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.
Chili Verde Recipe
It's "Chili Madness" in the Chili Pepper Madness household lately. I've been going gangbusters making chili because the weather has turned here and the only thing I like about the cold is warm soups and chili.
A good chili can warm up those chilly bones, and to be honest, not much else can hit the spot like a good bowl of chili.
Right? Chili! I love the stuff!
Most people think of a big bowl of RED when it comes to chili - like my Chili Colorado Recipe - but a really good chili can also be GREEN. Like this one.
We're talking Chili Verde, my friends! And it's some pretty dang GREAT stuff!
About Chili Verde
Chili verde is a green chili made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich "verde sauce", or "green sauce".
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.
Pork is traditional with chili verde, though you can make it with other meats. Chicken is particularly good.
The Name "Chili Verde" - What does it mean?
The name simply means "green chili". Some people have come to call chili verde "Colorado Green Chili", because the cooking method is somewhat similar to Chili Colorado, with the meat simmering away slowly in sauce until it becomes super tender and flavorful.
It's funny, though, because "Chili Colorado" literally translates to "Chili Colored Red", so what they're really saying is "Red Green Chili".
Chili Verde is definitely one of my favorites, and I think it will be one of your favorites as well.
Let's talk about how to make chili verde! Authentic Chili Verde coming your way.
Chili Verde 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.
- Jalapeno Peppers.
- FOR THE CHILI 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 - The Recipe Method
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.
Like so.
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 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. 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. Process until smooth. Set aside for now.
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.
Onions and Garlic. Add the onions and stir. Cook them down about 5 minutes to soften.
Stir in the garlic and Mexican oregano and cook another minute.
Time to Simmer. 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. 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!
BOOM! DONE! I hope you love your pork chile verde recipe!
It's so good, isn't it? I love this stuff!
Recipe Tips & Notes
Slow Cooker Chili Verde. I most often use my Dutch oven to make this recipe, but it can be made in a slow cooker or crock pot. If you'd like to make it in a slow cooker, follow the seasoning instructions and still sear the cubed pork in a pan, then add it to the slow cooker.
Also, it is best to still make the salsa verde per the recipe, then add that to the slow cooker. Then, cook the whole thing on low for 6-8 hours, or until the pork is extremely 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.
Freezing Chili Verde. You can easily freeze your leftover chili by transferring it to sealable freezer containers and setting them into the freezer.
Frozen chili will last 6 months easily this way.
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.
About the Chili Verde Seasonings
A lot of chili verde recipes forego any additional seasonings and let the dish gain its flavor entirely from the pork and the verde sauce, which truly is delicious. However, I like to add in a bit of cumin and particularly ancho powder for additional flavor.
You know me, I LOVE big flavor, and these seasonings bring this dish to the TOP for me. Feel free to incorporate other seasonings to your own preference.
Serving Chili Verde
You can serve up your chili verde in a bowl on its own and you'll love it. Or, serve it over a bit of rice to help absorb all that verde sauce.
Try serving it with tortillas so you can enjoy it as tacos. It's also great served over chips as sort of a chili verde nacho bowl.
Enjoy!
Try Some of My Other Popular Chili Recipes
- The Best Chili Recipe (Classic Chili)
- Chili Colorado
- Chili con Carne
- Texas Chili
- Slow Cooker Southwest Beef Chili
- White Bean Chicken Chili
- Homemade Roasted Tomatillo Pork Chili
- Pork Chili with Roasted Red Hatch Chili Peppers
- "Real Deal" Turkey Chili
- Crockpot Chili
- Chunky Vegetarian Chili Recipe
- Carne Adovada
- Green Chicken Chili
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
- 3 pound boneless pork shoulder cubed (do bite sized cubes)
- 2 tablespoon ancho chili powder optional
- 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
NOTE: This recipe was updated on 10/7/22 to include new information and video. It was originally published on 11/23/18.
Raun MacLellan says
My very favorite! I’ve made this for several parties and it’s always a hit!
Mike Hultquist says
Awesome to hear!! Thanks so much, Raun! I appreciate it! Glad you enjoy it.
J King says
Another fantastic recipe!! Delicious with fresh tortillas and any toppings you like. SO good!
Mike Hultquist says
Awesome! Glad you found another recipe here that you love!
tony says
Do you sear the meat prior to cubing?
Mike Hultquist says
Tony, I prefer to cube THEN sear. You get extra flavor that way, at least I think so.
Tim B. - Reno says
I made a larger batch with 2 1/2 pounds of tomatillos. I used four Poblanos and four jalapeños, then I added four Anaheim sweet chili and four of the little red Fresno peppers. I only used about half of the spices called pork because I wanted a mild sauce. I got lucky guessing at the quantities of peppers because the Verde sauce was fairly mild and sweet and absolutely excellent. I strongly recommend this recipe!!
Mike Hultquist says
Excellent! Glad you enjoyed it, Tim! Glad to help!
Becky says
Delicious!!! Definitely will use this recipe again.
Carol says
Made this tonight and the whole family thought that t was out of this world. Thanks for a great recipe. We will be having it again next week.
Mike H. says
You are very welcome, Carol. Enjoy, guys!
Marvin Antwaine Simelton says
I’m using this con carne. In the process of braising this deliciousness and eating it in three hours.
Mike Hultquist says
Enjoy, Marvin!
Judith Skehan says
I will be making this recipe this weekend as we have an over abundance of poblanos, jalapenos, and tomatillas in our garden this year. This will be perfect! Thank you!
