Here’s a traditional, authentic Chili Verde—the kind made with roasted green chiles and slow-simmered pork, just like in Mexican and New Mexican kitchens 🌶️🍲
🌶️ Authentic Chili Verde (Chile Verde)
Ingredients
Meat
- 2½–3 lbs pork shoulder (pork butt), cut into 1½-inch chunks
- Salt & black pepper, to taste
- 2 tablespoons oil
Green Chile Sauce
- 8–10 tomatillos, husked and rinsed
- 3–4 Hatch green chiles or Anaheim chiles (poblanos work too)
- 1–2 jalapeños (optional, for heat)
- ½ large white onion, quartered
- 5 cloves garlic
- 1 cup cilantro (loosely packed)
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 2 cups chicken or pork broth
Instructions
1. Roast the vegetables
- Roast tomatillos, green chiles, jalapeños, onion, and garlic under a broiler or on a comal until blistered and lightly charred.
- Peel skins from chiles and remove seeds if desired.
2. Make the sauce
- Blend roasted vegetables with cilantro, cumin, oregano, and 1 cup broth until smooth.
- Season lightly with salt.
3. Brown the pork
- Season pork with salt and pepper.
- Heat oil in a heavy pot or Dutch oven.
- Brown pork in batches until nicely seared.
4. Simmer
- Return all pork to pot.
- Pour green chile sauce over meat.
- Add remaining broth until pork is just covered.
- Bring to a gentle simmer, cover, and cook 1½–2 hours, stirring occasionally, until pork is tender.
5. Finish
- Taste and adjust salt.
- Simmer uncovered the last 15 minutes if you want it thicker.
🌟 How It’s Traditionally Served
- With warm flour tortillas
- Over rice and beans
- As a burrito or smothered plate
- With a side of refried beans
Authentic Tips
- Pork shoulder is traditional—don’t substitute lean cuts
- Hatch or New Mexico chiles give the most authentic flavor
- Chili verde should be savory and chile-forward, not tomato-heavy
- It tastes even better the next day
If you want, I can also give you:
- Crockpot chili verde
- Instant Pot version
- Extra spicy New Mexico style
- Chile verde with no tomatillos (New Mexico green chile stew)
