Chili Verde

How to Make

Just fantastic. My favorite chili recipe of all time. I’ve made this 3 times in the last 2 weeks. Time to start making bigger batches! ~ Chad

ingredients + for serving



Preheat your oven to broil. Slice the peeled and rinsed tomatillos in half through the horizontal center 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.


Bake the peppers and tomatillos until skin side is blistering on both the tomatillos and peppers.  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 making the chili verde, heat a large pot and add a bit of olive oil. Season the pork shoulder with ancho powder, cumin, salt and pepper, then add the pork. Sear the cubes to brown the pork on all sides, until each side is nicely browned, stirring.


Add the onions and stir. Cook them down to soften. Stir in the garlic and Mexican oregano and cook. Add the reserved verde sauce along with chicken stock. Bring to a quick boil, then reduce the heat and cover. Simmer until the pork is fork tender.  Remove the chili verde from the heat and stir in the chopped cilantro and lime juice.


Serve it up in bowls and top with your fixings. BOOM! DONE!



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