Chili Verde is a zesty Mexican dish made with tender pork and vibrant green tomatillos. It’s perfect for anyone who loves a little kick in their meal!
Whenever I make this, the smell fills my kitchen and makes my family come running. I like to serve it with warm tortillas for the ultimate cozy meal! 🌶️
Key Ingredients & Substitutions
Pork Shoulder: This cut is perfect for chili verde as it becomes tender during cooking. If you want a leaner option, you could substitute with chicken thighs or turkey. Just keep in mind that cooking times may vary.
Tomatillos: They give that tangy flavor! If you can’t find tomatillos, you can use green tomatoes or canned diced tomatoes with green chilies. The flavor will change a bit, but it’ll still be delicious!
Jalapeños: I love adding these for heat! If you prefer less spice, try using poblano peppers. For more spice, you can add serrano peppers instead. Just remember to adjust to your taste!
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley works as a substitute, although it’ll have a different flavor. You can also skip the herb altogether!
How Do I Achieve the Perfect Pork Tenderness?
Getting the pork nice and tender is key! Brown the pork well to develop flavor, then let it simmer slowly. The low, even heat in the oven helps it break down and become fork-tender.
- First, sear the pork on all sides in hot oil to lock in juices.
- After adding your ingredients, cover tightly to keep moisture in as it cooks.
- Check for doneness by pulling at the pork; it should shred easily. If it resists, give it more time.
Remember, patience is essential! Enjoy the process as much as the meal!
Chili Verde Recipe
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and rinsed
- 3 to 4 jalapeño peppers, stemmed and seeded (adjust for heat preference)
- 1 cup fresh cilantro leaves, roughly chopped
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
For Serving:
- 1 lime, cut into wedges
- 1/2 cup white onion, finely chopped (for garnish)
- Fresh cilantro, chopped (for garnish)
- Sliced jalapeño peppers (optional, for garnish)
- Cooked white rice (to serve)
How Much Time Will You Need?
You’ll need about 15 minutes for prep and 2 to 2.5 hours for cooking in the oven. It’s a great dish to make while you relax in the kitchen with some good music!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 300°F (150°C) so it’s ready when you need it!
2. Brown the Pork:
In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Add the pork cubes and brown them on all sides. This should take about 5-7 minutes. Browning enhances the flavor! Once done, remove the pork and set it aside on a plate.
3. Sauté the Onion and Garlic:
Lower the heat to medium and add the chopped onion to the pot. Cook for about 5 minutes until it becomes soft and translucent. Add the minced garlic and continue cooking for another minute until it smells amazing!
4. Puree the Tomatillos and Jalapeños:
While the onion and garlic are cooking, toss the tomatillos and jalapeño peppers into a blender or food processor. Puree until smooth. This will be the base flavor for your chili verde!
5. Combine Ingredients:
Return the browned pork to the pot. Pour in the tomatillo-jalapeño puree and the chicken broth. Stir in the cumin, oregano, salt, and pepper to bring all those flavors together.
6. Simmer in the Oven:
Bring the mixture to a gentle simmer on the stovetop, then cover with a lid and transfer it to your preheated oven. Let it cook for about 2 to 2.5 hours. This slow cooking makes the pork super tender!
7. Shred the Pork:
Once the pork is tender, carefully remove the pot from the oven. Using two forks, shred the pork directly in the pot into bite-sized pieces. It should fall apart easily!
8. Finish with Cilantro:
Stir in the chopped cilantro, and taste to adjust the seasoning with more salt and pepper if needed. This fresh herb really brightens the dish!
9. Serve & Enjoy:
Ladle the chili verde into bowls, garnishing with fresh cilantro, chopped white onion, sliced jalapeño (if you like it spicy), and lime wedges on the side. Serve hot with some steamed white rice or warm tortillas on the side for the perfect meal!
Dig in and enjoy this hearty, tangy, and vibrant Chili Verde!
Can I Use Beef Instead of Pork Shoulder?
Yes, you can substitute beef chuck or brisket for the pork shoulder! Just adjust the cooking time as beef may take a bit longer to become tender. Look for beef that has good marbling for the best results.
Can I Make This Chili Verde in a Slow Cooker?
Absolutely! After browning the pork and sautéing the onions and garlic, transfer all the ingredients—pork, tomatillo puree, and seasonings—into a slow cooker. Cook on low for 6-8 hours until the pork is tender!
What Can I Serve with Chili Verde?
Chili Verde pairs beautifully with warm tortillas, steamed white rice, or even over nachos! For a healthier option, serve with a side of roasted vegetables or a simple green salad.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of broth if it’s too thick!
