Chili Verde, also known as “green chili” in Spanish, is a mouthwatering dish that hails from the southwestern United States and northern Mexico. This vibrant and flavorful stew combines succulent chunks of pork or chicken with a rich, tangy green chili sauce, diced tomato, and a blend of aromatic spices. It’s a dish that’s not only delicious but also a delightful departure from the more common red chili. In this simple recipe, I’ll show you how to create your own homemade Chili Verde with a few simple ingredients that roasts slowly in your oven or you can use your slow cooker. It is sure to become a favorite at your dinner table. I originally posted this recipe in 2008, but thought it was time for some new pictures. We LOVE it at our house!!
What you will need for Chili Verde:
- Boneless Pork Roast or Chicken Thighs
- Onion
- Garlic
- Green Chili Enchilada Sauce
- Green Chilis, canned
- Diced Tomatoes with Green Chilis, canned
- Chicken Boulioun cubes or paste
- Cumin
- Oregano
- Pepper
We LOVE this recipe so much. It is fabulous ladled over rice with toppings or wrapped in a fresh tortilla with cheese, beans, rice and fresh ‘pico de gallo’ salsa. Leftovers freeze well and reheat perfectly.
Tools used for this recipe:
There you have it, an easy and wonderful Chili Verde recipe that’s bursting with the flavors of Mexico. This dish is perfect for family dinners, potlucks, or any occasion that calls for a delicious meal. So, gather your ingredients and start cooking. Your friends and family will thank you for bringing the taste of Mexico right to their table!
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Chili Verde
Ingredients
- 3 pounds pork roast, fat removed as much as possible (or Chicken thighs if preferred)
- 1 onion chopped
- 3 cloves garlic crushed
- 1 10oz can green enchilada sauce
- 1 4oz can diced green chilis
- 1 14oz can diced tomatoes with chilis, drained
- 2 chicken bouillon cubes, or 2 tsp chicken base
- ½ tsp cumin
- ½ tsp oregano
- ¼ tsp pepper
Instructions
- Cube roast.
- In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes or paste.
- Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan.
- Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300° for 2-4 hours)
Slow Cooker Directions:
After browning meat in pan, place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours.
Notes
*If using a roast any larger than 3 lbs, I always double the remaining ingredients
I love this blog, I've used several recipes, including this one which is AWESOME! We're having our Labor Day weekend taco party tomorrow and this is on the menu, I'm about to start it now.
I've never left comments before but I'm starting now, so I'll go back and post my RAVES about the other great recipes I've tried.
Thanks ladies for the terrific recipes!!
– Heather Taylor, Valencia CA
I made this last night for my family and my husband couldn’t stop praising me. He even suggested we have it every Monday night. “Or at least every other Monday night.”
I made this the other night and I LOVE it!! This is my new favorite pork recipe!
What a cool blog! I love it! I am excited to see what recipes get posted:) I love the tribute to your mom too, that is so sweet.
Ok, Yum!
My father in law and I make a very similar recipe using beef. This recipe is a keeper. I look forward to trying your version!!
Great picture too!
Picky Palate
YUM!! Can’t wait to try it!
Yum! I am bookmarking this for sure AND your picture looks professional!