Zesty Chili Verde Recipe: A Bold Burst of Fresh Flavors

Bursting with vibrant flavors, this authentic chili verde recipe transports you straight to the heart of Mexican cuisine.

Tender pork simmers in a luscious green sauce that dances with roasted peppers and tangy tomatillos.

Each spoonful tells a story of tradition and comfort, blending smoky and bright notes into a truly memorable dish.

The aromatics slowly meld together, creating a rich and complex base that promises pure satisfaction.

Home cooks and culinary enthusiasts will adore how simple ingredients transform into a deeply satisfying meal.

Serve this chili verde with warm tortillas and watch as everyone around the table falls in love with every single bite.

Serving Chili Verde with Traditional Sides

• Hearty Meal Companion: Serve this chili verde over fluffy white rice to soak up the delicious green sauce and add extra substance.
• Taco Night Transformation: Use the tender beef as a filling for soft corn tortillas, topped with fresh diced onions and a squeeze of lime for a quick taco feast.
• Comfort Bowl Delight: Create a satisfying bowl by adding sliced avocado, a dollop of sour cream, and crumbled queso fresco on top for a creamy, rich texture.
• Weekend Gathering Star: Pair with warm cornbread or fresh flour tortillas to help guests scoop up every last bit of the flavorful green sauce.

Chili Verde Storage Solutions for Freshness

• Store leftover chili verde in an airtight container and keep in the refrigerator for up to 4 days. Cool completely before sealing to prevent bacterial growth.
• Transfer cooled chili verde to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal tightly, and freeze for up to 3 months. Label with the date for easy tracking.
• Place desired portion in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed.

FAQs

• What makes tomatillos different from regular tomatoes?

Tomatillos are green, smaller, and have a papery husk. They have a tangy, slightly acidic flavor that’s more bright and zesty compared to red tomatoes, giving chili verde its distinctive taste.

• Can I use a different type of meat instead of beef?

Pork is traditionally used in authentic chili verde recipes and works extremely well. You can also use chicken if you prefer a leaner protein option.

• How spicy will this dish be?

The spice level depends on the jalapeños and poblano peppers you use. For less heat, remove the seeds and membranes. For more kick, keep the seeds or add extra peppers.

Chili Verde Brings Color to Your Table

• Savor Hearty Comfort: Dive into a rich, warming dish that wraps you in delicious Mexican-inspired flavors, perfect for those craving a soul-satisfying meal.
• Master Easy Cooking Techniques: Learn simple searing and simmering methods that transform basic ingredients into a restaurant-quality chili verde with minimal culinary skills required.
• Customize Your Flavor Adventure: Adjust spice levels and ingredients to match your taste preferences, making this recipe adaptable for different palates and dietary needs.
• Quick One-Pot Wonder: Enjoy a complete meal prepared in a single pot, minimizing kitchen cleanup and maximizing convenience for busy home cooks.

Ingredient Guide for Zesty Chili Verde

• Beef Cubes: A hearty protein base that becomes tender and flavorful after slow cooking.

• Onions, Garlic, Jalapeño, Poblano Peppers: A blend of vegetables that provide depth, heat, and aromatic foundation for the chili verde.
• Tomatillos: Green fruits that add a tangy, slightly acidic flavor and help thicken the sauce.

• Salt, Pepper, Cumin, Oregano: Classic spices that enhance the overall taste and create a well-rounded flavor profile.
• Fresh Cilantro: A bright, fresh herb used for garnishing and adding a vibrant finishing touch.

• Chicken Broth: A rich liquid that helps braise the beef and creates a flavorful sauce for the chili verde.

Instructions for Cooking Chili Verde at Home

Step 1: Sear Beef Perfectly

Grab your beef cubes and generously coat them with salt and pepper.

Heat a large pot over high heat and sear the beef until each side develops a beautiful golden-brown crust.

Once browned, remove the beef and set it aside, keeping those delicious meat juices ready for later.

Step 2: Build Aromatic Base

• Chopped onions
• Minced garlic
• Diced jalapeño peppers

Sauté these ingredients until they become soft and release their incredible fragrant flavors, creating a mouthwatering foundation for your chili verde.

Step 3: Develop Complex Flavor Profile

• Chopped tomatillos
• Roasted poblano peppers
• Ground cumin
• Dried oregano

Cook everything together, allowing the tomatillos to soften and break down, which will help create a rich, vibrant sauce.

Step 4: Slow Cook to Tenderness

Return the seared beef to the pot and pour in chicken broth.

