By Becky Hardin
Updated Oct 26, 2024
Rich, nuanced, and milder than other chile sauces, this Chile Verde recipe is simmered with tender chunks of pork for a delicious stew. It’s time to pull out your large Dutch oven and try out this great recipe for green chili.
What’s in this Chile Verde recipe?
Tomatillos, green chilies, and juicy pork come together for one of the best dishes. A warm, comforting green chili stew that can be served on a bed of rice, in warm tortillas, or with tortilla chips .
- Tomatillos: Slightly acidic and less sweet than most tomatoes.
- Jalepeño Peppers: These add a little spice. Remove the membrane and seeds to minimize spice (unless you want it spicy!).
- Poblano Chiles: This mild pepper is a deep shade of green that adds beautiful to the chile sauce.
- Pork Shoulder: Boneless pork shoulder or country-style pork ribs both work.
- Olive Oil : For roasting!
- Salt + Black Pepper: To taste.
- Onion + Garlic: Aromatics are essential here.
- Oregano: I’m using dried oregano. Swap this out for Mexican Oregano to highlight the acidic flavors of this chile verde sauce.
- Chicken Broth : I love homemade, but your favorite grocery store brand is welcome too.
Variations on Green Chili Stew
From fresh ingredients to pantry staples, it’s so easy to change this Chile verde recipe to your preferences. Here are a few of my favorite tips and tricks.
- Switch up your protein! Instead of pork shoulder, try pork loin or shredded chicken .
- Use a mix of spicy peppers like Hatch chiles, Colorado green chili, or Anaheim chiles, or leave them out entirely if you prefer less spice.
- Leave out the meat altogether to turn this pork chile verde into tomatillo sauce or a delicious green enchilada sauce.
- Serve this stew with crispy tortilla strips, avocado slices, lime wedges, sour cream, and fresh cilantro.
Chili verde (aka: chile verde or green chili) is a type of stew consisting of pork shoulder cooked low and slow in a sauce made green by the addition of tomatillos and green chiles. It’s bright, acidic, and spicy!
Green chiles encompass a variety of green chile peppers, including Poblano, Pasilla, and Anaheim peppers. In this recipe, we’re using Poblanos, but either of the other varieties will also work!
Green chiles tend to be on the milder, but they may still be too spicy for some. We add jalapeños to up the spiciness, but you can leave them out if you’d like your chili less spicy.
If your chile verde is a bit too watery, simmer it uncovered over medium-low heat, stirring frequently, until it thickens up.
The safe internal temperature for pork is 145°F.
You sure can! Follow my Instant Pot Chili Verde Recipe !
How to Store and Reheat Pork Green Chili
Store leftover chile verde in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
How to Freeze Chile Verde Pork
Freeze chile verde whole or in individual portions in airtight containers or Ziplock bags for up to 3 months. Let thaw overnight in the refrigerator before reheating.
What to Serve with Green Chili Pork Stew
This spicy Chile verde stew is delicious on its own, but I love highlighting the Mexican flavors by serving it alongside this creamy refried bean dip and tortilla chips, or even adding jalapeno poppers to the appetizers menu! I recommend serving it on a bed of my famous cilantro lime rice with a margarita or agua fresca to help balance all those spicy flavors.
Ingredients1x2x3x
- ▢ 13 tomatillos (husk tomatoes)
- ▢ 4 jalapeño peppers seeds removed and cut in half
- ▢ 2 poblano peppers seeds removed and cut in half
- ▢ 2 tablespoons olive oil divided
- ▢ 1 teaspoon kosher salt divided
- ▢ ¼ teaspoon ground black pepper
- ▢ 3 pounds boneless pork shoulder or country-style pork ribs
- ▢ 1 onion quartered
- ▢ 4 cloves garlic
- ▢ ½ teaspoon dried oregano
- ▢ 1 cup low-sodium chicken broth
For Serving (Optional)
- ▢ Chopped fresh cilantro
- ▢ Cotija cheese
- ▢ Lime weges
Video
Instructions
- Preheat oven to 400°F.
- Arrange the tomatillos, jalapeños, and poblanos on a large baking sheet lined with aluminum foil. 13 tomatillos, 4 jalapeño peppers, 2 poblano peppers
- Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper, and toss until the vegetables are coated. 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Roast in the oven for 15 minutes until the edges are slightly charred.
- Trim the fat from the pork. Then, slice it into cubes. 3 pounds boneless pork shoulder
- Add the tomatillos, jalapeños, poblanos, onion, and garlic to a blender or food processor. Blend until smooth. 1 onion, 4 cloves garlic
- Add 1 tablespoon of olive oil to a Dutch oven set over medium heat.
- Once heated, add in the pork cubes and sprinkle with ½ teaspoon salt and the oregano. Brown the pork on all sides. ½ teaspoon dried oregano
- Pour in the green sauce and chicken broth. Stir to combine. 1 cup low-sodium chicken broth
- Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot, and cook for 20 minutes.
- Top with fresh cilantro and cotija cheese. Chopped fresh cilantro, Cotija cheese
- Serve with lime wedges. Lime weges
Equipment
- Baking Sheet
- High Powered Blender OR
- Food Processor
- Dutch Oven
Becky’s Tips
- To protect your skin and eyes from burns, you may wish to wear disposable gloves while working with the peppers.
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chili Recipes We Love
- Best Classic Chili
- Chili Con Carne
- White Chicken Chili
- Turkey Chili
- Texas Chili
Chile Verde Recipe (Green Chili)
Equipment
- Baking Sheet
- High Powered Blender OR
- Food Processor
- Dutch Oven
Ingredients
- 13 tomatillos (husk tomatoes)
- 4 jalapeño peppers seeds removed and cut in half
- 2 poblano peppers seeds removed and cut in half
- 2 tablespoons olive oil divided
- 1 teaspoon kosher salt divided
- ¼ teaspoon ground black pepper
- 3 pounds boneless pork shoulder or country-style pork ribs
- 1 onion quartered
- 4 cloves garlic
- ½ teaspoon dried oregano
- 1 cup low-sodium chicken broth
For Serving (Optional)
- Chopped fresh cilantro
- Cotija cheese
- Lime weges
Instructions
- Preheat oven to 400°F.
- Arrange the tomatillos, jalapeños, and poblanos on a large baking sheet lined with aluminum foil. 13 tomatillos, 4 jalapeño peppers, 2 poblano peppers
- Add 1 tablespoon olive oil, ½ teaspoon salt, and pepper, and toss until the vegetables are coated. 2 tablespoons olive oil, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper
- Roast in the oven for 15 minutes until the edges are slightly charred.
- Trim the fat from the pork. Then, slice it into cubes. 3 pounds boneless pork shoulder
- Add the tomatillos, jalapeños, poblanos, onion, and garlic to a blender or food processor. Blend until smooth. 1 onion, 4 cloves garlic
- Add 1 tablespoon of olive oil to a Dutch oven set over medium heat.
- Once heated, add in the pork cubes and sprinkle with ½ teaspoon salt and the oregano. Brown the pork on all sides. ½ teaspoon dried oregano
- Pour in the green sauce and chicken broth. Stir to combine. 1 cup low-sodium chicken broth
- Bring the mixture to a boil. Then, reduce to a simmer. Cover the pot, and cook for 20 minutes.
- Top with fresh cilantro and cotija cheese. Chopped fresh cilantro, Cotija cheese
- Serve with lime wedges. Lime weges
Video
Notes
- To protect your skin and eyes from burns, you may wish to wear disposable gloves while working with the peppers.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
