There’s something magical about a steaming bowl of chili verde on a chilly evening – that first spoonful wraps around you like a warm hug from the inside out. This isn’t just dinner; it’s soul-warming comfort in a bowl, packed with layers of flavor that’ll make your taste buds dance.
I fell in love with this dish during winter visits to my aunt’s house in New Mexico. She’d have a pot simmering all day, filling the whole place with the most incredible smell of roasted peppers and tender pork. We’d gather around her old wooden table, elbows bumping as we passed bowls of this green gold, laughing until our stomachs hurt almost as much as they were full.
Now when the temperature drops or I need a little pick-me-up, this chili verde recipe is my go-to. The combination of juicy pork shoulder swimming in that vibrant green sauce, fragrant with cumin and fresh cilantro… wow. Just thinking about it makes me want to run to the kitchen right now!
Why You’ll Love This Chili Verde
This isn’t just another stew – it’s a bowl of pure happiness that hits all the right notes. Here’s why it’s become my most-requested recipe:
- Flavor bomb: The combo of roasted poblanos, tangy tomatillos and fragrant spices creates layers of flavor that’ll make you close your eyes and savor every bite
- Comfort in a bowl: There’s something magical about tender pork swimming in that vibrant green sauce – it’s like edible therapy for rough days
- Easier than you think: Don’t let the fancy name fool you – if you can brown meat and blend veggies, you can make restaurant-quality chili verde
- Crowd-pleaser: I’ve served this at everything from game days to birthday parties, and the pot always comes home empty
Trust me, after one bite you’ll understand why my family begs me to make this at least twice a month!
Ingredients for Chili Verde
Here’s everything you’ll need to make this soul-warming chili verde that tastes like it came straight from abuela’s kitchen. I’m super particular about these ingredients – trust me, they make all the difference!
- 2 lbs pork shoulder – cubed into 1-inch pieces (don’t trim all the fat – that’s where the flavor lives!)
- 1 lb tomatillos – husked, rinsed, and sticky coating washed off (they should feel firm with no soft spots)
- 2 poblano peppers – roasted until blackened, then peeled and seeded (that smoky flavor is everything)
- 1 jalapeño pepper – seeded unless you like serious heat (I usually split the difference and leave some seeds)
- 1 large onion – roughly chopped (yellow or white work best here)
- 4 cloves garlic – minced (fresh only – none of that jarred stuff!)
- 1 tsp ground cumin – toasted if you’re feeling fancy
- 1 tsp dried oregano – Mexican oregano if you can find it
- 1/2 cup fresh cilantro – chopped, stems and all (don’t even think about dried cilantro)
- 2 cups chicken broth – low-sodium so you can control the salt
- Salt and pepper – to taste (I’m generous with both)
See? Nothing too crazy – just fresh, simple ingredients that transform into pure magic. Now let’s get cooking!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this chili verde! Just grab these kitchen essentials:
- Large heavy pot (My enameled cast iron Dutch oven is perfect for browning and simmering)
- Blender (For that silky smooth green sauce – a food processor works too)
- Sharp chef’s knife (You’ll be doing some chopping!)
- Cutting board (Preferably two – one for meat, one for veggies)
- Tongs or wooden spoon (For stirring and turning that beautiful pork)
That’s it! Now let’s make some magic happen.
How to Make Chili Verde Step by Step
Alright, let’s dive into making this glorious green goodness! I’ve made this recipe dozens of times, and these steps will guarantee restaurant-quality results right in your own kitchen. Just follow along – I promise it’s easier than you think!
Browning the Pork
First, pat your pork cubes dry – this is crucial for getting that perfect sear. Heat your pot over medium-high heat (no oil needed yet!), then add just enough pork cubes to cover the bottom without crowding. Crowding = steaming, and we want browning! Listen for that satisfying sizzle as they hit the pan.
Let them sit undisturbed for about 3-4 minutes until you see beautiful golden crust forming underneath. Flip them with tongs – don’t be shy about scraping up those tasty browned bits! Work in batches, transferring seared pork to a plate. Trust me, taking this time makes all the difference in flavor.
Blending the Green Sauce
Now for the magic potion! Toss your prepped tomatillos, roasted poblanos, jalapeño, onion and garlic into the blender. Pulse a few times, then blend until completely smooth – you’re looking for the consistency of a thin salsa verde. Too thick? Add a splash of chicken broth.
The color should be this gorgeous vibrant green – almost electric! Give it a quick taste (careful, it’s raw!) – you’ll notice the bright tanginess from the tomatillos balanced by the smoky poblano. This sauce alone would make cardboard taste good!
Simmering to Perfection
Return all the pork and any juices to the pot, then pour in your green elixir of deliciousness. Add cumin, oregano and chicken broth – it should look soupy at this point. Bring to a gentle bubble, then immediately reduce to the lowest simmer your stove can manage.
