Chili Verde Recipe

If you're a fan of vibrant, spicy, and deeply flavorful dishes, then you simply must try making Chili Verde at home. This classic Mexican dish combines tender chunks of pork with a zesty, green chili sauce that's bursting with flavor. Whether you're cooking for a family dinner, a weekend gathering, or simply want to enjoy a delicious homemade meal, this recipe will guide you every step of the way. Stick around to learn how to make the perfect Chili Verde, and get ready to impress everyone at the table!

What is Chili Verde?

Chili Verde, which translates to "green chili" in Spanish, is a traditional Mexican stew that highlights the rich flavors of green peppers and tomatillos. The dish typically features tender pieces of pork simmered in a bright, tangy sauce made from a blend of tomatillos, jalapeños, and other green chilies. It's a dish that beautifully balances heat, acidity, and savory depth, making it a favorite in Mexican cuisine. The green sauce, or "verde" sauce, is what sets this dish apart from other chili-based recipes, giving it a unique and mouthwatering flavor.

Ingredients List for Chili Verde

To make the perfect Chili Verde, you'll need a well-chosen selection of ingredients that combine to create a rich, flavorful dish. Here's what you'll need for the verde sauce:

• 2 pounds tomatillos, husked and rinsed: Tomatillos are the star ingredient in the verde sauce, providing a tangy, slightly citrusy base for the dish.
• 2 poblano peppers, stemmed and sliced in half lengthwise: Poblanos are mild green chilies that add a subtle heat and depth of flavor.
• 3-4 jalapeño peppers, stemmed and sliced in half lengthwise: These chilies bring the heat to the verde sauce, so you can adjust the number based on your spice preference.

For the chili itself, gather the following ingredients:

• 2 tablespoons olive oil: Used to sear the pork and sauté the onions, adding richness to the dish.
• 3 pounds boneless pork shoulder, cubed into bite-sized pieces: The main protein in the dish, pork shoulder is ideal for slow cooking, becoming tender and flavorful as it simmers.
• 2 tablespoons ancho chili powder (optional): Adds a smoky depth to the dish, complementing the green sauce.
• 1 teaspoon cumin (optional): A warm spice that enhances the overall flavor of the chili.
• Salt and pepper to taste: Essential seasonings to balance and bring out the flavors of the dish.
• 1 large onion, chopped (white or yellow): Onions add sweetness and depth to the chili as they cook down.
• 4 cloves garlic, chopped: Garlic infuses the chili with its unmistakable aromatic flavor.
• 1 tablespoon Mexican oregano: A distinct herb that adds a slightly citrusy, earthy flavor.
• ½ - 1 cup chicken stock: Used to deglaze the pan and add moisture to the chili, helping to create a luscious sauce.
• ½ cup chopped cilantro: Adds a fresh, herbaceous note to the finished dish.
• Juice from 1 large lime: Brightens up the chili and balances the richness of the pork.

Substitutions and Variations

Chili Verde is a versatile dish that allows for various substitutions and adjustments based on your personal preferences and dietary needs. Here are some ideas:

• Meat Variations: While pork shoulder is traditional, you can substitute it with chicken thighs for a lighter version or beef chuck for a heartier alternative. For a vegetarian option, consider using tofu or a mix of hearty vegetables like zucchini and mushrooms.
• Pepper Substitutions: If you prefer a milder sauce, replace some or all of the jalapeños with Anaheim or green bell peppers. For extra heat, try adding serrano peppers or even a small amount of habanero.
• Spice Adjustments: If you’re not a fan of cumin or ancho chili powder, you can leave them out or replace them with other spices like coriander or smoked paprika.
• Stock Alternatives: If you don't have chicken stock on hand, vegetable stock or even water with a bit of extra seasoning can work as a substitute.

Step-by-Step Cooking Instructions

Making Chili Verde at home might seem daunting, but by breaking it down into manageable steps, you'll find it's quite straightforward. Here's how to do it:

1. Roast the Peppers and Tomatillos: Preheat your oven to 425°F (220°C). Arrange the tomatillos, poblano peppers, and jalapeños on a baking sheet, cut side down. Roast them in the oven for 15-20 minutes, or until the skins are blistered and slightly charred. Once roasted, remove them from the oven and let them cool. Peel the skins off the poblanos and jalapeños if you prefer a milder sauce.
2. Blend the Verde Sauce: Transfer the roasted tomatillos, poblanos, and jalapeños to a blender. Add a pinch of salt and blend until smooth. If the sauce is too thick, you can add a little chicken stock to reach your desired consistency.
3. Sear the Pork: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cubed pork shoulder in batches, being careful not to overcrowd the pan. Sear the pork on all sides until browned, then remove it from the pot and set it aside.
4. Sauté the Onions and Garlic: In the same pot, add the chopped onions and cook until they become soft and translucent, about 5 minutes. Add the chopped garlic and cook for another 1-2 minutes until fragrant.
5. Season the Chili: Return the seared pork to the pot, and add the ancho chili powder, cumin, and Mexican oregano. Stir everything together to coat the pork in the spices.
6. Simmer the Chili: Pour the blended verde sauce into the pot with the pork. Add the chicken stock, starting with ½ cup and adding more if needed to achieve your preferred consistency. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. Finish the Dish: Once the chili is done simmering, stir in the chopped cilantro and lime juice. Taste and adjust the seasoning with salt and pepper if needed.

