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Chili Verde Recipe

Chili Verde

Recipe courtesy of Mike and Celeste Lucas, owners, Slim's Last Chance in Seattle, WA.

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

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  • on April 07, 2013

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    This is excellent and delicious. My husband smoked the pork and I made the sauce and it was outstanding. Planning to make big supply of it and freeze it into portions. The only thing I did differently was that I did not thicken the masa flour with oil. Just used the flour and water, otherwise everything was the same. Would give 10 stars if I could!

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  • on February 26, 2013

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    Fantastic Great flavor with a nice kick

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  • on February 10, 2013

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    Love This Recipe, I used poblano chiles and jalapeno's. Served over rice with Jack cheese and Avocado. Yummy!

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  • on February 05, 2013

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    I agree that the prep is time consuming, but so worth it! I would recommend not skipping the roux at the end. Yummy when it's made and even better afterward!

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  • on October 26, 2012

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    Awesome base recipe that can be tweaked to your taste.

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  • on August 27, 2012

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    I made this recipe last night, and it was a huge success. The prep is NOT as difficult as some reviewers have indicated due to the following shortcuts: chop the onion and chilis ROUGHLY, as it all purees after 2-3 hours of cooking. Also, after roasting the anaheim's and tomatillos, I threw them in a blender. Couldn't have been easier. I only seeded the anaheim's and it was PLENTY hot - but not uncomfortably so.

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  • on June 23, 2012

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    Love it. Cut the recipe by half for 5 people and next time we would add an 1/8 cup of vinegar. Tasty and warm and hearty and very ethnic.

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  • on June 04, 2012

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    Love this recipe. It's the best I've found so far. I do tweak it a little - instead of chicken broth, I use good Mexican beer. So easy to make too. Thanks to Slim's for sharing.

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  • on May 15, 2012

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    What an outstanding recipe. I made this chili one day before eating & everyone loved it. I altered the recipe a bit by adding my favorite chilis (pablanos & also added cilantro. It took quite a while to prepare but well worth it. I think the next time I will add a few more serannos & jalapeno to heat it up a bit more.

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  • on May 08, 2012

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    This is an amazing recipe. It is a lot of work but so worth it. The turbinado sugar and masa really do make a difference so I make sure I have them when I make it. I usually make a huge pot of it and freeze some so I have some on hand. We use it as a sause over eggs or steak and so many other ways.

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