This Award-Winning Chile Verde is a tasty dish made with tender pork, green chilies, and a variety of spices. It’s perfect for a cozy dinner, and it packs a flavorful punch!
I love how easy this recipe is—just let everything simmer in the pot until it’s super tender. Serve it with rice or tortillas, and watch everyone come back for seconds! 🌶️
Key Ingredients & Substitutions
Pork Shoulder: This cut is great for slow cooking, as it becomes tender and flavorful. If you prefer a leaner option, you can use pork loin, though it may not be as juicy.
Poblano and Anaheim Peppers: These peppers give the dish its distinctive green flavor. If they’re not available, try using jalapeños for heat or green bell peppers for a milder taste. Roasting enhances the flavor, so don’t skip this step!
Tomatillos: They add a unique tang. If you can’t find them, you might use canned green tomatoes or even regular tomatoes, but the flavor will be different. Just remember to adjust the seasoning as needed!
Cilantro: Fresh cilantro brightens the dish. If you’re not a fan, parsley works as a substitute, or just leave it out altogether!
How Do I Ensure My Pork Is Tender and Flavorful?
The key to tender pork is slow cooking. After browning the meat to develop flavor, simmer it low and slow. This allows the collagen in the pork shoulder to break down, making the meat melt-in-your-mouth tender. Here’s how:
- Brown the pork well on all sides. This adds depth to the flavor.
- Once simmering, keep the heat low and cover the pot to retain moisture and heat.
- Check occasionally. If it looks dry, add more chicken broth or water.
- Patience is key—let it simmer for 1.5 to 2 hours for the best texture!
Award-Winning Chile Verde Recipe for Dinner
Ingredients You’ll Need:
For the Chile Verde:
- 3 lbs pork shoulder or pork butt, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4-5 poblano peppers, roasted, peeled, seeded, and chopped
- 4-5 Anaheim or Hatch green chilies, roasted, peeled, seeded, and chopped
- 2 cups tomatillos, husked, rinsed, and chopped
- 2 cups chicken broth
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground coriander
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
How Much Time Will You Need?
This delicious Chile Verde takes about 15 minutes for preparation and 1.5 to 2 hours for simmering. In total, you’ll need approximately 2 hours and 15 minutes to create a flavorful and tender dish. Perfect for a comforting dinner!
Step-by-Step Instructions:
1. Browning the Pork:
In a large heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork cubes in batches and brown all sides until they turn golden brown. This process enhances the flavor of the meat. Once browned, remove the pork from the pot and set it aside on a plate.
2. Sautéing the Aromatics:
In the same pot, add the chopped onion. Sauté it for about 5 minutes until it becomes soft and translucent. Next, add the minced garlic and cook for another minute, stirring frequently to avoid burning.
3. Adding the Peppers and Tomatillos:
Now, it’s time to add the roasted, chopped poblanos, Anaheim chilis, and tomatillos to the pot. Stir everything together and cook for an additional 5 minutes, allowing the flavors to meld.
4. Combine All Ingredients:
Return the browned pork to the pot. Pour in the chicken broth, then stir in the ground cumin, oregano, coriander, salt, and pepper. Mix well to combine all the ingredients.
5. Simmering for Tenderness:
Bring the mixture to a quick boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours. You’ll know it’s done when the pork is exceptionally tender and the sauce has thickened nicely.
6. Final Touches:
Once the pork is tender, stir in the freshly chopped cilantro and lime juice. Give it a taste and adjust the seasoning with more salt and pepper if needed.
7. Serve and Enjoy:
Your Chile Verde is ready to be served! Dish it out hot over rice or with warm tortillas. Feel free to garnish with extra cilantro for a fresh touch. Enjoy your meal!
FAQ for Award-Winning Chile Verde Recipe
Can I Use Other Meats Instead of Pork?
Absolutely! This recipe works well with chicken thighs or even beef chuck. Just keep in mind that cooking times may vary slightly, so ensure the meat is tender before serving.
How Do I Store Leftover Chile Verde?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm it on the stovetop or in the microwave.
Can I Make This Vegetarian?
Yes, you can! Substitute the pork with canned or cooked beans such as black beans or pinto beans for protein. Use vegetable broth instead of chicken broth, and add some extra veggies for added flavor and nutrition.
What Can I Serve with Chile Verde?
This dish pairs wonderfully with white rice, warm tortillas, or even over nachos! You can also add a side of refried beans or a simple salad for a complete meal.