Chili Verde, Authentic Recipe

Chili Verde, Authentic Recipe, 3.7 out of 5 based on 128 ratings
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Rating: 3.7/5 (128 votes cast)

This chili verde recipe is made with tender chunks of pork simmered in an authentic Mexican style green sauce. Served with warm corn tortillas, avocado, cilantro and onions and lettuce. Along with Mexican rice and refried beans and your favorite hot sauce… oh my! A meal everyone will love.

Chili Verde Plate 1Ingredients: Pork

2 1/2 to 3lbs. pork loin ( 1/2in. cube )

1 tbsp.  salt

1 1/2 teas.  pepper

1 teas.  garlic powder

2 teas.  chili powder

1/4 teas.  cumin

4 tbsp.  olive oil

2 1/2 cups water (Not part of the marinade)

Ingredients: Chili Verde (Green Sauce)

Tomatillos

1 1/2 lbs. fresh tomatillos

1 big onion

2 green or Anaheim chili’s or pablanos

4 cloves fresh garlic ( peeled )

1/2 teas. salt

1/4 teas. pepper

1/4 teas. dry Mexican oregano

1/4 teas. sugar

Method: Chili Verde with Pork

Pork MarinatingChili Verde Sauce UncookedChili Verde Sauce CookedChili Verde Sauce BlendedStart by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. (Do not add the water) Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.

While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut them in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.

Pork CookedChili Verde CookedAfter your pork has marinated, add it to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble.  Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody’s stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.

Ingredients: Cilantro and Onions/Lettuce/Avocado

1 cup fresh cilantro ( chopped )

1/2 onion ( small dice )

1 tbsp. fresh lemon juice

salt and pepper to taste

1/4 head lettuce ( shredded )

2 avocados ( 1/2 in. dice )

Method: Cilantro and Onions/Lettuce/Avocado

While your pork is cooking, add your cilantro and onions to a bowl. Drizzle with lemon and sprinkle with a pinch of salt and pepper and give it a good stir to mix. The lettuce just needs to be shredded and the avocado diced.

Tortilla 2Tortilla 1For the tortillas you will need about 12 to 18 corn or flour tortillas, 6 inch. Stack them in sets of 3 and wrap them in foil and place in a 350 degree oven to warm, about 10 minutes.

To plate, spoon some of your chili verde onto a plate, add some of your shredded lettuce, avocado and cilantro and onions. Place 1 pack of tortillas on the side and your ready to eat! Add rice and beans and you have a fabulous Mexican meal that everyone will enjoy.

Chili Verde Plate 2This is a wonderful chili verde meal that is fun to eat. Everyone gets to make their own tacos, just like in a Mexican restaurant… they’ll love it! This really isn’t that hard to make either and people will think your a pro… HAPPY COOKING!

David

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Chili Verde, Authentic Recipe — 112 Comments

  1. VA:F [1.9.22_1171]
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    Hi David, I’m yet another raving fan of your chile verde recipe!!!! It was so delish, and I had plenty left over so I brought some to my brother and his bf and they LOVED IT too!!! Thanks so much for sharing and I cant wait to try more of your recipes.

    • VN:F [1.9.22_1171]
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      Hi Misty,

      That’s so nice to hear! I’m glad everyone enjoyed it and you are very welcome! I love to share my recipes especially when I get comments like yours, thank you so much for your kind words.

      Please come back and leave more comments when you try new stuff, I enjoy hearing what you have to say :-)

      Take care for now and Happy Cooking!
      David

  2. VA:F [1.9.22_1171]
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    Fabulous recipe!!!! After marinating I seared on the BBQ in our grill pan. Added to verde sauce and simmered as directed. David you are THE BEST!!! My daughter married into a Hispanic family and they are astounded that I made this from scratch :). I used two poblano, two Anaheim and 3 jalapeños. To die for!!!!!

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      Hi T. Powell,

      Thank you so much and I’m glad the recipe was a success! You did an outstanding job putting this together so don’t forget to give yourself much deserved credit and a pat on the back :-)

      I especially like your idea of grilling the pork on the BBQ. That adds another dimension of flavor that’s always a hit.

      Hope to see you back to try more stuff and Happy Cooking!
      David

  3. VA:F [1.9.22_1171]
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    Hi! Do you have a recipe for chili Verde with chicken our could I use this one and just substitute the pork with the chicken?

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      Hi Belinda,

      Yes you can substitute the pork for chicken, there are only a few minor tweaks.

      Make sure you use the same amount of chicken as you would pork. This way you don’t have to change any seasoning. You can use either breast meat or thigh meat, boneless and skinless of course.

      Follow the recipe as is exept the chicken will take less time to cook than the pork so here is what I recommend for cooking:

      Instead of searing the chicken over high heat, turn the temperature to medium high and cook for 12 to 15 minutes. All you’re doing at this point is “browning” the chicken.

      Add the same amount of green sauce and water but instead of cooking it for 1 to 1 1/2 hours you’ll only need to cook it for roughly 45 minutes to an hour. Chicken cooks faster than pork so using chicken just makes the cooking process go a little faster :-)

      Hope this helps and let me know how it comes out.

