Description
Spicy and comforting chili verde brings Mexican culinary magic straight to kitchen tables with tender pork simmered in a zesty green sauce. Fragrant herbs and roasted peppers create a hearty meal that connects home cooks with rich southwestern traditions you’ll savor down to the last delicious bite.
Ingredients
Scale
Proteins:
- 2 lbs pork shoulder or pork butt, trimmed and cut into 1-inch cubes
Vegetables and Peppers:
- 2 lbs tomatillos, husked and rinsed
- 1 large onion, diced
- 2–3 poblano peppers, roasted, peeled, and diced
- 1–2 jalapenos, diced (adjust for spice level)
- 1 (4 ounces / 113 grams) can diced green chilies
- 4 garlic cloves, minced
Seasonings and Liquids:
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika (optional)
- 4 cups chicken broth
- Salt and pepper, to taste
- ½ cup fresh cilantro, chopped
- Juice of 1 lime
Optional Toppings:
- Chopped cilantro
- Diced avocado
- Sour cream
- Shredded cheese
Instructions
- Prepare the meat by generously seasoning pork cubes with salt and pepper. Create a rich golden crust by searing the cubes in hot olive oil across multiple batches until deeply caramelized. Transfer the browned pieces to a separate plate.
- Reduce pot temperature and gently sauté diced onions until translucent and soft. Introduce minced garlic and quickly toast to release aromatic oils without burning.
- Transform tomatillos and poblano peppers into a vibrant sauce by charring them under intense heat. Blend the roasted vegetables with jalapenos and fresh cilantro until achieving a smooth, emerald-green consistency.
- Reunite the seared pork with the vegetable base. Incorporate green chilies, aromatic spices like cumin and oregano, and fragrant smoked paprika. Pour in chicken broth to create a luxurious cooking liquid.
- Elevate the mixture to a vigorous boil, then immediately reduce to a gentle simmer. Cover and allow the stew to slowly transform, with meat becoming fork-tender and flavors melding together. Periodically stir to prevent scorching.
- Brighten the finished dish by folding in fresh cilantro and a splash of zesty lime juice. Taste and refine seasoning with additional salt and pepper as desired.
- Present the chili verde in warm bowls, accompanied by fluffy rice, warm tortillas, or crispy tortilla chips. Garnish with optional toppings like sour cream, extra cilantro, or diced onions.
Notes
- Meat Selection Matters: Choose a well-marbled pork shoulder or butt for maximum tenderness and rich flavor that melts in your mouth during the long cooking process.
- Tomatillo Roasting Technique: Charring tomatillos and peppers intensifies their natural sweetness and adds a smoky depth that transforms the entire sauce’s complexity.
- Spice Level Control: Adjust the number of jalapeños or remove seeds to customize heat intensity, making the dish friendly for different spice tolerances.
- Meal Prep Magic: This chili verde freezes beautifully for up to 3 months, becoming even more flavorful as the ingredients meld together over time.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 90 mg