems and seeds from 8 tomatillos and 2 poblano peppers. Roughly chop 1 large onion and 4 garlic cloves. This foundational prep ensures even cooking and a smooth final texture for your Chili Verde.

Step 2 — Roast the Vegetables

Place tomatillos and poblanos on a baking sheet. Broil for 5–7 minutes until skins are charred and blistered, turning halfway. Roasting deepens the flavor, giving your Chili Verde a signature smoky complexity.

Step 3 — Blend the Sauce Base

Transfer roasted vegetables to a blender. Add onion, garlic, 1 cup cilantro, and ½ cup chicken broth. Blend until smooth. For a silkier Chili Verde, strain the sauce to remove any fibrous bits.

Step 4 — Brown the Pork

Cut 2 lbs pork shoulder into 1-inch cubes. Heat 2 tbsp oil in a Dutch oven over medium-high. Sear pork in batches until browned on all sides—about 3–4 minutes per batch. Do not overcrowd the pot to ensure a proper crust forms.

Step 5 — Simmer the Chili

Return all pork to the pot. Pour in the blended verde sauce and add 1 tsp cumin and 1 tsp oregano. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, until pork is fork-tender.

Step 6 — Adjust Seasoning and Thicken

Taste the Chili Verde and season with salt and pepper. If the sauce is too thin, simmer uncovered for 10–15 minutes to reduce. For extra heat, stir in 1 diced jalapeño during the last 10 minutes of cooking.

Step 7 — Rest Before Serving

Turn off the heat and let the Chili Verde rest for 10–15 minutes. This allows the flavors to meld and the pork to reabsorb some of the sauce, resulting in a more cohesive and rich dish.

Step 8 — Garnish and Serve

Ladle the Chili Verde into bowls. Top with fresh cilantro, diced white onion, and a squeeze of lime. Serve with warm tortillas or rice to complete this comforting, tangy meal.

Nutritional Information

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

Customize your Chili Verde with these simple ingredient swaps to meet dietary needs or boost nutritional value without sacrificing authentic flavor.

• Pork shoulder for chicken thighs — Lighter protein with a milder flavor that still absorbs the tangy tomatillo sauce beautifully.
• Pork for lean turkey — A lower-fat alternative that keeps the dish hearty and satisfying.
• Potatoes for cauliflower florets — Reduces carbs significantly while adding a pleasant, slightly nutty texture.
• Sour cream for coconut cream — A rich, dairy-free topping that complements the chili’s spice and acidity.
• Flour tortillas for corn tortillas — Naturally gluten-free and perfect for scooping up every last bite.
• Regular broth for low-sodium broth — Cuts salt content while allowing the fresh chile and herb flavors to shine.
• Canned tomatillos for fresh tomatillos — Fresher taste with no added preservatives or sodium.
• Pork for jackfruit — A plant-based swap with a shredded texture that soaks up the verde sauce wonderfully.

Serving Suggestions

• Serve your Chili Verde over fluffy white rice or with warm corn tortillas for a classic meal.
• Pair with a crisp green salad or roasted vegetables to balance the rich, savory flavors.
• Top with fresh cilantro, diced onion, a squeeze of lime, and a dollop of sour cream or Mexican crema.
• Perfect for casual weeknight dinners, festive gatherings like game day, or as a comforting meal on a cool evening.
• For a beautiful presentation, serve in a shallow bowl and garnish generously, allowing the vibrant green color of the Chili Verde to shine.

This versatile Chili Verde is a crowd-pleaser that adapts beautifully to various occasions and accompaniments.

Common Mistakes to Avoid

• Mistake: Using lean pork cuts. Fix: Opt for pork shoulder with good marbling; the fat renders down for incredible flavor and prevents dryness.
• Mistake: Not searing the meat properly. Fix: Pat pork cubes dry and sear in batches to create a deep, flavorful fond on the pot’s bottom.
• Mistake: Overcooking the tomatillos. Fix: Roast or broil them just until blistered and softened to preserve their bright, tangy acidity.
• Mistake: Skipping the step to blend the sauce. Fix: Puree roasted chiles, tomatillos, and aromatics for a smooth, cohesive Chili Verde base.
• Mistake: Adding the herbs too early. Fix: Stir in fresh cilantro and oregano at the very end to keep their flavors vibrant and fresh.
• Mistake: Rushing the simmering process. Fix: Let the chili cook low and slow for at least 90 minutes to tenderize the pork and meld flavors.
• Mistake: Using the wrong type of chile. Fix: Choose authentic, mild green chiles like poblano and Anaheim for authentic flavor without excessive heat.
• Mistake: Underseasoning throughout the cook. Fix: Season the pork before searing and taste the sauce before simmering, adjusting salt as needed.

Storing Tips

• Fridge: Cool your Chili Verde completely, then transfer to an airtight container. It will keep for 3-4 days in the refrigerator.
• Freezer: For longer storage, freeze your Chili Verde in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat your Chili Verde gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always allow your Chili Verde to cool to room temperature before storing to maintain quality and prevent condensation.

Conclusion

This Chili Verde recipe is a flavorful and satisfying meal that’s surprisingly simple to prepare. For more comforting soups, try this Taco Soup or classic Chicken Noodle Soup. Give this Chili Verde a try and share your thoughts in the comments!

Chili Verde

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A vibrant and flavorful Mexican stew made with tender pork, roasted tomatillos, and a blend of spices.

• Author: Rick Bayless
• Prep Time: 30 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 30 minutes
• Yield: 6-8 1x
• Method: Main Course
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

• 2 pounds boneless pork shoulder, cut into large chunks
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 large Anaheim or poblano peppers, roasted and chopped
• 4 large tomatillos, husked and roasted
• 1 jalapeño pepper, seeded and chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil
• 2 cups chicken broth
• 2 tablespoons chopped fresh cilantro (optional)

Instructions

1. Roast the tomatillos, peppers, and jalapeño in the oven at 400°F until charred.
2. In a blender or food processor, puree the roasted vegetables with cumin, oregano, salt, and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown the pork in batches.
4. Add the onion and garlic to the pot and cook until the onion is translucent.
5. Add the pureed vegetable mixture and chicken broth to the pot. Bring to a boil, then reduce heat to low and simmer until the pork is tender.
6. Taste and adjust seasoning. Serve hot, garnished with cilantro if desired.

Notes

For a more intense flavor, let the chili rest overnight before serving. You can also serve it with warm tortillas or over rice.

Nutrition

• Calories: 450
• Sugar: 5
• Sodium: 400
• Fat: 25
• Saturated Fat: 8
• Unsaturated Fat: 15
• Trans Fat: 0
• Carbohydrates: 20
• Fiber: 5
• Protein: 35
• Cholesterol: 80

FAQs

What is the best meat to use for Chili Verde?

Pork shoulder is the best choice for Chili Verde because it becomes incredibly tender when slow-cooked. You can also use chicken thighs for a lighter version of this dish.