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    You Are Here Home » Entree Recipes

    Published: Feb 23, 2018 Updated: Sep 14, 2022 by Hilda Sterner | This post may contain affiliate links 6 Comments

    Off The Charts Good Chili Verde

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    chili verde

    This spicy Chili Verde Recipe is "off the charts good" and is included in Brian Baumgartner's Seriously Good Chili Cookbook! You know, Kevin Malone, from the hit tv series The Office? Chunks of pork are cooked in a delicious made-from-scratch tomatillo sauce until extremely tender. Serve with some Mexican rice.

    chili verde in a white bowl on a copper tray with lime wedges and chips on the side
    Jump to:
    • 🧐Why this recipe works
    • 🥘 How to Make This Chili Verde Recipe
    • 🤷🏻‍♀️ Recipe FAQs
    • 👩🏼‍🍳 Pro Tips
    • 🌮 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐Why this recipe works

    This recipe works because of the time and love required to prepare it. Taking the extra time to roast the vegetables, as well as using fresh herbs and spices only add to the amazing flavor of this Mexican stew.

    Now add hours of slow-cooking the pork in this flavourful stew which results in amazingly tender and juicy pork. If you're in a hurry, or short on time, try my Instant Pot Chili Verde recipe.

    🥘 How to Make This Chili Verde Recipe

    Step 1 | Prepare Vegetables

    Peel and rinse tomatillos. Arrange on a foil-lined sheet. Add poblanos and serranos. Roughly chop the onion and add it to the tray. Slice the top off of the garlic bulb and add the bulb to the tray.

    vegetables being roasted on a pan

    Step 2 | Broil Vegetables

    Drizzle the garlic and vegetables with one tablespoon of olive oil. Broil the vegetables on high until charred.

    roasted tomatillos for chili verde

    Step 3 | Sear Pork

    While the vegetables are in the oven, salt, and pepper the cubed pork. Heat the remaining oil in a cast-iron skillet. Sear the meat, working in batches. Add the seared meat to a crockpot, including the pan juices.

    seared pork chunks

    Step 4 | Peel Charred Vegetables

    Peel the skin off of the charred peppers and garlic once they're cool enough to handle.

    Step 5 | Blend Pan Ingredients

    Add the pan ingredients, cilantro, cumin, and oregano to a blender. Top chicken broth. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.

    roasted vegetables in a blender cup
    chili verde in a blender

    Step 6 | Cook And Serve

    Pour the mixture over the meat in the crockpot. Cover the crockpot and cook on low for four to six hours. Serve in a bowl, with a dollop of sour cream and a side of tortilla chips.

    🤷🏻‍♀️ Recipe FAQs

    Do you peel tomatillos before you cook with them?

    Yes, tomatillos have a dry husk that is like a protective layer that encapsulates the green tomatillo inside.

    To access the tomatillo, simply peel off the outer husk and rinse the tomatillos to remove the sticky substance (that's supposed to protect the tomatillos from insects) before using.

    a hand holing a tomatillo

    Should you roast tomatillos for Chili Verde?

    I’ve seen recipes where for the sake of ease, skip roasting the vegetables, while some use bottles of salsa verde.

    That's fine if you're in a bind and can't find tomatillos, otherwise, please don't make the same mistake. When it comes to cooking, quicker is definitely not better!

    roasted tomatillos and peppers

    Can you freeze Chili Verde?

    Chili Verde is perfect for freezing. In fact, whenever I make some, I end up freezing half of it.

    The quickest and easiest way to do that is to pour the extra Chili Verde in a large freezer Ziplock bag. Next, squeeze all the air out of the bag and seal it. Freeze until ready to eat.

    How do you defrost frozen Chili Verde?

    To defrost the frozen Chili Verde, remove the plastic bag from the freezer and soak it in a deep bowl, filled with water.

    If you are not pressed for time, allow the Chili Verde to come to room temperature over a few hours. Otherwise, defrost in a microwave, or reheat on the stovetop.