      Happy Cooking!
      David

      • VA:F [1.9.22_1171]
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        You are awesome! Thanks for replying. I should be making it today or in the next few days. I will let you know how it turned out. Thanks again, dear!

        • VN:F [1.9.22_1171]
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          Hi again Belinda,

          You are very welcome! I look forward to hearing how your “chicken verde” turns out :-)

          Happy Cooking!
          David

  4. VA:F [1.9.22_1171]
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    I stumbled upon your site and this recipe last year, made it and about fell out of my chair because it is sooooo deelish! I have ue the marinade on chicken breast, grilled and sliced it up for fajitas. Fabulous! I have shared this with other folks and will be making it for some friends this weekend! I’m excited to make it and eat it again!

    • VN:F [1.9.22_1171]
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      Hi Robin,

      That’s fabulous! I like your “outside the box” thinking using the marinade for different things, way to go!

      Thank you so much for sharing with others and hope your get together will be a big success!

      Tell everyone I said hi and Happy Cooking!

      David

  5. VA:F [1.9.22_1171]
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    David,
    I have made this twice now and oh boy, oh boy, oh boy!
    You have made many people happy. I get a whole pork loin
    on sale and double the recipe. Thanks so much for posting.
    I am looking forward to trying more of your recipes.
    Have a quality day,
    Michael

    • VN:F [1.9.22_1171]
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      Hi Michael,

      I’m so glad to hear that! It’s nice to know this is making a lot of people happy :-)

      Give yourself a BIG pat on the back for a job well done!

      I look forward to hearing what you have to say when you try more stuff!

      You have a quality day also and Happy Cooking!
      David

  6. VA:F [1.9.22_1171]
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    Your version is very similar to the one I make at home. the difference is I use fresh onions and garlic in the sauce. I followed your recipe and the only thing I did different was I used one anehiem and one poblano. I really like your version of it I think the dry seasoning works better in the long cooking process.

    • VN:F [1.9.22_1171]
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      Hi Jaime,

      That’s awesome! Using fresh ingredients is always a good idea, your version sounds delicious :-)

      You’re right about the dry seasoning, I too find that it holds up better during the long cooking process.

      Great job and Happy Cooking!
      David

  7. VA:F [1.9.22_1171]
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    Outstanding! One time, I ate at a mom n pop Mexican restaurant and I got carnitas. It was the best Mexican food item I had ever eaten. These are real, real close. Very happy, thank you!

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      Hi Curtis,

      That’s great to hear, I guess now you wont have to go out to get your favorite Mexican dish anymore :-)

      Hope to see you back to try more stuff and Happy Cooking!
      David

  8. VA:F [1.9.22_1171]
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    I made this recipe a couple of months back and it was delicious for dinner. Since it made such a big batch, I froze the rest in individual containers. Much to my delight, the chile verde was even better after having aged a bit. We’re going to a friend’s birthday party on the 18th and I’m bringing chile verde — will make it ahead and let it gain even more flavor. Many thanks for sharing such a wonderful recipe. I thought it didn’t need much more heat other than the hot sauce we put on the table, but based on the reviews I will add a jalapeño this time, but just one since I’m fixing it for a group. Thanks again,

    • VN:F [1.9.22_1171]
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      Hi Karen,

      Isn’t it nice to be able to pull something out of your freezer and have it taste better “the second time”. I’ll do that with a lot of different recipes, it really makes dinner a snap when you don’t have time to cook :-)

      Chili verde for a birthday party…. AWESOME!!

      Please come back here and let me know how it turns out, I love to hear what people say.

      Best wishes for you and your party goers and Happy Cooking!

      David

  9. VA:F [1.9.22_1171]
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    David- I have been growing tomatillos for a few years but only knew how to make salsa. We had a great crop and decided to branch out. Stumbled onto your recipe for inspiration. Delicious! Like many that commented added my own twists but the core was yours. Crockpot, beef stock instead of water, added more jalapeños for additional heat. Everyone roasting your onions, chilies and tomatillos is key to a rich flavor …take the time and don’t skip this step.

    David, thanks again for the inspiration!

    • VN:F [1.9.22_1171]
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      Hi Trish,

      That’s so nice to hear and I’m glad I could help :-) I’ll bet your home grown tomatillos are better than store bought LOL!

      I like your “twists” to the recipe, great job! And, you’re right, roasting the veggies is key. Come back and try more stuff and Happy Cooking!

      David

  10. VA:F [1.9.22_1171]
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    After living overseas for 7 years, I was craving a taste from “home” and this nailed it. I love chili verde and this recipe tastes exactly like I remember growing up. Thank you!!

  11. VA:F [1.9.22_1171]
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    Hi,
    I am going to make this for my son’s 2nd b-day. It looks really good. and we love mexican ood. Thank you!

  12. VA:F [1.9.22_1171]
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    Thanks for a Great Recipe! Ive made this several times. The only adjustment I make is to add more anaheim pepper and a few jalepenos. Everyone loves it and always wants more!

