Nov 14, 2023, Updated Sep 04, 2024
What is Green Chile?
Green Chile, or Chile Verde, is a type of green chili sauce or stew that’s popular in Mexican cuisine. It’s typically made with chunks of pork or other meats simmered in a sauce made from green chilies (like hatch chile peppers, anaheim peppers, poblano chiles, jalapeno peppers, etc.), tomatillos, onions, and various spices. The green color comes from the green chilies and tomatillos used in the recipe. Chile Verde is known for its savory and mildly spicy flavor, and it can be served with rice, tortillas, or as a filling for burritos or tacos.
Why You’re going to LOVE This Easy Pork Green Chili Recipe
Using jarred salsa verde and canned diced green chilies is my fantastic secret shortcut when making Chile Verde: These ingredients eliminate the need to deal with fresh tomatillos and their papery husks, which can be time-consuming to peel, wash, and prepare. This time-saving approach allows you to enjoy the flavors of tomatillos and green chilies without the extra prep work, making the cooking process more efficient and convenient.
Here’s What You Need to Make Chili Verde
Before we get cooking, let’s go over the ingredients and tools you’ll need for this easy Pork Chile Verde recipe. I’ve also included some variations and substitutions if you want to get creative.
Green Chile Ingredients
Pork shoulder, Pork Butt or Pork Loin: The main protein that’ll be tender and juicy. Kosher salt: For seasoning and enhancing all the flavors. Avocado oil: Used for high-heat searing and sautéing. Swap in your fav cooking oil. Onion: Adds sweetness and depth when sautéed. Garlic: Infuses the dish with aromatic undertones. Green salsa (salsa verde): Brings tang and heat to the sauce. Chicken broth: Acts as the liquid base and adds another layer of flavor. Diced green chiles: Offers extra heat and richness. Ground cumin: Provides a warm, earthy spice. Ground coriander: Optional, but adds a hint of citrusy warmth. Garnishes: Items like sour cream, pickled jalapenos, and cilantro add extra zing and freshness.
Optional Substitutes
If you can’t find canned diced green chilies or want to use a substitute, you have a few options: Choose your substitute based on the level of heat you desire and the ingredients you have at hand.
Grab These Tools
To get started, make sure you have the following items at hand:
Large pot or Dutch oven: The main cooking vessel for this one-pot dish. Cutting board: For chopping all your ingredients. Knife: Needed for all the dicing and chopping. Measuring cups and spoons: To ensure you’re using the right amounts. Wooden spoon: Useful for stirring the pot and breaking up the meat.
With your ingredients and tools ready, you’re all set to make a killer Pork Chile Verde.
What Cut of Pork is Best for Pork Green Chile?
Choosing the right cut of pork can make or break your Pork Green Chili. Here are your best options:
Pork Shoulder: A well-marbled cut that becomes tender and flavorful after slow-cooking. This is my go-to choice for Green Chili. Pork butt, also known as Boston butt, is actually a cut from the upper part of the shoulder. It’s a great option for Chile Verde because it’s well-marbled. The fat marbling in pork butt keeps the meat moist during cooking and adds a lot of flavor to the final dish. Pork Loin: This cut is leaner than pork shoulder but can still work in a Chile Verde. The meat won’t be as tender or flavorful as when you use shoulder, but it’s a suitable option if you’re looking to cut down on fat. When I tried it myself, the texture was still easy to pull apart with a fork, but the mouthfeel was quite a bit drier.
The terms “pork shoulder” and “pork butt” are often used interchangeably, but they do come from adjacent parts of the animal and have slightly different characteristics. I consider them equal and either option is excellent for braising and delivers a flavorful result.
How to Make Green Chile: An Easy Guide
Making Chile Verde is simpler than you might think. You’ll work through six main steps: preparing the pork, searing it, sautéing aromatics, adding liquids and spices, cooking the pork, and finally, adding the finishing touches.
Prepare the Pork:
Get things started by cutting your 2 lbs of pork shoulder, pork butt or pork loin into 1″ chunks. Then season away with 1 tsp of kosher salt. Easy, right? That’s it for this step. You’re ready to move on.
Sear the Pork:
Heat 2 tbsp of your chosen oil in a large pot or Dutch oven over medium-high heat. Add the pork and brown all sides. Once that’s done, take the pork out of the pot and set it aside for now.