Now comes the hard part – patience! Let it bubble away uncovered for about 1.5 hours, stirring occasionally. You’ll know it’s done when the pork shreds effortlessly with a fork and the sauce has thickened slightly. The smell will drive you crazy – resist sneaking bites!
Right before serving, stir in the chopped cilantro. I always taste and adjust seasoning – sometimes needs another pinch of salt or squeeze of lime. And voila! You’ve just made chili verde that’ll make your abuela proud!
Chili Verde Tips for Success
After making this recipe more times than I can count, I’ve picked up some tricks that’ll take your chili verde from good to knock-your-socks-off amazing:
- Spice control: Start with half the jalapeño seeds, then taste the blended sauce. You can always add more heat later!
- Don’t rush the simmer: That low-and-slow cooking transforms tough pork into melt-in-your-mouth perfection. If the sauce thickens too much, just add splashes of broth.
- Balance the tang: If your tomatillos make it too tart, stir in a teaspoon of honey or sugar at the end – works like magic!
- Fat is flavor: Don’t skim off too much pork fat – it carries all those delicious spices through the dish.
Remember – great chili verde isn’t about following rules, it’s about tasting as you go and making it your own! For more inspiration on slow-cooked comfort food, check out this cider braised short rib pasta recipe.
Serving Suggestions
Oh, the possibilities with this chili verde! My absolute favorite way is piled high in a warm tortilla with all the fixings – it’s basically green gold wrapped in carbs. Here’s how I love to serve it:
- Warm corn tortillas – perfect for scooping up every last bit of sauce
- Cilantro-lime rice – makes a complete meal when you’re extra hungry
- Creamy avocado slices – that cool richness balances the spice beautifully
- Fresh lime wedges – a squeeze brightens everything up
- Crumbled queso fresco – because cheese makes everything better
Sometimes I’ll even fry up some tortilla strips for crunch – no wrong way to enjoy this masterpiece! If you are looking for another great way to use pork, try this air fryer brown sugar ham recipe.
Storage and Reheating
Here’s the beautiful thing about chili verde – it gets even better the next day as those flavors mingle! Store leftovers in an airtight container in the fridge for up to 3 days (if it lasts that long). When reheating, I always use the stovetop – just warm it gently over low heat with a splash of broth to loosen it up. Microwaving works in a pinch, but tends to dry it out. Pro tip: freeze individual portions for those “I need comfort food NOW” emergencies!
Nutritional Information
Now, I’m no nutritionist, but here’s the scoop on what’s in this soul-warming bowl of goodness (per serving, of course). Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredients:
- Calories: About 320 (worth every one!)
- Protein: 35g (that pork packs a punch)
- Fat: 12g (remember, fat = flavor)
- Carbs: 15g (mostly from those magical tomatillos)
- Fiber: 3g (your gut will thank you)
Not too shabby for something that tastes this indulgent, right? Just don’t ask me to calculate the happiness quotient – that’s off the charts!
Frequently Asked Questions
I get asked about this chili verde recipe all the time – here are the questions that pop up most often from fellow home cooks:
Can I use chicken instead of pork?
Absolutely! Chicken thighs work beautifully – just reduce simmering time to about 45 minutes. The sauce clings perfectly to poultry, though I’ll always have a soft spot for the pork version.
How can I make it spicier?
Easy! Add an extra jalapeño (with seeds) or throw in a serrano pepper with the sauce ingredients. For serious heat lovers, stir in some diced habanero at the end – just warn your guests first!
Does this freeze well?
Like a dream! Portion it into freezer bags (lay flat to save space) for up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove with a splash of broth to bring it back to life.
Can I make it ahead?
Honestly, it tastes even better the next day! Just hold off adding the cilantro until you’re ready to serve so it stays bright and fresh.
Rate This Recipe
Did this chili verde warm your soul like it does mine? I’d love to hear how it turned out! Drop a comment below with your experience – and don’t be shy with those five-star ratings if you loved it!
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Soul-Warming Chili Verde Recipe with 2 Lbs Tender Pork Bliss
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A hearty and flavorful chili verde dish that brings warmth and satisfaction with every bite.
Ingredients
- 2 lbs pork shoulder, cubed
- 1 lb tomatillos, husked and rinsed
- 2 poblano peppers, roasted and peeled
- 1 jalapeño pepper, seeded
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 cup fresh cilantro, chopped
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- Season pork with salt and pepper. Brown in a pot over medium heat.
- Blend tomatillos, poblano peppers, jalapeño, onion, and garlic into a smooth sauce.
- Pour sauce over pork. Add cumin, oregano, and chicken broth.
- Simmer for 1.5 hours until pork is tender.
- Stir in cilantro and adjust seasoning before serving.
Notes
- For extra heat, leave seeds in the jalapeño.
- Serve with warm tortillas or rice.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
Keywords: chili verde, pork stew, Mexican food, hearty meal