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Easy Chili Verde
5 from 57 votes

Easy Chili Verde

Easy Chili Verde features cubed pork shoulder and breakfast sausage simmered with a mixture of green chilies, poblano and jalapeño peppers, and green bell pepper, creating a hearty stew with a blend of mild heat and savory depth. Flour-coated pork cubes browned to seal in juices, then combined with vegetables and green enchilada sauce for a tender, flavorful chili that works well for dinners and as taco filling.

Prep Time
30 mins
Cook Time
55 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 532 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. Heat the oil in a large (8-quart or larger) saucepan over medium high heat.
  2. Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.
  3. 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.
  4. Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.
  5. Add scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).
  6. Add back the reserved pork and sausage.
  7. Add the canned green chilis, enchilada sauce, and chicken stock.
  8. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 532

% 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.