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Pork Chili Verde (Green Pork Chili)

Rated as 4.86 out of 5 Stars

"This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it."
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2 h 25 m servings 569
Original recipe yields 4 servings


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  1. Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
  2. Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
  3. Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.


  • Cook's Note:
  • Regarding the pickled red onions I used on top of my chili: I was going to save this for a video, but it's so ultra simple that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Leave this overnight in your fridge, and the next day you'll be looking at one of the most gorgeous garnishes ever.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 569 calories; 32.2 42 29.3 96 1485 Full nutrition

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  1. 85 Ratings

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Most helpful positive review

It was a wonderful recipe. I live in Mexico so we use a lot of chillies and tomatillos. The only change that I made was to roast the chillies and tomatillos before in put them in the blender. Gr...

Most helpful critical review

It came out with much more of a stew consistency than I liked. I added some more chicken broth when I added the potatoes but it was still very thick. I would cut the pork and potatoes into sma...

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Least positive

It was a wonderful recipe. I live in Mexico so we use a lot of chillies and tomatillos. The only change that I made was to roast the chillies and tomatillos before in put them in the blender. Gr...

Made this last night and everyone loved it. However I did make some changes. I roasted the garlic, jalapeno, poblano and tomatillos and rather than combining and blending with the chicken broth ...

Living in a remote area, with not a lot of fresh produce available, this recipe has a lot of personal firsts in it. This is my first time making, or even tasting, chili verde. It's also my f...

This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. Mexican food is our favorite! I used pork chops rather than pork shoulder and Hatch gree...

Far surpassed expectations. Because my tomatillos looked less than ripe, I went ahead and broiled them for 8 minutes on the skin side and 5 minutes in the flesh side, and tossed the peppers and ...

I used ground pork and a jar of tomatillo salsa instead of fresh. It was very easy and it turned out great. The salsa had some chili peppers and cilantro already in it. I did add some local Habe...

This is a good recipe for a beginner to use for a Mexican dish that isnt a Taco. I'm not a fan of peppers, so I only used 2 jalapenos. and zero poblano (couldnt find at Lucky's). I enjoyed ...

It was delicious. Because I didn't want to spend $13 on pork shoulder, I bought a 2.5 pound pork sirloin roast. I dry roasted the garlic, and did as others suggested and roasted the poblano pepp...

I can't stop tasting it as it cooks! Made this to use up some pork loin leftovers. I didn't have any coriander so I substituted garam masala mix. Only used 2 1/2 jalapenos and a sprinkle of caye...