Chili Verde is a warm and tasty stew made with tender pieces of pork and green tomatillos. It gets its lovely flavor from spices and a hint of heat, making it super enjoyable!
Honestly, it’s like a cozy hug in a bowl. I love serving it over rice or with warm tortillas. It always makes my family smile, and there’s plenty to go around! 😊
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking as it becomes tender and flavorful. If you want a healthier option, you could use chicken thighs or turkey, but adjust the cooking time since they cook faster.
Tomatillos: These little green fruits give the dish its signature tart flavor. If you can’t find tomatillos, you can use canned green tomatoes or green salsa as a substitute, but the flavor will be slightly different.
Jalapeño Peppers: They add a nice kick. If you prefer it milder, remove the seeds or use bell peppers instead to keep it mild. For more heat, consider poblano or serrano peppers.
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley or green onions can be used instead, although they won’t provide the same flavor profile.
How Do You Perfectly Blend the Tomatillo Sauce?
Getting the sauce right is key to Chili Verde. Follow these steps:
- Boil the tomatillos and jalapeños until soft, about 5-7 minutes. This helps soften them for blending.
- Blend them with onion, garlic, cumin, and oregano until smooth. The spices make a big difference in flavor!
- Don’t forget to taste! You can add more seasoning if you want to amp up the flavors before adding it to the pork.
By taking your time with this sauce, you’ll ensure the best flavor experience in your Chili Verde!
Chili Verde
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder, cut into 1 to 1.5-inch cubes
- 1 lb tomatillos, husked and rinsed
- 2-3 jalapeño peppers, seeded for less heat if desired
- 1 medium white onion, chopped
- 3 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- 2 cups chicken broth
- 2 tbsp vegetable oil
- Salt and freshly ground black pepper, to taste
Optional Garnishes:
- Chopped red onion
- Sliced jalapeños
- Fresh cilantro
- Lime wedges
- Corn tortillas or rice, for serving
Estimated Time to Make:
This hearty Chili Verde will take about 15 minutes for preparation and around 1.5 to 2 hours for cooking, so plan for a total of approximately 2 hours and 15 minutes. The hands-on time is quite short, making this a great dish for any weeknight!
Step-by-Step Instructions:
1. Prepare the Tomatillos and Peppers:
Start by adding the tomatillos and jalapeño peppers to a medium saucepan. Cover them with water and bring to a boil. Let them cook for about 5-7 minutes until they are soft. Once done, drain the water and transfer everything to a blender for the next step.
2. Blend the Sauce:
In the blender with the tomatillos and jalapeños, add about half of the chopped onion, half of the minced garlic, ground cumin, dried oregano, and a pinch of salt. Blend everything until it’s smooth and well combined. When done, set this delicious sauce aside for later.
3. Brown the Pork:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the pork pieces with salt and black pepper. Brown the pork in batches so that you don’t overcrowd the pot—this will help them get that nice, golden color. Each batch should take about 5-7 minutes. Once browned, remove the pork and set it aside.
4. Sauté the Aromatics:
Using the same pot, add the remaining chopped onion and minced garlic. Sauté them for about 3-4 minutes until they become translucent and fragrant. This is where you’ll build up amazing flavors!
5. Combine Ingredients and Simmer:
Pour the blended tomatillo sauce into the pot with the sautéed onions and garlic. Bring things to a gentle boil before adding the browned pork back to the pot, along with the chicken broth. This is where all the magic comes together!
6. Slow Cook for Flavor:
After everything is in the pot, reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the pork becomes tender and shreds easily. Enjoy the amazing aroma filling your kitchen!
7. Finish with Cilantro:
Once the pork is tender, stir in the chopped cilantro just before serving. Don’t forget to taste and adjust the seasoning with salt and pepper if needed!
8. Serve and Enjoy:
Spoon the delicious chili verde into bowls and garnish as desired with chopped red onions, sliced jalapeños, and fresh cilantro. Serve it with lime wedges and warm corn tortillas or steamed rice for a complete meal. Enjoy this comforting, tangy dish!
There you have it—your homemade Chili Verde is ready to delight you and your loved ones!
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal for its flavor and tenderness after slow cooking, you can use chicken thighs or beef chuck. Just be sure to adjust the cooking time, as they may cook faster than pork shoulder.
How Can I Adjust the Spice Level?
If you prefer a milder chili verde, simply remove the seeds from the jalapeño peppers or use fewer peppers. For extra heat, consider adding serrano peppers or keeping some seeds in your jalapeños!
Can I Make This Recipe Ahead of Time?
Yes, Chili Verde is perfect for meal prep! You can make it a day in advance and store it in the fridge. The flavors will deepen overnight. Just reheat it on the stove before serving.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months! Just thaw overnight in the fridge before reheating on the stove or in the microwave.
