Short Cut Chili Verde
Transform your weeknight dinner game with this flavorful and easy-to-make Short Cut Chili Verde! This quick version of the classic Mexican stew uses tender morsels of seared pork shoulder or pork loin, simmered in a zesty mix of green enchilada sauce, diced green chiles, and aromatic spices like cumin and oregano. With just 15 minutes of prep and 40 minutes of cooking, you’ll have a hearty, soul-warming dish bursting with bold flavors. Perfectly paired with warm tortillas or fluffy rice, this recipe is a stress-free way to enjoy authentic Chili Verde anytime. Don’t forget a squeeze of fresh lime and a sprinkle of cilantro for the perfect finishing touch!
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Recipe Information
Ingredients
- 2 pounds boneless pork shoulder or pork loin
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 20 ounces canned green enchilada sauce
- 4 ounces diced green chiles
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup cilantro, chopped
- 1 large lime, cut into wedges (optional)
- 4 servings tortillas or rice, for serving
Instructions
Cut the pork shoulder or pork loin into 1-inch cubes and set aside.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the pork to the pot in batches, searing it on all sides until browned. Transfer the browned pork to a plate and set aside.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened.
Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.
Return the browned pork to the pot and stir to combine with the onions and garlic.
Pour in the canned green enchilada sauce, diced green chiles, and chicken broth.
Stir in the ground cumin, dried oregano, salt, and black pepper.
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring occasionally.
After 30 minutes, uncover the pot and let the chili simmer for an additional 10 minutes to thicken slightly.
Stir in the chopped cilantro just before serving.
Serve the Chili Verde hot with warm tortillas, rice, or both. Garnish with lime wedges, if desired.
Nutrition Facts
Calories |
3399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 228.0 g | 292% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 7869 mg | 342% | |
| Total Carbohydrate | 163.2 g | 59% | |
| Dietary Fiber | 27.8 g | 99% | |
| Total Sugars | 26.3 g | ||
| Protein | 189.3 g | 379% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 509 mg | 39% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4012 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
