Chili Verde is a worthy ambassador for all of Mexican cuisine. It has a comforting, otherworldly flavor that people respond to with a Yup, there it is — as if they are rediscovering a long lost flavor that’s been missing for a few generations.
While it’s traditionally served as a stew, the great thing about Chili Verde is that you can use it for all sorts of on-the-fly meals. Make a bigger batch and you’ll be eating Chili Verde burritos and quesadillas for the rest of the week.
Sound good?
How To Make Chili Verde
Chili Verde is most commonly served with pork, but keep in mind that you’ve got some leeway on the protein choice as the luscious green sauce is by far the more important element. I’ll put up some vegetarian and beef options at some point, but for this version we’re using pork shoulder and this is the perfect starting point if you’re new to Chili Verde.
You’ll frequently see pork shoulder sold in 2 – 2.5 lb. chunks and that’s a good size for this recipe. It’s an inexpensive cut of meat that responds well to low-and-slow cooking. If you give it enough time it will remind you how the phrase fork tender came into existence.
And while you’ll frequently see pork shoulder used in the slow cooker (as in our Slow Cooker Carnitas), an equally good option is a leisurely stove simmer so that’s what we’ll do for this batch.
But before you start browning the meat, it’s best to get the poblanos and tomatillos roasting as these are the key building blocks for the green sauce.
I think it’s easiest to just plop these in a 400F oven. If you’re in a rush you can get to the finish line quicker by using the broiler, but I usually just put them in the oven and start working on the other ingredients.
I’m also in the habit of cutting out the tomatillo stems knowing that any juice leftover on the roasting pan will go into the blender as well. And yes, you can also roast the jalapenos and onion, but as with our Salsas I tend to add those in raw. (What is a Tomatillo?)
In a half hour the poblanos and tomatillos will look like this:
I usually flip the poblanos after 15-20 minutes, and if the tomatillos are disintegrating at that point you can take them off the roasting pan as they don’t need as much time in the oven as the poblanos.
See all the wrinkled bits of skin on the poblanos? Once they cool down you can pull off and discard as much of that skin as possible.
An additional step would be to put the poblanos in a sealed Ziploc to loosen up the remaining skin, but I usually skip this step when the poblanos are headed to the blender as any leftover skin won’t affect the flavor. When making a dish like Rajas I am more likely to remove all of the skin as it can affect the texture when the poblanos are served in strips.
You can also de-stem and de-seed the poblanos once they cool off.
Add the poblanos to a blender along with:
the roasted tomatillos (and any leftover juices)
3 de-stemmed jalapenos
2 peeled onions (what kind?)
4 peeled garlic cloves
1/2 bunch rinsed cilantro
I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
And note that you might have to blend a portion of it first to get everything to fit into a single blender, but eventually you’ll end up with a blender full of green Chili Verde goodness.
Even without any seasoning there is some serious flavor in this blender. Give it a taste and you’ll get a quick preview of the core Chili Verde flavor!
And yes, using three jalapenos will create some serious zip! If you want a milder version you can always dial back on the jalapenos.
Okay, that’s the green sauce in a nutshell and once you get the poblanos and tomatillos roasting in the oven you can start working on the pork.
I know it’s tempting to remove most of the fat, but the chunks that simmer with some fat attached will usually be the most tender pieces!
So I cut the pork into 1.5-2″ chunks and leave plenty of the fat knowing that it can always be trimmed off after the simmer. Season well with salt and pepper.
Warm up a thin layer of oil in a Dutch oven or saucepan over medium-high heat. Add the pork chunks and form a single layer as much as you can.
Brown both sides of the pork, approximately 3-4 minutes per side. I find it easiest to use tongs to flip over the individual pieces. You can do this in batches if your pan isn’t wide enough.
Once browned, you can drain off any excess fat but it will depend on the cut of meat you’re using. I didn’t drain off any fat for this batch.
We’ll now add:
1 cup chicken stock
1/2 teaspoon salt
freshly cracked black pepper
1 tablespoon Mexican oregano
1/4 teaspoon cumin (optional)
I’m a huge fan of Mexican oregano in this dish so I think it’s worth sourcing some out if you’re new to it. It won’t make or break the dish, but I do think it complements the roasted poblano flavor quite well. I would probably just omit it before adding regular oregano. (What’s the Difference Between Regular and Mexican Oregano?)
The stock will quickly come to a boil and this is perfect as it will deglaze the pan. Stir well and scrape up any bits of fond that are stuck to the pot — this will add additional flavor to the sauce.
Add the green sauce from the blender along with another cup of stock and combine well. I usually rinse out the blender with the final cup of stock so that you get all the leftover green bits.
Bring to a boil and then reduce heat to a very quiet simmer (medium-low for my stove). This is going to cook low and slow, anywhere from 2-3 hours.
I usually cover the pot so that it retains most of the liquid.
I should also mention that I make this dish extra saucy — you’ll have loads of the green sauce and the pork pieces will be having a comfortable adult swim as they simmer away.
