This homemade Mexican chili Verde recipe is seared chunks of pork butt simmered in tomatillo salsa and broth until fall 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.
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What ingredients do you need to make chili verde?
- 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 chili verde with pork instructions:
- First cut the pork butt into bite-sized pieces, removing excess fat as you go.
- 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.
- 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.
- Add the chicken stock to the pan and stir to combine.
- 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.
- Stir in the chopped fresh cilantro and garnish with more lime and cilantro.
Chili Verde in a Crockpot slow cooker instructions:
- First cut the pork butt into bite-sized pieces, removing excess fat as you go.
- 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.
- 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.
- Transfer the chili verde ingredients to a crock-pot slow cooker and add the chicken stock to the slow cooker and stir to combine.
- 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.
- Stir in the lime juice and the cilantro the last 10 minutes of cooking.
How to make homemade salsa verde for chili verde
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 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 1/2 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:
- Preheat the oven to 450. While the oven is preheating, placed a rimmed baking sheet in the oven to preheat as well.
- 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.
- Place back in the oven to roast for 30-45 minutes or until the vegetables are soft and the edges are starting to char.
- Once cooked, allow the salsa ingredients to cool slightly.
- 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
- Use in chili verde.
What Goes With Chili 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.
More Mexican Inspired Recipes: Stuffed Taco Shells Recipe | Sous Vide Flank Steak Fajitas |Sour Cream Chicken Enchiladas Recipe | Crockpot Mexican Corn Soup | Chili Verde | Mexican Corn Casserole
Chili Verde
This homemade Mexican chili Verde recipe is seared chunks of pork butt simmered in tomatillo salsa and broth until fork fall apart tender.
Ingredients
- 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
- 1/2 cup cilantro leaves chopped
Instructions
- First cut the pork butt into bite-sized pieces, removing excess fat as you go.
- 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.
- 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.
- Add the chicken stock to the pan and stir to combine.
- 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.
- Stir in the chopped fresh cilantro and garnish with more lime and cilantro.
Notes
How to make Chili Verde in a Crockpot slow cooker:
- First cut the pork butt into bite-sized pieces, removing excess fat as you go.
- 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.
- 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.
- Transfer the chili verde ingredients to a crock-pot slow cooker and add the chicken stock to the slow cooker and stir to combine.
- 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.
- Stir in the lime juice and the cilantro the last 10 minutes of cooking.
Salsa Verde Ingredients:
- 1 1/2 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:
- Preheat the oven to 450. While the oven is preheating, placed a rimmed baking sheet in the oven to preheat as well.
- 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.
- Place back in the oven to roast for 30-45 minutes or until the vegetables are soft and the edges are starting to char.
- Once cooked, allow the salsa ingredients to cool slightly.
- 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
- Use in chili Verde.
Nutrition
Serving: 1gCalories: 107kcalCarbohydrates: 15gProtein: 2gFat: 3gSaturated Fat: 1gCholesterol: 2mgSodium: 1203mgPotassium: 421mgFiber: 1gSugar: 11gVitamin A: 1049IUVitamin C: 13mgCalcium: 11mgIron: 1mg
Tried this recipe?Let us know how it was!
Sarah Mock
CEO/Owner/Founder/Culinary Blogger
Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 12 years Sarah helps the home cook prepare her recipes with professional results.
laura L sampson says
Mmmm We LOVE a good Chile Verde! Can’t wait to make a pot for dinner.
Lisa says
Made this for dinner last night and loved it! A great tasty and easy recipe – will make again for sure!
Sandra says
Your Chili Verde recipe is delicious! The pork is tender and not too spicy… Perfect in a burrito.