Chile Verde is my new favorite! The pork chunks are so tender they melt in my mouth, all in a spicy, flavorful tomatillo sauce. It’s perfect for winter, but honestly, I want it all year round.
The best part? It’s super easy. After a quick prep, I can just set it and forget it. This Mexican Green Chili is a classic, and I think everyone should try making it at home. The flavors are amazing, and it’s sure to become a favorite.
We have some awesome Mexican themed chiles and stews like Chile Colorado and Carne Adovada.
It’s been a while since I posted a new chili recipe here on GypsyPlate. But that time of the year is upon us, so I thought it was about time to make you a new one.
Though it’s certainly different from your typical red chili, I am sure you’ll be coming back to this cozy bowl…
What is Chile Verde?
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
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, I simply blend them all in a blender or food processor.
For deeper, smoky flavors, I 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 Needed
- Salsa Verde
- Pork – Shoulder or butt.
- Chicken Stock
- Garlic
- Cilantro
- Lime Juice
- Seasonings – Cumin, coriander powder, oregano, salt and pepper.
Chile Verde Recipe
You’ll find detailed instructions for slow cooker, stove top and instant pot in the recipe card. But the basics are pretty simple:
1. First, I cut the pork into chunks and season them with salt and pepper.
2. Next, I sear the pork chunks for a few minutes to brown them up.
3. Finally, I mix the pork and all other ingredients in my preferred vessel and cook, covered, until the pork is tender.
Cooking Times
Depending on your method:
Slow cooker (low): 8-10 hours
Slow cooker (high): 4-5 hours
Stovetop: 2.5-3 hours (be sure to stir from time to time in order to prevent sticking)
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.
Serving Suggestions
I serve up a big bowl of green chili and garnish it with my favorite toppings. Some ideas include avocado, cilantro, lime wedges, chopped onion, sliced jalapeños, and cotija or cheddar cheese. I like to have a pile of warmed corn tortillas on the side for scooping.
It’s also a great filler for tacos, burritos and bowl meals, or over a pile of nachos. That’s why I like to make a big batch, the leftovers are so versatile.
Customizing Your Green Chili
Although pork is most traditional, and is what I typically use, it’s your pot of chili so feel free to try other meats. If using chicken, go with boneless skinless thighs. For beef, I would recommend chuck roast
Different people have very different tolerance for spiciness. Making my own tomatillo sauce gives me the most control. For a milder flavor, follow my salsa verde recipe and only use ½-1 serrano pepper or 1-2 jalapeños. And make sure to remove the seeds and white pith.
Jason’s Tips
- Use the right cut: Shoulder and Boston butt are the only way to go when I stew pork. They become melt-in-your-mouth delicious.
- Don’t skip the sear: It’s tempting to just dump everything in the crock on lazy days, but I always sear the meat first because it adds so much flavor.
- Remember the garnishes: The dish is amazing on its own, but when I add the garnishes, it truly takes it over the top (just like any other chili).
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!
Try these other hearty stews:
Smoky Chipotle Chili
Brunswick Stew
Guinness Beef Stew
Carne Guisada
Mexican Beef Birria
Meatball Stew
Hungarian Goulash
Pollo Guisado
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!
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
- Heat oil in a large sauce pan or dutch oven over medium high heat.
- Generously season pork cubes with salt and pepper, then add to heated pan. Sear on all sides.
- 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.
- Serve along with your favorite garnishings.
Stove Top Method
- Heat oil in a large sauce pan or dutch oven over medium high heat.
- Generously season pork cubes with salt and pepper, then add to heated pan. Sear on all sides.
- 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.
- Serve along with your favorite garnishings.
Instant Pot Method
- Set pressure cooker to Saute mode. Add in oil to heat up.
- Generously season pork cubes with salt and pepper, then add to heated instant pot. Sear on all sides.
- Stir in remaining ingredients. Seal lid to pressure cooker, set to manual High pressure for 30 minutes,
- At end of cooking time, allow pressure to natural release for 10 minutes before removing lid.
- Serve along with your favorite garnishings.
Notes
- 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. - 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.
Nutrition Information
Yield 10 Serving Size 1Amount Per Serving Calories 440Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 16gCholesterol 118mgSodium 460mgCarbohydrates 9gFiber 2gSugar 5gProtein 33g
Nutrition information calculated by Nutritionix.
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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