Authentic Chili Verde is a rich, flavorful Mexican stew typically made with tender pork, roasted green chiles, and a savory broth that’s infused with bold seasonings. The key to great Chili Verde is using fresh, high-quality ingredients, especially the chiles, which give the dish its signature bright, tangy heat. Here’s an authentic recipe for Chili Verde that will transport you straight to Mexico:
Ingredients:
- 3 lbs pork shoulder (cut into 1.5-inch cubes)
- 2 tablespoons vegetable oil (or lard, for more authentic flavor)
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 6-8 tomatillos, husked and rinsed
- 4-6 green chiles (such as Hatch, Anaheim, or poblano), roasted, peeled, and chopped (or use canned green chiles for convenience)
- 1-2 jalapeños (optional, for extra heat)
- 2 cups chicken broth (or water with chicken bouillon)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 bay leaf
- 1 tablespoon lime juice (optional, for brightness)
- Fresh cilantro, chopped (for garnish)
- Warm tortillas or rice (for serving)
Instructions:
1. Prepare the Pork:
- Heat the vegetable oil (or lard) in a large Dutch oven or heavy pot over medium-high heat.
- Season the pork cubes with salt and pepper, then brown the pork in batches, making sure to get a nice sear on all sides (about 6-8 minutes per batch). Remove the browned pork and set it aside.
2. Roast the Chiles and Tomatillos:
- While the pork is browning, roast the tomatillos and green chiles. You can do this by placing them on a hot griddle or under the broiler until the skins are charred and blistered. Alternatively, you can roast them on an open flame if you have a gas stove.
- After roasting, allow the chiles to cool slightly, then peel off the skins and remove the seeds from the chiles. Set them aside.
3. Sauté the Onions and Garlic:
- In the same pot where you browned the pork, add the chopped onion and cook for about 3-4 minutes until softened.
- Add the minced garlic and cook for another 30 seconds until fragrant.
4. Prepare the Sauce:
- Add the roasted tomatillos, roasted green chiles, and optional jalapeños (for more heat) to a blender or food processor. Blend until smooth. If you like a chunkier sauce, you can pulse it a few times instead of blending it completely.
- Pour this sauce mixture into the pot with the onions and garlic.
5. Cook the Chili Verde:
- Return the browned pork to the pot. Add the cumin, oregano, coriander, bay leaf, and chicken broth. Stir everything together and bring it to a boil.
- Reduce the heat to low, cover the pot, and simmer for 1.5-2 hours, or until the pork is tender and easily shreds with a fork. Stir occasionally, and check to make sure there’s enough liquid, adding more broth or water if necessary.
6. Finish the Dish:
- Once the pork is tender, taste the Chili Verde and adjust the seasoning, adding more salt, pepper, or spices as needed.
- For a bit of acidity and brightness, stir in the lime juice just before serving.
7. Serve:
- Ladle the Chili Verde into bowls, garnish with fresh cilantro, and serve with warm tortillas or a side of rice to soak up that delicious sauce.
Tips:
- Pork Alternatives: While pork is the most common meat used in Chili Verde, you can also use chicken or beef if you prefer.
- Spiciness: Adjust the heat by using more or fewer jalapeños or opting for hotter green chiles like serranos.
- Make It Ahead: Chili Verde tastes even better the next day, as the flavors have more time to meld. You can refrigerate it for up to 3 days or freeze it for up to 3 months.
- Garnishes: Try adding diced onions, radishes, or crumbled queso fresco as additional toppings for extra flavor and texture.
This Authentic Chili Verde is full of flavor, with a perfect balance of heat, tanginess, and savory richness. It’s a beloved Mexican dish that’s great for family dinners, celebrations, or a hearty meal anytime. Enjoy! 🌶️