Versatile Chili Verde
Discover the bold and zesty flavors of Versatile Chili Verde, a vibrant dish that’s as adaptable as it is delicious! Featuring tender chunks of pork shoulder, juicy chicken thighs, or even tofu for a vegetarian twist, this recipe brings to life a rich verde sauce made from charred tomatillos, poblano and jalapeño peppers, garlic, and fresh cilantro. Simmered to perfection with aromatic spices like cumin and oregano, this hearty chili is a perfect balance of smoky, tangy, and savory flavors. Ready in under two hours, it’s ideal for meal prep or entertaining guests. Serve it with warm tortillas, creamy avocado, or a splash of lime juice for a customizable dining experience that’s sure to impress. Whether you’re seeking comfort food, a low-carb option, or a crowd-pleaser, this chili verde recipe delivers versatility and satisfaction in every bite!
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Recipe Information
Ingredients
- 2 pounds Boneless pork shoulder (or chicken thighs, or tofu for a vegetarian option)
- 1.5 pounds Tomatillos
- 2 Poblano peppers
- 1 Jalapeno peppers
- 1 Yellow onion
- 4 Garlic cloves
- 2 cups Chicken or vegetable stock
- 0.5 cups (chopped) Fresh cilantro
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 1 Avocado (optional, for garnish)
- 6 Tortillas (optional, for serving)
Instructions
Prepare the protein: If using pork or chicken, cut into 1-inch cubes and season with salt and pepper. If using tofu, press and cube it. Set aside.
Roast the tomatillos, poblano peppers, and jalapeno peppers: Peel the husks from the tomatillos, rinse, and place them alongside the peppers on a baking sheet. Broil in the oven for 6-8 minutes, turning occasionally, until charred on all sides.
While the vegetables roast, dice the onion and mince the garlic. Set aside.
Once the roasted vegetables are cool enough to handle, remove and discard the skins from the peppers, along with their seeds for a milder taste. Blend the tomatillos, peppers, garlic, and a handful of cilantro in a blender or food processor until smooth. Set aside the verde sauce.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Sear the protein pieces in batches until browned on all sides. Remove and set aside.
Reduce the heat to medium and add the diced onion. Sauté for 5 minutes, or until softened and translucent.
Add the cumin and oregano, cooking for 1 minute to toast the spices.
Pour the verde sauce into the pot, stirring to combine with the onion and spices. Add the chicken or vegetable stock and bring the mixture to a simmer.
Return the seared protein to the pot. Reduce the heat to low, cover with a lid, and simmer for 60-75 minutes, stirring occasionally, until the meat is tender and the flavors are well combined.
Stir in lime juice and adjust seasoning with additional salt and pepper if needed.
Serve the chili verde hot, garnished with chopped cilantro, avocado slices, and warm tortillas if desired. Enjoy!
Nutrition Facts
Calories |
3769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.5 g | 307% | |
| Saturated Fat | 75.2 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5546 mg | 241% | |
| Total Carbohydrate | 224.7 g | 82% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 45.1 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 553 mg | 43% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5879 mg | 125% | |
*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.