    👩🏼‍🍳 Pro Tips

    • Roasting the vegetables adds a deep, rich flavor that really enhances the flavor of this dish. I don’t know about you, but I definitely prefer roasted garlic over plain garlic. So please, no cutting corners.
    • If you are lucky enough to have leftovers, you can use them to make green enchiladas.
    • Or mix the leftovers in a breakfast burrito the following morning.
    • If you're in a hurry and don't have four to six hours, give my Instant Pot Chili Verde Recipe recipe a try. It's also quite delicious!
    • My personal favorite way of enjoying Chili Verde is in tacos. Use a slotted spoon to drain most of the liquid, then serve with corn tortillas, sour cream, and shredded cheese. Chili Verde quesadillas are also a great idea!
    a bowl of chili verde in a white bowl and chips

    🌮 Related Recipes

    • elote in a cup
      Elote in a Cup | Mexican Street Corn
    • Mexican lasagna
      Mexican Lasagna
    • pickled carrots in jars
      Spicy Mexican Pickled Carrots
    • Spanish Rice in a bowl
      Mexican Spanish Rice

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    chili verde in a dark bowl with green onions, lime wedges and tortillas on the side

    Off The Charts Chili Verde

    Off the charts chili Verde, even better than what you get at your favorite restaurant!
    5 from 4 votes
    Print Pin Rate
    Course: Main Dish
    Cuisine: Mexican
    Prep Time: 30 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 30 minutes
    Servings: 6 servings
    Calories: 275kcal

    Ingredients

    • 1½ lbs. tomatillos
    • 3 poblano chilis
    • 2 serrano peppers
    • 1 large yellow onion
    • 1 head garlic
    • 3 tablespoon olive oil (divided)
    • 1 tablespoon salt
    • 2 teaspoon black pepper
    • 3 lbs. pork (cubed)
    • 2 cups chicken broth
    • ¼ cup cilantro leaves
    • 1 teaspoon cumin seeds (or powder)
    • 1 tablespoon dried oregano

    Instructions

    • Peel and rinse tomatillos. Arrange on a foil-lined sheet. Add poblanos and serranos. Roughly chop the onion and add to the tray. Slice the top off of the garlic bulb and add the bulb to the tray.
    • Drizzle the garlic and vegetables with one tablespoon olive oil. Broil the vegetables on high until charred.
    • While the vegetables are in the oven, salt, and pepper the cubed pork. Heat the remaining oil in a cast-iron skillet. Sear the meat, working in batches. Add the seared meat to a crockpot, including the pan juices.
    • Peel the skin off of the charred peppers and garlic once they're cool enough to handle.
    • Add the pan ingredients, cilantro, cumin, and oregano to a blender. Top chicken broth. Depending on the size of your blender, you might have to do this in batches. Pulse the vegetables until roughly chopped.
    • Pour the mixture over the meat in the crockpot. Cover the crockpot and cook on low for four to six hours. Serve in a bowl, with a dollop of sour cream and a side of tortilla chips.

    Notes

    • I don’t know about you, but I definitely prefer roasted garlic over plain garlic. So please, no cutting corners.
    • If you are lucky enough to have leftovers, you can use them to make green enchiladas.
    • Or mix the leftovers in a breakfast burrito the following morning.
    • If you're in a hurry and don't have four to six hours, give my Instant Pot Chili Verde recipe a try. It's also quite delicious!
    • My personal favorite way of enjoying Chili Verde is in tacos. Use a slotted spoon to drain most of the liquid, then serve with corn tortillas, sour cream, and shredded cheese. Chili Verde quesadillas are also a great idea!

    Nutrition

    Serving: 1bowl | Calories: 275kcal | Protein: 15g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 151mg | Sodium: 1317mg | Fiber: 3g | Sugar: 7g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Isolde Lippens says

      December 10, 2022 at 10:58 am

      It doesn’t say to put the slow cooker on low or high. I have it my pot right now at low temperature for 4 hours.

      Reply
      • Hilda Sterner says

        December 10, 2022 at 11:05 am

        Oops, sorry about that! It should be on low. I will update that in the directions. Enjoy!

        Reply
    2. Serena Brummett says

      January 30, 2020 at 1:13 pm

      What kind of pork?

      Reply
      • HildaSterner says

        January 30, 2020 at 2:21 pm

        Hi Serena,
        Pork shoulders, which can be found under the names Boston butt or roast, picnic roast, or boneless country-style pork ribs are all great options.

        Reply
    3. Stuart. Stone says

      February 18, 2019 at 3:20 pm

      How do you cut some ofthe hot out of a recipe?

      Reply
      • HildaSterner says

        February 18, 2019 at 5:53 pm

        Hi Stuart,
        Great questions! I would definitely leave out the serrano peppers. If you consider poblanos too spicy, just replace them with bell peppers. Or maybe do 1/2 poblanos and 1/2 bell peppers? It really just depends on how mild you want to make it. Let me know how it goes!

        Reply

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