  13. VA:F [1.9.22_1171]
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    hi david,
    i have a small problem. i want to make this dish but i live in a very rural area in missouri. that means no tomatillos. is it possible to substuitue canned enchilada sauce for the verde sauce? thanks for the help

    • VN:F [1.9.22_1171]
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      Hi Lydia,

      Yes, you can substitute green enchilada sauce instead of making it from scratch. You’ll probably want to leave out the water when you’re adding the sauce to the pork. Canned green sauces are not as thick as the one in this recipe. Hope that helps :-)

      Happy Cooking!
      David

  14. VA:F [1.9.22_1171]
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    Omg its the best I made it for my bf birthday and he Lov it :) so did his fam….

    • VN:F [1.9.22_1171]
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      Hi May,

      I’m so happy to hear that. I’m glad your boyfriend and his family loved it!
      Thank you for letting me know and give yourself a BIG pat on the back for a job well done!

      Happy Cooking!
      David

  15. VA:F [1.9.22_1171]
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    Wonderful wonderful…Could not have been better. We like it on the hotter side so followed you directions to a “T”. So happy with your recipe …you get ********** 10 stars.

    • VN:F [1.9.22_1171]
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      Hi Marlene,

      Wow! That’s sooo nice to hear! You’ve put a BIG SMILE on my face :-)

      Thank you so much for your comment!

      Take care,
      David

  16. VA:F [1.9.22_1171]
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    Hi David! So my church had a big fundraiser, where we sold chili verde plates. My pastor asked if I would make a batch, the pressure was on! Luck would have it I came across your recipe and it was amazing! It was a huge hit with the church! Thank you for making it simple yet tasty! I did add a Serrano chili for an extra kick. Thanks again!

    • VN:F [1.9.22_1171]
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      Hi Jennifer,

      That’s AWESOME!!
      I’m so glad it was a big success! I’ve never had anyone make it for a fundraiser and it’s so nice to hear everyone loved it :-)

      I hope everyone in your church gave you a big pat on the back for a job well done!

      I like your addition of a Serrano chili to give it an extra kick.

      Thanks for using the recipe and take care.
      God bless,
      David

  17. VA:F [1.9.22_1171]
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    David, I ran across your recipe yesterday and made it last night. It was _outrageously_ good, perhaps the best chili I have ever made (and I’ve made a lot of chili). The sauce was good enough to have on its own as a soup. I didn’t have chiles so I substituted green bell peppers and it worked out great. I also added half a bottle of dark beer for some extra complexity. This is definitely a go-to recipe for me now. Thanks!

    • VN:F [1.9.22_1171]
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      Hi Peter,

      Thanks for trying the recipe, I’m glad you found it! I’ve heard from a few people who have added beer and they all say it’s a tasty addition, I think I’ll have to try that :-)

      I’ve never tried the sauce as a soup but you’ve got my “creative juices” flowing now. Hmmmm… now to experiment a little to see what I can come up with, thanks for the idea!

      I’m also happy to know that green peppers will work as a substitute, I like your ingenuity. It’s also nice to know it’s now one of your “go to” recipes.

      Take care and Happy Cooking!
      David

      • VA:F [1.9.22_1171]
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        Thanks, David. My wife is interested in creating a vegetarian soup for a weekend retreat she’s about to go on. So we’re going to experiment with the chili verde sauce and see what we can come up with. I’ll let you know how it turns out.

        Warmly,
        Peter

        • VN:F [1.9.22_1171]
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          Hi Peter,

          That’s great! I’d be really interested in knowing what you come up with :-)

          I’ll be waiting to hear from you.

          Best of luck with your new creation!
          David

  18. VA:F [1.9.22_1171]
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    David,
    I made this chili verde last night. I live in Southern California and have visited many Mexican restaurants. Chili verde is my go to meal. That being said, I cannot say enough good things about your recipe! My family loved it, but more importantly, I can say that this is truly authentic and among the best I’ve ever had! I finished the recipe in a crockpot, cooking on high for 4 hours then low for another 2. PERFECTION!
    I’m looking forward to trying more of your recipes soon.
    Thank you,
    Tim

    • VN:F [1.9.22_1171]
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      Hi Tim,

      Wow! You sound like a chili verde connoisseur!

      I’m so glad to hear you found this recipe to be authentic and very tasty, thank you so much for your high praise! It’s good to know you think it’s just as good as what you’d get from a good Mexican restaurant. Isn’t it nice to be able to make it at home :-)

      I like what you did with your crockpot, that sounds like an easy way to finish it off.

      I’m also happy to hear you’ll be trying more recipes, that’s awesome! Let me know what you try and what you think about it. I’m always interested in hearing feedback.

      Take care for now and Happy Cooking!
      David

  19. VA:F [1.9.22_1171]
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    Hi there,
    Made this last night and it was delicious! I think this is going to become a household favourite! Although I will admit I cheated a bit and didn’t make the sauce myself. I used a ready-made organic salsa verde from the supermarket as tomatillos aren’t readily available here in New Zealand :)

    • VN:F [1.9.22_1171]
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      Hi Alexandra,

      Thanks for trying the recipe! I’m sorry to hear you don’t have tomatillos readily available in New Zealand but that organic salsa verde sounds like it did the trick!

