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    Chile Verde

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    And it requires next to no effort. After some quick prep, it’s one of those set it and forget it meals.

    This green chili is a Mexican classic that needs to find its way into your kitchen!

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    It’s been a while since we posted a chili recipe here on GypsyPlate. But that time of the year is upon us, so we thought it was about time to make you a new one. 

    Though it’s certainly different from your typical red chili, we’re sure you’ll be coming back to this cozy bowl…

    What is Chile Verde?

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    Literally translating to “green chili”, it’s a hearty stew originating in Northern Mexico, and is also often associated with the cuisine of New Mexico.

    The base is a green sauce made of tomatillos, chili peppers (usually serrano) and other flavor enhancers. Typically, the stew is made with pork, though some variations use other meats.

    It’s simmered low and slow until the meat is incredibly tender and juicy.

    The green sauce: Salsa Verde

    A bowl of salsa verde.

    This tomatillo sauce is the base of the dish. I highly recommend homemade, but if going the store bought route, try to find fresh salsa verde from a Mexican grocery store.

    You can read my detailed post for homemade salsa verde. But for a quick summary, you’ll be making a salsa out of tomatillos, serrano (or jalapeño) peppers, garlic, onion and cilantro.

    For freshest flavors, simply blend them all in a blender or food processor.

    For deeper, smoky flavors you can broil the ingredients (except cilantro) on a sheet pan for 5-6 minutes per side.

    Whichever the method, the salsa can be made up to several days in advance and refrigerated in an airtight container until ready to use.

    Ingredients for Chile Verde

    • Salsa Verde
    • Pork – Shoulder or butt.
    • Chicken Stock
    • Garlic
    • Cilantro
    • Lime Juice
    • Seasonings – Cumin, coriander powder, oregano, salt and pepper.
    All of the ingredients in a crock pot.

    How to make Chile Verde

    You’ll find detailed instructions for slow cooker, stove top and instant pot in the recipe card. But the basics are pretty simple:

    Cut the pork into chunks and season with salt and pepper.

    Sear the pork chunks for a few minutes to brown them up.

    Mix pork and all ingredients in your preferred vessel and cook till the pork is tender.

    Finished product in the crock pot.

    How long does Chile Verde take to cook?

    Depending on your method:

    Slow cooker (low): 8-10 hours
    Slow cooker (high): 4-5 hours
    Stovetop: 2.5-3 hours
    Instant Pot: About an hour (including time to pressurize and pressure release)

    Close up of cooked chile verde in crock pot.

    How to serve Chile Verde

    Serve up a big bowl of it and garnish with your favorite toppings. Some ideas include avocado, cilantro, lime wedges, chopped onion, sliced jalapeños and cotija or cheddar cheese. You can have a pile of warmed corn tortillas on the side for scooping.

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    It’s also a great filler for tacos, burritos and bowl meals, or over a pile of nachos. That’s why we like to make a big batch, the leftovers are so versatile!

    A bowl meal using chile verde.

    Speaking of leftovers…

    How to store leftovers

    Like all chilis and stews, this one just seems to get better after a day or so, as the flavors mingle together.

    You can refrigerate leftovers in an airtight container for 3-4 days. Just reheat in the microwave or on the stovetop with a splash of additional water.

    It also freezes very well. Store it in an airtight container and freeze, using within 2-3 months for best quality.

    Customizing your pot of Chile Verde

    Although pork is most traditional, and is what we used today, it’s your pot of chili so feel free to try other meats. If using chicken, go with boneless skinless thighs. For beef, we would recommend chuck roast

    Different people have very different tolerance for spiciness. Making your own tomatillo sauce is going to give you the most control. If you are on the milder end of palates, follow my salsa verde recipe and only use ½-1 serrano pepper, or 1-2 jalapeños. And be sure to remove the seeds and white pith!

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    So, are you ready to dig into this hearty bowl? If you love flavors as much as we do, I would call this one a must! 

    If you love this recipe as much as we do, I hope you leave a comment and star rating, I love hearing from you! And please share us on social media to keep the recipes coming! Until next time…

    Chile Verde, on our Gypsy Plate… enjoy!

    Bowl of chile verde atop the Gypsy Plate.

    Try these other hearty chilis and stews:
    The Ultimate Chili
    Black Bean Chili
    White Bean Turkey Chili
    Smoky Chipotle Chili
    Brunswick Stew
    Guinness Beef Stew

    Featured image for chile verde post.

    Chile Verde

    Yield: 8-10 servings
    Prep Time: 15 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 45 minutes

    Chile Verde – Melt in your mouth tender pork chunks in a flavorful, spicy tomatillo sauce. It’s a great winter warmer, but it’s so good you’ll want it all year long!

    Ingredients

    • 2 Tbsp cooking oil
    • 3 pounds pork butt or shoulder, cut into 1 inch cubes
    • 2 cups salsa verde (see note 1)
    • 1 Tbsp oregano
    • 2 tsp cumin powder
    • 2 tsp coriander powder
    • 4 garlic cloves, thinly sliced
    • 1 cup cilantro, chopped
    • 1 cup chicken stock
    • Juice of two limes
    • Salt and pepper, to taste

    Instructions

    Slow Cooker Method

    1. Heat oil in a large sauce pan or dutch oven over medium high heat.
    2. Generously season pork cubes with salt and pepper, then add to heated pan. Sear on all sides.
    3. Transfer pork, along with all other ingredients to a slow cooker. Cover and cook on high for 4-5 hours or low for 8-10 hours.
    4. Serve along with your favorite garnishings.


    Stove Top Method

    1. Heat oil in a large sauce pan or dutch oven over medium high heat.
    2. Generously season pork cubes with salt and pepper, then add to heated pan. Sear on all sides.
    3. Stir in remaining ingredients. Bring to a simmer, then reduce heat to medium low. Cover and cook for 2.5-3 hours, until pork is tender.
    4. Serve along with your favorite garnishings.

    Instant Pot Method

    1. Set pressure cooker to Saute mode. Add in oil to heat up.
    2. Generously season pork cubes with salt and pepper, then add to heated instant pot. Sear on all sides.
    3. Stir in remaining ingredients. Seal lid to pressure cooker, set to manual High pressure for 30 minutes,
    4. At end of cooking time, allow pressure to natural release for 10 minutes before removing lid.
    5. Serve along with your favorite garnishings.

    Notes

    1. For homemade salsa verde, blend the following ingredients in a blender or food processor with a couple of tablespoons of water:

      - 1 pound tomatillos, husked and rinsed
      - 2-3 serrano peppers
      - 1/4 onion, chopped
      - 2 garlic cloves
      - 1/4 cup cilantro
      - Salt to taste

      Optionally, you can roast the first four ingredients on a sheet pan. First set the top oven rack to 4-5 inches from the top and preheat the broiler to high. Then, broil the ingredients for 5-6 minutes per side.


    Nutrition Information
    Yield 10 Serving Size 1
    Amount Per Serving Calories 440Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 118mgSodium 460mgCarbohydrates 9gFiber 2gSugar 5gProtein 33g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

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