Bring the mixture to a gentle simmer, cover the pot, and let it cook slowly for approximately one hour.

This slow cooking process will transform the beef into melt-in-your-mouth tender meat.

Step 5: Finish and Serve

Taste the chili verde and adjust seasoning with additional salt and pepper as needed.

Sprinkle freshly chopped cilantro on top for a bright, fresh finish.

Serve hot and enjoy your incredible homemade chili verde.

Tips to Enhance Your Chili Verde Pot

• Let the beef cubes rest at room temperature for 30 minutes before searing to ensure even browning and more tender meat.
• Remove jalapeño seeds for a milder chili verde or keep them for extra heat and intensity.
• Toast cumin and oregano in the pot before adding other ingredients to release their aromatic oils and amplify the dish's richness.
• Choose firm, bright green tomatillos with tight husks for the freshest, most vibrant flavor profile in your chili verde.
• Add more chicken broth if the sauce becomes too thick during simmering to maintain a perfect, hearty consistency.

Chili Verde Ideas for Personalizing Flavor

• Slow Cooker Version: Transfer all ingredients to a slow cooker after searing beef. Cook on low for 6-8 hours until meat is extremely tender and falling apart.
• Chicken Verde Alternative: Replace beef cubes with boneless chicken thighs for a lighter protein option. Reduce cooking time to 45 minutes to prevent chicken from becoming dry.
• Vegetarian Green Chili: Substitute beef with cubed butternut squash or firm tofu. Use vegetable broth instead of chicken broth. Add extra beans for protein and texture.
• Low-Carb Green Chili: Eliminate any starchy ingredients. Increase green vegetables like additional poblano peppers. Serve over cauliflower rice or enjoy as a standalone stew for a keto-friendly meal.

Chili Verde Recipe

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4.8 from 20 reviews

• Total Time: 1 hour 30 minutes
• Yield: 6 1x

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Description

Spicy Mexican chili verde dances with tender pork, roasted green chiles, and aromatic spices in a simmering sauce that beckons comfort. Hearty flavors meld together, creating a soul-warming dish you’ll crave on cool evenings.

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Ingredients

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Meat:

• 2 pounds (907 grams) beef chuck roast or stew meat
• Salt to taste
• Black pepper to taste
• 2 tablespoons (30 milliliters) vegetable oil

Green Sauce Vegetables:

• 1 pound (454 grams) tomatillos
• 4–5 large green chilies (Anaheim or poblano)
• 1–2 jalapeños
• 1 large onion
• 4 cloves garlic
• 1/2 cup (120 milliliters) fresh cilantro

Spices and Liquids:

• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 cup (240 milliliters) chicken or beef broth
• Juice of 1 lime
• Salt to taste
• Black pepper to taste

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Instructions

1. Thoroughly coat beef cubes with salt and pepper. Heat a large pot over high heat and sear meat until golden brown on all surfaces, creating a rich caramelized exterior. Transfer browned beef to a separate plate.
2. Reduce pot heat to medium. Sauté chopped onions, minced garlic, and diced jalapeños until vegetables become translucent and fragrant, approximately 4-5 minutes.
3. Add roughly chopped tomatillos, roasted poblano peppers, ground cumin, and dried oregano to the pot. Continue cooking for 7-8 minutes, allowing tomatillos to soften and release their natural juices.
4. Reintroduce seared beef to the pot. Pour chicken broth over the ingredients, ensuring meat is mostly submerged. Bring liquid to a gentle simmer, then reduce heat to low.
5. Cover pot and let the chili verde slowly cook for 60-75 minutes. Check periodically, stirring occasionally to prevent sticking and ensure even cooking.
6. Once beef becomes fork-tender and sauce has thickened, taste and adjust seasoning with additional salt and pepper as needed.
7. Ladle chili verde into serving bowls and garnish generously with freshly chopped cilantro. Serve hot with warm tortillas or rice.

Notes

• Selecting top-quality beef cuts ensures tender, melt-in-your-mouth meat that absorbs the verde sauce’s rich flavors perfectly.
• Charring tomatillos and poblano peppers beforehand intensifies their smoky, complex taste and adds deeper layers of authenticity to the dish.
• Letting the chili verde simmer slowly allows the meat to break down gradually, creating an incredibly succulent and deeply seasoned stew.
• Consider substituting beef with chicken or pork for a lighter protein option that still maintains the recipe’s traditional Mexican verde sauce profile.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 340 kcal
• Sugar: 3 g
• Sodium: 320 mg
• Fat: 18 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 95 mg