Pork Chili Verde with Fresh Roasted Tomatillos and Chilies is the perfect way to celebrate summer's bounty of fresh chilies and tomatillos. Make a big batch while the produce is at its peak, then freeze portions to enjoy all winter long. Missed the season? No problem. Fresh produce available year-round still makes a delicious chili verde.
Why Make THIS Recipe for Pork Chili Verde?
- Celebrate summer's harvest. Fresh tomatillos and green chilies are at their peak, creating the brightest, freshest chili verde.
- Rich, fresh flavor. Fresh roasted vegetables and slow-simmered pork create a chili verde that's bright, smoky, and deeply satisfying.
- Cook once, enjoy all winter. It freezes beautifully, so one afternoon of cooking becomes several easy meals.
- Incredibly versatile. Serve it as a stew, spoon it into tacos, burritos, enchiladas, tostadas, over rice, or on a taco salad.
- Mostly hands-off cooking. The oven or slow cooker does the work while you enjoy the aroma filling the house.
Jump to:
- What is Chili Verde?
- Pork Chili Verde with Fresh Roasted Tomatillos and Chilies
- Ingredients and Why They Matter
- Things To Remember
- {Video}
- Guided Instructions
- Frequently Asked Questions (FAQ)
- Additional Cooking Options:
- Tips for Success
- Serving Suggestions
- Wine (and more) Recommendations
- Want more unique and delicious Chili Recipes? Try one of these:
What is Chili Verde?
I've always thought of Chili Verde as a hearty stew, but it's really at its best when fresh tomatillos and spicy green chilies are abundant during the summer months. Unlike a traditional red chili, which tends to be rich and heavy, Chili Verde is bright, fresh, and vibrant, with tangy tomatillos and roasted green chilies taking center stage.
My Pork Chili Verde with Fresh Roasted Tomatillos and Chilies takes the traditional recipe a step further by roasting the tomatillos and chilies and using fire-roasted tomatoes. That light char adds a rich, smoky depth while softening the tomatillos' bright acidity. The tomatoes aren't traditional, but they add just enough richness without overpowering the fresh flavor of the chilies.
Late summer, when tomatillos and green chilies are overflowing at farmers' markets and grocery stores, is my favorite time to make a big batch. I enjoy a pot for dinner, then freeze the rest for easy meals throughout the winter. Even when those vegetables aren't at their seasonal peak, fresh produce available year-round still makes a wonderfully satisfying Chili Verde.
This recipe has been evolving in my kitchen for years. With each, I've adjusted, tasted, and refined until it became the version I reach for every time. I hope it becomes one of those recipes you'll find yourself making again and again.
Pork Chili Verde with Fresh Roasted Tomatillos and Chilies
Ingredients
- 4 - 5 pounds pork shoulder or pork butt cut into 1 - inch cubes, large pieces of fat removed
- 3 whole poblano peppers
- 8 whole Anaheim chile peppers
- 2 whole jalapeno peppers
- 2 whole serrano peppers or to taste
- 1 cup diced onion preferably a white onion
- 3 large cloves garlic minced
- 1 - 2 tablespoons flour
- 8 - 10 tomatillos husk removed, washed
- 1 14 - ounce can of fire-roasted diced tomatoes with their juice or regular diced tomato
- 1 tablespoon dried oregano or to taste
- 1 teaspoon cumin or to taste
- 1 large handful cleaned cilantro leaves
- salt and pepper to taste
- Chicken broth or water as needed
Instructions
Prepare the Vegetables
- Turn the broiler on.Roast the poblano and Anaheim chilies until the skins re blackened, then transfer them to a bowl and cover for about 15 minutes. Once cool enough to handle, peel away the skins, remove the seeds and chop. Place the tomatillos under the broiler until lightly blistered and softened. Remove and set aside. Dice the Serrano and jalapeno.
Brown the Pork
- Reduce the oven to 325ºF (163ºC).
- While the peppers steam, pat the pork dry with paper towels and season generously with salt and pepper. Heat a little olive oil in in a large Dutch oven over medium-high heat. Brown the pork, in batches, leaving plenty of room for the meat to brown instead of steam. Transfer each batch to a bowl.
