Chili Verde is a hearty and flavorful dish made with tender chunks of pork, green chilies, and spices. It’s perfect for warming you up on a chilly day!
Trust me, the smell alone will have your family running to the kitchen. I like to serve it with some warm tortillas for dipping. What’s better than that? 🌮
Making Chili Verde is super simple. Just simmer everything together, and in no time, you have a delicious meal that feels like a big hug! Enjoy!
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for Chili Verde due to its rich flavor and tenderness when cooked low and slow. If you prefer a leaner option, turkey or chicken thighs can work well as substitutes.
Chilies: Poblano or Anaheim chilies add a wonderful depth of flavor. If you can’t find fresh, canned green chilies work as an easy substitute. For added heat, consider using serrano peppers!
Tomatillos: They lend a tangy taste to the dish. If they’re not available, you can use diced green tomatoes, although the flavor will change slightly.
Cilantro: Fresh cilantro adds brightness. If you’re not a fan, parsley can be a mild substitute, though it won’t have quite the same flavor. If you’re avoiding cilantro altogether, consider using diced green onions.
How Do I Achieve the Perfect Green Sauce?
The green sauce is a key part of Chili Verde, made from roasted chilies and tomatillos. To get it just right, follow these steps:
- Roast your chilies until the skins are blistered to enhance their flavor. Steaming them afterward makes peeling easier and helps with texture.
- Blend the roasted chilies with tomatillos and aromatics until smooth for a beautifully vibrant sauce.
- Don’t rush! Letting the sauce simmer with the pork allows all those flavors to meld together perfectly.
With these tips, you’re all set to whip up a delicious Chili Verde that will impress everyone at your table! Enjoy!
Chili Verde
Ingredients You Will Need:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 6-8 roasted and peeled poblano or Anaheim green chilies (or use canned green chilies)
- 4 tomatillos, husked, rinsed, and quartered
- 1-2 jalapeño peppers, sliced (adjust to heat preference)
- 1 cup fresh cilantro leaves, roughly chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups low-sodium chicken broth
- Salt and freshly ground black pepper to taste
- Juice of 1 lime
- Crumbled queso fresco or cotija cheese, for garnish
- Fresh cilantro sprigs, for garnish
- Additional sliced jalapeños, for garnish if desired
- Lime wedges, for serving
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation and about 2 to 2½ hours of cooking time. You’ll have a delicious, comforting Chili Verde ready in just a few hours, which is perfect for a cozy dinner!
Step-by-Step Instructions:
1. Prepare the Chilies and Tomatillos:
Start by roasting the poblano or Anaheim chilies over an open flame or under the broiler until the skins are blackened and blistered. Once roasted, place them in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make them easier to peel. After steaming, peel off the skins, remove the seeds, and chop them roughly. For the tomatillos, bring a pot of water to boil and boil them for about 5 minutes to soften. Then, drain and set aside.
2. Make the Green Sauce:
In a blender, combine the chopped roasted chilies, boiled tomatillos, half of the chopped onion, half of the minced garlic, sliced jalapeños, cumin, oregano, fresh cilantro, and 1 cup of chicken broth. Blend everything together until the mixture is smooth and well combined. Set this green sauce aside.
3. Brown the Pork:
Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Add the pork cubes in batches to avoid overcrowding the pot. Brown the pork on all sides, which should take about 5-7 minutes. Once browned, remove the pork from the pot and set it aside on a plate.
4. Sauté Aromatics:
In the same pot, add the remaining chopped onion and minced garlic. Sauté for about 3-4 minutes until they are softened and fragrant—this will give the dish a nice aromatic base.
5. Combine and Simmer:
Return the browned pork back to the pot. Pour in the green sauce you made earlier and add the remaining 1 cup of chicken broth. Stir everything together to combine well. Bring the mixture to a simmer.
6. Cook the Pork:
Cover the pot with a lid and reduce the heat to low. Let it simmer gently for 2 to 2½ hours, or until the pork is very tender and easily shredded with a fork. This slow cooking process allows the flavors to meld beautifully.
7. Final Seasoning:
Once the pork is tender, taste and adjust the seasoning with salt and freshly ground black pepper according to your preference. Stir in the juice of one lime for an extra layer of brightness.
8. Serve:
To serve, ladle the Chili Verde into bowls and garnish generously with crumbled queso fresco, fresh cilantro sprigs, and additional sliced jalapeños if desired. Enjoy it with warm corn tortillas on the side and lime wedges for an extra zest!
Enjoy your flavorful and comforting Chili Verde!
Can I Use a Different Cut of Meat?
Yes! While pork shoulder is ideal for its tenderness, you can also use pork loin, chicken thighs, or even turkey breast. Just keep an eye on the cooking time, as leaner meats may cook faster.
How Can I Make This Recipe Spicier?
If you prefer more heat, you can add extra sliced jalapeños or use spicier chilies like serranos. Additionally, stir in some cayenne pepper or chipotle powder to the green sauce for a smoky kick!
Can I Make Chili Verde in a Slow Cooker?
Absolutely! After browning the meat and sautéing the aromatics, transfer everything to a slow cooker, add the green sauce and broth, and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.
How Do I Store Leftovers?
Store any leftover Chili Verde in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stovetop or in the microwave, stirring occasionally.