Tender pork and a mix of green chilies flavor this classic New Mexico style Chili Verde.
According to Wikipedia, "Chili Verde (Spanish for 'green chili') is a moderately to extremely 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!
My chili verde is made with cubes of boneless pork shoulder and breakfast sausage simmered with lots of peppers and onions. I use a canned green enchilada sauce as a quick substitution for tomatillos, which are hard to find around here this time of year, plus 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.
How to Make Chili Verde
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.
The process is really easy. Start by heating the oil in a large (8 qt 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). Garnish with cilantro and cheese.
More Chili Recipes on Never Enough Thyme:
- White Chicken Chili
- Not Texas Chili
- Black Bean Chili
- Vegetable Chili
- White Bean Turkey Chili
- Quick and Easy Chili
Chili Verde recipes from Other Bloggers:
- Pork Chili Verde from Favorite Family Recipes
- Chile Verde from Simply Recipes
- Slow Cooker Chicken Chile Verde from Ambitious Kitchen
- Leftover Turkey Chili Verde from Serious Eats
Pin to Your Pinterest Chili Board!
- ¼ cup canola oil
- 2 lb. boneless pork shoulder cut into ½” cubes
- Salt and pepper
- ½ cup flour
- 8 oz. ground breakfast sausage
- 1 tblsp. 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
- 2 4- oz cans chopped green chilis Hatch recommended
- 2 10- oz cans green enchilada sauce
- 2 cups chicken stock
- Cilantro and shredded Monterey Jack cheese for serving
- Heat the oil in a large (8 qt 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 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). Garnish with cilantro and cheese.
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 health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
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