Authentic Chili Verde 🌿🌶️
Introduction
Few dishes capture the heart of Mexican comfort food like Chili Verde. Made with tender chunks of pork simmered in a tangy, smoky tomatillo and chile sauce, this recipe is the perfect blend of savory and bright flavors. The slow cooking process allows the pork to become fall-apart tender while the sauce develops rich complexity from roasted peppers, garlic, and fresh cilantro. Whether served with tortillas, rice, or stuffed into tacos and burritos, this Authentic Chili Verde is a must-try for anyone who loves bold and comforting flavors.
Why You’ll Love This Recipe
- 🌶 Deep flavor from roasted tomatillos and peppers.
- 🍖 Melt-in-your-mouth pork cooked low and slow.
- 🥣 Flexible cooking methods – stovetop, oven, or slow cooker.
- 🌮 Versatile serving options – tacos, burritos, enchiladas, or simply with rice.
Ingredients
- 2 pounds tomatillos, husks removed and washed
- 2 poblano peppers, halved and seeded
- 2 jalapeño peppers, halved and seeded
- 1 large white onion, cut into 8 wedges
- 4 cloves garlic
- 1 cup cilantro, loosely packed
- 2 tablespoons oil (or bacon grease for extra flavor)
- 3 pounds pork butt or shoulder, cut into 1-inch cubes
- 2 cups chicken broth (or ham broth for richer flavor)
- 1 teaspoon cumin seeds, toasted and ground (optional)
- 2 teaspoons oregano
- 1 tablespoon soy sauce (or fish sauce, or salt to taste)
- 2 tablespoons lime juice
- ¼ cup cilantro, chopped (for garnish)
Instructions
1️⃣ Prepare the Tomatillo Sauce
- Preheat the broiler.
- Arrange tomatillos, poblanos, jalapeños (cut side down), onion, and garlic on a baking sheet.
- Broil 8–10 minutes, until skins blister and char.
- Transfer roasted vegetables to a blender, add cilantro, and blend until smooth. Set aside.
2️⃣ Brown the Pork
- Heat oil or bacon grease in a large Dutch oven over medium-high heat.
- Sear pork cubes until golden brown on all sides. Work in batches to avoid overcrowding.
- Remove browned pork and set aside.
3️⃣ Simmer the Chili Verde
- Return pork to the pot.
- Pour in the tomatillo sauce and broth.
- Stir in cumin (if using), oregano, and soy sauce (or salt).
- Bring to a boil, then reduce heat to low. Cover and simmer 2–3 hours, stirring occasionally, until pork is tender and sauce thickens.
Alternative Cooking Methods:
- Oven: Bake covered at 350°F (180°C) for 2–3 hours.
- Slow Cooker: Cook on low for 8–10 hours or on high for 4–5 hours.
4️⃣ Final Seasoning & Serving
- Remove from heat and stir in lime juice.
- Garnish with chopped cilantro.
- Adjust seasoning with more salt if needed.
Serving Suggestions
- With warm corn or flour tortillas for scooping.
- Over fluffy Mexican rice.
- As a filling for tacos, burritos, or enchiladas.
- Paired with refried beans for a hearty meal.
Tips & Variations
- 🔥 Spice level: Leave some seeds in the jalapeños for extra heat.
- 🥩 Protein swaps: Try chicken thighs or beef chuck instead of pork.
- 🍋 Bright finish: Don’t skip the lime juice—it balances the richness beautifully.
- 🥔 Add veggies: Potatoes or hominy make it even heartier.
Nutrition (Per Serving – 8 servings)
- Calories: ~340
- Protein: 32g
- Fat: 18g
- Carbs: 9g
- Fiber: 3g
- Sodium: ~520mg
Frequently Asked Questions
What’s the difference between Chili Verde and Salsa Verde?
- Salsa Verde is a sauce made from tomatillos and green chiles.
- Chili Verde is a stew made by simmering pork in salsa verde.
Can I make Chili Verde ahead of time?
Yes! The flavors actually deepen the next day. Store in the fridge up to 4 days or freeze up to 3 months.
How spicy is it?
It’s mild-medium with poblanos and jalapeños, but you can add serranos or extra jalapeños for more heat.