Make the Green Sauce
- Add the roasted tomatillos, tomatoes with their juices, jalapeños, Serranos and cilantro to a food processor or blender. Pulse until combined but still slightly chunky.
Build the Chili
- Reduce the heat under the burner to medium. Add a little oil, if necessary, saute the onion until softened, then stir in the garlic and cook for about 30 seconds. Sprinkle in the flour and cook for another minute.Return the pork and any accumulated juices to the Dutch oven. Stir in the green sauce, toasted poblanos, Anaheim chilies, oregano, cumin, and salt and pepper to taste. Add a splash of chicken broth or water, if needed, (pork cubes should be just covered in liquid) then bring to a gentle simmer.
Cook until Tender
- Cover and transfer to the oven. Bake 2 ½ to 3 hours, stirring once or twice, until the pork is fork tender. Taste and adjust seasonings .
Serve
- Taco Salad: Spoon warm chili verde over crisp romaine with tomatoes, avocado, radishes, Cotija cheese, tortilla strips, and a squeeze of lime. Or simply with warmed tortillas or cornbread.
Notes
-
Pressure Cooker (e.g., Instant Pot):
- After browning the pork and sautéing the aromatics in the Instant Pot on "Sauté" mode, add the blended sauce and roasted peppers.
- Seal the lid and set to "Pressure Cook" (High) for 35 minutes.
- Allow a 10-minute natural release, then release the remaining pressure manually.
-
Slow Cooker:
- Brown the pork and sauté the aromatics in a skillet.
- Transfer everything, including the blended sauce and roasted peppers, to the slow cooker.
- Cook on Low for 7–8 hours or High for 4–5 hours, until the pork is tender.
-
Instant Pot (Slow Cook Mode):
- Use the "Sauté" mode to brown the pork and cook the aromatics.
- Add the sauce and roasted peppers, then switch to the "Slow Cook" setting.
- Cook on High for 4–5 hours or Low for 7–8 hours.
Nutrition
Ingredients and Why They Matter
- Pork Shoulder (Pork Butt) - The marbling melts into the sauce during the long, slow cook, creating tender, flavorful pork. While pork loin can be substituted, it won't be as juicy.
- Poblano Chilies - Mild and slightly smoky. If you can't find them, simply use more Anaheim chilies for a milder chili verde.
- Anaheim Chilies - Mild with a fresh, slightly sweet flavor that forms the backbone of this dish. Hatch chilies make an excellent substitute when in season, but they can range from mild to quite spicy.
- Jalapeño and Serrano Chilies - These bring the heat. Use more or less to suit your taste, and remove the seeds and membranes for a milder chili.
- Tomatillos - Their bright, tangy flavor gives Chili Verde its signature taste. Choose firm, bright green tomatillos with tight-fitting husks. If you can't find them during the winter months, canned tomatillos will work, although the flavor won't be quite as bright.
- Fire-Roasted Tomatoes - Not traditional, but they add a subtle smoky richness that beautifully complements the roasted chilies and tomatillos. Regular diced tomatoes work in a pinch, but you'll lose a bit of that smoky depth.
- Cilantro - Adds a fresh, herbaceous finish that brightens the entire dish. If you're one of those people who thinks cilantro tastes like soap, simply leave it out.
Things To Remember
- Handling Chilies: Always wear gloves when handling hot peppers to prevent skin irritation. Remove seeds and membranes to reduce heat if desired.
- Tomatillo Preparation: Remove the papery husks and rinse off the sticky residue before roasting. If using canned tomatillos, omit the charring under the broiler.
{Video}
Guided Instructions
Roast the Chilies and Tomatillos:
- Place poblano and Anaheim chilies under the broiler or over an open flame until skins blister.
- Transfer to a bowl, cover, and let steam for 15 minutes.
- Peel off skins, remove seeds, and dice. Do not rinse the chilies as this will dilute the flavor. Some seeds are ok.
