There’s so much to love about this easy Chili Verde recipe! It’s a delicious, healthy, and nutritious meal that’s also a breeze to prepare. You’ll use tender pork and a mix of green chilies to create the deep flavors in this shortcut version of a classic New Mexico stew.
Slow cooked, tender pork and a mix of green chilies create this deeply flavored and easy shortcut recipe for New Mexico style Chili Verde. Serve it with rice and warm tortillas, and enjoy one of the best chili recipes you’ve ever had.
According to Wikipedia, “Chili Verde (Spanish for ‘green chili’) is a moderately to super spicy New Mexican cuisine stew or sauce usually made from chunks of pork that have been slow-cooked in chicken broth, garlic, tomatillos, and roasted green chilies. Tomatoes are rarely used. The spiciness of the chili is adjusted with poblano, jalapeño, serrano, and occasionally habanero peppers. Chili Verde is a common filling for the Mission burrito.”
Yes, that’s just about right. And do you know what else it is? Absolutely delicious!
Now, I’ll be the first to admit that my chili verde recipe is not authentic. No authentic southwestern cook would make this recipe. It’s not made with home-roasted tomatillos and peppers. Instead, I use a canned green enchilada sauce as a quick substitute for the tomatillos because they’re not always available in my local stores.
Along with the shortcut method for the sauce, this delicious chili contains tender pieces of cubed pork shoulder and pork sausage simmered with lots of peppers and onions and a couple of cans of chopped Hatch green chilies. If you’re not familiar with Hatch chilies, you’re missing out. There is no substitute for that particular flavor.
— This post was originally published on January 24, 2018. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 1 Hour, 25 Minutes
Servings: 6
Primary Ingredient(s): Pork shoulder, sausage, onions, jalapeno, bell pepper, poblano pepper, green chilis, enchilada sauce
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“So easy, so good! Definitely going into the monthly dinner rotation.”
— Dean
Why You’ll Like About This Recipe
- If you’re accustomed to red chilis, this will be a different, delicious version to enjoy.
- This recipe uses shortcuts to keep the prep time minimal.
- Can be made ahead.
- Tastes even better the second day.
Ingredient Notes
You can make this chili as hot or mild as you like by changing up a few ingredients. You can use serranos instead of jalapenos, hot Hatch chilies, and spicy breakfast sausage. We just happen to be mild chili eaters here.
- Boneless pork shoulder — You can also use pork butt or pork roast.
- Breakfast sausage — I know. Not a typical ingredient in Chili Verde, but I did say this isn’t authentic, right? Use your choice of mild, medium, or hot.
- Jalapeno pepper — The recipe calls for one jalapeno, seeded and finely chopped. Most jalapenos are fairly mild on the heat scale so you may like to include more.
- Poblano pepper — Poblanos are quite mild with a bright, fresh flavor.
- Canned chopped green chilies — I recommend Hatch chilies if you can get them.
- Green enchilada sauce — This is the main shortcut that I use for this recipe. Purchased enchilada sauce is great as the basis for this recipe.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Chili Verde
- Heat the oil in a large (8-quart or larger) saucepan over medium-high heat.
- Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.
- Add the pork to the hot oil and cook until browned (work in batches and don’t crowd the pan). Remove to a paper towel-lined plate to drain.
- Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.
- Add scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).
- Add back the reserved pork and sausage. Add the canned green chilis, enchilada sauce, and chicken stock.
- Bring to the boil. Reduce the heat and cook until pork is tender (about 30 minutes).
- Serve garnished with cilantro and cheese.
Storing Leftovers
Any leftover chili can be stored in an airtight container in the refrigerator for about three days. You can also freeze for up to three months. To serve, allow the frozen chili to thaw in the refrigerator overnight and then reheat either in the microwave or on the stovetop over low heat.
Recipe Variations to Try
- To make in a slow cooker: Brown the meats and cook the vegetables as directed in the recipe. Add all ingredients to a crockpot and cook on low for 6-8 hours or until the pork is very tender.
- If your chili seems thin, you can thicken it with a tablespoon of cornstarch mixed with a tablespoon of water. Slowly stir into the hot chili.
- Serve leftovers as tacos wrapped in warm corn or flour tortillas.
