Pretty Darn Good Chili Verde

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Pretty Darn Good Chili Verde


The making of Pretty Darn Good Chili Verde

Pretty Darn Good Chili Verde is more than Pretty Darn Good Chili Verde, it is excellent pretty darn good chili Verde.  Do you know how I know?  It’s on at least four different sites, and all the recipes are mine.  Yep, it’s tough when you are in competition with yourself.

This is the new and improved Pretty Darn Good Chili Verde recipe

I first wrote this recipe a while back and posted it on a site called Group Recipes under the name of SoSousMe.  This was before I became LindySez, and since they wouldn’t let me change my name on their site, I continued to post on both their site and my own.  Now that I’m so SEO (Search Engine Optimization) savvy, I know not to do this.  This is a bad thing, having the same title in more than one place.  So live and learn.  Part of SEO is, looking for ways to make your recipe title and search “unique”.  In doing so, I put Pretty Darn Good Chili Verde into Google and found…

Group Recipes

Green Chili Recipes 


The Daily Meal

Cook Eat Share

And all the recipes are mine.   I’m flattered.

I guess I could just stop right here, and not post the recipe at all.  You could just go to one of the above links and get the original recipe.  But then, you wouldn’t have the benefit of my tweaking it over the years.  Not a lot, but enough to make pretty darn good chili Verde into pretty damn good chili Verde.



What is Chili Verde?

Chili Verde is a green chili stew made with chunks of pork.  Most of the recipes I found online use a great amount of tomatillo, which is a member of the nightshade family, related to the cape gooseberry, not an unripe tomato.  But the operative word in Chili Verde is “chili” and while chili may also be a type of food, red or green, I think it should also include a chile or two, or three, or four.  So I include those as well as the tomatillos to make a well-rounded “Chili Verde”.  And I only found a few that used any tomato in them, which I find adds a nice depth of flavor.

So from the original recipe, here’s what I have done differently.

I only roast the larger peppers and keep the jalapeño and Serrano raw.

I roast the tomatillos, instead of leaving them raw.

I added a handful of cilantro leaves to add a depth of flavor.

And that, as they say, made a difference.

So here’s to the new Pretty Darn Good Chili Verde!


Pretty Darn Good Chili Verde


Pretty Darn Good Chili Verde


  • 4 - 5 pounds pork shoulder or pork butt, cut into 1 - inch cubes
  • 3 whole poblano peppers
  • 8 whole Anaheim chile peppers*
  • 2 whole jalapeno peppers
  • 2 whole serrano peppers
  • 1 onion, diced (preferably a white onion)
  • 3 cloves garlic, minced
  • 1 - 2 tablespoons flour
  • 8 - 10 tomatillos, husked washed
  • 1 (14 - ounce) can diced tomatoes with their juice
  • 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
  • *LindySez: You can used canned Anaheim chiles such as Ortega brand, if desired, in place of fresh.


Step 1

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 under water 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.

Step 2

Meanwhile; pour a small amount of oil in a large Dutch oven; pat the pork dry with paper towels then season them with salt and pepper; begin browning, in small batches, until they are all browned. Remove to a separate bowl as they brown.

Step 3

Put the tomatoes along with their juice, the tomatillos, the jalapeño, and Serrano peppers along with the cilantro leaves into the work bowl of a food processor or blender; pulse them until coarsely chopped. Set aside.

Heat the oven to 325°F.

Step 4

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 1/2 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.

Step 5

You could also cook this slowly on the stove-top, although I do find that all around oven heat just works better; in a crock-pot, a pressure cooker or Instant Pot. For the crock-pot, cook on low for 8 hours, high for 4 or as your manufacturer directs. If using the pressure cooker, or Instant Pot, cook for 1 hour once pressure has been reached then use the natural method to release the pressure.

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Recipe Comments

  1. posted by Christine Amey on February 6, 2014

    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.

    • posted by LindySez on February 6, 2014

      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

  2. posted by Cher on February 27, 2014

    You are truly amazing, Linda! This is another recipe to add to the list of “Fabulousness”!!

    • posted by LindySez on February 28, 2014

      Thanks Cher. Remember, if you like it hotter, add more Serrano or jalapeño chilies, or leave more seeds in.

  3. posted by Elle on March 2, 2014

    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!

  4. posted by Jessica on March 4, 2014

    Is there another meat that I can use in place of the pork, perhaps, chicken? Otherwise, this looks super yummy and fulfilling!

    • posted by LindySez on March 4, 2014

      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


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Nutritional Info

This information is per serving.
  • Calories
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium
  • Fat
    42g (14g Sat, 18g Mono, 5g Poly)

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