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.

Recipe Summary

prep:
20 mins
cook:
2 hrs 5 mins
total:
2 hrs 25 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

569 calories; protein 29.3g 59% DV; carbohydrates 42g 14% DV; fat 32.2g 50% DV; cholesterol 95.9mg 32% DV; sodium 1484.6mg 59% DV. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/07/2016
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. Great recipes. I have never been disappointed with a recipe by Chef John. Read More
(38)

Most helpful critical review

Rating: 3 stars
02/06/2019
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 smaller cubes next time. Read More
112 Ratings
  • 5 star values: 96
  • 4 star values: 15
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/07/2016
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. Great recipes. I have never been disappointed with a recipe by Chef John. Read More
(38)
Rating: 5 stars
01/01/2017
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 I used the broth to deglaze the pan after browning the pork and onion. It was an excellent meal with lots of flavor! Read More
(13)
Rating: 5 stars
11/23/2015
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 first time using fresh tomatillos and pablonos. Having said that I love this recipe. It's easy to make and it tastes so fresh and has just a bit of a bite. I love the suggestion of using pickled red onions on top. The meal does not need them and is exceptional on its own but they add another level. The onions are also great just on their own. My blender probably isn't on par with the one that Chef John uses because I had to blend for a much longer time to make this creamy. Otherwise it was a bit grainy. So make sure you have it very blended before adding it to the meat. Also my potatoes took significantly longer to become tender than what the recipe states. I like this recipe just as written. Thank you CJ for another fantastic recipe. Read More
(11)
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Rating: 5 stars
09/02/2016
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 green chilies instead of a poblano since they are in season. I roasted all of the veggies including an onion as others suggested. We made sopes ( corn masa type crust that is grilled on a flat top and then edges pinched to form a rim and then it is fried so it is crispy) and put the chili verde on top. This is as good or better than any restaurant. This is a keeper recipe. I froze the leftovers because my husband will not eat leftovers --- this will be a quick meal next time we eat it. Read More
(5)
Rating: 5 stars
10/24/2017
This is amazing. I followed the advice of others and roasted the peppers and tomatillos first. I took it to my neighborhood chili cook off and came in first place! Read More
(4)
Rating: 5 stars
02/03/2018
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 pepper. As a time-saver, I substituted canned mild Hatch chillies for the jalapenos. Instead of simmering on the stove, I moved everything to the crock pot after bringing the stew to the boil. The long slow cooking made the pork meltingly tender. Read More
(4)
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Rating: 5 stars
09/23/2018
CROCK POT VERSION??: I seared the meat well in Avacado oil (takes high heat & retains nutritional advantage) then added to crock pot after doing the recipe the same. I added the chunks of potato to the crock pot without adding more water or broth & cooked on high for 1 hour, then switched to low for 4 more hours. Excellent flavor. I agree with Chef that searing the meats always adds a lot of dimension to your dish. Remember to deglaze the searing pan with a quarter cup of liquid then adding to the rest of ingredients. Read More
(3)
Rating: 5 stars
02/12/2018
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 garlic in the pan to roast too. I omitted the cilantro because I can t personally stand the taste. Will definitely make again! Read More
(3)
Rating: 5 stars
11/01/2017
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 Habenero chilis that were hybrids raised to have the smokey flavor and not the hotness. I also cut up the potatoes small since I had ground pork and had browned it I didn t want to over cook it by having to cook thicker potatoes for a long time. Served it at our Halloween party. Everyone loved it! Read More
(2)
Rating: 3 stars
02/06/2019
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 smaller cubes next time. Read More