Chili Verde Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
8
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Calories
306 kcal
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Course
Main Course
Chili Verde Recipe
Description
The Chili Verde begins by broiling the husked and rinsed tomatillos and poblano and jalapeno peppers until blistered, then peeling the pepper skins. These ingredients are blended into a bright green sauce that forms the base. Pork shoulder cubes are seasoned with ancho chili powder, cumin, salt, and pepper and seared to develop a crust for rich flavor before simmering with onion, garlic, and oregano.
The pork cooks in chicken stock with the verde sauce until tender, absorbing the smoky, earthy, and mildly spicy flavors. Fresh cilantro and lime juice added at the end give the dish a fresh herbal note and tang. The jalapenos provide a mild to moderate heat, which can be increased by adding serranos or additional chili powders.
This chili verde is suitable for serving with traditional garnishes such as sliced jalapenos, cilantro, lime wedges, cheese, or chili flakes. Its color and flavor can be varied by adjusting chili powders between red and green types.
Ingredients
FOR THE VERDE SAUCE
- 2 pounds tomatillos husked and rinsed
- 2 poblano pepper stemmed and sliced in half lengthwise
- 3-4 jalapeno pepper stemmed and sliced in half lengthwise
FOR THE CHILI
- 2 tablespoons olive oil
- 3 pound pork shoulder cubed (do bite sized cubes, boneless
- 2 tablespoon ancho chili powder optional
- 1 teaspoon cumin optional
- salt to taste
- black pepper to taste
- 1 onion chopped (white or yellow, large
- 4 cloves garlic chopped
- 1 tablespoon Mexican oregano
- ½ - 1 cup chicken stock
- ½ cup cilantro chopped
- lime juice juice from 1 large lime
FOR SERVING
- lime sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes, extra
Instructions
- Make your verde sauce first. Preheat your oven to broil.
- Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
- Place the peppers on a separate lightly oiled baking sheet skin sides up.
- Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
- Remove from heat and cool slightly. Peel off the pepper skins and discard them.
- Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
FOR THE CHILI
- Heat a large pot to medium heat and add the olive oil.
- Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2-3 on each side, or until each side is nicely browned. I like to get a good crust seared into them. Do this in batches if needed to not overcrowd the pan.
- Add the onions and stir. Cook them down about 5 minutes to soften.
- Stir in the garlic and Mexican oregano and cook another minute.
- Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
- Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
- Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes
Notes
- The chili heat is mild to medium; add serrano peppers or hotter chili powders to increase spiciness.
- The dish’s color varies with chili powder choice; use green chili powder for a greener hue.
- Serve with sliced jalapenos, chopped cilantro, crumbled white cheese, lime wedges, or chili flakes to customize flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 11g | 4% |
| Protein | 40g | 80% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 102mg | 34% |
| Sodium | 128mg | 5% |
| Potassium | 1094mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 965IU | 19% |
| Vitamin C | 45.2mg | 50% |
| Calcium | 48mg | 5% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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