Chili Verde Recipe (With stovetop and slow cooker instructions)

Name: Chili Verde Recipe
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
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)

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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.

Chili Verde in a pot with cilantro garnish and a wooden spoon starting to scoop out a portion

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.

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💖 Here is why this recipe works:
🥫 Ingredients needed:
📝 Notes on the ingredients
🥘 Stovetop instructions:
♨️ Variation: Crockpot slow cooker instructions:
🌱 How to make salsa verde for this recipe
🗒️ Frequently asked questions and tips:
🇲🇽 More Mexican Inspired Recipes
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💖 Here is why this recipe works:

Using an in expensive 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 is 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 beter the next day!

🥫 Ingredients needed:

chili verde ingredients with text descriptions over them

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:

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.

♨️ Variation: 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 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 the 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.

🗒️ Frequently asked questions and tips:

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 - all the delicious flavors of the tacos you love stuffed in a pasta shell.
Sour Cream Chicken Enchiladas Recipe - my family loves the mild flavor and creamy cheesy sauce in these chicken enchiladas
Crockpot Mexican Corn Soup - ayers of flavor that include shredded chicken, black beans, creamed corn, Mexican spices as well as a creamy broth.
Chili Verde - seared chunks of pork butt simmered in tomatillo salsa and broth until fall apart fork tender
Mexican Corn Casserole - Perfect for taking to a summer party, fiesta or Cinco de Mayo celebration.
Keto Margarita - the skinny margarita recipe you need to make when you are looking for a low carb margarita for hot summer days.

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