- Substitute an equal amount of chicken for the pork to make a Chicken Chili Verde
More Chili Recipes You’ll Like
Creamy White Chicken Chili
Family Favorite Chili
Black Bean Chili
Quick and Easy Chili
Questions About Chili Verde
Chili verde simply means “green chili” in Spanish.
Yes. This chili is even better when made ahead and served within two or three days.
Not exactly. They’re very similar, but enchilada sauce is thinner and intended for cooking where salsa verde is thick and chunky and typically used for dipping.
Chili con carne is literally “chili with meat.” I suppose this is technically a type of chili con carne.
That’s right. Many chili recipes do not contain beans. In fact, most authentic chilis do not contain any beans at all. They’re primarily meat based.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
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Easy Chili Verde
Ingredients
- ¼ cup canola oil
- 2 pounds boneless pork shoulder cut into ½” cubes
- Salt and ground black pepper
- ½ cup flour
- 8 ounces breakfast sausage (mild, medium, or hot – your preference)
- 1 tablespoon ground cumin
- ½ cup chopped green onions
- 2 medium yellow onions finely chopped
- 1 jalapeno seeded and finely chopped
- 1 large Poblano pepper seeded and chopped
- 1 green bell pepper finely chopped
- 8 ounces canned chopped green chilis Hatch recommended
- 20 ounces green enchilada sauce (2 10-ounce cans)
- 2 cups chicken stock
- Cilantro and shredded Monterey Jack cheese for serving
Instructions
- Heat the oil in a large (8-quart or larger) saucepan over medium high heat.¼ cup canola oil
- Season the cubed pork well with salt and pepper. Toss the cubes in flour to coat. Shake off the excess.2 pounds boneless pork shoulder, Salt and ground black pepper, ½ cup flour
- Add to the hot oil and cook until browned (work in batches and don’t crowd the pan). Remove to a paper towel lined plate to drain.
- Add the sausage and cook, breaking it up, until browned (about 4 minutes). Transfer to the plate with the pork.8 ounces breakfast sausage
- Add cumin, scallions, onions, jalapeno, Poblano, and green bell pepper. Cook, stirring until soft (about 15 minutes).1 tablespoon ground cumin, ½ cup chopped green onions, 2 medium yellow onions, 1 jalapeno, 1 large Poblano pepper, 1 green bell pepper
- Add back the reserved pork and sausage.
- Add the canned green chilis, enchilada sauce, and chicken stock.8 ounces canned chopped green chilis, 20 ounces green enchilada sauce, 2 cups chicken stock
- Bring to the boil. Reduce the heat and cook until pork is tender (about 30 minutes). Garnish with cilantro and cheese.Cilantro and shredded Monterey Jack cheese for serving
Notes
- For the canned chopped green chilies, I highly recommend Hatch chilies if you can get them. Otherwise, any brand works.
- To make in a slow cooker, brown the meats and cook the vegetables as directed in the recipe. Add all ingredients to a crockpot and cook on low for 6-8 hours or until the pork is very tender.
- Substitute an equal amount of chicken for the pork to make a Chicken Chili Verde.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
So easy, so good! Definitely going into the monthly dinner rotation. We added more chicken stock and some hominy to the leftovers to make a wonderful Pork Verde Pozole. Another great meal in itself.
I’m so glad you enjoyed the recipe. And what a great idea for the leftovers!
recipe sounds great but It’s interesting that your blog advises genuine hatch Chiles from the Hatch Chile Store. I couldn’t agree more and buy from them all the time. however they also sell jars of fresh green chile sauce and seasonings to make an even easier chile verde that is excellent. no need for the canned enchilada sauce or different chilies as you can order it in whatever heat you would prefer.
Looks and sounds really good but I am wondering what you think makes the sodium count so high. I’m trying to monitor and cut back on mine for health reasons. Just thought you might share your thoughts before I shop and check. Thank you for all your great recipes.
Hi Mary Ann – The nutrition calculation is done automatically by software, so I’m not sure where the high sodium comes from. Possibly from the purchased chicken stock. You could certainly use a low-sodium version.
Oh my word. That looks so good that I could jump up right this minute and start preparing it. Really. Thanks for sharing.
This looks scrumptious!