Easy Chili Verde
User Reviews
5
Easy Chili Verde
Description
This chili verde recipe uses boneless pork shoulder cut into small cubes, which are seasoned, dredged in flour, and browned to develop a flavorful crust. Breakfast sausage is browned separately, adding richness and spice according to your preference (mild, medium, or hot). The dish includes a sauté of green onions, yellow onions, jalapeño, poblano, and green bell pepper, lending a fresh, layered vegetable profile.
After combining the meats and vegetables, canned chopped green chilies and green enchilada sauce are added along with chicken stock. The chili simmers until the pork is tender, developing a thick, hearty texture. Cilantro and shredded Monterey Jack cheese are served on top, adding bright herbaceous and creamy notes.
This chili verde can be served as a stew on its own or used as taco filling wrapped in warm tortillas. The recipe supports slow cooker and pressure cooker methods for convenience. If the chili is too thin, a cornstarch slurry can thicken it.
You can substitute chicken for pork if preferred and adjust the jalapeño to control heat. The dish stores well and reheats for easy leftovers.
Ingredients
- ¼ cup canola oil
- 2 pounds pork shoulder cut into ½” cubes, boneless
- salt
- ground black pepper
- ½ cup flour
- 8 ounces breakfast sausage (mild, medium, or hot - your preference)
- 1 tablespoon cumin ground
- ½ cup green onion chopped
- 2 yellow onion finely chopped, medium
- 1 jalapeño seeded and finely chopped
- 1 poblano pepper seeded and chopped, large
- 1 green bell pepper finely chopped
- 8 ounces green chilis Hatch recommended, canned, chopped
- 20 ounces Green enchilada sauce (2 10-ounce cans)
- 2 cups chicken stock
- cilantro shredded; for serving
- Monterey jack cheese shredded; for serving
Instructions
- Heat the oil in a large (8-quart or larger) saucepan over medium high heat.
- Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.
- Add to the hot oil and cook until browned (work in batches and don’t crowd the pan). Remove to a paper towel lined plate to drain.
- Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.
- Add scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).
- Add back the reserved pork and sausage.
- Add the canned green chilis, enchilada sauce, and chicken stock.
- Bring to the boil. Reduce the heat and cook until pork is tender (about 30 minutes). Garnish with cilantro and cheese.
Notes
- You can use pork butt or pork roast in place of pork shoulder.
- Select breakfast sausage according to your heat preference—mild, medium, or hot.
- Adjust the jalapeño quantity to control the spiciness of the chili.
- Poblanos provide a mild, bright flavor; look for them with other chilies in your produce section.
- Hatch green chilies are recommended for their distinctive flavor, though any canned green chilies will work.
- Look for green enchilada sauce in the salsa aisle of your grocery store.
- To use a slow cooker, brown the meats and veggies first, then cook all ingredients on low for 6-8 hours until pork is tender.
- For pressure cooking, brown ingredients, then cook under high pressure for 30 minutes with natural release.
- If the chili is too thin, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the chili to thicken.
- Leftovers taste great as taco filling wrapped in tortillas.
- Chicken can substitute pork for a variation of this chili verde.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 532kcal | 27% |
| Carbohydrates | 27g | 9% |
| Protein | 46g | 92% |
| Fat | 26g | 40% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 120mg | 40% |
| Sodium | 1412mg | 59% |
| Potassium | 973mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 977IU | 20% |
| Vitamin C | 54mg | 60% |
| Calcium | 60mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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