Tangy Chili Verde Recipe: A Zesty Twist on Classic Comfort

Crafting a mouthwatering chili verde recipe brings pure comfort to any kitchen adventure.

Tender pork simmers slowly in a vibrant green sauce bursting with authentic flavors.

Mexican culinary traditions shine through each carefully layered ingredient.

Fragrant tomatillos and roasted green chiles create a complex depth that dances across your palate.

Warm spices blend seamlessly, promising a delicious meal that feels both rustic and sophisticated.

Weeknight dinners or weekend gatherings will light up with this incredible dish.

You can practically taste the hearty, soul-satisfying goodness waiting to unfold.

What Makes Chili Verde So Delicious

• Hearty Comfort Meal: Dive into a soul-warming soup packed with tender beef, nutritious vegetables, and wholesome barley that wraps you in delicious comfort.
• Quick Ingredient Assembly: Requires minimal preparation with straightforward chopping and simple cooking steps anyone can master, perfect for home cooks of all skill levels.
• Nutritional Powerhouse: Loaded with protein from beef, fiber from barley, and vitamins from fresh vegetables, creating a balanced one-pot meal that nourishes your body.
• Family-Friendly Option: Kids and adults will love the rich flavors and hearty texture, making it an ideal dinner solution that satisfies everyone's hunger without complicated techniques.

Ingredients For Chili Verde

• Pork Cubes: A hearty meat that becomes tender and flavorful when slow-cooked in the chili verde sauce.

• Tomatillos, Poblano Peppers, Jalapenos, Onion, Garlic: These ingredients create a rich, complex base with a balanced heat and depth of flavor.
• Cilantro: A fresh herb that adds a bright, zesty finish to the dish.

• Chicken Broth: Provides moisture and enhances the overall savory profile of the chili verde.
• Vegetable Oil: Helps to brown the meat and create a flavorful foundation.
• Ground Cumin, Oregano, Salt, Pepper: Classic spices that bring warmth and complexity to the recipe.
• Lime Juice: Adds a tangy brightness that cuts through the richness of the pork.

How To Prepare Chili Verde Stepwise

Step 1: Sizzle Pork to Golden Perfection

Heat vegetable oil in a large pot over medium-high heat. Drop pork cubes into the hot oil and brown them on all sides until they develop a rich, caramel-colored crust.

Transfer the browned pork to a separate plate and set aside.

Step 2: Soften Aromatic Onions

In the same pot with remaining oil and pork drippings, add diced onions.

Sauté until they become translucent and soft, releasing their sweet fragrance.

Step 3: Infuse Garlic Essence

Sprinkle minced garlic into the pot and cook for about one minute.

The garlic will become wonderfully fragrant and slightly golden.

Step 4: Roast and Blend Tomatillos

Place tomatillos under the broiler until they develop charred edges and a smoky exterior.

Transfer the roasted tomatillos to a blender and pulse until completely smooth.

Step 5: Combine Protein and Vegetables

Return the browned pork to the pot.

• Smooth tomatillo puree
• Chopped poblano peppers
• Sliced jalapenos

Step 6: Season and Simmer

• Ground cumin
• Dried oregano
• Salt
• Black pepper

Bring the mixture to a gentle simmer, cover, and let it cook on low heat for 1.5 to 2 hours until the pork becomes fork-tender.

Step 7: Finish with Fresh Herbs

Stir in freshly chopped cilantro and a splash of lime juice just before serving to brighten the flavors and add a zesty kick.

Pro Tips For Chili Verde Success

• Ensure pork is cut into uniform cubes for even cooking and tender results.
• Roast tomatillos until deeply charred for a smoky, rich flavor profile that elevates the chili verde.
• Use fresh poblano and jalapeño peppers for authentic heat and vibrant taste; adjust quantities based on spice preference.
• Allow slow simmering to break down pork fibers, creating melt-in-your-mouth texture and intensifying overall dish complexity.
• Add cilantro and lime juice at the very end to preserve fresh, bright herbal notes and prevent herb wilting.

Flavorful Variations For Chili Verde

• Chicken Verde: Replace pork with boneless, skinless chicken thighs for a lighter protein option. Cook chicken until tender and shred before serving.
• Green Chile Vegetarian: Swap pork with firm tofu or white beans. Add extra poblano peppers and increase vegetable broth for robust flavor.
• Slow Cooker Verde: Transfer all ingredients to a slow cooker after browning meat. Cook on low for 6-8 hours, creating tender and deeply infused chili verde.
• Spicy Green Stew: Increase jalapeno quantity and add habanero peppers for extra heat. Garnish with fresh serrano slices for additional spiciness.