How to Cook Chili Verde: A Step-by-Step Guide

Cooking Chili Verde involves a series of important steps that ensure the dish comes out perfectly every time. Here's a more detailed guide to help you master the process:

1. Roasting the Vegetables: This step is crucial as it develops the flavors of the tomatillos and chilies, giving the verde sauce its signature depth and smokiness. Make sure to roast them until they are well-charred to enhance the taste.
2. Blending the Sauce: After roasting, blending the vegetables while they’re still warm helps to create a smooth, cohesive sauce. If you prefer a chunkier texture, you can pulse the blender a few times instead of pureeing completely.
3. Searing the Pork: Properly searing the pork is essential for building flavor in the chili. The caramelization that occurs during searing adds a deep, rich taste that will infuse into the sauce as it simmers.
4. Slow Simmering: The key to tender, flavorful pork is slow simmering. This process allows the meat to absorb the flavors of the verde sauce while becoming melt-in-your-mouth tender.
5. Finishing Touches: Adding fresh cilantro and lime juice at the end brightens the dish, cutting through the richness of the pork and balancing the flavors beautifully.

Common Mistakes to Avoid

Even with a straightforward recipe like Chili Verde, there are a few common mistakes that can affect the outcome. Here’s what to watch out for:

• Overcrowding the Pan: When searing the pork, avoid adding too many pieces to the pan at once. Overcrowding can cause the meat to steam rather than brown, resulting in less flavorful chili.
• Skipping the Roasting Step: Don’t skip the step of roasting the tomatillos and peppers. This process is crucial for developing the depth and complexity of the verde sauce.
• Not Simmering Long Enough: The longer the chili simmers, the better the flavors will meld together. Be patient and let the dish cook slowly for the best results.

Serving and Presentation Tips

Chili Verde is a rustic dish, but that doesn’t mean it can’t be beautifully presented. Here are some tips to elevate your Chili Verde presentation:

• Serving Bowls: Serve Chili Verde in wide, shallow bowls to showcase the tender pork and vibrant green sauce.
• Garnishes: Top the chili with a sprinkle of fresh cilantro, a dollop of sour cream, or a few slices of avocado for added color and flavor.
• Accompaniments: Serve with warm tortillas, rice, or a side of refried beans to complete the meal.

How to Serve Chili Verde

Chili Verde can be served in a variety of ways, making it a versatile dish for any occasion. Here are a few serving suggestions:

• As a Main Dish: Serve Chili Verde as the star of the meal, accompanied by traditional sides like rice, beans, or tortillas.
• In Tacos: Spoon the Chili Verde into soft corn tortillas, top with your favorite taco garnishes, and enjoy a delicious and hearty taco night.
• Over Rice: For a simple and satisfying meal, serve the Chili Verde over a bed of steamed rice, allowing the sauce to soak into the grains.
• With Tortilla Chips: For a fun appetizer, serve the Chili Verde with crispy tortilla chips for dipping.

Presentation Ideas for Chili Verde

To make your Chili Verde stand out visually, consider these presentation ideas:

• Color Contrast: Garnish with vibrant toppings like diced red onions, sliced radishes, or pickled jalapeños to add a pop of color.
• Layering: When serving over rice or in tacos, layer the ingredients to show off the different textures and colors of the dish.
• Rustic Serving: Serve the Chili Verde straight from the pot at the table for a family-style meal that invites everyone to dig in.

Chili Verde Recipe Tips

To ensure your Chili Verde turns out perfectly every time, keep these tips in mind:

• Make Ahead: Chili Verde often tastes even better the next day, so consider making it ahead of time and reheating it for an easy meal.
• Adjusting Heat: If you’re sensitive to spice, start with fewer jalapeños and add more as needed. You can always increase the heat by adding hot sauce or additional peppers later.
• Thickening the Sauce: If your sauce is too thin, let it simmer uncovered for the last 30 minutes to reduce and thicken. Conversely, if it’s too thick, add a little more chicken stock.

Frequently Asked Questions (FAQs)

Q: Can I make Chili Verde in a slow cooker?
A: Yes, after searing the pork and sautéing the onions and garlic, transfer everything to a slow cooker. Add the verde sauce and cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.

Q: How spicy is Chili Verde?
A: The spiciness of Chili Verde depends on the type and amount of peppers used. Jalapeños add moderate heat, but you can adjust the spice level by using milder or hotter chilies according to your taste.

Q: Can I freeze Chili Verde?
A: Absolutely! Chili Verde freezes well. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Q: What can I serve with Chili Verde?
A: Traditional sides include rice, beans, tortillas, and avocado. It also pairs well with a light salad or grilled vegetables.

Conclusion

Chili Verde is a delightful dish that brings the vibrant flavors of Mexican cuisine right to your kitchen. With its tender pork, tangy verde sauce, and customizable spice level, it's a meal that's sure to please. Whether you're a seasoned cook or new to the kitchen, this recipe is easy to follow and yields impressive results. So, gather your ingredients, follow the steps, and enjoy a hearty, flavorful bowl of Chili Verde with your loved ones. Happy cooking!

Print