Pork chili verde is a classic stew from the American Southwest, known for its rich sauce made from roasted green chiles. Tender pieces of pork shoulder are slowly braised until they are soft and succulent, soaking up all the flavor of the sauce.
While this dish requires a couple of hours to simmer, most of that time is hands-off. The long, slow cook is key to developing the deep flavors and making the pork exceptionally tender. It’s a satisfying project for a lazy afternoon.
Why is Pork Chili Verde a Must-Try?
Browning the pork cubes in batches creates a deep, savory flavor foundation through the Maillard reaction, which you can’t get from just simmering.
Cooking the onions, garlic, and cumin before adding liquid allows their flavors to soften and bloom, adding aromatic depth to the stew.
A long, slow simmer over low heat is essential for breaking down the tough connective tissue in the pork shoulder, resulting in fork-tender meat.
Pork Chili Verde Ingredients
• Pork Shoulder: Also called pork butt, this cut is ideal for slow cooking because its fat and connective tissue melt down, making the meat tender and flavorful. Pork loin is too lean and will become dry.
• Roasted Green Chiles: Hatch chiles from New Mexico are traditional, but Anaheim or poblano chiles are good substitutes. You can roast them yourself or find them frozen or canned.
• Mexican Oregano: This variety has a more citrusy and earthy flavor than Mediterranean oregano. If you can’t find it, regular oregano will work in a pinch.
• Chicken Broth: Use a low-sodium chicken broth so you can control the final saltiness of the dish yourself.
Exact quantities are in the recipe card below.
How to Make Pork Chili Verde
Step 1: Brown the Pork
First, sear the pork shoulder cubes in a hot Dutch oven. Work in batches so the pork gets a nice brown crust on all sides. This step builds a lot of flavor. Set the browned pork aside on a plate.
Step 2: Build the Sauce Base
In the same pot, cook the onions until they are soft. Add the garlic and cumin and stir until fragrant. If you want a thicker sauce, add a spoonful of flour now, then stir in the chopped roasted green chiles.
Step 3: Simmer the Chili
Return the pork to the pot, pour in the chicken broth, and add the oregano. Bring the stew to a boil, then lower the heat, cover, and let it simmer for about 2.5 hours. The pork should be very tender when it’s done.
Expert Tips for Pork Chili Verde
Food Safety: For safety and tenderness, cook pork until a food thermometer inserted into the thickest part reads at least 145°F (63°C).
Thickening: The optional flour creates a slightly thicker, gravy-like sauce. If you prefer a more brothy chili, you can omit it.
Chile Heat: The spiciness of your chili verde will depend on the heat of your green chiles. Use mild chiles for less heat, or a mix of mild and hot for more complexity.
What to Serve with Pork Chili Verde?
Serve pork chili verde hot with warm flour tortillas for dipping. It’s also great spooned over rice or served alongside pinto beans.
How to Store and Freeze Pork Chili Verde
Store leftovers in an airtight container in the refrigerator for up to 4 days. This chili also freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave until heated through.
Pork Chili Verde Recipe FAQs
What’s the best cut of pork for chili verde?
Pork shoulder (also known as pork butt) is the best choice. It has enough fat and connective tissue to become tender and juicy during the long, slow cooking process.
Can I make this in a slow cooker?
Yes. Follow the steps for browning the pork and sautéing the aromatics on the stovetop. Then, transfer everything to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
Is pork chili verde supposed to be spicy?
The spice level depends entirely on the green chiles you use. Hatch chiles come in mild, medium, and hot varieties. For a milder chili, use Anaheim chiles. For more heat, you can add a jalapeño or serrano pepper with the onions.
Pork Chili Verde
Ingredients
- 3 lbs boneless pork shoulder cut into 1.5-inch cubes, 1.4 kg
- 2 tbsp vegetable oil 30 ml
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1.5 tsp kosher salt plus more to taste
- 1/2 tsp black pepper
- 1 tbsp all-purpose flour optional, for thickening
- 2 lbs roasted green chiles peeled, seeded, and chopped (about 4 cups), 900 g
- 1.5 cups chicken broth 360 ml
- For serving: warm flour tortillas sour cream, chopped cilantro
Instructions
- Pat the pork cubes dry with paper towels and season with salt and pepper. Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches to avoid crowding the pot, sear the pork on all sides until well browned, about 5 to 7 minutes per batch. Transfer the browned pork to a plate and set aside.
- Reduce the heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened, about 5 minutes. Add the minced garlic and ground cumin, and cook for 1 minute more until fragrant.
- If using, sprinkle the flour over the onions and stir constantly for 1 minute to cook off the raw taste. This will help thicken the final sauce.
- Stir in the chopped roasted green chiles and cook for 2 minutes, scraping up any browned bits from the bottom of the pot. Return the seared pork and any accumulated juices to the pot.
- Pour in the chicken broth and add the oregano. Stir everything together well.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2 to 2.5 hours, or until the pork is fork-tender. Check the pork for doneness; it should shred easily.
- Once the pork is tender, check the seasoning and add more salt if needed. The internal temperature of the pork should be at least 145°F (63°C). If the sauce is too thin, remove the lid and simmer for another 10 to 15 minutes to reduce.
- Serve the chili verde warm in bowls, accompanied by flour tortillas.
Notes
