Authentic Chili Verde

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🌶️ Authentic Chili Verde (Mexican Pork in Green Sauce)

Tender, Bold, and Bursting with Flavor

If you’re searching for a comforting, flavor-packed dish that truly captures the soul of Mexican cuisine, look no further than Authentic Chili Verde. This iconic dish features juicy, slow-simmered pork in a tangy, vibrant green sauce made from tomatillos, green chilies, garlic, and herbs. It’s a dish with depth, history, and irresistible flavor—perfect for a weekend family meal, holiday feast, or a make-ahead freezer staple.

Originating in Northern and Central Mexico, chile verde has become a beloved staple in Mexican-American kitchens for its simplicity, versatility, and bold flavor. It pairs beautifully with warm flour tortillas, Spanish rice, beans, or even over a bed of steaming white rice.

Whether you’re new to chili verde or it’s a nostalgic dish from your childhood, this authentic homemade version brings restaurant-quality results straight to your stove.

❤️ Why You’ll Love This Chili Verde Recipe

  • 🥘 Rich & flavorful – Tomatillos and chilies create a tangy, savory sauce that’s unforgettable.
  • 🍖 Tender pork – Slow-cooked until melt-in-your-mouth perfect.
  • 🌶️ Adjustable heat – Make it mild or spicy to suit your tastes.
  • 🧑‍🍳 One-pot meal – Easy cleanup with deep, layered flavor.
  • 🧄 Make-ahead friendly – Tastes even better the next day!

🛒 Ingredients

For the Chili Verde:

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 6–8 tomatillos, husked and rinsed
  • 2–3 green chilies (poblano or jalapeño, seeded and stemmed – adjust for heat)
  • 1 cup chicken broth (add more if needed for consistency)
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)

🔪 Step-by-Step Instructions

🔥 Step 1: Cook the Tomatillos & Chilies

  1. In a medium saucepan, add the tomatillos and green chilies.
  2. Cover with water and bring to a boil.
  3. Simmer for 10–15 minutes, or until softened and pale green.
  4. Drain and transfer to a blender. Blend until smooth, then set aside.

Pro Tip: Roasting the tomatillos and chilies first adds a smoky depth to the sauce!

🍖 Step 2: Brown the Pork

  1. In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat.
  2. Season the pork cubes with salt and pepper.
  3. Brown the pork in batches, making sure not to overcrowd the pan. This develops deep, caramelized flavor.
  4. Remove the browned pork and set it aside.

🧅 Step 3: Sauté Aromatics

  1. In the same pot, add the chopped onion and cook for 3–4 minutes, until softened.
  2. Add the minced garlic and sauté for another 30 seconds until fragrant.

🌿 Step 4: Combine & Simmer

  1. Return the pork to the pot.
  2. Pour in the blended tomatillo and green chile sauce.
  3. Add chicken broth, cumin, and oregano. Stir well to combine.
  4. Bring the mixture to a gentle boil, then reduce heat to low.

⏲️ Step 5: Slow Simmer to Tenderness

  1. Cover and simmer for 1.5 to 2 hours, or until the pork is tender and the sauce is thickened.
  2. Stir occasionally and add more broth if needed to maintain your desired consistency.

🌿 Step 6: Finish & Serve

  1. Taste and adjust salt and pepper as needed.
  2. Serve hot, garnished with chopped cilantro.

🍚 Serving Suggestions

  • Warm flour tortillas – the classic combo
  • Spanish rice or cilantro-lime rice
  • Refried or charro beans
  • Tortilla chips for dipping into the sauce
  • Eggs – Try chili verde over scrambled or fried eggs for breakfast!

🧠 Expert Tips & Variations

✅ Tips for Success

  • Use pork shoulder or pork butt for the best texture and flavor.
  • Simmer low and slow – the longer the cook, the more tender the meat.
  • Blender safety: Let the tomatillo sauce cool slightly before blending to avoid splatter.

🔁 Variations

  • Spicier version: Add serrano chilies or leave the seeds in the jalapeños.
  • Chicken chili verde: Use chicken thighs and reduce cooking time to about 45 minutes.
  • Roasted variation: Roast tomatillos, chilies, and garlic under the broiler for 10–15 minutes before blending for smoky flavor.

⚠️ Important Notes

  • Don’t skip searing the pork – it adds rich flavor to the stew.
  • Use fresh tomatillos – canned tomatillos can work in a pinch, but fresh offers brighter flavor.
  • Chili thickness: If the sauce gets too thick, thin with broth. Too thin? Simmer uncovered to reduce.

🔢 Nutritional Information

Estimated per serving (6 servings):

  • Calories: 390
  • Protein: 34g
  • Fat: 22g
  • Carbohydrates: 10g
  • Fiber: 3g
  • Sodium: 580mg

Note: Actual values may vary based on ingredients and portion sizes.

❓ Frequently Asked Questions (FAQ)

Can I make chili verde in a slow cooker?

Absolutely! Sear the pork and sauté the aromatics first, then transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 4–5 hours.

Can I freeze chili verde?

Yes, it freezes very well. Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw and reheat gently on the stove.

Can I use canned tomatillos?

You can, but fresh tomatillos give the best flavor and texture. If using canned, drain before blending.

What cut of pork is best?

Pork shoulder (or pork butt) is ideal because of its fat content and flavor. It becomes fall-apart tender when simmered.

Is chili verde supposed to be spicy?

It depends on the chilies used! Jalapeños add mild heat, while serranos pack a punch. You can always adjust the heat to your preference.

🌮 Time to Make Authentic Chili Verde!

Whether you’re introducing your family to traditional Mexican cooking or making a beloved classic from memory, this Authentic Chili Verde recipe delivers every time. It’s bold, bright, and deeply satisfying—perfect with rice, tortillas, or straight from the bowl.

So fire up your stovetop and let the tomatillo magic begin—this is comfort food at its finest. 💚🌶️🐖

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