Why You’ll Love Classic Green Chili (Chile Verde) Recipe
This chile verde recipe delivers restaurant-quality results right at home. The combination of slow-cooked pork and smoky, tangy green sauce creates an unbeatable flavor that only gets better with time. Whether you’re serving it over rice, with warm tortillas, or in a burrito, it’s a versatile dish that’s perfect for weeknight dinners or entertaining guests. Plus, it’s freezer-friendly and great for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
-
Pork shoulder or pork butt, cut into bite-sized chunks
-
Tomatillos, husked and rinsed
-
Anaheim or Hatch green chilies
-
Jalapeños (optional, for added heat)
-
Yellow onion
-
Garlic cloves
-
Fresh cilantro
-
Ground cumin
-
Oregano (preferably Mexican oregano)
-
Chicken broth
-
Salt and black pepper
-
Olive oil or vegetable oil
-
Lime juice (optional, for a finishing touch)
Directions
-
Roast the vegetables: Preheat your oven’s broiler. Place tomatillos, chilies, jalapeños, onion, and garlic on a baking sheet. Roast until the skins are blistered and slightly charred, about 8–10 minutes. Turn once halfway through for even roasting.
-
Blend the sauce: Transfer the roasted vegetables to a blender or food processor. Add cilantro, cumin, and oregano. Blend until smooth.
-
Sear the pork: Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season pork with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.
-
Simmer the chili: Return the pork to the pot and pour in the green sauce. Add chicken broth until the meat is just covered. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pork is tender and the sauce has thickened.
-
Finish and serve: Adjust seasoning with salt, pepper, and lime juice if desired. Serve hot with rice, tortillas, or your favorite side dishes.
Servings and timing
This recipe serves 6–8 people.
Prep time: 20 minutes
Cook time: 2 hours
Total time: 2 hours 20 minutes
Variations
-
Chicken Chile Verde: Substitute boneless, skinless chicken thighs for pork for a lighter version.
-
Vegetarian Version: Use roasted cauliflower or jackfruit instead of meat, and substitute vegetable broth.
-
Spicier: Add extra jalapeños or include a serrano pepper for more heat.
-
Milder: Use only Anaheim or Hatch chilies and skip the jalapeños.
-
Slow Cooker: After searing the pork and blending the sauce, transfer everything to a slow cooker and cook on low for 6–8 hours.
-
Instant Pot: Use the sauté function to sear the pork, then pressure cook everything on high for 30 minutes with a natural release.
Storage/Reheating
Let leftovers cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days.
To freeze, portion into freezer-safe bags or containers and freeze for up to 3 months.
To reheat, warm gently in a pot over medium heat until heated through, or microwave in a covered container, stirring occasionally.
FAQs
How spicy is Chile Verde?
The spice level can vary depending on the chilies used. Using only mild green chilies like Anaheim or Hatch results in a milder flavor, while adding jalapeños or serrano peppers increases the heat.
Can I make this ahead of time?
Yes, Chile Verde tastes even better the next day. Make it a day in advance and refrigerate it to let the flavors deepen.
What kind of pork is best for this recipe?
Pork shoulder or pork butt are ideal because they’re flavorful and become tender when slow-cooked.
Can I use canned tomatillos?
Yes, if fresh tomatillos are not available, canned tomatillos can be used in a pinch. Drain them before blending.
Do I have to roast the vegetables?
Roasting brings out the best flavor, but if you’re short on time, you can simmer the vegetables in a pan until softened before blending.
What should I serve with Chile Verde?
It’s great with rice, tortillas, refried beans, or as a filling for burritos and tacos.
How do I thicken the sauce?
If the sauce is too thin, you can simmer it uncovered to reduce it, or blend in a few more roasted tomatillos.
Is this dish gluten-free?
Yes, Chile Verde is naturally gluten-free as long as all your ingredients (especially broth) are certified gluten-free.
Can I cook this in a Dutch oven?
Absolutely. A Dutch oven is perfect for slow simmering and enhances the flavor as it cooks evenly.
Can I add potatoes or other vegetables?
Yes, diced potatoes, zucchini, or corn can be added during the last 30 minutes of simmering for a heartier stew.
Conclusion
Classic Green Chili (Chile Verde) is a warm, vibrant, and satisfying dish that’s as nourishing as it is delicious. Whether you’re making it for a cozy family dinner or freezing it for future meals, this slow-cooked recipe is sure to become a favorite in your kitchen. With its bold flavors and versatile serving options, it’s a must-try for lovers of Southwestern cuisine.
Classic Green Chili (Chile Verde)
This Chile Verde recipe features tender, slow-cooked beef simmered in a smoky, tangy green sauce made from roasted tomatillos, chilies, and aromatic spices. It’s perfect for serving over rice, with tortillas, or as a filling for burritos and tacos.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 6–8 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Gluten Free
Ingredients
- 2.5 to 3 lbs beef shoulder or beef butt, cut into bite-sized chunks
- 1.5 lbs tomatillos, husked and rinsed
- 4–5 Anaheim or Hatch green chilies
- 1–2 jalapeños (optional, for added heat)
- 1 large yellow onion, quartered
- 4–5 garlic cloves
- 1 cup fresh cilantro
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 2 cups chicken broth
- Salt and black pepper to taste
- 2 tbsp olive oil or vegetable oil
- 1 tbsp lime juice (optional, for a finishing touch)
Instructions
- Preheat the broiler. Arrange tomatillos, green chilies, jalapeños, onion, and garlic on a baking sheet. Broil for 8–10 minutes, turning once, until blistered and slightly charred.
- Transfer roasted vegetables to a blender or food processor. Add cilantro, cumin, and oregano. Blend until smooth.
- Heat oil in a large Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in batches until browned on all sides. Remove and set aside.
- Return all beef to the pot. Pour in the blended green sauce and add chicken broth until beef is just covered.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pork is tender and sauce has thickened.
- Adjust seasoning with more salt, pepper, and lime juice if desired. Serve hot with rice, tortillas, or as desired.
Notes
- Use canned tomatillos if fresh ones aren’t available (drained before blending).
- For extra heat, add more jalapeños or a serrano pepper.
- For a milder version, use only Anaheim or Hatch chilies.
- Chile Verde tastes even better the next day—great for meal prep.
- Freeze in portions for up to 3 months.
- Add diced potatoes, zucchini, or corn for variation.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