      It’s also nice to hear that you think this will become a household favorite! I never get tired of hearing that :-)

      Thanks for taking the time to comment and Happy Cooking!
      David

  20. VA:F [1.9.22_1171]
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    It wasn’t bad, but seemed a little bland. Quite a bit of work for little flavor. I made it for my boyfriend as a surprise, and he enjoyed it, but did say that it didn’t have much flavor. Sorry…

    • VN:F [1.9.22_1171]
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      Hi Shannon,

      No need to apologize, I’m glad you’re speaking your mind :-)

      I haven’t had anyone say it lacks in flavor so if you decide to make the recipe again I would only suggest that you taste it just before you serve it and add any seasonings you think it’s lacking in.

      The recipe is just a guideline and I encourage everyone to adjust it to their own liking.

      Thank you for your comment and take care.
      David

      • VA:F [1.9.22_1171]
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        David, I have been making authentic Mexican food all my life and I learned from the best my Mom! Your Chile Verde recipe is spot on! Everybody has their own twist to recipes and seasoning to your taste is a major one. Your recipe is very authentic!

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          Hi Vanny,

          I know what you mean about “moms”, there’s no better cooking teacher than your mom! They have so many tips and tricks because of all that experience. What a great resource don’t you think?

          Growing up in San Diego I was fortunate to have a lot of Mexican friends as well and what I didn’t learn from them I learned by “picking apart” the food I used to get in the taco shops LOL!

          I try to keep these recipes as close to authentic as possible so I really appreciate your comment :-)

          If you’ve read some of the comments I get from people on the east coast and what those restaurants try to pass off as Mexican food it’s startling to me. I mean using hamburger and calling it Mexican food?? Really? That sounds like Taco Bell. It’s good but, at least to me, it’s not really Mexican.

          Anyway, thanks again for your comment and Happy Cooking!
          David

    • VA:F [1.9.22_1171]
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      ok, I totally got messed up with your directions. I added the water to the marinade, i didnt read these comments till the end. ANyhow, bummer, it would have been really good. The flavor is awesome, but I didn’t get to sear the meat cuz of the liquid..You should change the recipe to reflect no water in the marinade. I will try it again. I love the flavors! Thanks

      • VN:F [1.9.22_1171]
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        Hi Stacy,

        I’ve heard this from a few people so I went back and changed the wording in the recipe. I hope it will stop any further confusion. Thank you for taking the time to point it out to me, I appreciate it :-)

        I’m glad to hear it still came out tasting ok.

        Best wishes,
        David

    • VA:F [1.9.22_1171]
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      Shannon after you sear the pork you add 2 1/2 cups of water to the pork , you can substitute one of those cups of water with a cup of chicken broth to give it a different flavor ( or more flavor if you will). If its heat you are looking for then do not remove the seeds from the anaheim or pablano chile.

  21. VA:F [1.9.22_1171]
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    When are you adding some new recipes? Always curious to see some new mexican recipes

    • VN:F [1.9.22_1171]
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      Hi Kevin,

      I know its been a while, I’ve been busy with other things as of late but I will be adding more stuff very soon. I have a few recipes in the works as I write this so it shouldn’t be much longer.

      David

  22. VA:F [1.9.22_1171]
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    Just checking
    you use 21/2 c water to marinade the meat if you put all of this in the pan you will be simmering the meat not searing.
    after adding the sauce you add 21/2 c water and simmer on low.
    dose the whole recipe call for a total of 5 c water or do you separate the meat from the marinade and reserve, then and to the pot after the sauce

    • VN:F [1.9.22_1171]
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      Hi Ty,

      Thanks for checking. No water goes into the marinade at all. The 2 1/2 cups of water are completely separate from everything else.

      When I was creating this recipe I originally did not intend to add any water. After I had seared the meat and added the green sauce it still looked a little thick so at that point I added the water. This water (2 1/2 cups) allowed me to simmer the pork without drying it out.

      So basically all the water does is allow you to simmer the meat “after” it has seared. This makes the pork nice and tender, but does not dry it out. Most of the water evaporates off during simmering so you’re pretty much left with just the meat and sauce originally used.

      So, the water (2 1/2 cups only) is added at the time the green sauce is added and its only purpose is to allow you to simmer the mixture without drying it out.

      I hope that helps you and enjoy the recipe :-)

      David

      • VA:F [1.9.22_1171]
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        David Thanks for your reply,
        What might be a little confusing is when i look at your first picture which i believe is your meat marinading looks to have liquid in it.
        the second picture shows the meat seared with no liquid and that’s what made me question the water.

        • VN:F [1.9.22_1171]
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          Hi Ty,

          You’re welcome :-)

          I see what you mean about the pork in the marinade looking like it has a liquid in it. What gives it that look is the olive oil, it makes it look shiny and wet but I assure you there is no water in it.

          The oil helps the pork to brown up nicely when it’s being seared which adds to the flavor. Please let me know what you think if you try the recipe.

