Chili Verde is a warm and zesty dish made with tender pork simmered in a flavorful green salsa. The fresh tomatillos and peppers give it a nice kick!
It’s perfect for chilly days when you need something comforting. I love serving it with rice or warm tortillas—just watch out, it can get spicy! 🌶️
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for slow cooking because it’s juicy and tender. If you want a lighter option, you could use turkey or chicken thighs instead, which will still have great flavor and tenderness.
Tomatillos: These give the dish its signature tangy flavor. If you can’t find tomatillos, green tomatoes are a suitable alternative, though they will be slightly less flavorful. Just make sure to remove some of the acidity.
Poblano Peppers: Roasted poblanos bring a nice smokiness to the dish. If you’re looking for more heat, use serrano peppers instead. For a milder flavor, substitute with bell peppers.
Cilantro: Fresh cilantro is key in this recipe. If you’re not a fan of cilantro, fresh parsley can be a good substitute. However, it will change the flavor slightly.
Chicken Broth: For a vegetarian version, use vegetable broth. You can also use low-sodium broth to control the saltiness in your dish.
How Do I Roast Peppers Like a Pro?
Roasting peppers enhances their flavor and sweetness, making them a great addition to Chili Verde. Here’s how to do it perfectly:
- Preheat your oven to 400°F or use a broiler.
- Place the peppers directly on the oven rack or on a baking sheet if using a broiler. Roast them for about 15-20 minutes, turning occasionally until they are charred on all sides.
- Once roasted, place them in a bowl and cover with plastic wrap. This steams the peppers and makes them easier to peel.
- After about 10 minutes, remove them from the bowl, peel off the charred skins, and remove the seeds.
This technique really brings out the best flavors, so don’t skip it!
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 white onion, diced
- 4 garlic cloves, minced
- 10-12 tomatillos, husked and rinsed
- 3-4 poblano peppers, roasted, peeled, and seeded
- 2 jalapeño peppers, seeded (optional for extra heat)
- 1 bunch fresh cilantro, chopped (reserve some leaves for garnish)
- 1 1/2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper, to taste
For Serving:
- 1 lime, cut into wedges
- 1/2 cup diced white onion (for topping)
- Pickled jalapeño slices (for topping)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and around 2 hours of cooking. In total, you should budget a bit more than 2 hours to make this flavorful dish from start to finish. With just a little patience, you’ll end up with tender pork in a delicious green sauce!
Step-by-Step Instructions:
1. Prepping the Peppers:
If you’re roasting the poblano peppers, preheat your oven to 400°F. Lay the peppers on a baking sheet and roast in the oven or under a broiler until they are charred all over. Once done, place them in a bowl, cover with plastic wrap, and let them steam for about 10 minutes. This will make the skins easier to peel off. Once cooled, peel off the skins and remove the seeds.
2. Browning the Pork:
In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Season the pork cubes with salt and pepper. Add the pork in batches to the pot, browning all sides until golden. Once browned, remove the pork and set it aside on a plate.
3. Sautéing Onion and Garlic:
In the same pot, add the diced onion and minced garlic. Cook for about 5 minutes, stirring occasionally, until the onions are soft and fragrant.
4. Blending the Green Sauce:
In a blender, combine tomatillos, the roasted poblano peppers, jalapeños, chopped cilantro, chicken broth, cumin, and oregano. Blend until you achieve a smooth consistency. This is the vibrant green sauce that will make your Chili Verde delicious!
5. Combining the Ingredients:
Pour the blended green sauce into the pot with the sautéed onion and garlic. Stir well to incorporate. Then, return the browned pork to the pot and mix everything together.
6. Cooking the Chili:
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for about 1.5 to 2 hours. The pork should become tender and easy to shred.
7. Finishing Touches:
Before serving, taste the Chili Verde and adjust the seasoning with additional salt and pepper if needed. It should have a nice balance of flavors!
8. Serving It Up:
Dish up the Chili Verde hot and serve it topped with diced white onion, pickled jalapeño slices, and a sprinkle of fresh cilantro leaves. Don’t forget the lime wedges on the side, perfect for squeezing over the dish to add a touch of brightness!
9. Enjoy!
Chili Verde is best enjoyed with warm tortillas or over a bed of steamed rice. Perfect for a cozy meal any day of the week!
Can I Use Beef Instead of Pork in This Recipe?
Absolutely! You can substitute beef chuck or brisket for the pork shoulder. Just keep in mind that beef will have a different flavor, and you may need to adjust the cooking time slightly. Ensure it’s tender before serving!
What Should I Do if the Sauce is Too Spicy?
If you find the sauce too spicy, you can add a dollop of sour cream or Greek yogurt on top when serving. Alternatively, you can mix in a bit of sugar to balance the heat or add more broth to dilute the spiciness.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To freeze, let it cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. When reheating, thaw in the fridge overnight and heat gently on the stovetop!
Can I Make Chili Verde Vegetarian?
Yes! For a vegetarian version, swap the pork with a mix of hearty vegetables like mushrooms and zucchini or use canned beans for protein. Replace chicken broth with vegetable broth for a rich flavor!