Tangy Homestyle Chili Verde Recipe That Simmers with Flavor

Crafting an authentic chili verde recipe brings the vibrant essence of mexican cuisine right to your kitchen.

Succulent pork slowly simmers in a rich, tangy green sauce that dances with flavor.

Roasted peppers and tomatillos create a symphony of robust tastes that will make your taste buds sing.

Each ingredient tells a story of tradition and comfort passed down through generations.

Tender meat melts into a sauce so complex, you’ll feel transported to a bustling street market in puebla.

Subtle heat and bright, zesty notes promise a meal that satisfies deep hunger and culinary curiosity.

What Makes Chili Verde So Delicious

• Boost Flavor Complexity: Roasting vegetables intensifies their natural sweetness and adds a smoky depth that transforms this chili verde into a restaurant-quality dish.
• Master Hands-Off Cooking: The recipe requires minimal active preparation, letting the slow simmer develop rich, tender pork that practically melts in your mouth.
• Customize with Ease: Flexible ingredients allow home cooks to adjust spice levels and swap proteins, making this recipe adaptable for different taste preferences and dietary needs.
• Crowd-Pleasing Comfort: Packed with bold Mexican-inspired flavors, this chili verde works perfectly for family dinners, game day gatherings, or casual weekend meals that bring everyone together.

Chili Verde Ingredients Checklist

• Pork: Tender meat that becomes the hearty base of the chili verde.

• Tomatillos, Poblano Peppers, Jalapeno Peppers: Provide a smoky, tangy foundation for the verde sauce with a balanced heat.

• Onion, Garlic: Add depth and savory complexity to the dish.

• Ancho Chili Powder, Cumin, Salt, Pepper: Create a rich and warm spice profile for the pork.
• Mexican Oregano: Brings an authentic, earthy flavor to the chili verde.

• Chicken Stock: Helps create a moist and flavorful braising liquid for the pork.

• Cilantro, Lime Juice: Add fresh brightness and a zesty finish to the chili verde.

• Olive Oil: Used to brown the pork and sauté the aromatics with a mild flavor.

Step-by-Step Chili Verde Instructions

Step 1: Prepare Roasted Vegetables

Crank up the oven to a sizzling 425F (220C).

Scatter tomatillos, poblano peppers, and jalapeno peppers across a baking sheet.

Let them roast until their skins develop beautiful charred spots, roughly 15-20 minutes.

Step 2: Blend Verde Magic

Transform the roasted vegetables into a silky smooth sauce by blending them thoroughly.

Set the vibrant green mixture aside.

Step 3: Sear Succulent Pork

Warm olive oil in a hefty pot over medium heat.

• Ancho chili powder
• Cumin
• Salt
• Pepper

Brown the meat on all sides, creating a delicious golden crust.

Step 4: Awaken Aromatic Flavors

Toss chopped onion and garlic into the pot.

Sauté until they become soft and fragrant, releasing their incredible flavors.

Step 5: Marry Ingredients and Slow Cook

Pour in the verde sauce and chicken stock.

Sprinkle Mexican oregano into the mix.

Bring the concoction to a boil, then dial down to a gentle simmer.

Cover and let it bubble away for 1.5 to 2 hours until the pork becomes meltingly tender.

Step 6: Final Flourish

Stir in fresh chopped cilantro and a splash of zesty lime juice.

Taste and adjust seasonings to make the flavors pop.

Tips for Flavorful Chili Verde

• Charring tomatillos and peppers intensifies their smoky flavor, creating a deeper taste profile for the verde sauce.
• Select pork shoulder or butt with good marbling to ensure tender, juicy meat that falls apart during slow cooking.
• Adjust jalapeno quantity based on heat preference, removing seeds for milder chili or keeping them for extra kick.
• Monitor chicken stock during simmering to prevent the chili verde from becoming too watery or too dry.
• Let the dish rest for 30 minutes after cooking to allow spices and ingredients to meld together, creating richer taste.

Creative Twists on Chili Verde

• Chicken Verde Alternative: Replace pork with boneless, skinless chicken thighs for a lighter protein option that absorbs flavors equally well.
• Vegetarian Green Chili: Swap pork with firm tofu or black beans, using vegetable stock to maintain the authentic verde sauce character.
• Low-Carb Verde Bowl: Serve over cauliflower rice instead of traditional rice, reducing carbohydrate content while keeping the rich, spicy profile.
• Instant Pot Quick Version: Transfer all ingredients to pressure cooker, reducing cooking time to 35-40 minutes while maintaining tender meat texture and robust verde sauce flavor.

