Chili Verde is a warm, comforting dish made with tender chunks of pork and a zesty green salsa. The combination of spices and tomatillos gives it a flavorful kick!
It’s perfect for chilly nights and goes great with rice or tortillas. I love having a bowl to warm up after a long day—plus, leftovers are always a winner!
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking because it becomes tender and flavorful. If you need a substitute, beef chuck works well too, or for a lighter option, use chicken thighs.
Tomatillos: These give Chili Verde its signature tangy flavor. If you can’t find tomatillos, use canned green salsa or canned diced tomatoes, but keep in mind the flavor will slightly differ.
Green Chilies: Jalapeños add spice, but you can use bell peppers for a milder taste or Anaheim peppers for a medium heat. Adjust according to your spice preference!
Cilantro: Fresh cilantro really brightens the dish. If you’re not a fan, parsley can be a good substitute, though it will change the flavor slightly. Just leave it out if you’re not keen on herbs!
How Do I Achieve Perfectly Tender Pork in Chili Verde?
Cooking pork until it’s tender is all about low and slow. Here’s how you can do it:
- Brown the pork in batches to caramelize it, which enhances the flavor.
- After browning, be sure to simmer it in the sauce for at least 1.5 to 2 hours. The low heat allows the meat to break down and become fork-tender.
- Check the pork occasionally during cooking. If it looks dry, add a little more broth.
Patience is key! Letting the pork simmer will give you the best texture and flavor in your Chili Verde.
How to Make Chili Verde
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and rinsed
- 3-4 fresh green chilies (such as jalapeño or serrano), stemmed
- 1 cup fresh cilantro leaves, packed
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
For Serving:
- 1 lime, cut into wedges
- Toppings: diced white onion, chopped cilantro, sliced jalapeños, chopped red chili or red pepper flakes (optional)
How Much Time Will You Need?
This Chili Verde will take about 15 minutes for preparation and around 1.5 to 2 hours to simmer, making your total time approximately 2 to 2.5 hours from start to finish. The simmering time is crucial for allowing the pork to become tender and the flavors to develop beautifully!
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches, browning them nicely on all sides—this should take about 5-7 minutes per batch. Once browned, remove the pork from the pot and set it aside for later.
2. Sauté the Aromatics:
In the same pot, toss in the chopped onion and sauté until it turns translucent, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell that fantastic aroma!
3. Make the Green Sauce:
While the onions are cooking, place the tomatillos, green chilies, and cilantro in a blender. Blend them together until you achieve a smooth green sauce. This will be the flavorful base of your Chili Verde!
4. Combine Everything:
Pour the green sauce into the pot with the sautéed onions and garlic. Cook this mixture over medium heat for about 5 minutes, stirring occasionally to combine the flavors.
5. Simmer the Chili:
Return the browned pork to the pot and add the chicken broth, ground cumin, oregano, and season with salt and pepper to taste. Stir everything well to combine. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and allow it to simmer gently for 1.5 to 2 hours, or until the pork is tender and the sauce has thickened.
6. Final Touches:
Once the pork is tender, taste your Chili Verde and adjust the seasoning if necessary. You may want to add a pinch more salt or pepper!
7. Serve and Enjoy:
Serve your Chili Verde hot, garnished with diced white onion, chopped cilantro, and sliced jalapeños. Don’t forget the lime wedges on the side for a delightful squeeze of freshness over your dish. Enjoy every warm, comforting bite with warm tortillas or steamed rice—perfect for cozying up at home!
Can I Use a Different Meat Instead of Pork?
Absolutely! You can substitute pork with beef chuck or chicken thighs for a different flavor profile. Just remember that cooking times may vary, especially with chicken, which typically cooks faster.
How Can I Adjust the Spice Level of My Chili Verde?
If you prefer a milder dish, you can remove the seeds from the chilies before blending them. Alternatively, using fewer chilies or opting for sweeter varieties like bell peppers can help tame the heat!
What Should I Do if My Sauce is Too Thick?
If you find that your sauce is too thick, simply stir in a bit of extra chicken broth or water until you reach your desired consistency. It’s best to add gradually to avoid making it too thin!
Can I Make This Ahead of Time and Store It?
Yes, Chili Verde can be made ahead of time! Allow it to cool completely, then store in an airtight container in the fridge for up to 3-4 days. Reheat gently on the stove before serving. It also freezes well for up to 3 months!
