This spicy Chili Verde Recipe is “off the charts good” at least according to my husband! Chunks of pork are cooked in a delicious made-from-scratch tomatillo sauce until extremely tender.
Serve this chili Verde with some Mexican rice and creamy guacamole for a tasty and satisfying dinner.
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.
My Chili Verde Recipe
To make this recipe, you will need the following ingredients:
Ingredients
- 1-1/2 lbs. tomatillos
- 3 poblano chilis
- 2 serrano peppers
- 1 large yellow onion
- 1 head garlic
- 1/4 cup cilantro leaves
- 2 cups chicken broth
- 3 lbs. pork cubed
- 1 T. salt
- 2 tsp. black pepper
- 2 T. olive oil
- 1 tsp. cumin seeds
- 1 T. dried oregano
Recipe Directions
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 with one teaspoon 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 poblano chilis and serranos, once they’re cool enough to handle.
Add the charred vegetables to a blender, along with the cilantro, and chicken stock. 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. Stir in the cumin seeds and oregano. Cover the crockpot and cook for four to six hours.
Serve in a bowl, with a dollop of sour cream and a side of tortilla chips.
Frequently Asked Questions
What Does Chili Verde Mean?
You’re probably familiar with Salsa Verde, but have you ever had Chili Verde? “Chili Verde” simply means “green chili” in Spanish.
It’s a slow-cooked Mexican stew made with a mixture of tomatillos, peppers, onion, garlic, chicken broth, and spices. All this goodness is then simmered to perfection with tender chunks of pork. Is your mouth watering yet?
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 salsa verde.
That’s fine if you’re in a bind and can’t find tomatillos, otherwise,
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.
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. 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 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.
Serving Suggestions
Chili Verde can be enjoyed in a bowl with a side of chips, similar to other chilis. But that’s just one possibility. This tasty dish can also be served over some Mexican rice. But why stop there?
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!
Cook’s Tips
- If you are lucky enough to have leftovers, you can use it to make green enchiladas.
- Or mix the leftovers to 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!
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“Off the Charts” Chili Verde
Ingredients
- 1-1/2 lbs. tomatillos
- 3 poblano chilis
- 2 serrano peppers
- 1 large yellow onion
- 1 head garlic
- 1/4 cup cilantro leaves
- 2 cups chicken broth
- 3 lbs. pork cubed
- 1 T. salt
- 2 tsp. black pepper
- 2 T. olive oil
- 1 tsp. cumin seeds
- 1 T. 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 with one teaspoon 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 poblano chilis and serranos, once they’re cool enough to handle.
- Add the charred vegetables to a blender, along with the cilantro, and chicken stock. 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. Stir in the cumin seeds and oregano. Cover the crockpot and cook for four to six hours.
- Serve in a bowl, with a dollop of sour cream and a side of tortilla chips.
Notes
COOK’S TIPS
- If you are lucky enough to have leftovers, you can use it to make green enchiladas.
- Or mix the leftovers to 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!
HildaSterner says
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.
Serena Brummett says
What kind of pork?
HildaSterner says
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!
Stuart. Stone says
How do you cut some ofthe hot out of a recipe?