Mike H. says
Great plan, Judith! Let me know how it goes please.
Gary says
Just took it off the heat and it smells great. I’m going to refrigerate overnight. When should I add chili powder?
Mike Hultquist says
Gary, the chili powder is used to season the meat before searing. However, you can also just add it when adding the sauce. If you missed it, you can swirl it in and simmer a bit longer to cook it into the chili.
Janie says
made your spicy noodle recipe last night but substituted with Udon noodles,
and it was fantastic!!!
Thank you so much Mike!
Janie
Mike Hultquist says
Awesome, Janie! Sounds wonderful! I appreciate it. =)
Dani says
I have been making this for years. I follow it exactly - except I at least double it. It is so delicious every time!
Mike H. says
Awesome, thank you!
Dennis says
Hi Mike, greetings from Germany. I love your recipes and I really want to try the chilli verde. Unfortunately there are no tomatillos in Germany. Except sometimes in the can. Can i cook it with that too? how much of it is needed?
Mike Hultquist says
Dennis, yes, you can use canned. Use 1 kilo (close to 2 pounds).
Dennis says
Thanks for your reply! Can I smoke them in the oven? Or do they come straight from the can into the pot?
Mike Hultquist says
Dennis, I would just dump them straight into the pot, as they'll be very soft. You can still roast the peppers, though. Let me know how it turns out for you! Enjoy!
Scott Swanbery says
I made this recipe and added the optional ancho chile powder. The night I made it I thought it was too ancho-y. But the leftovers the next day were amazing !! Mike - do you think maybe I didn't cook it long enough to fully meld the acho flavor? Keep up the great work !!
Mike Hultquist says
Thanks, Scott. Yes, you might have simmered a bit longer, but you've come across a cook's secret to big pots of chili and slow cooker dishes like beef stew - let the whole dish sit overnight in the refrigerator to let the flavors meld, then reheat it and enjoy the next day. It really does add flavor to the final dish. I appreciate it!
Steve says
This was my second recipe from you. Wow! Amazing flavor. It was delicious before adding the last two ingredients. With them, cilantro & lime juice, the dish exploded with flavor. This is going to be part of my permanent short list. Our neighbors across the street are Dutch from Surinam. They are both excellent cooks. We are constantly showing up on each others doorsteps with foods prepared from our respective heritages. Theirs Dutch/Caribbean and mine Austrian and whatever else catches my eye. Can’t wait to share a bowl of this chili with them.
Mike Hultquist says
Steve! I love to hear this! I love cooking for my neighbors. It's a wonderful gift to people. Food is meant to be shared. Very happy you are enjoying my recipes. Cheers.
Mike Dory says
This came out great. 2 jalapeños and 2 Serrano peppers didn’t over heat. I am adding more chopped peppers as I eat it. Thanks Mike
Mike Hultquist says
Awesome! Glad you enjoyed it, Mike! Thanks for sharing.
Fay Ybarra says
Made this yesterday and it is wonderful. I’ve made Pork Verde in the past but was never satisfied with the final flavors. This is perfect. Thank you!
Mike Hultquist says
Awesome! Thanks for sharing, Fay! Yes!
Ava Lansbery says
This was delicious. My husband always offers in in Mexican Restaurants. Said mine was better….I’m in trouble.
I did leave out cumin, I’m not a fan….
Mike Hultquist says
Glad you enjoyed it!
Simon says
Hi Mike,
It has just turned winter here in Adelaide Australia, and we've had a slow season. So I've got some chilis still on the plants that haven't ripened. Can I use the unripened chilis for this dish? There's just a few scotch bonnets, a couple of chocolate bhutlahs (not looking very chocolaty though!) and some birds eye's - all green still.
Also, in lieu of pork, would you recommend chicken or turkey? For beef chili I usually use a combination of diced chuck and mince, so I'm thinking diced chicken breast and minced turkey. Does this sound ok? Or would you suggest minced chicken or diced turkey breast etc.
Thanks, Simon.
Mike Hultquist says
Hi, Simon. Yes, green chilies will work just fine here. I do the same thing, often freezing them or processing then freezing for recipes like this, sauces, etc. They're still good. Also, your usual combo of ground meats will work just fine here, though different texture. Still tasty. Seared chicken as well. Though adjust your cooking times. Enjoy!!
Glen says
Fantastic! This recipe is SO good. I've made it 3-4 times, and now I'm wanting it every week. I've mixed up the pork a bit, getting whatever cheap, kinda fatty, pork I can find--triangle, shoulder, butt, it all seems to work. I could not find the ancho chili pepper, but I found a bag of ancho chilis and the coffee bean grinder made quick work of that. Veggies in the oven, then into the pot. It is great in the pressure cooker too (I ran out of time the other day). My wife wanted some beans added--I know, I know, beans and chili? But it's all good and goes down just fine! So I added a mix of dry beans and did it in the pressure cooker for 45 minutes. Meat and beans are done to perfection! Over rice, into tacos, it is great. THANK YOU!!!
Mike Hultquist says
Very awesome! Glad you enjoy it that much, Glen! All sounds perfect!
Corey says
I've made chile verde a 1/2 dozen times maybe. Never tried ancho powder in it. I will definitely try that in a week or 2 when I plan on making some. You have so many great recipes!
Mike Hultquist says
Enjoy, Corey! I love the ancho addition. Very tasty!