Chili Verde

Chili Verde is a deeply flavored Mexican dish of tender pork with tomatillo and roasted pepper sauce. Get the easy recipe for this incredible green pork chili made on the stove top with jalapeno, Anaheim, and poblano peppers. This homemade authentic Chili Verde is low carb and keto-friendly

overhead view of chili verde in a skillet

Ask a group of people about their favorite chili, and you’ll get lots of answers. Some folks prefer a bowl of beanless Texas-style chili, while others yearn for a plate of Cinncinati-style chili served over spaghetti. There are many chili styles out there, and one of the most obscure is Chili Verde.

What makes Chili Verde so unique is not just its color, green, or ‘verde’ in Spanish, but the fact that it contains pork. If you have never had pork Chili Verde before, you are in for a special treat. While the recipe for this chili contains spicy peppers and acidic tomatillos, the long-simmering cooking time tames the heat and blunts the sharpness, leaving behind a rich, savory flavor that is hard to match. While this pork green chili recipe may not be the simplest, the result is well worth the effort and makes an ideal cold-weather Sunday supper or a praise-worthy take-along for a potluck dinner.

What’s in a Name?

Depending on which region of the US you live in, you may recognize this chili by a different name. In some places, it is called Chile Verde; in others, it is merely Green Chili. Even in Northern Mexico, where the dish comes from originally, it isn’t easy to know what to call it. You will find this chili listed as Cerdo en Salsa Verde, Cerdo con Verdologas, or Carne De Puerco En Salsa Verde in restaurants and Spanish-language cookbooks. Whatever the name may be, they are referring to the same thing: pork in green sauce.

Safety First

While poblano, Anaheim, and Hatch peppers all may fall on the more mild side of the heat meter, jalapeno peppers can have quite the kick. Stay safe when you remove the peppers’ seeds and ribs by wearing food-safe rubber gloves and avoid touching your face or eyes. Always remember to remove your gloves, wash your hands and the cutting board with warm soapy water immediately after preparing the peppers to avoid any rather painful surprises.

Although the long cooking time significantly reduces the peppers’ spiciness in the finished chili, there is a method for further cutting back on the heat factor while retaining the flavor of the peppers. Start by cutting the pepper into strips and then lay them down on the cutting board with the skin-side down. Look closely at the flesh of the pepper. You will notice it’s lightly textured. Hold a sharp knife horizontally and cut away just this textured layer, leaving behind the pepper’s smooth flesh underneath.

Tips For Preparing, Serving and Storing the Best Chili Verde Recipe

  • Keep the cubed pork on the large. Unlike other chilis, you don’t pop the entire chunk of meat into your mouth. Well prepared pork in a Chili Verde needs to be tender enough to pull apart with a spoon.
  • Pork green chili is so versatile that you may want to make a double batch. Besides serving the chili with corn tortillas or over rice, there are many other ways to enjoy it. Try adding chicken stock to turn it into a hearty soup, or spooning Chili Verde over eggs for a fantastic breakfast!
  • Easy to freeze. This green chili recipe freezes amazingly well. Let the chili return to room temperature before storing in freezer bags.

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What is in Pork Chili Verde?

Here’s a list of what you need to make Chili Verde:

  • Tomatillos
  • Garlic cloves
  • Jalapeño peppers
  • Anaheim or Hatch Chile peppers
  • Poblano pepper
  • Fresh cilantro
  • Pork shoulder (also called pork butt)
  • Salt
  • Freshly ground black pepper
  • Extra virgin olive oil
  • White onions
  • Fresh or dried oregano
  • Chicken stock

chili verde ingredients

How to Make Chili Verde

  1. Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with six cloves of garlic.
  2. Place sliced and seeded jalapenos, Anaheim peppers, and poblano peppers on the baking sheet.
  3. Broil until the skins begin to turn brown.
    roasted peppers and garlic on a baking sheet
  4. Remove the baking sheet from the oven and place a piece of parchment paper over it.
  5. When the peppers are cool enough to handle, remove the skin from the whole cloves of garlic and peppers.
  6. Place tomatillos, peppers, garlic, and cilantro into a blender, and blend well.
  7. While the peppers are cooling, cut the pork into bite-sized pieces. Salt the pork.
  8. Sear the pork on all sides in a cast-iron Dutch oven or large pot. Do this in small batches so the pork browns evenly.
  9. Remove pork as it browns and set aside.
    seared pork pieces on a baking sheet
  10. Sauté chopped garlic and chopped onions in the same Dutch oven until they become translucent.
  11. Add tomatillo mixture, pork, and seasonings back into the pot.
  12. Add chicken stock and simmer on low for about 2 hours or until the pork is tender.

Serve with sour cream, avocado, chopped cilantro, and tortilla chips.

chili verde in a skillet, a wood spoon, and fresh avocado

Love Mexican Food? Try these recipes

Popular Pork Dishes

Be sure to check out more of my easy Mexican recipes and the best pork recipes.

chili verde in a skillet and a wooden spoon

Chili Verde

Chili Verde is a deeply flavored Mexican dish of tender pork with tomatillo and roasted pepper sauce. Get the easy recipe for this incredible green pork chili made on the stove top with jalapeno, Anaheim, and poblano peppers. This homemade authentic Chili Verde is low carb and keto friendly.
5 from 2 votes
Print Pin Rate Add to Collection
Course: Soup
Cuisine: Mexican
Keyword: chili verde
Servings: 8
Calories: 422kcal

Ingredients

  • 1 1/2 pounds tomatillos
  • 1 poblano pepper
  • 6 large garlic cloves not peeled
  • 2 jalapenos seeds and ribs removed, chopped
  • 3 Anahiem peppers you can use Hatch peppers
  • 1 cup cilantro washed, cleaned, and chopped
  • 4 pounds pork butt roast also called pork butt, remove excess fat, and cut into 2 x 1 1/2 inch chuncks
  • salt
  • 2 tablespoons vegetable oil
  • ground black pepper
  • 1 cup chopped white onion
  • 1 tablespoon minced garlic
  • 1 tablespoon dried oregano
  • 4 cups chicken stock

Equipment Needed

  • Dutch oven

Instructions

Roast vegetables

  • Preheat oven to broil.
  • Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic.
  • To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers.  Roast until the skins begin to turn brown.
  • Remove the pan from the oven.
  • Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos.

Prepare sauce

  • Remove the skins of peppers and the paper from the garlic.
  • in a blender the tomatillos, garlic, and jalapeno peppers.

Prepare meat

  • While the peppers are cooling, cut the pork into bite-sized pieces.  Salt the pork.
  • Add a couple of tablespoons of vegetable oil to the pot.  Brown the pork on all sides in a cast iron dutch oven, or in a large pot. Do this in small batches so the pork browns evenly.  Remove pork as it browns and set aside.
  • Add the chopped garlic and chopped onions in the same dutch oven until they become translucent.
  • Then add tomatillo mixture, pork, and seasonings back into the pot.  Add in chicken stock, and simmer on low for about 2 hours or until the pork is tender.

Nutrition

Calories: 422kcal | Carbohydrates: 14g | Protein: 55g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 146mg | Sodium: 356mg | Potassium: 1267mg | Fiber: 3g | Sugar: 7g | Vitamin A: 280IU | Vitamin C: 20mg | Calcium: 43mg | Iron: 2mg
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About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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