The Zesty Green Kick: Bold Chili Verde Recipe

Mouthwatering chili verde brings a zesty explosion of southwestern flavors to your dinner table.

Peppers and tender pork create a magical combination that dances across taste buds.

Mexican culinary traditions shine through every spoonful of this comforting dish.

Slow-cooked meats absorb rich green chile sauce, developing incredible depth and complexity.

Home cooks appreciate how simple ingredients can craft something extraordinarily delicious.

Authentic techniques blend together to produce a meal that feels both rustic and refined.

Sweet Potato Chili Ideas

• Vegetarian Verde: Replace pork with firm tofu or jackfruit, cubed and seared for a plant-based protein alternative that absorbs the tangy verde sauce perfectly.
• Slow Cooker Version: Transfer all ingredients after roasting vegetables to a slow cooker, cook on low for 6-8 hours for hands-off, tender results with minimal kitchen effort.
• Gluten-Free Option: Ensure all ingredients like chicken stock are certified gluten-free, and serve with cauliflower rice instead of traditional flour tortillas for a low-carb adaptation.
• Spicy Lovers' Remix: Increase jalapeno quantity, add habanero peppers, and include extra chili flakes for an intensely hot verde that brings serious heat to the classic recipe.

FAQs

• What peppers give chili verde its unique flavor?

Poblano and jalapeno peppers are roasted to create a complex, smoky base for the verde sauce, providing depth and authentic Mexican flavor without overwhelming heat.

• Why roast the vegetables before blending?

Roasting tomatillos and peppers caramelizes their natural sugars, intensifies their flavor, and adds a subtle charred note that enhances the overall taste of the chili verde sauce.

• Is pork shoulder the best cut for this recipe?

Pork shoulder is ideal because its high fat content and connective tissues break down during slow cooking, resulting in tender, flavorful meat that easily absorbs the verde sauce.

• Can I adjust the spice level of chili verde?

Yes, you can control the heat by removing seeds from jalapenos or adding more or fewer peppers depending on your spice tolerance. The recipe allows flexibility for personal preference.

Chili Verde With Tang, Spice, And Tender Meat

• Mastering Flavor Complexity: This chili verde recipe transforms simple ingredients into a restaurant-quality dish with deep, layered flavors that dance on your palate.
• Weekend Cooking Adventure: The slow-cooking process allows busy home cooks to create an impressive meal with minimal active preparation time, perfect for leisurely weekend cooking.
• Customize Your Comfort: Easily adaptable with optional toppings like jalapenos, cheese, and cilantro, this recipe lets everyone personalize their plate and enjoy a tailored dining experience.
• Nutritious One-Pot Wonder: Packed with protein from pork, vitamins from roasted peppers, and minimal processed ingredients, this dish offers a wholesome, satisfying meal that feels both indulgent and health-conscious.

Chili Verde Flavor Combo

• Tomatillos: Tangy green base for the sauce, look for bright green, firm ones with tight husks.
• Poblano Peppers: Mild, smoky flavor that adds depth to the verde sauce.
• Jalapeno Peppers: Provides heat and spiciness, adjust quantity for desired intensity.

• Pork Shoulder, Olive Oil: Primary protein with rich flavor, choose well-marbled meat for tenderness.
• Ancho Chili Powder, Cumin: Warm, earthy spices that enhance the chili's complexity.
• Salt, Pepper: Essential seasonings for balanced flavor profile.
• Onion, Garlic: Aromatic base that builds depth in the dish.
• Mexican Oregano: Authentic herb with a distinctive, slightly citrusy note.

• Chicken Stock: Provides moisture and helps tenderize the meat.
• Cilantro, Lime Juice: Bright, fresh elements that lift the entire dish.
• Extra Limes, Jalapeno Peppers: Optional garnishes for additional heat and tang.
• Crumbly White Cheese, Chili Flakes: Textural and spicy toppings for customization.

Chili Verde Step-by-Step

Step 1: Warm Up The Oven

Fire up your oven to 400°F and get ready for a flavor explosion.

Step 2: Roast The Green Goodness

• Tomatillos
• Poblano peppers
• Jalapeno peppers

Roast these beauties for 20 minutes until they get slightly charred and super fragrant.

Step 3: Create Magical Verde Sauce

Toss the roasted vegetables into a blender and transform them into a silky smooth green sauce that’ll make your taste buds dance.

Step 4: Brown The Meat

Heat olive oil in a large pot and sear those pork shoulder cubes until they develop a gorgeous golden-brown crust on all sides.

Step 5: Bring In The Aromatics

Toss in chopped onions and garlic, letting them soften and release their incredible flavors into the pot.

Step 6: Spice It Up

• Chili powder
• Cumin
• Mexican oregano

Let them mingle and create a flavor party.

Step 7: Pour And Simmer

Add the verde sauce, chicken stock, and a splash of lime juice.

Bring everything to a gentle simmer.

Step 8: Low And Slow Magic

Reduce the heat, cover the pot, and let the chili verde simmer for 2-3 hours.

The pork will become melt-in-your-mouth tender.

Step 9: Fresh Finish

Stir in fresh chopped cilantro right before serving for a burst of brightness.

