This chili verde recipe is made with tender pork shoulder cooked low and slow in a rich verde sauce of roasted tomatillos, poblanos and jalapeno peppers.
Why You’ll Love This Recipe
If you enjoy green chili, you'll love my hearty Pork Chili Verde. This is a Mexican-style dish I've been making for well over a decade, and it rivals any of my favorite Mexican restaurants.
The pork is so tender from the low and slow cooking, and the verde sauce is perfection, everything you want in an authentic chili verde.
The verde sauce is KEY here, made from roasted tomatillos, poblanos and jalapeno peppers, very much like salsa verde, which can definitely be used to make this recipe.
Ingredients
- FOR THE VERDE SAUCE
- Tomatillos.
- Poblano Peppers. Anaheim peppers are a good use here as well, as are any of the Hatch Chile varieties, or other green chile.
- Jalapeno Peppers.
- FOR THE CHILE VERDE
- Olive Oil. For cooking.
- Pork Shoulder. You can use other pork roasts as well.
- Seasonings. Ancho chili powder, cumin, Mexican oregano, salt and pepper. Use "green chili powder", like Hatch, for more green color to your final chili.
- Onion and Garlic.
- Chicken Stock.
- Cilantro.
- Lime Juice.
- For Serving. Extra limes sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes, sour cream.
How to Make Chili Verde - Step by Step
Make the Chile Verde Sauce. Preheat your oven to broil.
Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
Place the poblano chiles and jalapeno peppers on a separate lightly oiled baking sheet skin sides up.
Roast the Peppers and Tomatillos. Bake the peppers and tomatillos about 12 - 15 minutes until skin side is blistering on both the tomatillos and green chiles. Rotate the baking sheets if needed.
You may need up to 20 minutes, depending on your proximity to the heat element.
Remove from heat and cool slightly. They will look like this.
Peel off the pepper skins and discard them.
Learn more about How to Roast Tomatillos and How to Roast Chili Peppers.
Add the tomatillos and peppers to a food processor. Season to taste with salt. Process until smooth.
Make the Chili Verde. For making the chili verde, heat a large pot to medium-high heat and add a bit of olive oil. I like to use my Dutch oven for this.
Sear the Pork Shoulder. Season the pork shoulder with ancho powder, cumin, salt and pepper, then add the pork. Sear the cubes 2-3 minutes to brown the pork on all sides, until each side is nicely browned, stirring here and there.
I like to get a good crust seared into the meat. Do this in batches if you need to. Drain excess fat if needed as well.
Onions and Garlic. Add the onions and stir in a pinch of salt. Cook them down about 5 minutes to soften.
Stir in the garlic cloves and Mexican oregano and cook another minute.
Time to Simmer. Add the reserved tomatillo sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender. It's SO good when slow cooked.
Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
Serve It Up! Serve it up in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes. Whatever you like!
I love to serve it with warm flour tortillas.
BOOM! DONE! I hope you love your pork chile verde recipe! It's the perfect Mexican stew.
Recipe Tips & Notes
Slow Cooker Chili Verde. If you'd like to make it in a slow cooker or crockpot, follow the seasoning instructions and still sear the cubed pork in a pan, then add it to the slow cooker.
Make the salsa verde per the recipe, then add that to the slow cooker. Then, cook on low for 6-8 hours, or until the pork is fork tender.
Pressure Cooker (Instant Pot) Chili Verde. You can also make chili verde in a pressure cooker or instant pot very easily.
Simply season and brown the cubed pork along with the vegetables in the pot, then cover and pressure cook on high for 30 minutes. Naturally release the pressure, then stir up your chili. It is extremely easy and delicious.
How to Thicken Chili Verde. If your chili is too thin, a great way to thicken it is to stir a tablespoon or two of cornstarch in water and swirl it into the pot.
Simmer until it thickens up. If your sauce is too thick, swirl in some chicken broth.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Chili Verde Recipe
Ingredients
FOR THE VERDE SAUCE
- 2 pounds tomatillos husked and rinsed
- 2 poblano peppers stemmed and sliced in half lengthwise
- 3-4 jalapeno peppers stemmed and sliced in half lengthwise
FOR THE CHILI
- 2 tablespoons olive oil (or vegetable oil or lard)
- 3 pound boneless pork shoulder cubed (do bite sized cubes)
- 2 tablespoon green chili powder optional (or use ancho powder, though it can affect the final "green" color)
- 1 teaspoon cumin optional
- Salt and pepper to taste
- 1 large onion chopped (white or yellow)
- 4 cloves garlic chopped
- 1 tablespoon Mexican oregano
- ½ - 1 cup chicken stock
- ½ cup chopped cilantro
- Juice from 1 large lime
FOR SERVING
- Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
Instructions
- Make your verde sauce first. Preheat your oven to broil.
- Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
- Place the peppers on a separate lightly oiled baking sheet skin sides up.
- Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
- Remove from heat and cool slightly. Peel off the pepper skins and discard them.
- Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
FOR THE CHILI
- Heat a large pot to medium heat and add the olive oil.
- Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2-3 on each side, or until each side is nicely browned. I like to get a good crust seared into them. Do this in batches if needed to not overcrowd the pan.
- Add the onions and stir. Cook them down about 5 minutes to soften.
- Stir in the garlic and Mexican oregano and cook another minute.
- Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
- Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
- Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
Video
Notes
Nutrition Information
Try Some of My Other Popular Chili Recipes
NOTE: This recipe was updated on 10/13/25 to include new information and photos. It was originally published on 11/23/18.
Obed Salazar says
I'm pretty sure that Colorado Green Chili refers to green chili in the style associated with the *state* of Colorado. That dish is typically made with Hatch (New Mexico) green chiles, and has nothing to do with the red (colorado) color.
Darrell says
Hi Mike. This looks sooooo delicious. However, I’m not a fan of certain cuts of pork (bacon, sausage, ribs, pork chops….yep. Pork shoulder/butt….nope. Haha). Have you made this recipe with chicken or beef? If so, what would you change in the recipe? I would imagine that chicken wouldn’t have to simmer as long as pork or beef.
Mike H. says
Hi Darell, Thank you! Pork is traditional with chili verde but you can make it with other meats. Chicken is particularly good. When cooking with chicken, cut the simmering time to 45-60 minutes tops. Enjoy!
Nanette says
Could I do this recipe in an InstantPot?
Mike H. says
Yes, sure! You can easily make chili verde in a pressure cooker or instant pot, too.
Ken says
I have a friend who made Chili Verde omitted. They were to die for delicious.
Mike H. says
Thanks, Ken - enjoy!
Jennifer says
I haven't made this recipe, but I look forward to making it this weekend. I have a lot of poblano peppers and jalopenos in my garden. Thank you.
Mike H. says
Sounds like a plan, Jennifer - enjoy!
Heat says
Great recipe! I too smoked my poblanos (only) on the Traeger to give it a richer depth since I didn't have access to Hatch chilis. Kept some of the poblanos just chopped for added texture. 2 japs (small), 2 serranos and the heat was perfect! Next time I'll smoke my pobs a buutt longer and cut my pork into larger chunks (2 in +)... they shrink! Thank you!
Mike H. says
I am glad that you've enjoyed it - thanks!
John Parker says
Hi Mike. I just made this recipe and used New Mexico Hatch Chilis as the the base. Since they are now in season, and as I live in Tucson, the stores are overflowing with them. It was great. Love your recipes. Thanks.
Mike Hultquist says
Outstanding!! Glad you enjoyed it, John! Perfect with New Mexican pods. I love it.
Carrie says
This green chili was really good. My husband REALLY liked it so I'll be making it again. I did think the oregano was pretty powerful so I might cut that in half next time but overall very delicious.
Mike Hultquist says
Glad you enjoyed it, Carrie. Yep, easy to customize as needed!
Darrell says
Yes. If you used Mexican Oregano, it is much stronger than regular (Mediterranean??) oregano. I always use less than what the recipe calls for.
Dave (Seattle) says
SO good! My wife and I loved it. My only disappointment was that I halved the recipe so we didn’t end up with any leftovers. . .
Mike Hultquist says
Haha, nice! Time for another batch then! Thanks for sharing, Dave. I appreciate it.
Natalie says
I made this last night, and it was/is so delicious (I have leftovers to enjoy)!! Mine didn't stay green though (I'm not mad!), and I think it's because of the ancho chili powder I used, and the meat I used was seasoned already (that's all I could find yesterday). This is definitely a keeper. Thanks for sharing the recipe!
Michael Hultquist - Chili Pepper Madness says
Thanks, Natalie! Glad you enjoyed it! So good!
Hollis Ramsey says
How serendipitous! I bought a Heritage boneless pork butt from D’Artagnan a couple of weeks ago, intending to make a chili verde with half and either carnitas or rillettes with the other half. So I’ve been reading lots of chili verde recipes.
Yours has most of the ingredients I want in mine. I like the nice amount of tomatillos, jalapeños, and poblanos, but I also like to add a bunch (or more) of cilantro and scallions to the sauce before blitzing. I like to use whole cumin seeds in mine instead of ground, and a generous amount of dried Mexican oregano. And I’ll probably add 1/2-3/4 c. chicken stock because I also like it on the thick side.
But it’s the add-ins that make it the best IMO: sour cream, pickled jalapeños, fresh-chopped white onion, chopped cilantro, lime wedges, sliced radishes, hot sauces, and warm tortillas. The D’Artagnan recipe even adds peeled and diced Yukon gold potatoes, and adding potatoes is never a bad idea.
Hollis Ramsey says
P.S. Since I last made chili verde, I’m no longer able to tolerate as much heat as I used to. No matter, it doesn’t need to be super hot to be super good.
Mike H. says
Absolutely - just adjust to your preference. Thank you!
Mike H. says
Thank you, Hollis - enjoy!
Jordyn says
I love this recipe and have made it several times, it always comes out great! However, I have family visiting now that can't eat pork, I was wondering if I could substitute the pork for beef? And if I did this how would the cooking times change?
Michael Hultquist - Chili Pepper Madness says
Thanks, Jordyn. This will definitely work with beef. I would use beef chuck or brisket, basically a fattier, tougher cut that will benefit from the low and slow cooking. You can also make this with chicken, but cut the simmering time to 45-60 minutes tops. Let me know how it goes for you. Enjoy!
Santa says
Taste great
Michael Hultquist - Chili Pepper Madness says
Thanks, Santa! I appreciate it!