Chili Verde Recipe

Like a green-hued symphony of flavors, Chili Verde beckons you to explore its culinary landscape. You'll uncover a Mexican stew that transforms humble ingredients into a masterpiece of taste and texture. Whether you're a home cook seeking adventure or a flavor enthusiast craving authenticity, this recipe promises a journey that'll tantalize your senses and challenge your cooking skills. Are you ready to unlock the secrets of a truly memorable dish?

Recipe Highlights

• Chili Verde is a traditional Mexican stew featuring tender pork slow-cooked in a vibrant green sauce made from tomatillos and jalapeños.
• Brown pork cubes in batches on medium-high heat, ensuring a golden crust, then combine with a green sauce of blended tomatillos, onions, and garlic.
• Simmer the pork and green sauce for 2-3 hours at low heat, stirring occasionally, until the meat becomes tender and falls apart easily.
• Select high-quality, fatty pork cuts like shoulder or butt, and use fresh ingredients to enhance the depth and complexity of the flavor profile.
• Serve the Chili Verde hot with sides like rice or warm tortillas, and consider letting the stew rest overnight to intensify its rich, layered flavors.

History

Although the precise origins of Chili Verde remain somewhat debated, the dish traces its roots deep into the culinary traditions of northern Mexico and the American Southwest.

You'll find that this stew emerged from the rich border region's cuisine, where Spanish and indigenous cooking techniques blended seamlessly. Regional variations developed in places like New Mexico and Arizona, where local peppers and cooking styles influenced the recipe's evolution.

The dish likely originated with Mexican ranch workers who needed hearty, slow-cooked meals that could sustain them through long workdays.

They'd use readily available ingredients like pork, tomatillos, and green chilies, transforming simple components into a complex, flavor-packed stew that could simmer while they worked.

Recipe

Chili Verde is a classic Mexican stew that transforms humble ingredients into a deeply satisfying meal. The magic of this dish lies in its vibrant green sauce, which combines the tartness of tomatillos with the heat of jalapeños, creating a complex flavor profile that perfectly complements tender, slow-cooked pork.

Originating in the central and northern regions of Mexico, Chili Verde is a testament to the rich culinary traditions that celebrate simple, high-quality ingredients. The slow simmering process allows the flavors to meld together, resulting in a stew that's simultaneously comforting and exciting, with each bite offering a perfect balance of heat, acidity, and richness.

Ingredients:

• 2 lbs pork shoulder, cubed
• 1 lb tomatillos, husked
• 2 jalapeño peppers
• 1 large onion
• 4 cloves garlic
• Salt to taste

Begin by seasoning the pork cubes generously with salt. In a large, heavy-bottomed pot or Dutch oven, brown the meat over medium-high heat until it develops a deep golden crust, which will help build a rich flavor foundation for the stew. This process should take about 8-10 minutes, ensuring each piece is well-seared on multiple sides.

While the meat is browning, prepare the green sauce by combining the tomatillos, jalapeños, onion, and garlic in a blender. Pulse until the mixture is smooth and uniform.

Once the pork is browned, pour the green sauce over the meat, bringing the mixture to a boil before reducing the heat to a gentle simmer. Cover the pot and let the stew cook for 2-3 hours, stirring occasionally to prevent sticking and ensure even cooking.

When cooking Chili Verde, patience is key. Choose a well-marbled pork shoulder and cut it into consistent 1-inch cubes for even cooking. The heat level can be easily adjusted by removing the jalapeño seeds before blending, and the stew typically improves in flavor when allowed to rest overnight, making it an excellent make-ahead dish.

If the sauce reduces too much during cooking, simply add small amounts of water or chicken broth to maintain the desired consistency.

Cooking Steps

You'll start by evenly browning your pork cubes in a hot pot, creating a golden crust that locks in flavor and provides a rich foundation for the stew.

Next, you'll blend the tomatillos, jalapeños, onion, and garlic into a vibrant green sauce that will transform the meat during slow cooking.

Pour this aromatic sauce over the browned pork, then let it simmer gently for 2-3 hours, stirring occasionally, until the meat becomes incredibly tender and the sauce reduces to a thick, satisfying consistency.

Step 1. Brown Pork Cubes Evenly

Fire up your skillet and prepare to develop deep, rich flavors by browning pork cubes with precision. Start with a heavy-bottomed pan, heating it over medium-high until it's screaming hot.

