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chili verde in a dark bowl with green onions, lime wedges and tortillas on the side
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5 from 4 votes

Off The Charts Chili Verde

Off the charts chili Verde, even better than what you get at your favorite restaurant!
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 275kcal

Ingredients

  • 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 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