Chili Verde Recipe

By
John Mitzewich
John Mitzewich
John Mitzewich is a food writer, recipe video producer, and culinary school instructor with more than 20 years of experience in the food industry.
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Updated on 06/6/22
Chili verde

Alex "Skud" Bayley / Flickr
Prep: 5 mins
Cook: 90 mins
Total: 95 mins
Servings: 4 servings
Nutrition Facts (per serving)
1001 Calories
63g Fat
0g Carbs
102g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 1001
% Daily Value*
Total Fat 63g 81%
Saturated Fat 21g 104%
Cholesterol 365mg 122%
Sodium 440mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Protein 102g
Calcium 96mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

By using prepared green salsa, you can have an authentic tasting chili verde without the slicing and dicing! This incredibly delicious pork stew is a southwestern classic, and is wonderful served over rice.

Ingredients

  • 2 tablespoons vegetable oil
  • 3 pounds boneless pork shoulder (cut into 2-inch cubes)
  • Salt and freshly ground black pepper to taste
  • 3 cups green salsa (be sure to get one made from tomatillos)
  • 1 teaspoon dried oregano
  • Cayenne to taste
  • Optional: sour cream
  • Optional: chopped cilantro

Steps to Make It

  1. Season the pork cubes with salt and pepper. In a heavy Dutch oven, heat the oil on high heat, and brown the pork (in batches if necessary) until well browned.

  2. Drain the excess grease, and add the salsa. Add the pork and oregano.

  3. Cover and simmer on low for 1 1/2 hours, stirring occasionally, until the pork is very tender. Adjust seasoning, and add cayenne if a spicier chili is desired.

  4. Serve in a bowl with sour cream and cilantro, if desired.

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