- Broil tomatillos until blistered; set aside. Omit this step if using canned tomatillos.
Prepare the Pork: Cut the pork shoulder into 1-inch cubes. Pat the cubes dry with paper towels to ensure proper browning, and season generously with salt and pepper.
Brown the Pork: Heat oil in a large Dutch oven over medium-high heat. Working in batches to avoid overcrowding, sear the pork cubes until evenly browned on all sides. Remove the browned pieces and set them aside.
Prepare the Green Sauce
Reduce oven to 325°F (163°C).
Sauté Aromatics:
- In the same pot, reduce heat to medium; add diced onion and minced garlic.
- Sauté until softened, scraping up browned bits from the bottom.
- Add flour to the onion mixture; cook for 2 minutes, stirring constantly.
- In a blender, combine roasted tomatillos, jalapeño, serrano peppers, fire-roasted tomatoes with juice, and cilantro; pulse until coarsely chopped.
- Return browned pork to the pot.
- Pour the green sauce into the pot; add diced roasted peppers, oregano, cumin, salt, and pepper. Stir to combine; add chicken broth or water if additional liquid is needed to cover the meat.
Cook the Chili Verde:
- Bring the mixture to a simmer.
- Cover the pot with a lid and transfer to the oven.
- Cook for 21/2 to 3 hours, stirring occasionally, until pork is tender.
Adjust Seasoning and Serve:
- Taste and adjust seasoning with additional salt, pepper, or cumin as desired.
- Serve hot with warm tortillas, over rice, or with cornbread. Garnish with chopped cilantro and crumbled Cojita cheese if desired.
Frequently Asked Questions (FAQ)
The heat level can be adjusted by varying the number of jalapeño and serrano peppers used. Removing seeds and membranes will also reduce spiciness.
Can I roast fresh tomatoes instead of using canned fire-roasted tomatoes?
Sure you can. But why? I’d recommend only attempting this in the summer months when tomatoes are plentiful and ripe—perfect for roasting. During winter, fresh tomatoes often lack flavor, and canned tomatoes tend to be a superior choice for both taste and consistency.
No, feel free to use a variety of chili peppers. Just remember the flavor profiles of each, which ones create heat, smokiness, flavor, and use accordingly.
Green bell peppers have a distinctly "green" and vegetative flavor that differs significantly from the flavors of chili peppers. Because of this, they don’t complement the dish well, and I wouldn’t recommend using them in chili verde.
No, tomatillos and green tomatoes are different. Tomatillos are small, round fruits with a papery husk, and they have a tangy, citrus-like flavor. Green tomatoes are simply unripe regular tomatoes, and they have a firmer texture and a milder, more tart taste.
Absolutely! In fact, I think it's even better the next day. An overnight rest gives the flavors time to meld, creating an even richer, more balanced chili. Chilling it also allows the fat to rise and solidify, making it easy to remove before gently reheating and serving.
Additional Cooking Options:
- Pressure Cooker (e.g., Instant Pot):
- After browning the pork and sautéing the aromatics in the Instant Pot on "Sauté" mode, add the blended sauce and roasted peppers.
- Seal the lid and set to "Pressure Cook" (High) for 35 minutes.
- Allow a 10-minute natural release, then release the remaining pressure manually.
- Slow Cooker:
- Brown the pork and sauté the aromatics in a skillet.
- Transfer everything, including the blended sauce and roasted peppers, to the slow cooker.
- Cook on Low for 7–8 hours or High for 4–5 hours, until the pork is tender.
- Instant Pot (Slow Cook Mode):
- Use the "Sauté" mode to brown the pork and cook the aromatics.
- Add the sauce and roasted peppers, then switch to the "Slow Cook" setting.
- Cook on High for 4–5 hours or Low for 7–8 hours.
Tips for Success
- Choose the Right Cut of Pork: Avoid lean cuts—pork shoulder or butt with good marbling is essential for tender, flavorful chili verde.
- Brown the Meat Properly: Take your time to sear the meat for maximum flavor. Start with dry meat—pat it with paper towels to remove excess moisture, as wet meat will steam instead of brown.
