Roasted Pork Chili Verde with a Smoky Twist combines pork shoulder, fire-roasted tomatoes, and charred chilies that are slowly cooked for a bold, flavorful take on a classic.
Why Make THIS Recipe for Pork Chili Verde?
- Unique Flavor Combination: The blend of roasted tomatillos, fire-roasted tomatoes, and a variety of chilies creates a rich, complex sauce that elevates the traditional chili verde.
- Extremely Tender Pork: Using pork shoulder, and a slow cooking method ensures juicy, melt-in-your-mouth meat that absorbs the vibrant flavors of the sauce.
- Versatile Serving Options: Enjoy this chili verde at breakfast, lunch, or dinner. See serving ideas below.
What is Chili Verde
Chili Verde has always been one of my favorite hearty stews. It’s a vibrant green chili made with tender chunks of pork, simmered in a tangy sauce of tomatillos and chilies. While tomatillos—those tangy little fruits from the nightshade family—are a key ingredient in most recipes, for me, the real star is the chili itself. After all, it’s not Chili Verde without plenty of green chilies to add depth and heat.
My version, Roasted Green Pork Chili Verde with a Smoky Twist, takes the traditional dish to another level. I love adding fire-roasted tomatoes and charred chilies, which bring in a smoky flavor that balances beautifully with the tangy tomatillos. While tomatoes might not be in every Chili Verde recipe, I find they add just the right touch of richness to round out the flavors.
This recipe has been a labor of love, evolving over the years. What started as a classic recipe I shared on multiple platforms has grown into something truly special—thanks to a few tweaks and improvements here and there.
Whether this is your first time making Chili Verde or it’s already a staple in your kitchen, I think you’ll love this bold, smoky take on the classic. Each bite is packed with tangy, savory, and smoky goodness that’s sure to win you over.
Jump to:
- Why Make THIS Recipe for Pork Chili Verde?
- What is Chili Verde
- Ingredients and Substitutions
- Things To Remember
- How To Make Darn Good Pork Chili Verde {Video}
- Guided Instructions
- Frequently Asked Questions (FAQ)
- Here are additional cooking options for your Roasted Green Pork Chili Verde:
- Tips for Success
- Serving Suggestions
- Wine (and more) Recommendations
- Want more unique and delicious Chili Recipes? Try one of these:
- Roasted Pork Chili Verde with a Smoky Twist Recipe
MIA from the photo, the Fire-Roasted Tomato
Ingredients and Substitutions
Here are the main ingredients you will need to make this delicious Green Pork Chili
- Pork Shoulder: Also known as pork butt; its marbling makes it ideal for slow-cooked stews.
- Poblano Peppers: Mild with a slight smokiness; if unavailable, substitute with more Anaheim Peppers for less heat.
- Anaheim Peppers: Mild to moderate heat; Hatch chilies can be used as an alternative but may be spicier.
- Jalapeño and Serrano Peppers: Provide heat; adjust the quantity to suit your spice preference. Removing seeds and membranes will also lessen the heat factor.
- Tomatillos: Tangy and slightly acidic; if fresh tomatillos are unavailable,canned ones can be used.
- Fire-Roasted Tomatoes: These add a rich, smoky depth to the dish. While regular canned diced tomatoes can be substituted, they will result in a milder flavor profile with less smokiness and depth.
- Cilantro: Adds freshness; omit if you have an aversion to its flavor.
See the Recipe Card for amounts
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.
How To Make Darn Good Pork Chili Verde {Video}
Guided Instructions
Roast the Peppers and Tomatillos:
- Place poblano and Anaheim peppers 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 chilis 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.
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 blended mixture 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; preheat oven to 325°F (163°C).
- Cover the pot with a lid and transfer to the oven.
- Cook for 2.5 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.
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.
Here are additional cooking options for your Roasted Green Pork Chili Verde:
- 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.
Want more unique and delicious Chili Recipes? Try one of these:
This post has been updated and modified in January 2025 to reflect new techniques and information to ensure your success.
Roasted Pork Chili Verde with a Smoky Twist Recipe
Ingredients
- 4 - 5 pounds pork shoulder or pork butt cut into 1 - inch cubes, large pieces of fat removed
- 3 whole poblano peppers roasted and peeled
- 8 whole Anaheim chile peppers roasted and peele
- 2 whole jalapeno peppers diced
- 2 whole serrano peppers or to taste, diced
- 1 onion diced (preferably a white onion) about 2 cups
- 3 cloves garlic minced
- 1 - 2 tablespoons flour
- 8 - 10 tomatillos husked washed, and roasted
- 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
- Roast the poblano and Anaheim peppers on a broiler pan under the broiler, or over a flame until the skin blisters. Put them into a bowl covered with plastic wrap. Allow to sit for about 15 minutes. Peel the skin off, seed and dice. Set aside. (Do not run the pepper underwater as this just dilutes their flavor, a little bit of skin hanging on won't hurt anything.)Dice the jalapeño and Serrano peppers. Place the tomatillos under the broiler until they begin to blister. Remove and set aside.
- Meanwhile: Cut the pork into 1-inch cubes, trimming off any excess fat. Heat a small amount of oil in a large Dutch oven over medium-high heat. Pat the pork cubes dry with paper towels to ensure proper browning, then season them generously with salt and pepper. Brown the pork in small batches to avoid overcrowding the pot, which can cause steaming instead of searing. As each batch browns evenly, transfer the pieces to a separate bowl and continue until all the pork is browned.
- Place the tomatoes with their juice, tomatillos, jalapeño, Serrano peppers, and cilantro leaves into the bowl of a food processor or blender. Pulse the mixture until it is coarsely chopped, ensuring the ingredients are well combined but still have some texture. Set the mixture aside for later use.
- Heat the oven to 325°F.
- When the pork is all browned, lower the heat; add the onions and garlic; saute until the onion and garlic are soft; scraping up any browned bits; (add a little extra oil, or water if the pot is too dry); stir in the flour and sauté for a few minutes; return the meat with any accumulated juices; along with the tomatillo and tomato mixture, stir, add the peppers, oregano, cumin, salt, and pepper. Stir well. Bring to a simmer; cover and place into the oven and cook, stirring occasionally, for about 2 ½ to 3 hours the meat should be very tender. Taste and adjust seasonings. Serve with some good corn and/or flour tortillas or cornbread. Chopped cilantro goes well on top; as well as Cojita cheese.
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.
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