Chili Verde Recipe

5 from 6 votes

This Authentic Chili Verde Recipe is made with slow cooked pork in a homemade spicy tomatillo sauce. Chili Verde is a blend of savory flavors with a spicy finish and is cooked until it is melt in your mouth tender.

Prep Time40

Cook Time4

Total Time4 40

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 309kcal

Author: Jayne Harter

Ingredients

Ingredients for Sauce

1 ½ pounds tomatillos
6 whole garlic cloves, skin left on
3 whole Anaheim chilis
2 whole jalapenos, seeded, ribs removed
1 bunch cilantro leaves, cleaned, stems removed

Ingredients for Pork

4 pounds pork shoulder or pork butt, trimmed of fat cut into 2 inch cubes
salt
pepper
2 tbsp olive oil
2 whole yellow onions, diced small
3 cloves minced garlic
2½ cups chicken stock
2 tbsp fresh oregano
1 tbsp ground cumin
1 pinch ground clove

Instructions

Instructions for Chili Verde Sauce:

Remove the papery husks from tomatillos and rinse well. Cut tomatillos in half and place cut side down on a baking sheet lined with foil.
Broil tomatillos and unpeeled garlic cloves in the oven on high for 5-7 minutes, until the tomatillos are lightly blackened and the skin is charred. Remove from the oven. Let rest until cool enough to handle. Reserve the juices.
Meanwhile, line another baking sheet with foil. When tomatillos are done broil whole Anaheim chilis in the oven, (or over a gas flame), turning at least once until blackened on both sides and skin appears to lift. About 3-5 minutes per side. Let cool slightly but while still warm remove skin, seeds, and stems.
Halve the jalapenos, remove seeds and ribs, and roughly chop. Clean, dry and remove stems from cilantro.
Place roasted tomatillos and accumulated juices into the blender. Remove skin from roasted garlic and add to the blender.
Add the cilantro, Anaheim chiles, and jalapenos and blend well until you have a smooth sauce.
The sauce can be made ahead of time and refrigerated for several days or you can set aside while you are preparing the pork.

Method for making Chili Verde:

Season pork cubes with salt and pepper.
In a 6-quart cast iron dutch oven heat olive oil over medium heat and sear pork cubes on all sides. Work in batches and do not crowd to allow browning on all sides (rather than steaming). Use tongs to remove cubes from the pan and set them aside in a bowl.
Pour off the excess fat and leave about 1 tablespoon in the pan. Add the onions and saute over medium heat, stirring occasionally, until onions are limp and translucent, about 5 minutes. Add garlic and sauté for an additional 1 minute.
Add the pork and any juices from the bowl, then add tomatillo sauce and enough chicken broth to fully cover the meat mixture. Add oregano, cumin, and a pinch of cloves. Stir well to combine. Add salt and pepper to taste.
Bring to a boil, and reduce heat to a simmer. Simmer for 3-4 hours uncovered or until the pork is tender enough to easily cut with a fork.
During simmering stir occasionally and taste to adjust seasonings. If needed add more salt, pepper, or cumin to taste.
Serve with Spanish rice, beans and fresh tortillas.

SLOW COOKER METHOD:

Add seared pork and sauce, along with broth and spices to a slow cooker. Cook on high for 4 hours or low for 6-7 hours.

Notes

The sauce can be made ahead of time and refrigerated for several days or frozen for up to 3-months
Completed recipe can be stored in airtight containers and frozen for up to 3 months or refrigerated for up to 4 days
Want to adjust the spice level?
Very hot and spicy
- Do not remove the seeds and veins from the jalapenos in the sauce.
Medium hot and spicy
- Leave the seeds and veins in just one of the two jalapenos in the sauce.
Medium mild spice
- Leave the seed and veins in just one-half of one jalapeno in the sauce.
Extra mild
- Remove all of the seeds and veins from the jalapenos in the sauce.

Nutrition