Authentic chili verde is a celebration of bold, bright, deeply rooted Mexican flavors. Tender pork simmers slowly in a roasted tomatillo and green chile sauce that’s both tangy and earthy, creating a stew that’s as comforting as it is vibrant. Every component brings its own character: the richness of pork shoulder, the acidity of tomatillos, the smokiness of roasted chiles, and the herbal freshness of cilantro. When everything melds together, you get a dish that feels both rustic and refined—true Mexican comfort at its finest.
The beauty of chili verde begins with the sauce. Roasting tomatillos and jalapeños adds depth and subtle smokiness, while blending them with cilantro, cumin, and oregano creates a puree that’s fresh, aromatic, and full of lively acidity. Once mixed into the simmering pork, the sauce thickens into a velvety base that clings to every piece of meat. Adding roasted Hatch chiles, Anaheim chiles, or poblanos brings complexity and warmth, making this sauce unmistakably authentic.
Slow simmering is essential. As the pork cooks, it becomes tender enough to fall apart with a gentle fork press. During this time, the flavors deepen, the broth reduces, and the entire pot transforms into a hearty, deeply flavored stew with a gorgeous green hue. Adding potatoes near the end is a regional touch that brings extra body and comfort, soaking up the vibrant sauce beautifully.
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Serve this chili verde with warm tortillas, lime wedges, and fresh cilantro for brightness. It pairs perfectly with rice, beans, or simple sides like charred corn. Whether you’re cooking for family or sharing with friends, this dish brings warmth, tradition, and true Mexican soul to the table.
Servings: 6
Prep Time: 25 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 2 hours
Ingredients
- 2–3 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp salt (adjust to taste)
- 1 tsp black pepper
- 1 tbsp oil
- 1 lb tomatillos, husked and rinsed
- 4–6 roasted green chiles (Hatch, Anaheim, or poblano), chopped
- 2 jalapeños, roasted (optional for heat)
- 1 medium onion, quartered
- 4 cloves garlic
- 1 bunch cilantro (stems included)
- 1 tsp cumin
- 1 tsp oregano
- 2 cups chicken broth
- 1 potato, diced (optional, traditional in some regions)
- Lime wedges for serving
Instructions:
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