- Avoid Overcrowding the Pot: Brown the pork in batches to ensure even browning and to prevent steaming.
- Check Pepper Heat Levels: Taste-test your jalapeños and serranos before adding them. You can always increase the heat later, but reducing it once it’s in the pot is much harder.
- Use Fresh Ingredients when Possible: Fresh tomatillos and chilies give the best flavor, but in a pinch, canned options can work as substitutes.
- Keep It Moist: Place a piece of parchment paper or foil directly over the chili while cooking. This helps retain moisture and prevents the meat from drying out
- Remove Excess Fat: After cooking, let the chili sit for 15 minutes to settle, then skim off any excess fat that has risen to the surface.
Serving Suggestions
Roasted Pork Chili Verde is incredibly versatile, making it perfect for a variety of meals. Here are some ideas to inspire you:
- Classic Bowl: Serve a hearty bowl of chili verde with a side of cornbread/polenta muffins, or jalapeño cornbread for a comforting meal.
- Restaurant-Style Plate: Pair chili verde with Mexican rice (or Mexican cauliflower rice) and a side of beans. Add a dollop of sour cream and some simple guacamole to complete the plate.
- Tostada Creation: Fry a corn tortilla until crispy, then layer it with refried beans, chili verde, shredded lettuce, cheese, pico de gallo, sliced avocado, and sour cream for a crunchy, flavorful dish.
- Breakfast Boost: Swap chorizo for chili verde in a Chorizo and Eggs with Crispy Tortilla recipe. Top the eggs and tortillas with chili verde, sprinkle on some Cotija cheese, and add sliced avocado and sour cream on the side, if you like.
These options show how easily chili verde can be adapted to fit any meal of the day.
To Store:
Freeze the chili Verde in freezer-safe containers for up to 6 months. If storing longer, transfer the chili to a vacuum-seal food storage bag.
Wine (and more) Recommendations
For Wine: A chilled Riesling or Gewürztraminer complements the spicy and smoky flavors with their slight sweetness and acidity.
For Spirit: A Margarita or Paloma offers a refreshing citrus contrast to the rich, savory stew.
MissyG says
I made your recipe as written but with the cheater version of using store bought salsa. I used two different types of green chile mixtures from the 505 brand and broiled up some cut half cut tomato to add and it was super good! When I have the time I want to try it again with making my own salsa like your recipe shows as I bet that will taste even better. This recipe is a keeper. Thank you for sharing it!
Linda Baker says
Hey Missy, Nothing wrong with doing a little short cut...hope you do try the full recipe. Maybe on a long rainy afternoon...Cheers ~ Lindy
Jessica says
Is there another meat that I can use in place of the pork, perhaps, chicken? Otherwise, this looks super yummy and fulfilling!
LindySez says
Hi Jessica, You could use chicken thighs cut up, but of course, it would not need to cook as long. The flavor would be good, but only cook it for about an hour or so...Cheers ~ Lindy
Elle says
I'd choose your updated version over any others any day Linda. Love reading where others have tried your recipes and are so thrilled, I need to get up off my btm!
Cher says
You are truly amazing, Linda! This is another recipe to add to the list of "Fabulousness"!!
LindySez says
Thanks Cher. Remember, if you like it hotter, add more Serrano or jalapeño chilies, or leave more seeds in.
Christine Amey says
Hi Linda,
Heard about your website thru Brian...went directly there. I chose the Pretty Darn Good Chili Verdi for starters. Made it for SuperBowll Sunday. I t was perfect for a group and more than "pretty darn good". The true test for authenticity was to have a taste test with the cellar crew. Of course they would prefer it a little hotter (I removed most of the seeds from the serrano and jalapena). Big Success...thank you for a great recipe....I'll be trying more and keep you posted.
LindySez says
I'm glad you stopped by and took a look and made something (and it turned out well, always a plus plus). That's one great thing about that recipe, you can make it as hot as you would like it … next time just chop up some raw jalapeño and let them add their own 🙂 Cheers