Make Chile Verde Sauce
In the same pot, toss in another tbsp of oil, the diced onion, and the remaining 1/2 tsp of salt. Sauté until the onions look translucent. Stir in the garlic, cumin, and optional coriander, cooking for another minute. Now it’s time for your liquids. Add the jar of green salsa and the chicken broth to the pot. Don’t forget to toss in the can of diced green chiles. Give everything a good stir.
Assemble the Chili:
Add the browned pork back into the pot. Bring everything to a boil, then reduce to a simmer. Cover the pot and cook for 2 to 2 1/2 hours. You’ll know it’s done when the pork is tender and easy to pull apart.
Add Final Touches:
Taste the Chile Verde. Need more salt? Add it now. If you like, you can also shred the tender pieces of pork into smaller pieces. Either way, it’s time to dig in.
A Few Notes:
If you’re using unsalted chicken broth, add an extra teaspoon of kosher salt when you add the broth. Feel free to garnish with sour cream, pickled jalapeños, and fresh cilantro if you like.
With these steps, you’re all set to enjoy some delicious homemade Chile Verde.
How to Serve this Chile Verde Recipe
Serving Pork Green Chili is pretty straightforward, but you can add some flair.
Traditional: Serve over steamed white rice with warm flour tortillas on the side. Warm, soft homemade corn tortillas from scratch are incredible, too. Bowls: Create Chile Verde bowls with rice, black beans, and your favorite toppings like sour cream and avocado. Burritos: Use it as a hearty filling for burritos, adding in some cheese and rice before rolling them up. With Cornbread: For a different twist, pair it with a slice of cornbread. Garnish: Top with sour cream, fresh cilantro, and pickled jalapeños for extra flavor and texture.
That’s it! Choose your favorite way to serve and enjoy your homemade Chile Verde.
Green Chile Make Ahead and Storage
You can easily make this Chile Verde ahead of time or store leftovers. Here’s how: Make Ahead: Prepare the Green Chile up to two days in advance. Store it in the fridge, and reheat it on the stovetop before serving. Freezing: If you want to make a big batch, no worries. This recipe freezes well for up to three months. Just be sure to cool it to room temperature before transferring it to airtight containers for freezing. Refrigerating: Leftovers? Store them in the fridge in an airtight container for up to four days. Reheating: You can reheat Chile Verde on the stovetop over low heat, or use the microwave. If it’s been frozen, thaw overnight in the fridge before reheating.
5 Common Mistakes When Making Green Chile
Here are the most frequent mix-ups to avoid when making Chile Verde:
Overcrowding the Pan: When searing the pork, make sure not to overcrowd the pan. This will ensure that your pork gets browned properly, not steamed. Skipping the Searing: Don’t be tempted to skip the pork searing step. It adds depth and richness to your Chile Verde. Rushing the Cook Time: This is a dish that benefits from slow cooking. If you rush it, the pork won’t be as tender. Not Tasting for Salt: Especially if you’re using unsalted chicken broth, make sure to taste and adjust the salt before you finish cooking. Ignoring Aromatics: Don’t skimp on the garlic, onions, and spices. They’re key to a flavorful Chile Verde.
Just skimming through? Here are some quick answers to the commonly asked questions.
Other Chili Recipes You’ll Love
Cream Cheese Chicken Chili – The star of this chili is the cream cheese, giving it a creamy, tangy twist that sets it apart. Green Chicken Chili – A stovetop, one-pot recipe perfect for busy days. It’s full of flavor and has a secret shortcut ingredient, making it a quick, satisfying meal. White Chicken Chili – Taking a turn from the usual, this chili uses chicken and white beans for a milder, lighter taste. Chili Con Carne – A traditional favorite, this chili brings boldness with ground beef, chili powder, and a mix of spices for a deeply savory flavor. Instant Pot Chicken Chili – Perfect for when you’re short on time, this recipe brings together chicken, beans, and spices in a pressure cooker for a quick, comforting meal.
Looking to up your chili game? Try making your own spice mix with my Chili Seasoning Recipe – it’s easy and budget-friendly! Wondering what goes best with your chili? I have a whole list of options in my guide. You’ll find delicious choices from toppings to hearty sides and indulgent desserts to complete your chili feast.
