Chili Verde is a tasty green chili stew made with tender pork, tomatillos, and lots of spices. It’s warm, comforting, and full of flavor!
I love to serve it with rice or warm tortillas. It’s perfect for those chilly days when you just want to cozy up with a bowl!
This dish is super easy to make in one pot, which means less cleaning for me. Plus, it’s so good that you might want to make a double batch!
Key Ingredients & Substitutions
Pork Shoulder: This is the main protein in the dish, giving it a tender, rich taste. You can substitute with chicken thighs or turkey if you prefer. Just adjust cooking times, as they may take less time to become tender.
Tomatillos: They provide a unique, tart flavor. If you can’t find tomatillos, you can use canned green tomatoes or even fresh green bell peppers for a milder taste.
Jalapeños: Fresh jalapeños are the key for heat! If you want a milder dish, try using poblano peppers instead. You can also reduce the number of jalapeños or remove the seeds to cut down on the heat.
Fresh Cilantro: This herb adds brightness to the dish. If you’re not a fan, you can use parsley for a fresh note instead.
Chicken Broth: Low sodium is recommended for better control over saltiness, but you can use vegetable broth for a vegetarian option. Just remember it will change the flavor profile slightly.
What’s the Best Way to Achieve Tender Pork?
To get that melt-in-your-mouth texture, browning the pork shoulder first is crucial. This step adds depth and flavor. Here’s how to do it right:
- Heat your oil in a large pot. Brown the pork in batches; don’t overcrowd the pan. Each piece should get nice color, about 5-7 minutes per batch.
- After browning, don’t rush the simmering process! Cook it low and slow for 1.5 to 2 hours. This allows the meat to get tender and lets the flavors develop.
Remember, patience is key here! A little extra time will make a huge difference in the end result.
Chili Verde Recipe
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large white onion, finely chopped
- 5 cloves garlic, minced
- 1 lb tomatillos, husked and rinsed
- 3-4 fresh jalapeño peppers (adjust for heat), chopped (plus extra slices for garnish)
- 1 bunch fresh cilantro, chopped (reserve some for garnish)
- 2 cups low-sodium chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- Salt to taste
- 1 tbsp fresh lime juice
Optional Garnishes:
- diced white onion
- sour cream
- lime wedges
How Much Time Will You Need?
This Chili Verde recipe takes about 15 minutes for preparation, followed by 1.5 to 2 hours of cooking time for the pork to become tender. All in all, you should set aside about 2-2.5 hours to make this delicious stew. The wait is totally worth it!
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the vegetable oil in a large pot or skillet over medium-high heat. Add the pork cubes in batches—don’t crowd the pan! Brown the pork on all sides for about 5-7 minutes. Once browned, remove the pork from the skillet and set it aside for later.
2. Sauté the Aromatics:
In the same pot, add the finely chopped onion and minced garlic. Sauté them over medium heat until they become translucent and fragrant, about 3-5 minutes. Stir occasionally to prevent them from burning.
3. Prepare the Green Sauce:
While the onions are cooking, bring another pot of water to a boil. Add the tomatillos and chopped jalapeños, boiling them for about 5-7 minutes until soft. Drain the veggies and blend them together until smooth to create your green chili sauce.
4. Combine Ingredients:
Add the blended green chili sauce to the pot with the sautéed onions and garlic. Cook this mixture for about 5 minutes, stirring occasionally to meld the flavors.
5. Add the Pork and Broth:
Now, return the browned pork to the pot. Pour in the chicken broth, and sprinkle in the ground cumin, dried oregano, black pepper, and salt. Give everything a good stir to combine all the flavors!
6. Simmer the Chili:
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Allow the chili to simmer uncovered for about 1.5 to 2 hours, or until the pork is super tender and shreds easily with a fork.
7. Finish with Fresh Ingredients:
About 10 minutes before you’re ready to serve, stir in the chopped cilantro and fresh lime juice. Taste the chili and adjust seasoning with more salt if necessary.
8. Serve and Enjoy!
Serve the Chili Verde hot, garnished with your choice of sour cream, diced white onions, sliced jalapeños, and extra cilantro. It’s perfect when paired with warm tortillas or over a bed of rice.
Enjoy this comforting, flavorful dish that’s sure to warm you up!
Can I Use a Different Protein Instead of Pork?
Absolutely! If you prefer, you can substitute the pork shoulder with chicken thighs or turkey for a lighter option. Just keep in mind that the cooking time may be shorter with these alternatives—check for tenderness around the 1-hour mark.
How Can I Make This Recipe Spicier?
If you love heat, consider adding more jalapeños or including other hot peppers like serranos or habaneros. You can also add some cayenne pepper or crushed red pepper flakes during cooking for an extra punch!
How Should I Store Leftovers?
Leftover Chili Verde can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, and feel free to add a splash of broth or water to loosen it up if it thickens.
Can I Freeze Chili Verde?
Yes, Chili Verde freezes well! Just make sure to let it cool completely, then transfer it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating!