Serving Ideas For Chili Verde

• Hearty Comfort Bowl: Ladle the chili verde over steamed white rice, creating a satisfying meal that combines tender pork with zesty green sauce. Top with a dollop of sour cream and extra cilantro for a creamy, fresh finish.
• Taco Night Sensation: Shred the cooked pork and serve in warm corn tortillas. Garnish with diced onions, fresh lime wedges, and a sprinkle of queso fresco for a traditional Mexican-style taco experience that bursts with flavor.
• Loaded Nacho Extravaganza: Spread crispy tortilla chips on a platter, top with the chili verde pork, melted cheese, sliced jalapenos, and a drizzle of crema. This shareable appetizer transforms the recipe into a crowd-pleasing party dish that's perfect for game day or casual gatherings.

Proper Storage For Chili Verde

• Store the chili verde in an airtight container in the refrigerator for up to 4 days. Cool the dish completely before sealing to prevent moisture buildup.
• Transfer the cooled chili verde to freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn and label with the date. Freeze for up to 3 months for maximum flavor and quality.
• Thaw frozen chili verde in the refrigerator overnight. Warm gently in a pot over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth if the sauce seems too thick during reheating.
• Divide the chili verde into individual serving sizes before storing. This makes it easier to defrost and reheat only the amount you need, keeping the remaining portions fresh and preventing unnecessary waste.

FAQs

• Is chili verde spicy?

The heat level depends on the peppers used. Poblano peppers are mild, while jalapenos add a moderate kick. You can control the spiciness by removing jalapeno seeds or adjusting the number of peppers.

• What kind of pork works best for chili verde?

Choose a fatty cut like pork shoulder or pork butt. These cuts have enough marbling to become tender and flavorful during the slow cooking process.

• Can I make chili verde in a slow cooker?

Yes, after browning the pork and sauteing onions, transfer all ingredients to a slow cooker. Cook on low for 6-8 hours until the pork is fall-apart tender.

Chili Verde Recipe

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4.8 from 16 reviews

• Total Time: 2 hours 20 minutes
• Yield: 8 1x

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Description

Hearty chili verde from Mexico showcases tender pork simmered in a tangy green sauce. Fragrant spices and roasted peppers create a comforting meal that connects you to authentic southwestern cuisine.

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Ingredients

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• 2 lbs (907 g) pork shoulder, cut into 1-inch cubes
• 1 12 lbs (680 g) tomatillos, husked and rinsed
• 1 cup (240 ml) chicken broth
• 2–3 poblano peppers, roasted, peeled, and chopped
• 2 jalapeno peppers, chopped
• 1 large onion, diced
• 4 garlic cloves, minced
• 1/2 cup (15 g) fresh cilantro, chopped
• 1 tbsp (15 ml) vegetable oil
• 1 tsp ground cumin
• 1 tsp dried oregano
• Juice of 1 lime
• Salt and pepper, to taste

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Instructions

1. Sear pork cubes in hot vegetable oil over medium-high heat until golden brown on all sides, then transfer to a separate plate.
2. In the same pot, sauté diced onions until translucent and softened, approximately 5 minutes.
3. Add minced garlic and cook for 30-45 seconds, releasing aromatic flavors without burning.
4. Char tomatillos under the broiler until blackened and blistered, then blend into a smooth, vibrant green sauce.
5. Reintroduce browned pork to the pot, combining with tomatillo sauce, chopped poblano peppers, and jalapenos.
6. Pour chicken broth into the mixture, seasoning generously with ground cumin, oregano, salt, and black pepper.
7. Reduce heat to low, cover the pot, and allow the chili verde to simmer for 1.5-2 hours, ensuring pork becomes fork-tender and flavors meld together.
8. Finish the dish by stirring in fresh chopped cilantro and tangy lime juice moments before serving, enhancing the brightness and depth of flavors.

Notes

• Selecting pork with good marbling ensures tender, juicy meat that falls apart beautifully during slow cooking.
• Roasting tomatillos under the broiler adds a smoky depth and caramelized complexity to the sauce’s flavor profile.
• Consider using bone-in pork shoulder for extra richness and more intense meat flavor that melts in your mouth.
• For a lighter version, swap pork with chicken thighs or turkey, maintaining the recipe’s signature green sauce essence.

• Prep Time: 20 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 270 kcal
• Sugar: 3 g
• Sodium: 220 mg
• Fat: 15 g
• Saturated Fat: 5 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.1 g
• Carbohydrates: 7 g
• Fiber: 2 g
• Protein: 24 g
• Cholesterol: 75 mg