          Take care and Happy Cooking!
          David

      • VA:F [1.9.22_1171]
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        Hi David,

        I marinated the meat over night since I had the time but do not think that is necessary your half hour should be fine. I also use a very similar sauce for my chicken enchiladas, was thinking of making a large batch of sauce and freezing some, have you tried this.

        Also used pork butt bone in for my meat choice. trimmed as much fat as I could but did notice a little grease in the pot, still came out good. Think I might try simmering the meat in chicken or pork broth then add to heated sauce.

        Thanks Ty

        • VN:F [1.9.22_1171]
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          Hi Ty,

          Thanks for trying the recipe.

          Marinating it overnight is always a good idea as the meat has more time to absorb the flavors of the marinade and I to use the green sauce on enchiladas when I have the time to make it. Otherwise I just use a can of pre-made green sauce. As far as freezing it, that’s perfectly fine. It will last in a container with a tight fitting lid for a few months (be sure to label and date it). You can also freeze the finished pork with the green sauce the same way. It makes for a quick and easy meal down the road.

          It is sometimes hard to trim all of the fat off so we can only do the best we can.

          Tip: Here’s a little trick you can do if you have the time. It’s a way of getting rid of the extra fat that’s hard to trim off the raw meat.

          After you sear the meat, add enough water to cover the meat by about 1/2in. and boil it for about 30 to 40 minutes covered (this will melt the fat). Turn off the heat and bring it to room temperature and then refrigerate overnight. The next day you’ll see a layer of fat covering the top (it should be somewhat hardened). Take a spoon or spatula and remove the fat from the top. Put it back on the stove over high heat and boil off the remaining liquid. Then just follow the rest of the recipe.

          I also like your idea of the chicken or pork broth, that would add another layer of great flavor making it even better! Nice idea :-)

          Thanks for posting and Happy Cooking!
          David

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    Hi there Dave, and thanks for this fabulous recipe! I work in a small outlying town with many Hispanic people and love the food. I picked your recipe as the one to try of all I looked at on the web, as I wanted to make my own green sauce. Did add 2 Jalapenos to up the heat, because out here, it is well known that Chili Verde is supposed to be hot. Also used cubed pork shoulder, as all the people at work assured me that that is the proper cut of meat to use (and also, they had 2 packages in the sale bin at the local grocery store). The marinade gave the meat a wonderful flavor, I kept sampling as I seared it…. Your recipe is a keeper! Thanks so much.

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      Hi Bfleisher,

      It’s so nice to hear that you enjoyed the recipe. I know a few other people have upped the amount of jalapenos also (some like it hot). I kept the heat down in the recipe to try and please “all palettes” but I’m glad to hear you “kicked it up a notch”!

      Where I am, I can’t get “cubed” pork shoulder unless I buy the whole shoulder but I might try that down the road. I also know what you mean about “sampling” as you cook LOL! Sometimes it’s hard to keep your hands off he he he….

      Thank you for your comment!

      David

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    it says to add the pork AND the marinade to the pan…. but this didn’t really let me sear my meat? anyway, I followed the directions so if this is wrong……. my meal is ruined! I have another 45mins of simmering.

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      Hi Jillian,

      I’m sooo sorry for the confusion. I believe the sentence you’re talking about is this one.

      “After your pork has marinated, add it and the marinade to a large deep skillet.”

      What I meant by that was the marinade used for the pork and not the green sauce which is added after the meat has seared. I think that you probably thought when I said marinade that I was talking about the sauce so again I apologize for the confusion :-(

      I have gone back and changed that line to read:

      “After your pork has marinated, add it to a large deep skillet.”

      I hope this will avoid any confusion from now on.

      Thank you for bringing it to my attention and I hope your meal wasn’t ruined. I also hope you will try the recipe again as it is one of the best ones here.

      Take care and I want you to know how bad I feel about the confusion. I know you spent your hard earned money to make this recipe and I’m truly sorry if it came out wrong.

      David

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    David, I love chili verde. But I like it in a bowl like a soup. Your recipe looks like it is thick to serve on a plate. If I added more water to it to make it soupy like, would it change the flavor? I don’t like it real watery. More like a thick soup. I’ve enjoyed chili verde for years where I used to live. I’ve moved now and it’s just not the same on a plate. Can you help me?

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      Hi Donna,

      Thanks for asking :-)

      I wouldn’t recommend adding more water as it will dilute the flavor a little but what I would recommend is adding some chicken broth. That way it should hold its flavor.

      Please keep in mind that this recipe is not meant as a soup and that the verde is just the meat and green sauce. You may want to add some veggies and maybe some potatoes to it to make it more like a soup.

      I hope this helps and I’d be interested to know what you do with the recipe. I’m always looking for new ideas.

      Take care and Happy Cooking!
      David

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    David-
    I followed this recipe last night for a potluck, except I used a slow cooker and added the juices from the marinade to keep it most. The house smelled awesome as cooked all day. I served it to my Hispanic friends and they couldn’t believe that an Irish American Man made it. Big Success! Of course when they all asked for the recipe I had printed a few copies from here. Thanks for this recipe!