The ample green sauce will give you tons of options for leftovers. You can build meals around it so I like to have plenty of it on hand when I make a batch.
Here’s what this batch looked like after simmering away for two hours:
Yes, you’re going to lose some of that vibrant green color, but you’re going to gain so much more!
I usually start checking the pork for tenderness after two hours. It’s done when it nearly pulls apart on its own.
If it’s still tough then give it some more time on the stove. The heat will eventually break down the fatty connective strands and give you some tender, moist pieces. This batch simmered for about 2 1/2 hours.
If you follow the recipe you should have plenty of liquid in the pot for the simmer, but if it ever looks low to you then you can always add additional stock.
Once you’re happy with the tenderness of the pork then it’s time to take a final taste for seasoning! I added generous pinches of salt and Mexican oregano at this point, but keep in mind that this will depend on which stock you’re using.
If it’s your first time making Chili Verde I recommend serving it over some white rice to see how your palate reacts. The sauce has so much flavor that you really don’t need much else and I eat it like this quite often.
In other words, serve some rice and pork with your green sauce, and not the other way around!
Taste good?
And maybe familiar?
Chili Verde is such a great dish to add to your repertoire so I hope it treats you well. Feel free to use the comments section below if you have any questions about it. Once you’re comfortable making the sauce I think you’ll find all sorts of ways to use it.
Buen Provecho.
Chili Verde
Ingredients
- 2-2.5 lbs. pork shoulder
- 2 cups chicken stock
- 4 cups cooked rice
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin (optional)
- oil
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- cilantro for garnish (optional)
- lime for garnish (optional)
For the Green Sauce:
- 10 tomatillos (approx. 1 lb.)
- 3 jalapenos
- 2 white onions
- 3 poblanos (or 2 larger ones)
- 4 garlic cloves
- 1/2 bunch cilantro
Instructions
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
- Add the poblanos and tomatillos to the blender and combine well with the other ingredients. You might have to blend half first to get all of it to fit into a single blender.
- Cut the pork shoulder into 1.5-2" chunks. I usually cut off any thick pieces of fat but I do try to leave some fat on each of the chunks. Season well with salt and pepper. Add a thin layer of oil to a Dutch oven or saucepot over medium-high heat. Once the oil is hot add the pork and try to create a single layer so that it browns evenly. You can do it in batches if you have to. Cook until well browned on both sides, approximately 3-4 minutes per side. Once browned, you can drain any fat if you want but I usually leave most of it in.
- Add 1 cup of chicken stock to the pot along with 1/2 teaspoon salt, freshly cracked black pepper, 1 tablespoon Mexican oregano, and 1/4 teaspoon cumin (optional). It will simmer quickly and this gives you a chance to scrape up any bits of fond that are stuck to the pan.
- Add the blended green sauce to the browned pork along with a final cup of stock. I usually add the final cup of stock to the blender and swish it around to get all the leftover green bits.
- Bring the Chili Verde to boil and then reduce heat to a simmer, which was medium-low on my stove. Cover and simmer for 2-3 hours.
- I usually test the pork after 2 hours. If it's tender and pulls apart easily then it's ready to serve. If it's tough then give it some more time on the stove. This batch simmered for about 2 1/2 hours.
- Take a final taste for seasoning. I added generous pinches of salt and Mexican oregano at this point, but keep in mind this will depend on which stock you're using.
- Serve over rice and optionally garnish with freshly chopped cilantro and a squeeze of lime. Be sure to serve plenty of the sauce in each bowl as that's the key to Chili Verde. Buen Provecho!
- Store leftovers in an airtight container in the fridge.
Notes
We use a similar green sauce to make an awesome batch of Pozole Verde.
Our latest recipe is a batch of Huevos Divorciados.
I love chili verde, but haven’t made it in years. I’m looking forward to trying your recipe, though going light on the jalapeños. I read your piece on the difference between oregano and Mexican oregano (this is now the only oregano I use). Yes, the two are in different families, but those families are very closely related. I live on the Mexican border (El Paso, TX), and oreganillo is native to this area. I’m hoping that I can find it at a local nursery, because I’d love to grow it.
Thanks for mentioning this Susan. I’m the same way now, a total convert to Mexican oregano. I’m curious about growing it as well — maybe someday soon!
Our grocery store almost never has fresh tomatillos in the produce department. (: However, I can buy jars of tomatillos, Do you think I would need more than 1 jar for this recipe?
Hi Selma, I’d say it depends on how many tomatillos are in the jars. I used 10 tomatillos for this recipe and you can use the equivalent in canned tomatillos if that is all that’s available.
I could be wrong but I always knew the spelling to be “Chile Verde.”
Hi Agustin! Yeah technically it probably is, but both are used these days and Chili Verde seems to taste better than Chile Verde heh.
