Chili Verde (Mexican Green Chili Stew)

Chili Verde is a bold and comforting Mexican classic built around tender pork simmered slowly in a vibrant green chile sauce. Rich with roasted peppers, tangy tomatillos, and warm spices, this stew delivers deep flavor with just the right balance of heat and brightness.

Pork shoulder is ideal for this dish, becoming meltingly tender as it cooks low and slow. The natural richness of the pork pairs beautifully with the zesty acidity of tomatillos and the smoky depth of roasted green chiles.

The sauce thickens as it simmers, coating each piece of pork in a velvety, herbaceous green gravy. Jalapeños can be added for extra heat, while cumin and oregano round out the flavor with earthy warmth.

Serve Chili Verde with warm tortillas, fluffy rice, or creamy beans for a hearty meal that feels both rustic and celebratory.

Servings: 6
Prep Time: 20 minutes
Cook Time: 1½–2 hours
Total Time: 2 hours

Ingredients :

• 2–3 lbs pork shoulder, cut into cubes
• 1 tbsp oil
• 1 large onion, chopped
• 4–5 roasted green chiles (Hatch, Anaheim, or poblanos), chopped
• 1–2 jalapeños, diced (optional)
• 1 lb tomatillos, husked and chopped (or 1 can tomatillo salsa)
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Optional: small diced tomatoes or Rotel for added depth
• Optional for serving: chopped cilantro and fresh lime wedges

Instructions :

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Season the pork with salt and pepper and brown on all sides in batches.
2. Add the chopped onion to the pot and cook until softened, about 5 minutes.
3. Stir in the garlic, roasted green chiles, jalapeños, and tomatillos. Cook for 2 to 3 minutes until fragrant.
4. Pour in the chicken broth and add cumin, oregano, and optional tomatoes if using. Stir well.
5. Bring to a gentle simmer, then cover and reduce heat to low. Cook for 1½ to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
6. Taste and adjust seasoning as needed.
7. Serve hot with warm tortillas, rice, or beans. Garnish with fresh cilantro and a squeeze of lime if desired.

Variations :

• Substitute pork with chicken thighs for a lighter version.
• Add diced potatoes during the last 30 minutes of cooking for a heartier stew.
• Blend part of the sauce for a smoother, thicker consistency.

Tips :

• Roast tomatillos and peppers under the broiler until lightly charred for deeper, smokier flavor.
• Skim excess fat from the surface if desired for a cleaner finish.
• Allow the stew to rest for 10 to 15 minutes before serving to let the flavors fully settle and deepen.