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      Hi Mike,

      Thanks for trying the recipe and great idea of using a slow cooker! I’m glad your Hispanic friends enjoyed it too… I’ll bet that made you feel pretty good :-)
      And thanks for passing out the recipe, that’s awesome!
      I hope to see you back for more and Happy Cooking!
      David

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    Thank you so much for this recipe!
    I had been craving a good Mexican dish as well as my Bf who grew up on this kind of food as he is Mexican. I made this for my whole family and it was a huge hit! I kept hearing ‘Out of this world’ everyone loved it, they got seconds and it’s nearly all gone! Thank you so much!

    When I make this again I’ll either add 3 more Jalapenos or find a more heated pepper :) My bf and I love lots of heat, good thing this wasn’t spicy though. It was just right for my family!

    Thanks again!!

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      Hi April,

      That’s so nice to hear! I’m glad everyone loved it and went back for more :-)
      3 more jalapenos would definitely make for a spicy version.

      If you’re looking for a “really hot” pepper you could try a habenero. Check the note below and see how a jalapeno stacks up against the habenero, you’ll be surprised.

      Note: The heat of a pepper is measured on the “Scoville heat scale”. Wanna know just how hot peppers are?
      Click this link to find out.

      Happy Cooking!
      David

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    I just finished putting this together. I followed the recipe just as it is written. The flavor of the sacue is very good. I haven’t tried the meat yet, it still has an hour to simmer. Due to the marinade, my sauce lost it’s nice green color when I added it to the meat . The recipe didn’t say to drain the meat befor adding the sauce. So, I was wondering if you drain the fat from the meat before you add your sauce to it?

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      Hi Tina,

      Thanks for trying the recipe, I hope you like it as much as I do.
      The green sauce does change color when it’s added to the meat since it has been browned. There is “fond” (little brown bits)in the bottom of the pan that will change the color to kind of a greenish brown.
      The pork loin I used for mine was very lean and I trimmed off what little fat there was so I didn’t have to drain anything but I would drain the fat if you had some… Who needs extra grease :-)
      Please let me know how it comes out for you, I always welcome feedback.
      Happy Cooking!
      David

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    WOW, David! We made this last night and it was wonderful!!! Definitely a keeper. I added it to some eggs, mushrooms, potatoes, and cheese this morning for a scramble that the whole family was raving about. Thank you for sharing!

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      Hi Cortnee,

      It is pretty awesome isn’t it. I love the flavors and the fact you can make the soft tacos any way you like them! Your breakfast scramble sounds delicious! The next time I make the recipe I’m going to have to try that, it’s making me hungry just thinking about it! I’ll bet it would make a great “breakfast burrito” too :-)
      Thanks for your comment and the wonderful breakfast idea… Happy Cooking!
      David

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    This recipe sounds great. I’m hoping to make this for a birthday party and was curious on how many servings this makes. Also, how could I reduce the spice for those how can’t handle too much?

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      Hi Dee,

      Thanks for your questions :-)
      The recipe will serve about 10 people, probably more if some of them are “little ones”.
      The recipe isn’t really spicy, at least to me, but you can leave out the jalapeno. That should eliminate any heat. And for those who do like “hot and spicy” you could serve it with hot sauce on the side. Since most everything is separate in the first place it should be pretty easy to control what people get. One of the things I like best about this recipe is that everyone can make their own tacos. This allows people to add or delete any of the condiments and also add as much or as little as they like.
      I hope that answers your questions and thanks again for asking. Let me know how everything comes out :-)
      Happy Cooking!
      David

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    I made this late last night and put it all in a crock pot over night. I did add a couple Jalapeno’s so there was some heat. It’s really good, I made a double batch. I do think it’s a little heavy on the tomatillo’s for me and was missing something, maybe another mild pepper like a green bell or something. Bit it’s still really good. I think I’m going to have some with an egg this morning, yum!

    Thanks for the recipe!

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      Hi Marcella,

      Thanks for trying the recipe, I’m glad it was ok for you. Did you roast the veggies before adding it to your crock pot? It really makes a big difference. I’ve tried making it by adding the veggies right into the meat without roasting them first and the tomatillos did not have the same flavor and were way too overpowering. Roasting them takes the tartness out of them. Nice touch by the way with the extra jalapenos, I’ll bet they gave it a nice “kick” :-)

      I always like to hear suggestions on what people do with my recipes so if you make it again and add something else to it like your green bell pepper idea I’d love to hear what you did. And, I’ll bet it’ll be really tasty with eggs, that sounds delicious!

      Thanks again for commenting and Happy Cooking!
      David

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    David, this is a great recipe and I’m glad it’s relatively easy. I JUST finished making it, it’s simmering right now for my daughter’s “Fiesta” potluck tomorrow. I added some color by adding a couple of cut up roasted tomatoes and it looks and tastes fantastic.
    The only thing I would warn others who don’t have tomatillos, like myself (I’m in Japan!), is that if you use green enchilada sauce or green taco sauce (which has tomatillos in it) that you MUST cut back on the salt! I used both of the above as a substitute and although the flavor is amazing it is just way too salty – and I just plain forgot to take into account the salt in the sauces. Ooops.
    So while I sit here and sample some in a bowl, cutting it with a little sour cream seems to do the trick.
    Thanks for sharing!

