Let’s talk about how to make chili verde! Authentic Chili Verde coming your way. A good chili can warm up those chilly bones, and to be honest, not much else can hit the spot like a good bowl of chili. Right? Chili! I love the stuff! Most people think of a big bowl of RED when it comes to chili - like my Chili Colorado Recipe - but a really good chili can also be GREEN. Like this one. We’re talking Chili Verde, my friends! And it’s some pretty dang GREAT stuff! The verde sauce is KEY here, made from roasted tomatillos, poblanos and jalapeno peppers, very much like salsa verde, which can definitely be used to make this recipe. Pork is traditional with chili verde, though you can make it with other meats. Chicken is particularly good. It’s funny, though, because “Chili Colorado” literally translates to “Chili Colored Red”, so what they’re really saying is “Red Green Chili”. Chili Verde is definitely one of my favorites, and I think it will be one of your favorites as well. Serve It Up! Serve it up in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes. Whatever you like! 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. Like so. You may need up to 20 minutes, depending on your proximity to the heat element. Remove from heat and cool slightly. They will look like this. Learn more about How to Roast Tomatillos and How to Roast Chili Peppers. Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now. Sear the Pork Shoulder. Season the pork shoulder with ancho powder, cumin, salt and pepper, then add the pork. Sear the cubes 2-3 minutes to brown the pork on all sides, until each side is nicely browned, stirring here and there. I like to get a good crust seared into the meat. Do this in batches if you need to. Stir in the garlic and Mexican oregano and cook another minute. Time to Simmer. 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. It’s SO good when slow cooked. Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime. BOOM! DONE! I hope you love your pork chile verde recipe! It’s so good, isn’t it? I love this stuff! If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H. Also, it is best to still make the salsa verde per the recipe, then add that to the slow cooker. Then, cook the whole thing on low for 6-8 hours, or until the pork is extremely tender. Pressure Cooker (Instant Pot) Chili Verde. You can also make chili verde in a pressure cooker or instant pot very easily. Simply season and brown the cubed pork along with the vegetables in the pot, then cover and pressure cook on high for 30 minutes. Naturally release the pressure, then stir up your chili. It is extremely easy and delicious. Freezing Chili Verde. You can easily freeze your leftover chili by transferring it to sealable freezer containers and setting them into the freezer. Frozen chili will last 6 months easily this way. How to Thicken Chili Verde. If your chili is too thin, a great way to thicken it is to stir a tablespoon or two of cornstarch in water and swirl it into the pot. Simmer until it thickens up. If your sauce is too thick, swirl in some chicken broth. You know me, I LOVE big flavor, and these seasonings bring this dish to the TOP for me. Feel free to incorporate other seasonings to your own preference. Try serving it with tortillas so you can enjoy it as tacos. It’s also great served over chips as sort of a chili verde nacho bowl. Enjoy! NOTE: This recipe was updated on 10/7/22 to include new information and video. It was originally published on 11/23/18.