Serving Suggestions for Chili Verde

• Flavor Companions: Serve chili verde over fluffy white rice or warm corn tortillas to soak up the delicious green sauce.
• Topping Explosion: Sprinkle fresh diced onions, chopped cilantro, crumbled queso fresco, and a squeeze of lime for extra brightness and texture.
• Hearty Side Kick: Pair with classic Mexican-style black beans or a crisp cabbage slaw to balance the rich, tender pork and add refreshing crunch.
• Spice Level Customization: Offer hot sauce on the side so guests can adjust the heat according to their personal preference, letting everyone enjoy the meal perfectly.

Storing Chili Verde Properly

• Store leftover chili verde in an airtight container in the refrigerator for up to 4 days. Let the dish cool completely before sealing to prevent moisture buildup.
• Transfer cooled chili verde to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Place desired portion in a microwave-safe dish. Cover with a damp paper towel to retain moisture. Heat in 30-second intervals, stirring between each, until thoroughly warmed.
• Pour chili verde into a pot over medium-low heat. Add a splash of chicken stock to prevent drying. Stir occasionally and heat until steaming hot, typically 5-7 minutes.

FAQs

• What type of pork works best for chili verde?

Boneless pork shoulder or pork butt are ideal because they have enough fat content to become tender and flavorful during slow cooking, which helps create a rich and succulent dish.

• Can I make this recipe spicier or milder?

You can control the heat by adjusting the number of jalapeno peppers. Remove the seeds for less heat or add more peppers if you prefer a spicier chili verde. The poblano peppers also contribute mild heat and smoky flavor.

• Is chili verde traditionally from a specific region?

Chili verde originates from New Mexico and parts of Northern Mexico, where green chili sauces are a staple in local cuisine. It’s particularly popular in southwestern United States cooking traditions.

Chili Verde Recipe

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4.6 from 34 reviews

• Total Time: 2 hours 30 minutes
• Yield: 8 1x

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Description

Savor Mexican culinary magic with our irresistible chili verde recipe, where tender pork slow-simmers in a tangy green sauce. Hearty and authentic, this dish brings bold southwestern flavors straight to your dinner table, promising a memorable meal you’ll crave again and again.

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Ingredients

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Meat:

• 3 pounds (1.36 kilograms) boneless pork shoulder, cubed

Verde Sauce Ingredients:

• 2 pounds (907 grams) tomatillos, husked and rinsed
• 2 poblano peppers, stemmed and sliced in half lengthwise
• 3–4 jalapeno peppers, stemmed and sliced in half lengthwise

Seasonings and Additional Ingredients:

• 2 tablespoons olive oil
• 2 tablespoons ancho chili powder
• 1 teaspoon cumin
• Salt and pepper
• 1 large onion, chopped
• 4 cloves garlic, chopped
• 1 tablespoon Mexican oregano
• 1/2 cup (120 milliliters) chicken stock
• 1/2 cup chopped cilantro
• Juice from 1 large lime

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Instructions

1. Prepare the roasting setup by heating the oven to 425F (220C), creating an ideal environment for charring tomatillos, poblano and jalapeno peppers on a baking sheet until their skins develop a deep, smoky exterior, approximately 15-20 minutes.
2. Transform the roasted vegetables into a silky, vibrant sauce by blending them thoroughly until achieving a completely smooth consistency, then reserve for later integration.
3. Create a flavor foundation by seasoning the pork with ancho chili powder, cumin, salt, and pepper, then sear the meat in heated olive oil over medium temperature, developing a rich golden-brown crust on all surfaces.
4. Enhance the meat’s aromatic profile by introducing finely chopped onions and minced garlic into the pot, gently sautéing until they become translucent and release their fragrant essence.
5. Construct the dish’s complex flavor layers by combining the previously prepared verde sauce and chicken stock, incorporating Mexican oregano, then bringing the mixture to a robust boil before reducing to a gentle simmer.
6. Allow the pork to tenderize and absorb surrounding flavors during a prolonged cooking process, maintaining a covered pot for 1.5 to 2 hours until the meat reaches a melt-in-your-mouth tenderness.
7. Elevate the final presentation by stirring in freshly chopped cilantro and a bright splash of lime juice, conducting a final seasoning assessment to balance the dish’s intricate flavor profile.

Notes

• Roasting vegetables intensifies their flavor, creating a deeper, smokier base for the chili verde sauce.
• Wear gloves when handling hot peppers to prevent skin irritation from capsaicin oils.
• Choose a fatty cut of pork like pork shoulder or butt for maximum tenderness and rich flavor.
• For a lighter version, swap pork with chicken thighs or turkey, maintaining the recipe’s signature verde sauce profile.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 312 kcal
• Sugar: 3 g
• Sodium: 150 mg
• Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 14 g
• Trans Fat: 0 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 85 mg