Chile Verde Recipe (Stovetop & Slow Cooker Pork Chili Verde)

Pork Chili Verde Stovetop instructions:

Sear the outside of the pork chunks on all sides

• Heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil.
• Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.

Place on a clean plate

Remove each batch of seared pork to a clean plate as you work through the batches.

Add the chicken stock to the pan and stir to combine.

Cook and reduce.

• Bring to a simmer and then reduce to medium-low heat and allow the sauce to reduce by half.
• This could take up to 3 or 4 hours.
• As the sauces near full reduction, scrape the bottom of the pan to keep it from burning.

Add lime and cilantro

Before serving stir in the fresh lime juice and lime zest, if you wish.

Serve

Chile verde recipe made in the slow cooker:

1. First cut the pork butt into bite-sized pieces, removing excess fat as you go.
2. Then heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil. Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.
3. Remove each batch of seared pork to a clean plate as you work through the batches.
4. Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.
5. Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan.
6. Transfer the chili verde ingredients to a crock-pot slow cooker and add the chicken stock to the slow cooker and stir to combine.
7. Place a lid on the slow cooker and set the heat to low. Cook for 6-10 hours on low or 4-6 hours on high.
8. Stir in the lime juice and the cilantro the last 10 minutes of cooking.

How to make salsa verde for this recipe

I use a couple of pints of my homemade salsa verde for this recipe but when I run out of that, I will grab a couple of jars of canned salsa verde at the grocery store. But what if you want to make salsa verde fresh? A couple of fresh ingredients and about 30 minutes and you have delicious roasted salsa verde for this recipe.

Salsa Verde ingredients:

• 1 ½ pounds tomatillos, peeled, washed and roughly chopped
• 5 garlic cloves, peeled and smashed
• 2 jalapeños, seeds and ribs removed, roughly chopped
• 2 Anaheim or Poblano chiles (optional but preferred), seeds and ribs removed, roughly chopped
• Olive oil- for drizzling
• 1 bunch cilantro, washed and chopped

How to make a chili verde sauce

1. Preheat the oven to 450. While the oven is preheating, place a rimmed baking sheet in the oven to preheat as well.
2. Once the oven and pan have come up to temperature, carefully arrange the cut and chopped vegetables on the hot pan and drizzle with olive oil.
3. Place back in the oven to roast for 30-45 minutes or until the vegetables are soft and the edges are starting to char.
4. Once cooked, allow the salsa ingredients to cool slightly.
5. Scrape all the roasted vegetables, as well as the oil from the pan and the fresh cilantro into a blender. Pulse to chop and then blend to an almost liquid consistency
6. Use in chili verde.

Recipe Tips

Is chile verde sauce spicy?

Chile verde sauce can vary in spiciness, but it's typically on the milder side of the heat scale. It's made with green chilies, such as Anaheim or poblano peppers, which have a mild to moderate level of heat. However, the spiciness can be adjusted to your taste by adding more or fewer spicy peppers like jalapeños.

It's important to note that chile verde sauce is generally not as spicy as some other Mexican or Tex-Mex dishes. It offers a flavorful, savory, and slightly tangy taste with a subtle kick of heat. If you prefer a spicier version, you can always add additional hot peppers or spices to suit your palate.

Can I overcook chile verde?

To avoid overcooking, it's important to strike the right balance between cooking the pork until it's tender and preserving the dish's textures and flavors. Keep these tips in mind, and your chile verde should turn out delicious and perfectly cooked.

Tips to Avoid Overcooking Chile Verde:

• Use the Right Cut of Pork: Start with a cut of pork that's suitable for slow cooking, like pork shoulder or butt. These cuts can withstand longer cooking times without becoming tough.
• Monitor Cooking Time: Keep a close eye on the cooking time. Chile verde is best when simmered on low heat for an extended period, usually 2-3 hours. Avoid cooking it for too long, as the meat can become overly tender and lose its texture.
• Check Meat Tenderness: To prevent overcooking, periodically check the pork's tenderness with a fork. It should be tender enough to easily shred but not so soft that it falls apart.

Ways to Detect Overcooked Chile Verde:

• Mushy Meat: When chile verde is overcooked, the pork can become mushy and lose its bite. It might disintegrate when stirred or picked up with a fork.
• Lack of Texture: Overcooked chile verde may have a uniform, somewhat pasty texture rather than the desired combination of tender meat and intact vegetables.
• Dull Flavor: The flavors in chile verde can become muted if it's overcooked. The sauce may lose its vibrancy, and the dish may taste somewhat bland.
• Loss of Bright Green Color: The vibrant green color of the sauce can fade when overcooked, becoming more brownish or olive in hue.

How to serve chile verde

I suggest when you serve chili Verde you serve alongside it flour tortillas, fresh if you can find or make them. Also, I will make a batch of white rice or cilantro lime rice. 
I will also have a bowl of lime wedges and another bowl of more chopped fresh cilantro. My daughter will add a squeeze of sour cream and ask for crispy tots. A side dish I will have on the table is Mexican Corn dip and Frito scoops. In keeping with the Mexican-themed meal, I will start a dinner party off with a Mexican Shrimp cocktail.