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      Hi Lisa,

      I’m glad you like the recipe but sorry to hear the sauces you used instead of the tomatillos made it too salty. If it’s not too late you might try adding 1 or two diced potatoes (par boil them in plain water first before adding), they will sort of act like little sponges and absorb and mellow out the salt flavor. You’ll have to simmer for a little longer to give the potatoes time to blend in and absorb the salt.

      Thanks for trying the recipe and I hope you’ll be trying it again. I pray you’ll be able to find tomatillos, it really does make a big difference :-)

      Take care and Happy Cooking!
      David

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    I just made this today. I let the meat marinate over night, let it warm to room temperature and cooked in on foil on my gas grill. I cooked it low and slow for about an hour. It turned out amazing.
    I also made the Verde the night before and let it set in the fridge to pull the flavor together.
    Similar to chili I then let it cool and refrigerated it overnight for consumption the following evening. I just added a quarter cup of water and brought it to a brief simmer.
    The outcome was excellent. I have eaten a lot of Pork with Green Sauce that also had potatoes in it so I cubed 2 medium potatoes and added a large garden fresh carrot, cubed as well. I added these after the mixture had reached a boil and let them simmer in so they held form.
    Anyway, great recipe that we will enjoy for a long time. Thanks for sharing!

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      Hi APW,

      Thanks for trying the recipe, I’m happy to see you experimenting with it! I especially like the idea of cooking the pork on the bbq, excellent idea :-)
      Letting it sit overnight just makes it better and the carrot and potatoes are a very nice touch.
      I always love hearing comments like this where people tell me what they did with the recipe, after all, a recipe is just a guideline. When you add your own special touch it makes it just that much better!
      Thanks again and Happy Cooking!
      David

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    This is the best recipe for chile verde in the whole wide world. I made this today and it was scrumptious!!!!

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    After searching the web I found this recipe and found it to be the best choice for me to try out and make.Let me say that it was mouth watering perfectly tasting (almost) like my moms did! Thanks

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      Hi Robert,

      Thanks for making the recipe! Of course nothing is as good as Mom makes :-)
      Hope to see you back to try more stuff!
      David

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    Hello, this is a wonderful recipe. We have great Mexican food in California, but my husband rated this No. 1 in his book. He loves Chili Verde and orders it almost every time we go to a Mexican restaurant. This is now his new favorite and will be cooked on a regular basis. I’m taking a look at some of your other recipes to get some new ideas!! Thanks so Very Much….

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      Hey 49erBabe,

      I’m so glad your husband gave it a top rating. I think you’ll also find it’s cheaper to make it yourself and another bonus is you’ll have leftovers which are better the next day. I hope you’ll find some other things here to give you ideas and if you have any suggestions on other things you’d like to see here feel free to drop me a line and I’ll be happy to add them to my list of recipes:-)
      Take care, Happy Cooking and I hope your team does will this year!
      David

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    OMG this was awesome!!! My whole fam dug right in and wants more! i also made your rice and refried beans, and let me tell you, i’ve been trying to find a recipe similar to Alberto’s refried beans, but had no luck. Your beans are FAR better!!! I’m so happy i came along this recipe, thanks for a keeper!!!

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      Hi Valerie,

      Thanks for the kind words, I really appreciate knowing you tried making everything from scratch. Isn’t much better than some of that “store bought” stuff? I’m glad your whole family enjoyed the fruits of your labor, tell em I said hi :-)
      I hope to see you back to try more stuff, you may find a few more “keepers”.
      Take care and Happy Cooking!

      -David

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    I’ve never made chili verde before. It’s my husband’s favorite dish when we go out so I was a little nervous, but he loved it! He made sure there was enough left for his lunch tomorrow. Thanks for the recipe. It’s worth the time and not hard to make at all.Two thumbs up from our family.

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      Hi Lisa,

      Thanks for trying the recipe. I’m happy to hear it was easy to make for you. It is a little time consuming but well worth the wait. I’m glad your husband loved it and thanks for the 2 thumbs up :-) Take care and hope to see you back for more!
      -David

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      Hi Judith,

      Thank you for trying the recipe, I think you and your husband will enjoy the end result. Let me know what you think and come back for more…. Happy Cooking!

      -David

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    hi I live in Denmark and have absolutely no idea what a tomatillo is! I would love to try out the pork in green sauce recipe though. Is there any vegetable that can replace the tomatillo?

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      Hi Lone,

      Unfortunately there really is no substitute for tomatillos. They’re normally thought of as a green tomato but they aren’t even in the tomato family. They’re actually a member of the gooseberry family. If there is an international market there in Denmark you can see if they carry them along with the other fresh chilis called for in the recipe.
      If you can’t find all of the ingredients for a fresh green sauce you can look for a canned green enchilada sauce which you can substitute. It probably won’t be as good but it’ll work and is most likely easier to find.
      Hope this helps and feel free to ask me any other questions you may have, I’d be happy to help :-)
      -David

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    Looks good so far. Slow cooking a pork butt…will shread into the sauce.

