Chili Verde, Authentic Recipe

Chili Verde, Authentic Recipe, 3.7 out of 5 based on 138 ratings
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Rating: 3.7/5 (138 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)


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!


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Chili Verde, Authentic Recipe — 112 Comments

  1. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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]
      Rating: +1 (from 1 vote)

      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!

  2. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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!!!!!

    • VN:F [1.9.22_1171]
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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!

  3. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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?

    • VN:F [1.9.22_1171]
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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!

      • VA:F [1.9.22_1171]
        Rating: 0 (from 0 votes)

        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!

  4. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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!


  5. VA:F [1.9.22_1171]
    Rating: 0 (from 0 votes)

    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,

    • 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!

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