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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.

    Why We Love It

    • Big flavors: This is no wimpy stew. It’s packed with tons of flavor.
    • Comfort food factor: This is a perfect dinner for chilly winter nights. Bring your biggest bowl!
    • Versatility: It can be enjoyed on its own, or as a component in dishes like burritos and nachos, so make a big batch.
    • Adaptability: You can cook it in a slow cooker, pressure cooker, or on stovetop. We’ll teach you all.

    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

    • 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:

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

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

    3. Mix pork and all other ingredients in your preferred vessel and cook until the pork is tender.

    Finished product in the crock pot.

    Cooking Times

    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)

    Whichever method you choose, while it’s cooking be sure to check out our collection of favorite Mexican recipes for more inspiration.

    Close up of cooked green chili in crock pot.

    How to Serve It

    Serve up a big bowl of green chili 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 garnished with avocado, jalapeno and crumbled cotija cheese.

    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…

    Leftovers and Storage

    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 Green Chili

    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 our salsa verde recipe and only use ½-1 serrano pepper, or 1-2 jalapeños. And be sure to remove the seeds and white pith!

    A Few Tips

    • Use the right cut: Shoulder and Boston butt ae the only way to go when stewing pork. They become melt in your mouth delicious.
    • Go with fresh ingredients: Consider fresh garlic and lime juice mandatory, and please take that extra effort to either make or find fresh salsa verde.
    • Don’t skip the sear: It might be tempting to just dump all the ingredients in the crock on lazy days, that initial sear adds so much flavor into the final product.
    • Remember the garnishes: The dish is amazing by itself, but the garnishes take it over the top (kid of like any other chili).
    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! 

    When you try it, 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 stews:
    Smoky Chipotle Chili
    Brunswick Stew
    Guinness Beef Stew
    Carne Guisada
    Mexican Beef Birria
    Meatball Stew
    Hungarian Goulash
    Pollo Guisado

    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
      - ¼ onion, chopped
      - 2 garlic cloves
      - ¼ 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

    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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