Pat your pork cubes dry with paper towels to ensure maximum browning potential. Season the meat generously with salt, creating an even coating. Work in batches to prevent overcrowding, which leads to steaming instead of searing. Drop cubes into the pan, leaving space between each piece.

Key browning tips:

• Don't move meat for 2-3 minutes
• Allow a golden-brown crust to form
• Flip cubes only when they release easily
• Aim for a deep mahogany color

Achieve that perfect caramelized exterior by maintaining consistent pan temperature and giving each cube individual attention.

Step 2. Blend Tomatillos and Chilies

Husking and prepping tomatillos transforms these vibrant green fruits into the heart of your chili verde's bold sauce.

Remove the papery husks by hand, then rinse each tomatillo under cool water to eliminate any dirt or debris. Pat them dry with paper towels, ensuring a clean surface for chopping.

Trim the jalapeños, removing stems and (optionally) seeds to control heat intensity.

Quarter the tomatillos and roughly chop the peppers, creating uniform pieces that'll blend smoothly. Add these ingredients to your blender, along with peeled garlic cloves and chopped onion.

Pulse the mixture until it reaches a consistent, verdant green sauce.

You'll want a slightly chunky texture that still flows easily, providing a rich base for your simmering pork. Taste and adjust seasoning as needed.

Step 3. Pour Sauce Over Pork

After browning the pork cubes to a rich golden color, carefully pour the vibrant green tomatillo sauce directly over the meat, ensuring complete coverage.

Use a wooden spoon to gently distribute the sauce, making sure every piece of pork is bathed in the tangy green liquid.

• Bring the mixture to a rolling boil
• Immediately reduce heat to a low simmer
• Cover the pot with a tight-fitting lid

Watch for visual cues that indicate proper cooking: the sauce should start to bubble gently, and the pork will begin to relax and soften.

Stir occasionally to prevent sticking, scraping the bottom of the pot to incorporate any browned bits.

The goal is a rich, deeply flavored stew where the sauce gradually thickens and the meat becomes impossibly tender.

Step 4. Simmer Gently Until Tender

Since tender, fall-apart pork is the hallmark of an exceptional chili verde, you'll want to pay close attention during the simmering phase.

Keep the heat low, around 300°F, to prevent scorching and ensure even cooking. Stir the pot every 30-45 minutes, scraping the bottom to prevent sticking and distribute heat evenly.

Look for these key indicators of perfectly cooked pork:

• Meat pulls apart easily with a fork
• Sauce has reduced by about 1/3
• Surface shows a slightly glossy, thickened appearance
• Pork cubes are uniformly soft and golden-brown

The total cooking time will be approximately 2-3 hours.

If the sauce reduces too quickly, add small amounts of water or chicken broth to maintain moisture. Taste and adjust seasoning as needed, ensuring a balanced flavor profile that highlights the green sauce's complexity.

Step 5. Adjust Seasoning to Taste

Because seasoning can make or break your chili verde, you'll want to taste and adjust the flavors carefully during the final stages of cooking. Use a spoon to sample the sauce, checking for salt, heat, and depth of flavor.

Add kosher salt in small pinches, tasting after each addition until the seasoning feels balanced. Consider adding ground cumin (1/2 teaspoon at a time) to enhance the sauce's earthiness, or a splash of fresh lime juice to brighten the overall profile. If the heat seems mild, incorporate additional chopped jalapeños or a dash of cayenne pepper.

Watch for these key indicators:

• Sauce should taste complex, not flat
• Salt levels should be noticeable but not overwhelming
• Slight tanginess from tomatillos
• Subtle warmth from peppers

Adjust gradually and taste continuously.

Final Thoughts

Whether you're a seasoned home cook or just starting to explore Mexican cuisine, this Chili Verde recipe offers a delightful culinary adventure that'll transform your kitchen into a flavor-packed haven.

You'll discover that mastering this dish isn't just about following steps, but understanding the nuanced dance of ingredients and technique.

Key takeaways to remember:

• Patience transforms tough meat into tender perfection
• Letting the stew rest overnight intensifies its complex flavors
• Adjusting heat levels allows personalization
• Quality ingredients make a significant difference

The beauty of Chili Verde lies in its simplicity and depth.

You're not just cooking a meal; you're creating a tradition that connects you to rich culinary heritage.

Trust the process, embrace the technique, and enjoy your delicious creation.