I’m from Albuquerque and my understanding is that “chile” refers to any dish made with New Mexico chile peppers. When we say “I’m making chile.” it means “I’m making chile Verde, or green chile stew, with the traditional NM peppers.” We would specify “red chile stew” if making the red version, with dried red chile powder, or “Gringo chlli” (with the i at the end) if making the bean soup version. I would refer to this recipe, which sounds delicious, as Chili Verde, since it uses Poblanos and Tomatillos.
I want to tell you how much I enjoy your site. i have been trying your recipies and they have all been good. And I particularly like how you explain how to do things and why.
I have been living in Yelapa Mexico for about a year now – have made it my home. I enjoy following your recipies and eating “as the natives do”. This means a lot of learning and practice but I think I am getting better, thanks to your recipies and wonderful explinations.
I will be trying your Chili Verde recipe as soon as I can get a nice pork sholder. I will have to go to Puerto Vallarta for that.
Thanks so much for your note Rene, it sounds like you are getting a crash course in Mexican cooking!
I would love to check out that part of Mexico someday, I hope it treats you well!
Hi Patrick. Quick question: We’re planning on making turkey tamales this year. Do you think that the chili part of the recipe would work well for our tamales? How long do I let it cook?
The turkey will be roasted separately, shredded, then added to the chili later. Thanks in advance!
Hi Esther! Yeah I think the flavor of the sauce would work great in tamales, but you might have to tweak the recipe a little as this version is kinda soupy.
It depends a little on how much turkey you’re using, but if you want a thicker sauce you can use less stock and less tomatillos, and also leave the lid off when it’s simmering so it reduces down a bit. I think 30-45 minutes is a good starting point for a sauce only simmer and tasting from there.
We’re planning on 5-7 dozen tamales. I’ll do a trial run on the chili portion before Christmas. Thanks for the guidance!
Ah okay sounds awesome. Let me know how it goes!
Ever made it with tofu?
Hi Mary, I haven’t tried it with tofu yet but the sauce is the key so there is quite a bit of leeway on the protein choice. If you’re not cooking meat in it I would probably give the sauce a 30-45 minute simmer and taste from there.
❤️
Yes! Yes! Yes! Chile verde is my favorite food, and this recipe is exactly what I would do albeit play around with my own addition of seasonings BUT, this is the right base for sure!! Well done Sir 🙂
Thanks Kassandra!
I enjoy your site very much. You’re doing a great job. Keep it up please.
Thanks Rodney!
Oh my, this was fabulous! My adult family men loved it & so do I. I wonderfully deep and complex flavor, ending in rich “heat.” I’ll be using the salsa for lots of dishes & just keep on hand. You can experiment with proportions of peppers toachieve the heat you want. Stock dilutes it. And it was pretty quick & easy to make for me, amateur cook.
Thanks much Jeanie for the feedback, glad it was a hit!
I am contemplating making this in a crockpot, just for ease. Have you ever? My thought would be to just cut the stock in half and possibly up the seasoning but otherwise leave the recipe as is. Any thoughts?
Hi Wendy, making the Chili Verde in a slow cooker is on my recipe to-do list but I haven’t tried it yet. I think it would work quite well though as a low and slow simmer is exactly what this pork needs. I wouldn’t worry too much about fiddling with the initial seasoning but definitely plan on taking a final taste at the end as the final sauce flavor will depend on how long you cook it for and at what temp, etc.
I hope it treats you well!
Wonderful recipe as usual Patrick. I easily converted it to fit my Instant Pot pressure cooker with very few changes. It cooked in 25 minutes with and additional 20 minutes natural release. Absolutely a keeper recipe. Thank you!!!
Thanks Bill! And thanks for the instant pot notes — I really like the idea of an expedited Chili Verde heh.
I can’t tell you how impressed I was with our batch of chili verde. I’m not much of a cook but followed your recipe as close to verbatim as I could and it was amazing. I did have a hard time finding a new bottle of Mexican oregano so ended up using stuff that we had for years. Not sure how much of a difference it would have made. Thanks for the recipe and looking forward to trying another one soon.
Thanks Jeffrey, I’m so glad the Chili Verde was a hit! I think it gets most of its flavor from the roasted poblanos and tomatillos so you prob didn’t miss out much by using some older spices. Cheers.
High your recipes sound wonderful I have some pork tri-tip but I’m going to use for this dish hopefully it’ll turn out well let me know what you think
Hi Kathy! I haven’t tried the Chili Verde with tri-tip but I’m not convinced it’s the best choice for this recipe. For low-and-slow cooking you’ll typically want to start with the tougher, collagen heavy cuts that will tenderize over time:
https://www.seriouseats.com/2016/01/best-cut-beef-stew-braise.html
The tri-tip is coming from the sirloin area and this cut will most likely toughen up when cooked for an extended period of time.
In general it seems like the cuts (for both pork and beef) that respond best to low-and-slow cooking are the portions of the animal that are most active, so I think it’s probably worth seeking out some pork shoulder/butt if you want to simmer it for awhile — with the equivalent for beef being chuck and brisket.
Okay hope that helps a bit. Cheers.