Chili Verde Recipe (Stovetop & Slow Cooker)

This homemade Mexican chili Verde recipe had just 5 ingredients! Sear chunks of pork butt and then simmer in tomatillo salsa and broth until the meat is falling apart fork tender. Finish with a fresh squeeze of lime juice and chopped fresh cilantro for another layer of authentic flavor.

Gluten-free, low carb, and paleo-friendly everyone will love this Mexican comfort food recipe.

This recipe uses my salsa verde recipe but feel free to use your own or use store-bought salsa. You could also spoon on some roasted chili corn salsa for another layer of flavor.

💖 Here is why this recipe works:

• Using an inexpensive cut of pork and adding lots of flavors to the pot will give you an amazing dinner your family will ask you for seconds.
• 5 ingredients are all it takes to have dinner ready for you when you get home.
• Low and slow, this recipe will cook for hours to bring out the best flavors of the ingredients.
• The leftovers will be even better the next day!

🥫 Ingredients needed:

Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.

📝 Notes on the ingredients

• Pork butt - I use a boneless pork butt for ease of cutting. But a bone-in, Boston Butt or Picnic shoulder will work if you want to do some knife work.
• Salsa verde - I used jars of salsa verde that I can but use your favorite canned salsa verde. Alternatively, you can make your own salsa verde. I will include those instructions below.
• Chicken Stock - I will pull homemade chicken stock from my freezer but stock in a box will work for this recipe
• Cilantro - fresh
• Limes - for the juice and zest

🥘 Stovetop instructions:

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. Add the chicken stock to the pan and stir to combine.
7. 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.
8. As the sauces near full reduction, scrape the bottom of the pan to keep it from burning.
9. Before serving stir in the fresh lime juice and lime zest, if you wish.
10. Stir in the chopped fresh cilantro and garnish with more lime and cilantro.

📝 Frequently asked questions, answers and tips:

Printable Recipe Card

Chili Verde Recipe

Sarah Mock

This homemade Mexican chili Verde recipe is seared chunks of pork butt simmered in tomatillo salsa and broth until fork fall apart tender.

4.95 from 17 votes

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Prep Time 20 mins

Cook Time 3 hrs

Total Time 3 hrs 20 mins

Cook ModePrevent your screen from going dark, toggle to button to the right to turn GREEN

Course Pork Recipes

Cuisine Mexican

Servings 6 People

Calories 107 kcal

EQUIPMENT

Crock-Pot 6-Quart

Microplane Zester

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 3-pound boneless pork butt, but into bite-sized pieces, extra fat removed
• 32 ounces of salsa verde green salsa
• 2 cups chicken stock
• oil for sauteeing
• 2 limes zested and juices
• ½ cup cilantro leaves chopped

Instructions

 

• First cut the pork butt into bite-sized pieces, removing excess fat as you go.
  1 3-pound boneless pork butt, but into bite-sized pieces, extra fat removed
• 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.
  oil for sauteeing
• Remove each batch of seared pork to a clean plate as you work through the batches.
• Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.
• Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan

  .
  32 ounces of salsa verde
• Add the chicken stock to the pan and stir to combine

  .
  2 cups chicken stock
• 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 nears full reduction, scrape the bottom of the pan to keep it from burning.
• Before serving stir in the fresh lime juice and lime zest, if you wish.
  2 limes
• Stir in the chopped fresh cilantro and garnish with more lime and cilantro.
  ½ cup cilantro leaves

Notes

How to make Chili Verde in a Crockpot 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.

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 oven roasted tomatillo salsa:

1. Preheat the oven to 450. While the oven is preheating, placed 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.

Nutrition

Serving: 1gCalories: 107kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 1203mgPotassium: 421mgFiber: 1gSugar: 11gVitamin A: 1049IUVitamin C: 13mgCalcium: 11mgIron: 1mg

Nutrition Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

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