Authentic Chili verde

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Tender pork simmered in a bold, tangy roasted tomatillo sauce for the ultimate Mexican comfort dish.

Authentic Chili Verde is a soul-warming Mexican classic made by slow-cooking juicy pork in a smoky, zesty green sauce made from roasted tomatillos, poblanos, and jalapeños. This dish strikes a beautiful balance between heat, tang, and savory depth, making it the kind of meal that brings people together around the table. Whether spooned over rice, wrapped in a tortilla, or stuffed into tacos, this chili verde is hearty, satisfying, and bursting with traditional flavors.

Why You’ll Love This Recipe

  • Deep, bold flavor: Roasting the tomatillos and peppers adds an irresistible smokiness.

  • Melt-in-your-mouth pork: Slow-cooked for hours until tender and infused with flavor.

  • Versatile serving options: Great over rice, in burritos, or as taco filling.

  • Authentic taste at home: Brings the essence of Mexican home cooking to your kitchen.

  • Perfect for leftovers: Tastes even better the next day and freezes well.

Ingredients

For the Sauce:

  • 2 pounds tomatillos, husks removed and washed

  • 2 poblano peppers, halved and deseeded

  • 2 jalapeños, halved and deseeded

  • 1 large white onion, cut into 8 wedges

  • 4 cloves garlic

  • 1 cup fresh cilantro

For the Pork:

  • 3 pounds pork shoulder or butt, cut into 1-inch cubes

  • 2 tablespoons oil or bacon grease

  • 2 cups chicken or ham broth

  • 1 teaspoon cumin seeds, toasted and ground (optional)

  • 2 teaspoons oregano

  • 1 tablespoon soy sauce or fish sauce (or salt, to taste)

  • 2 tablespoons lime juice

  • 1/4 cup chopped cilantro

Instructions

1. Roast the Vegetables:
Preheat broiler. Arrange tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet. Broil for 10–15 minutes until charred and blistered. Let cool slightly, then transfer to a blender with 1 cup cilantro and blend until smooth. Set aside.

2. Brown the Pork:
In a large Dutch oven, heat oil over medium-high. Add pork cubes and brown on all sides. Remove and set aside.

3. Simmer the Chili Verde:
To the same pot, add the broth, cumin, oregano, and blended tomatillo sauce. Stir, then return pork to the pot. Bring to a boil, then reduce to low. Cover and simmer for 2–3 hours until pork is tender. (Or cook in a 350°F oven or slow cooker: 4–5 hours on high or 8–10 hours on low.)

4. Final Seasoning:
Remove from heat and stir in soy or fish sauce, lime juice, and chopped cilantro. Adjust salt if needed.

5. Serve:
Serve hot with rice, tortillas, or as a taco or burrito filling. Garnish with fresh cilantro and lime wedges.

Tips / Storage / FAQs

Tips:

  • Use pork shoulder or butt for the best texture and flavor.

  • Broiling the vegetables enhances their flavor—don’t skip this step.

  • For extra heat, include serrano peppers or leave jalapeño seeds in.

Storage:

  • Refrigerate for up to 3 days; flavors deepen over time.

  • Freeze in airtight containers for up to 3 months.

  • Reheat gently on the stovetop or microwave.

FAQs:
Can I substitute the pork? Yes, boneless chicken thighs are a great substitute and cook faster.
Can I make this vegetarian? Replace pork with beans and veggies like zucchini or mushrooms.
Do I need to use soy or fish sauce? No, but it adds umami. Use salt if omitting.
Can I make it in advance? Absolutely. It’s even better the next day.
How spicy is it? Mild to moderate heat. Adjust based on pepper variety and quantity.

Final Thoughts

Authentic Chili Verde is one of those rare dishes that’s both deeply comforting and incredibly flavorful. Whether you serve it at a family gathering or make it for weekly meal prep, it brings the heart of Mexican cuisine to your home. The balance of tangy tomatillos, rich pork, and bright cilantro makes every bite unforgettable.

Authentic Chili verde

Authentic Chili Verde made with roasted tomatillos, poblano peppers, jalapeños, and slow-cooked pork. A hearty, flavorful Mexican dish perfect for rice, tacos, or tortillas.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Main Dish
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

For the Sauce:
  • 2 pounds tomatillos husks removed and washed
  • 2 poblano peppers halved and deseeded
  • 2 jalapeños halved and deseeded
  • 1 large white onion cut into 8 wedges
  • 4 cloves garlic
  • 1 cup fresh cilantro
For the Pork:
  • 3 pounds pork shoulder or butt cut into 1-inch cubes
  • 2 tablespoons oil or bacon grease
  • 2 cups chicken or ham broth
  • 1 teaspoon cumin seeds toasted and ground (optional)
  • 2 teaspoons oregano
  • 1 tablespoon soy sauce or fish sauce or salt, to taste
  • 2 tablespoons lime juice
  • 1/4 cup chopped cilantro

Method
 

Roast the Vegetables:
  1. Preheat broiler. Arrange tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet. Broil for 10–15 minutes until charred and blistered. Let cool slightly, then transfer to a blender with 1 cup cilantro and blend until smooth. Set aside.
Brown the Pork:
  1. In a large Dutch oven, heat oil over medium-high. Add pork cubes and brown on all sides. Remove and set aside.
Simmer the Chili Verde:
  1. To the same pot, add the broth, cumin, oregano, and blended tomatillo sauce. Stir, then return pork to the pot. Bring to a boil, then reduce to low. Cover and simmer for 2–3 hours until pork is tender. (Or cook in a 350°F oven or slow cooker: 4–5 hours on high or 8–10 hours on low.)
Final Seasoning:
  1. Remove from heat and stir in soy or fish sauce, lime juice, and chopped cilantro. Adjust salt if needed.
Serve:
  1. Serve hot with rice, tortillas, or as a taco or burrito filling. Garnish with fresh cilantro and lime wedges.

Notes

Use pork shoulder or butt for the best texture and flavor.
Broiling the vegetables enhances their flavor—don’t skip this step.
For extra heat, include serrano peppers or leave jalapeño seeds in.