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Chili Verde Recipe

Chili Verde

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

Show: Diners, Drive-ins and DivesEpisode: A Burger, A Bowl and a Slice

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 1-10 of 27

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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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  • on April 24, 2012

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    This was a really good chili verde recipe BUT that being said, it's A LOT of work. I am an experienced cook and have tackled some pretty difficult recipes before, and while this one was pretty basic it's all the prepping of the chilis that can be time consuming. I had about 7lbs of boneless pork shoulder strips that I cubed, so it made a ton of verde. I doubled all the spices and added a bunch of chopped fresh cilantro and an extra serrano and jalapeno to the mix. Simmered for approximately 3 hrs on low. Served with homemade corn tortillas, sour cream, avocado and jack cheese on top. My husband loved it.

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  • on April 22, 2012

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    This is an awesome chile recipe, especially considering there is no meat in it. It is loaded with flavor and spice and very nurturing. The hominy adds a sweetness to it that begs for a second bowl. YUM!

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  • on March 30, 2012

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    I've had this chili verde at Slims in Seattle and have made this a couple of times everyone who has had this chili loves it

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  • on December 03, 2011

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    This is AWESOME!!!! A lot of prep but definitely worth it.

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  • on October 13, 2011

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    I called the restaurant that provided this recipe to inquire about seeding the peppers. They told me to seed the jalapenos and Anaheims, but NOT to seed the Serranos. The chili was still quite mild inspite of the presence of the seeds. VERY flavorful; followed the recipe all the way through. Can't wait to try it on day 2 or 3, as I'm sure it improves. Delicious Fall dish! Now that I live in Seattle, I can't wait to try this restaurant out. Thanks for sharing.

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  • on September 21, 2011

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    This is the first try in making Chile Verde and it was a hit! Had my daughter in law make homemade tortillas and it couldn't of tasted any better. Will definitely make this again! It took me a long time to chop all of the peppers and onions, that was the only negitive thing!

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  • on August 21, 2011

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    Great Chili Verde. I did however smoke the meat on my grill before cubing. Now that I have a smoker. I will smoke it a few hours prior to cubing it. So that will take the prep time up just a little bit. I love to here and see people reactions when I tell them I am having green chili. Then the look when they taste it an realize it's so good. Definitely a favorite and we will make it many more times.

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  • on May 30, 2011

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    Great taste! I agree with info in other reviews (fresh vs.dehydrated powder. I used portions od this chili verde as a sauce for charcoal grilled pork tenderloin. Terrfic. This recipe is a keeper! Annie , Fremont , CA

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