Step 10: Serve With Flair

• Extra lime wedges
• Sliced jalapenos
• Fresh cilantro
• Crumbly cheese
• Chili flakes

Chili Verde – Cooking Ideas

• Ensure even charring by rotating the baking sheet halfway through roasting, creating a deeper, smokier flavor profile for the verde sauce.
• Remove excess fat from pork shoulder before cubing to prevent greasiness and ensure a leaner, more tender final dish.
• Adjust heat by removing seeds from jalapenos or using fewer peppers, making the chili verde suitable for different spice tolerances.
• Let the stew simmer longer for more intense taste, allowing the pork to become incredibly tender and absorb all the verde sauce goodness.
• Experiment with garnishes like pickled onions, radish slices, or Mexican crema to add extra texture and personal flair to the chili verde.

Chili Verde Tastes Great Even After Being Stored

• Store leftover chili verde in an airtight container within 2 hours of cooking, keeping it fresh for 3-4 days in the refrigerator.
• Carefully transfer cooled chili verde to freezer-safe containers or heavy-duty freezer bags, removing excess air. Freeze for up to 3 months without losing flavor quality.
• Warm slowly over medium-low heat, stirring occasionally to prevent scorching. Add a splash of chicken stock if the sauce seems too thick, helping restore original moisture and texture.
• Place portion in microwave-safe dish, cover with lid or microwave-safe plastic wrap. Heat in 30-second intervals, stirring between each interval until thoroughly warmed, preventing uneven heating.

Fit Flavors for Chili Verde

• Pair with Crisp Mexican Lager: Select a light, refreshing beer like Modelo Especial or Pacifico to cut through the rich, spicy chili verde and cleanse the palate.
• Complement with Zesty Margarita: Mix a classic margarita using fresh lime juice, tequila, and a touch of agave nectar to enhance the citrusy notes of the dish and balance its savory depth.
• Serve with Cilantro-Lime Rice: Create a simple side of fluffy white rice cooked with fresh cilantro and a squeeze of lime to absorb the verde sauce and provide a cooling counterpoint to the spicy pork.
• Match with Crisp Green Salad: Toss a light salad with mixed greens, radishes, and a tangy lime vinaigrette to add freshness and provide a clean, bright contrast to the hearty chili verde.

Chili Verde Recipe

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4.6 from 35 reviews

• Total Time: 2 hours 50 minutes
• Yield: 8 1x

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Description

Spicy Mexican chili verde delivers a rich, hearty symphony of tender pork simmered in zesty green sauce. Fragrant cilantro and roasted peppers dance through this comforting dish, inviting you to savor authentic southwestern flavors.

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Ingredients

Scale 1x2x3x

Main Ingredients (Meat and Peppers):

• 3 pounds boneless pork shoulder, cubed into bite-sized pieces
• 2 poblano peppers, stemmed and sliced in half lengthwise
• 3–4 jalapeno peppers, stemmed and sliced in half lengthwise

Sauce Ingredients:

• 2 pounds tomatillos, husked and rinsed
• 1 large onion, chopped (white or yellow)
• 4 cloves garlic, chopped
• 12 cup chopped cilantro
• 1 juice from 1 large lime

Seasonings and Liquids:

• 2 tablespoons olive oil
• 2 tablespoons ancho chili powder (optional)
• 1 teaspoon cumin (optional)
• Salt and pepper, to taste
• 1 tablespoon Mexican oregano
• 1/2 – 1 cup chicken stock

Garnishes:

• Extra limes, sliced
• Jalapeno peppers, sliced
• Fresh chopped cilantro
• Crumbly white cheese
• Spicy chili flakes

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Instructions

1. Warm the oven to a robust 400°F (200°C), preparing for vegetable transformation.
2. Arrange tomatillos, poblano, and jalapeño peppers on a baking sheet, roasting until edges blacken and vegetables soften, approximately 20 minutes.
3. Transfer roasted vegetables to a blender, transforming them into a vibrant, smooth verde sauce with robust, smoky undertones.
4. Select a substantial pot and drizzle olive oil, heating over medium flame until shimmering.
5. Carefully introduce pork shoulder cubes, searing each side to develop a rich, golden-brown crust that seals in magnificent flavor.
6. Incorporate finely diced onions and minced garlic, allowing them to dance and soften, releasing their aromatic essence.
7. Sprinkle chili powder, cumin, and Mexican oregano, creating a complex spice profile that elevates the dish’s depth.
8. Gently cascade verde sauce, chicken stock, and a splash of lime juice into the pot, stirring to marry the ingredients.
9. Reduce heat, cover the pot, and allow the mixture to gently simmer for 2-3 hours, transforming the pork into meltingly tender morsels.
10. In the final moments, fold in freshly chopped cilantro for a burst of bright, herbal freshness.
11. Present the chili verde adorned with additional lime wedges, sliced jalapeños, scattered cilantro, crumbly cheese, and a dusting of chili flakes.

Notes

• Roasting vegetables intensifies their smoky flavor and caramelizes natural sugars, enhancing the overall depth of the verde sauce.
• Select a fatty cut of pork shoulder for maximum tenderness and rich, succulent meat that falls apart during slow cooking.
• Adjust spice levels by controlling the number of jalapeno peppers or removing seeds for a milder version suitable for sensitive palates.
• Substitute pork with chicken or jackfruit for alternative protein options that work well with the bright, tangy verde sauce.

• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 300
• Sugar: 4 g
• Sodium: 800 mg
• Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 5 g
• Protein: 25 g
• Cholesterol: 80 mg