Chili Verde is a tasty dish made with tender pork, green chilies, and lots of flavorful spices. It’s hearty and perfect for warming up on cold days!
Who knew that green chili could be so exciting? I love how the flavors mix together and make my kitchen smell amazing. Serve it with rice or tortillas, and you’re all set!
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking since it becomes tender and flavorful. If you want a leaner option, consider using pork loin. However, it may not be as juicy.
Poblano Peppers: Great for a mild heat and a deep flavor. If you can’t find them, use green bell peppers for a sweeter taste or Anaheim peppers for a similar flavor profile.
Jalapeño Peppers: Adjust the heat by using fewer jalapeños or omitting them. For a milder version, you can substitute with banana peppers or even diced green bell peppers.
Cilantro: Fresh cilantro adds a bright flavor. If you’re not a fan, parsley is a good alternative, though it’s a different flavor.
Chicken Broth: You can use vegetable broth for more vegetarian options or even water, though it may lack flavor. Low-sodium broth lets you control salt level better.
How Do I Roast and Peel Peppers Effectively?
Roasting peppers enhances their flavor greatly. Here’s how to do it:
- Preheat your broiler or grill.
- Place the cleaned peppers directly under the heat or on the grill. Turn them occasionally until the skins are charred and blackened, about 10-15 minutes.
- Transfer the peppers to a sealed bag or covered bowl for about 10 minutes to steam; this helps loosen the skin.
- Once cooled, use your fingers or a paper towel to easily peel off the skin. Cut open, remove seeds, and chop as needed!
This technique brings out the smoky flavor and makes your chili verde even more delicious!
Chili Verde
Ingredients You’ll Need:
For the Chili:
- 2 lbs pork shoulder, trimmed and cut into chunks
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 4-5 large poblano peppers, roasted, peeled, seeded, and chopped
- 4-5 jalapeño peppers, roasted, peeled, seeded, and chopped (adjust to heat preference)
- 1 bunch fresh cilantro, chopped (reserve some for garnish)
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil or bacon grease (optional for deeper flavor)
- Juice of 1 lime
For Garnish:
- 2-3 radishes, diced
- Slices of fresh jalapeño
- Lime wedges (for serving)
- Tortilla chips or warm corn tortillas (for serving)
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and about 2 hours to cook. So, plan for around 2 hours and 15 minutes in total. While the chili simmers, you can relax or prepare your favorite sides!
Step-by-Step Instructions:
1. Roast the Peppers:
Preheat your oven’s broiler or grill. Place the poblano and jalapeño peppers on a baking sheet and roast until the skins are blackened all over, which should take about 10-15 minutes. Once roasted, transfer them to a sealed plastic bag or covered bowl for about 10 minutes to steam. This will help the skins come off easily. Once cooled, peel the skins, remove the seeds, and roughly chop the peppers. Set them aside.
2. Brown the Pork:
In a large heavy pot or Dutch oven, heat the olive oil over medium-high heat. Add the chunks of pork and brown them on all sides, about 5-7 minutes. Once browned, remove the pork from the pot and set it aside.
3. Sauté the Aromatics:
In the same pot, add the chopped onion and cook until softened and translucent, around 5 minutes. Add the minced garlic and sauté for another minute until fragrant.
4. Combine Ingredients:
Stir in the chopped roasted poblano and jalapeño peppers, mixing them well with the onion and garlic. Return the browned pork to the pot.
5. Add Seasoning & Broth:
Pour in the chicken broth and add the ground cumin, oregano, salt, and black pepper. Give everything a good stir to combine.
6. Simmer:
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours, or until the pork becomes very tender and can be shredded easily with forks.
7. Shred the Pork:
Once the pork is tender, carefully remove the meat from the pot and shred it using two forks. Return the shredded pork to the pot, mixing it well with the sauce. Taste and adjust the salt and seasoning as needed.
8. Add Fresh Flavor:
Just before serving, stir in the chopped fresh cilantro and lime juice. This will brighten up the flavor of the chili!
9. Serve:
Serve the chili hot in bowls, garnished with diced radishes, fresh jalapeño slices, and extra cilantro on top. Don’t forget the lime wedges on the side!
10. Enjoy!
Dig in with tortilla chips or warm corn tortillas for a delicious meal!
This hearty, flavorful chili verde truly highlights the smoky and tangy peppers combined with tender pork, making it a comforting Mexican classic!
Can I Use a Different Cut of Meat?
Absolutely! While pork shoulder is ideal for its tenderness, you can use pork loin for a leaner cut or even chicken thighs if you prefer poultry. Just keep an eye on cooking times, as they may vary.
How Can I Adjust the Heat Level?
If you want a milder chili, reduce the number of jalapeño peppers or replace them with sweet bell peppers. You can also remove the seeds from the jalapeños, as the seeds hold most of the heat.
Can I Make This Recipe Ahead of Time?
Yes, you can prep and cook the chili in advance! Just cool it completely after cooking, then store it in an airtight container in the refrigerator for up to 3 days. Reheat it on the stove over low heat before serving.
What’s the Best Way to Store Leftovers?
Store any leftover chili verde in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portion-sized containers for up to 3 months. Thaw in the refrigerator overnight before reheating.
