Chili Verde

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Last Updated on July 31, 2025 by Casia Valdés

Chili Verde is the heartwarming, tangy stew you’ll crave all year long. With tender pork simmered in a vibrant sauce made from roasted tomatillos, jalapeños, garlic, and aromatic spices, this dish brings a burst of Mexican flavor to your table. Whether served with rice, tortillas, or even over nachos, this Chili Verde promise comfort, spice, and tradition in every bite.

Why You’ll Fall in Love with This Recipe

  • Bold flavor profile: The roasted tomatillos add a bright tang, balanced by smoky, savory pork.

  • Rustic and wholesome: Made in one pot—perfect for simple yet satisfying meals.

  • Flexible for any season: Comforting in winter, refreshing in summer with warm tortillas.

  • Kid-friendly warmth: Mild enough for picky eaters with options to amp up spice.

Ingredients (Serves 6)

Vegetables & Sauce

  • 2½ jalapeños, seeded and chopped

  • (Optional) 2½ Anaheim or poblano chiles

  • 4½ garlic cloves, unpeeled

  • 4 garlic cloves, finely chopped

  • 2½ Tbsp fresh oregano (or 1 Tbsp dried)

  • 1¼ lb tomatillos, husked and rinsed

  • 1½ bunch cilantro leaves, chopped

Pork Base

  • 3–5 lb pork shoulder (or pork butt), cut into 1–2″ cubes

  • Salt and freshly ground black pepper

  • Extra virgin olive oil

  • 2½ yellow onions, chopped

  • 3 cups chicken stock

  • Pinch ground cloves

To Serve

  • Spanish rice

  • Flour or corn tortillas

Instructions

1. Roast the Tomatillo Sauce

  • Preheat broiler and line a baking sheet with foil.

  • Halve tomatillos and place cut-side down. Add unpeeled garlic and optional poblano/Anaheim chiles.

  • Broil 5–7 minutes until lightly charred. Let cool. Remove skins from optional chiles after steaming in a bag.

2. Blend the Sauce

  • In a blender, add roasted tomatillos (skins okay), peeled garlic, chopped jalapeños, optional chiles, and cilantro.

  • Blend until smooth. Set aside.

3. Brown the Pork

  • Season pork cubes with salt and pepper.

  • Heat a drizzle of olive oil in a heavy-bottomed pot over medium-high heat.

  • Brown in batches until seared on all sides. Remove and set aside.

4. Sauté the Aromatics

  • Remove excess fat, leaving about 1 Tbsp in the pot.

  • Add onions and chopped garlic; sauté 5 minutes until softened.

5. Build the Stew

  • Return pork to pot with oregano, blended sauce, chicken stock, and a pinch of ground cloves.

  • Stir and season with salt and pepper.

6. Simmer Low and Slow

  • Bring to a gentle boil, then reduce heat to low.

  • Simmer uncovered for 2–3 hours until pork is tender and flavors meld.

  • Taste to adjust seasoning.

7. Serve Hot

  • Scoop over Spanish rice or tacos.

  • Serve with warm tortillas and garnish as desired.

Recipe Tips & Notes

  • Cut uniform pork pieces for even cooking.

  • Adjust spice: add seeds or leave jalapeños in for heat.

  • Improve sauce texture: stir in extra cilantro just before serving.

  • Make it easier: use a slow cooker—sauté aromatics, then simmer pork on low for 6–8 hours.

  • Thin or thicken: more stock for a stew-like consistency, or simmer longer to thicken.

Variations to Try

  • Green chili stew: Add potato cubes or hominy for body.

  • Chili Verde verde burritos: Fill tortillas and wrap with melted cheese.

  • Savory tacos: Serve pork in corn tortillas topped with onion, cilantro, and lime.

  • Feliz familia: Fold in black beans and roasted corn before serving.

Serving Suggestions

  • Warm flour or corn tortillas for scooping

  • Spanish rice or cilantro-lime rice

  • Refried beans or whole black beans

  • Toppings: chopped onion, cilantro, avocado slices, lime wedges

A satisfying main attraction for weeknight dinners or festive weekend feasts.

Chili Verde

Try this hearty Chili Verde with tender pork simmered in a zesty tomatillo-jalapeño sauce. Serve with tortillas or rice for a flavor-packed Mexican meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: Mexican
Ingredients Method

Ingredients
  

Vegetables & Sauce
  • 2½ jalapeños seeded and chopped
  • Optional 2½ Anaheim or poblano chiles
  • 4½ garlic cloves unpeeled
  • 4 garlic cloves finely chopped
  • 2½ Tbsp fresh oregano or 1 Tbsp dried
  • 1¼ lb tomatillos husked and rinsed
  • 1½ bunch cilantro leaves chopped
Pork Base
  • 3 –5 lb pork shoulder or pork butt, cut into 1–2″ cubes
  • Salt and freshly ground black pepper
  • Extra virgin olive oil
  • 2½ yellow onions chopped
  • 3 cups chicken stock
  • Pinch ground cloves
To Serve
  • Spanish rice
  • Flour or corn tortillas

Method
 

Roast the Tomatillo Sauce
  1. Preheat broiler and line a baking sheet with foil.
  2. Halve tomatillos and place cut-side down. Add unpeeled garlic and optional poblano/Anaheim chiles.
  3. Broil 5–7 minutes until lightly charred. Let cool. Remove skins from optional chiles after steaming in a bag.
Blend the Sauce
  1. In a blender, add roasted tomatillos (skins okay), peeled garlic, chopped jalapeños, optional chiles, and cilantro.
  2. Blend until smooth. Set aside.
Brown the Pork
  1. Season pork cubes with salt and pepper.
  2. Heat a drizzle of olive oil in a heavy-bottomed pot over medium-high heat.
  3. Brown in batches until seared on all sides. Remove and set aside.
Sauté the Aromatics
  1. Remove excess fat, leaving about 1 Tbsp in the pot.
  2. Add onions and chopped garlic; sauté 5 minutes until softened.
Build the Stew
  1. Return pork to pot with oregano, blended sauce, chicken stock, and a pinch of ground cloves.
  2. Stir and season with salt and pepper.
Simmer Low and Slow
  1. Bring to a gentle boil, then reduce heat to low.
  2. Simmer uncovered for 2–3 hours until pork is tender and flavors meld.
  3. Taste to adjust seasoning.
Serve Hot
  1. Scoop over Spanish rice or tacos.
  2. Serve with warm tortillas and garnish as desired.