Chili Verde is a tasty stew made with tender pork, zesty green chilies, and fresh herbs! It’s warm and comforting, perfect for a chilly day or when you need a little spice in your life.
Honestly, who can resist a big bowl of this green goodness? I love serving it with warm tortillas. It’s a match made in heaven, and trust me, you’ll want seconds! 🌮💚
Key Ingredients & Substitutions
Pork Shoulder: This cut is best for chili verde because it becomes tender and flavorful when slow-cooked. If you’re looking for a leaner option, consider using chicken thighs or turkey, though keep in mind you’ll need less cooking time.
Poblano and Jalapeño Peppers: These peppers add depth and spice. You can substitute with green bell peppers for less heat or banana peppers for a milder flavor. Roasting them enhances their taste, so don’t skip this step!
Tomatillos: These little green fruits bring a bright, tangy flavor. If you can’t find them, you might use canned green tomatoes or even a combination of green salsa and fresh lime juice for a similar zing.
Cilantro: My favorite herb for this dish! If you’re not a fan of cilantro due to its strong taste, parsley is a good substitute. It won’t provide the same flavor but it’ll still add some freshness.
How Do You Achieve the Perfect Shredded Pork?
To get that tender, shreddable pork, it’s crucial to cook the meat low and slow. This allows the tissue to break down and become super soft. Here’s how you can do it:
- Brown the pork first in hot oil to lock in flavor and moisture.
- Simmer the pork in the broth for at least 2 hours, checking occasionally. The meat should pull apart easily with a fork.
- If it’s not shredding well, give it more cooking time! Your patience will pay off with a delightful texture.
Make sure to let the meat soak up all those delicious flavors from the broth as it cooks. It truly makes a difference!
How to Make Chili Verde
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs pork shoulder, cut into chunks
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2-3 poblano peppers, roasted, peeled, and chopped
- 4-5 jalapeño peppers, roasted and chopped (adjust for heat preference)
- 1 cup fresh tomatillos, husked, rinsed, and chopped
- 2 cups chicken broth
- 1 cup fresh cilantro leaves, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lime
For Garnishing:
- Chopped white onion
- Sliced jalapeños
- Crumbled queso fresco or cotija cheese
- Fresh cilantro
- Lime wedges
- Warm corn tortillas or tortilla chips for serving
How Much Time Will You Need?
This flavorful Chili Verde takes about 20 minutes of prep time and 2 to 2.5 hours of cooking time. The combination of slow cooking and flavorful ingredients makes it absolutely worth the time!
Step-by-Step Instructions:
1. Brown the Pork:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Carefully add the pork chunks and brown them on all sides for about 6-8 minutes. Once browned, remove the pork and set it aside while you continue with the next steps.
2. Sauté the Onions and Garlic:
In the same pot, add the chopped onion. Cook it until it softens and becomes translucent, which should take around 5 minutes. Next, stir in the minced garlic and let it cook for another minute. This will fill your kitchen with delicious aromas!
3. Add the Peppers and Tomatillos:
Now, it’s time to add the roasted and chopped poblano peppers, jalapeños, and tomatillos to the pot. Stir everything together and cook for 3-4 minutes so the flavors can blend beautifully.
4. Combine Everything:
Return the browned pork back into the pot. Pour in the chicken broth and sprinkle in the ground cumin, dried oregano, salt, and pepper. Stir well to mix all the ingredients together.
5. Simmer the Chili Verde:
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 2 to 2.5 hours. You’ll know it’s ready when the pork is tender and shreds easily with a fork.
6. Shred the Pork and Add Final Touches:
Once the pork is tender, carefully remove it from the pot and shred it using two forks. Return the shredded pork to the pot and mix in the chopped cilantro and lime juice. This gives it that fresh zesty flavor!
7. Taste and Adjust Seasoning:
Don’t forget to taste your chili verde! Adjust the seasoning with additional salt, pepper, or lime juice as needed to suit your taste buds.
8. Serve and Enjoy:
Serve the chili verde hot, garnished with chopped onion, sliced jalapeños, queso fresco, fresh cilantro, and lime wedges. Pair it with warm corn tortillas or tortilla chips for a complete meal!
Enjoy this vibrant and tangy Chili Verde stew that’s perfect for a cozy meal! 🌶️💚
Can I Use a Different Cut of Pork for This Recipe?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can also use pork loin or even chicken thighs for a leaner option. Just make sure to adjust the cooking time as pork loin cooks faster.
How Can I Make Chili Verde Spicier?
If you want to amp up the heat, consider adding more jalapeño peppers or even some serrano peppers. You can also include a few dashes of hot sauce or cayenne pepper in the dish to suit your spice preference!
What Should I Do With Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it up on the stove over low heat or microwave it until steaming hot. It also freezes well for up to 3 months!
Can I Use Canned Tomatillos Instead of Fresh?
You can certainly use canned tomatillos if fresh ones aren’t available! Just make sure to drain and rinse them to reduce excess sodium. The flavor will still be delicious in your chili verde!
