Chili Verde is a tasty, zesty dish made with tender pork, green chilies, and a mix of spices. It’s perfect for a cozy meal and has just the right kick to warm you up!
Making this dish is a breeze! I love serving it with warm tortillas and a sprinkle of cheese. Just be ready for some serious flavor that will make your taste buds dance! 🎉
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking and becomes tender and flavorful. If you’re looking for a leaner option, you could substitute with turkey or even beef chuck. However, the flavor will change a bit with these alternatives.
Tomatillos: These are what gives Chili Verde its unique tang. If you can’t find them, green tomatoes can be a decent substitute. Just keep in mind they won’t have the same tartness!
Green Chilies: Poblano or Anaheim chilies are mild and add a lovely flavor. For more heat, you can swap these with serrano peppers. Not a fan of heat? Bell peppers work too but won’t add much spice.
Cilantro: This adds a fresh touch at the end! If you’re not a fan or can’t have it, try parsley for a different flavor profile.
How Do I Achieve the Best Flavor with Pork?
Browning the pork is an essential step! This process locks in the juices and adds a rich flavor to the dish. Here’s how to do it right:
- Make sure your oil is hot before adding the pork. This helps create a nice crust.
- Don’t overcrowd the pot; brown in batches for even cooking.
- Let the pieces cook undisturbed for a few minutes before flipping to develop that golden color.
Once browned, don’t wash the pot! The bits left behind add more flavor when you sauté the onions and garlic. Enjoy your Chili Verde—it’s a comforting dish that’s sure to please!
Chili Verde
Ingredients:
- 2 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 pound tomatillos, husked, rinsed, and chopped
- 4-5 medium poblano or Anaheim green chilies, roasted, peeled, seeded, and chopped
- 2-3 fresh jalapeños, sliced (optional for heat)
- 1 cup fresh cilantro, chopped
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 1 lime, cut into wedges (for garnish)
- 1/4 cup finely chopped white onion (for garnish)
- Extra fresh cilantro for garnish
Time Needed:
You’ll need about 15 minutes to prepare the ingredients and then around 2 hours for cooking. So, in total, plan for about 2 hours and 15 minutes. The hands-on time is pretty quick, and the simmering does the magic!
Instructions:
1. Prepare the Pork:
Start by heating the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Season your pork cubes with salt and pepper. Brown them in batches in the hot oil, making sure not to overcrowd the pot. Once browned, remove them and set aside.
2. Sauté the Aromatics:
In the same pot, add the finely chopped onion. Sauté for about 5 minutes until the onions are nice and translucent. Then, add the minced garlic and sauté for an additional minute until it’s fragrant. This step builds a flavorful base for your Chili Verde!
3. Add the Vegetables:
Next, toss in the chopped tomatillos, roasted green chilies, and sliced jalapeños (if using). Cook everything together for around 5-7 minutes until the tomatillos soften. This mixture adds freshness and tang to the chili.
4. Blend the Sauce:
Now it’s time to blend! Carefully transfer the cooked tomatillo and chili mixture to a blender (or use an immersion blender right in the pot) and blend until smooth. This creates a delicious sauce that envelops the pork.
5. Combine & Simmer:
Return the blended sauce to the pot. Add the browned pork back in along with the chicken broth, ground cumin, and dried oregano. Stir everything well to combine, bringing it to a boil.
6. Cook Until Tender:
Once it’s boiling, reduce the heat to low, cover, and let it simmer gently for about 1.5 to 2 hours. You want the pork to become fork-tender and the sauce to thicken up nicely.
7. Final Touches:
When it’s done cooking, stir in the chopped cilantro and taste. Adjust the seasoning with salt and pepper if needed. Your Chili Verde is almost ready!
8. Serve:
Serve the Chili Verde hot in bowls. Garnish each bowl with the diced white onion, sliced jalapeños, fresh cilantro, and lime wedges on the side. It pairs perfectly with warm tortillas or steamed rice!
Enjoy your authentic, hearty Chili Verde! It’s a comforting dish that will warm you up from the inside out!
Can I Use a Different Meat Instead of Pork?
Absolutely! You can substitute the pork shoulder with chicken thighs for a lighter option, or try beef chuck for a different flavor profile. Just adjust the cooking time as chicken will take less time to become tender while beef may need a bit longer.
What if I Can’t Find Tomatillos?
If tomatillos are unavailable, you can use green tomatoes or canned green salsa in a pinch! Keep in mind that the flavor will differ slightly, as tomatillos have a unique tartness.
Can This Dish Be Made in Advance?
Yes! Chili Verde actually tastes better the next day as the flavors meld. You can prepare it a day ahead and store it in the fridge. Just reheat gently on the stove before serving!
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, let it cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months! Just thaw in the fridge overnight before reheating.