    Used Anaheim, Pablano and Sarrano, sweat the onions, added the peppers then the tomatillo, no water…splash of tequila.

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      Hi Brian,

      Thanks for trying the recipe! Your version sounds delicious… Let me know how it comes out :-)
      Take care and Happy Cooking!
      -David

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      Thanks Jennifer,

      This recipe is a little time consuming but definitely worth the effort :-) The flavors are awesome!

      -David

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    I made this recipe one time so far and it came out really good. No leftovers and the family has been wanting me to make it again. I am going to make it for St. Patricks day since it is green..question do you know if I can let it cook in the crockpot instead on the stove?

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      Hi Liza,

      I’m happy to hear you and your family like the recipe. I’ve never made it in a crockpot but I believe it’s possible. I’d recommend browning the meat and roasting the vegetables for the green sauce (and blending) first and then add everything to the crock pot. This way you’ll still get the sear on the pork and the roasted flavor of the verde sauce.
      I’ve tried adding the tomatillos before without roasting them and it’s just not the same.
      When you’ve added the ingredients to the crock pot (along with the water) I’d try cooking for 4-6 hours depending on your crock pot and settings. Check it at about 4 hours by tasting a piece of the pork for tenderness. If it’s tender, great, time to eat. If not it should give you an idea of how much longer to cook.
      Hope this helps and HAPPY ST. PATRICKS DAY!
      -David

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    This is great so far! We live in Germany and were craving some good Mexican food so we had to buy canned Tomatillos and poblanos but everything is working well and tastes incredible. Can’t wait to serve it tonight at our Mexican Fest!

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      Hi Moskids,

      How’s the weather over there:-) Glad to hear from you!
      Happy to hear you’re trying the recipe. I’ve never used canned tomatillos or pablanos but I’m glad to hear the recipe is going along fine. I hope everyone will enjoy the results of your efforts.
      Let me know how it comes out and hope to see you back for more.
      Take care and HAPPY COOKING!
      -David

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    I made this recipe and a few others last week for my family and they LOVED it! The flavor was great. I thought we would have leftovers, but they ate the entire dish in one sitting. Thanks :)

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      Hi Damica,

      Thank you for trying the recipe, I’m glad everyone liked it! That’s one of my favorite Mexican recipes.
      Hope to see you back to try more recipes and if you have any questions feel free to send them my way.
      Take care,
      -David

  44. Pingback: Chili Verde! « Rosemary Kitchen

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    Hi there :D I am so happy to find your blog, I have my chili verde cooking right now, just starting the cooking of 1 1/2 hours , cant wait to try it :D the smell is just killing us waiting hehe, Carmen

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      Hi Carmen,
      Thanks for trying the recipe! I know what you mean about that aroma. The smell of the chili verde veggies baking in the oven makes my whole house smell wonderful. Let me know what you think, I’d love to hear from you.
      Take care,
      -David

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    Yummy, i have to go and make your chile verde,it looks so wonderful, thanks for sharing this recipe, cant wait to try it, cheryl

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      My family and I loved this recipe,, I too added jalapeño peppers and it gave my verde just the perfect amount of spicy heat, the beans and rice along with the lettuce onion and avocado were the singing a melody in my mouth,,, I will defiantly be getting this as a request for dinner again,,, IT’S A KEEPER,, thank you for sharing,,, XO

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        Hi Ava,

        It’s nice to hear your comment and I’m so happy that everyone liked it. I to like the heat from the extra jalapenos, it gives this recipe that extra kick for those who like it spicy. And, by all means, let everybody know about this site, I love to share recipes and hear all the wonderful praise. It makes me fell like I’m making a difference! Thanks again and Happy Cooking!
        David

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    David, thank you so much for the email assistance with my preparation for making this. It turned out wonderful – it had just the right amount of kick – and my grocery store did indeed have Anaheim Chilies. I also made your refried beans and mexican rice – served it with the pork Chili Verde, lettuce, onion & cilantro and avacado – it was AMAZING!!! Thank you thank you I’ve already printed the Southwestern Chicken and Bean roll-ups so that will be next weekends cooking adventure.

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    I’ve been looking for a really good green Chili Verda sauce – I like it spicey – so I’m going to the store to get the ingredients to make it and wondered since I like it hotter should I add jalepeno’s to it or are the anaheim chili’s good and just add extra? (I don’t know what Anaheim chili’s look or taste like) – Loved looking at your recipes and can’t wait to test them out!

    Hi Melissa,

    Thank you for your comment :-)
    Anaheim chilis are most commonly known as “green chilis”. Here in California they are grown in Anaheim hence the name “Anaheim chili”.
    Since you like it spicy I’d suggest adding about 3 jalepenos to the existing recipe. Just cut the stems off and slice them in half lengthwise leaving the seeds and ribs in since that is where the heat is. You will lose some of the heat in the roasting process but the 3 extra jalepenos should give you a medium to hot green sauce.

    Thanks again and HAPPY COOKING!
    David

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