Chili Verde

Total Time:
3 hr 30 min
30 min
3 hr

1 gallon

  • Olive oil
  • 5 cups diced onion
  • 1/2 cup chopped garlic
  • 1/3 cup chopped serrano peppers
  • 1/3 cup chopped jalapeno peppers
  • 5 pounds cubed pork shoulder
  • 1 quart chicken broth
  • 15 to 20 Anaheim peppers
  • 12 to 15 tomatillos
  • 3 tablespoons garlic powder
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1/2 cup corn flour
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.

  • Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.

  • Meanwhile, place the Anaheim peppers on a sheet pan.

  • Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.

  • Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.

  • Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.

  • Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.

  • In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.

  • Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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4.8 46
Epic chili verde!  Best ever. item not reviewed by moderator and published
This is the <b>best</b> chili verde I've ever tasted. It's hot, but not too hot, and it has depth of flavor that is just amazing. It definitely earned its five-star rating. That said, I came up with a couple of tips you may find helpful:<div><br /></div><div>Prep time cited in the recipe--at least for me--is understated. It took me twice the 30 minutes estimated, but it was worth every minute. I also changed a couple of the instructions and found this worked out really well, especially when searing the pork.</div><div><br /></div><div>First, I did all the chopping, trimming, peeling, cutting, measuring, etc. in advance and had the ingredients standing ready when needed. (By the way, I used a boneless pork loin I had in the freezer and it worked fine. I cut the pork into irregular pieces about 2 x 3 x 1-1/2 inches. I like the way the big chunks look and makes them easier to handle when searing.)</div><div><br /></div><div>Second, I used a heavy 12" skillet with a cover to sweat cook the onion-garlic-peppers mixture. When these were done, I transferred them to a heavy 8-quart soup pot. I then re-used the skillet to sear the pork chunks in small batches to ensure they browned well, transferring each piece to the soup pot when it was done on all sides. Then, I used only about a half the chicken broth to deglaze the skillet and poured that liquid into the soup pot with the pork and onion mixture.</div><div><br /></div><div>350 degrees wasn't hot enough to roast the Anaheim peppers in 20 minutes, even though I had them on the highest rack in my oven. When they showed no signs of blackening in the prescribed cooking time, I cranked the temperature up to 425 and let them go another 10 minutes. Next time, I will start them at 375 and expect them to be done in 20 to 25 minutes.</div><div><br /></div><div>The chicken broth I did not use to deglaze the skillet, I added to an 8-cup Pyrex bowl where I had put the roasted tomatillos and the peeled and seeded Anaheims. This enabled me to use an immersion blender rather than messing with a food processor on these ingredients; much neater and very quick clean up.  If you don't have an immersion blender, I still recommend adding stock to your food processor when you process the tomatillo pepper mixture, because it will make them flow better.</div><div><br /></div><div>Finally, unless you absolutely love salt, I would not recommend using the full 2 teaspoons called for in the recipe. I used just 1/4 teaspoon salt and I used salt-free chicken broth; the chili verde was plenty salty for my family. It's always easier to add more salt if you want it, than to try to remove it once it's in the pot.</div><div><br /></div><div>We served the chili verde with hot corn tortillas, homemade guacamole, and refried beans. Great meal!</div> item not reviewed by moderator and published
Didn't think verde....but OMG, this was absolutely the best! I only used 3 Anaheim peppers because that was all we had and skipped the flour part altogether because everyone was starving and didn't want to wait longer! First thing my son said was I should've made more! So awesome, lot of work but we'll worth it! Will be a little easier next time!!!! LOVE IT! item not reviewed by moderator and published
Super delicious and amazing. I had trouble, even with extra roasting/steaming, getting the skins off the Anaheim peppers. I only removed about half, but it didn't matter. Still wonderful. I would probably save time next time but chopping things more roughly since it all melts together anyway in the end. So great! item not reviewed by moderator and published
Awesome! I only used 4 Anaheim peppers and could not find serrano peppers, so I doubled the jalapeno. Also did not have corn flour, but half white flour and half corn meal was fantastic! Great recipe! item not reviewed by moderator and published
In the episode, you clearly see the guy adding turbinado sugar at the beginning but it's not here in the recipe. So,, sugar or no? How much? item not reviewed by moderator and published
Made it for the big game - the chili was a 10! "Best Chili Verde ever" was the text received from one of my guests. Will become a staple recipe item not reviewed by moderator and published
Delicious! I made this for a Mexican themed dinner party and it was a success! Taste was amazing....I never have used cumin or coriander in previous recipes. It was great and tasty! Can't wait to try it again! item not reviewed by moderator and published
absolutely aaaaaaaahhhhhhsome!! a lot of work, but worth all the time ! item not reviewed by moderator and published
This recipe was nothing short of outstanding!!! item not reviewed by moderator and published
Good, except I smoke all of the peppers, onions and other veggies before I cut them up and I fry the masa roux by sprinkling yellow corn masa flour in to the hot oil to get a tortilla chip background flavor. item not reviewed by moderator and published
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! item not reviewed by moderator and published
Fantastic Great flavor with a nice kick item not reviewed by moderator and published
Love This Recipe, I used poblano chiles and jalapeno's. Served over rice with Jack cheese and Avocado. Yummy! item not reviewed by moderator and published
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! item not reviewed by moderator and published
Awesome base recipe that can be tweaked to your taste. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
What an outstanding recipe. I made this chili one day before eating &amp; everyone loved it. I altered the recipe a bit by adding my favorite chilis (pablanos &amp; 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 &amp; jalapeno to heat it up a bit more. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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 item not reviewed by moderator and published
This is AWESOME!!!! A lot of prep but definitely worth it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
First time ever making Chili Verde. I am over the moon with the results! Did brown the pork in batches. Only deviation in the recipe. Adding the masa roux absolutely took the dish to another level. Will stay in my favorites repertoire. item not reviewed by moderator and published
Great recipe! I added the sauce to my pork in the crock pot and let it go all night on low. Got up and had wonderful chili verde! item not reviewed by moderator and published
This is an amazing recipe. This is the only recipe for Chile Verdi I will use from now on. I did however use less Anaheims and more tomatillos. The roasted peppers and tomatillos make such a beautiful addition to this chile. Wonderful for a crowd or to freeze for many dinners at another time. item not reviewed by moderator and published
I usually tweak a recipe but this one required no changes. It is perfect as is.! item not reviewed by moderator and published
Definitely not a quick and easy meal to prepare, but absolutely delicious! Worth the effort-- I will make it again for sure. item not reviewed by moderator and published
I cut the recipe in half. This is a good recipe. I made it with homemade tortillas (burritos) and people were impressed. Go with this recipe - it is worth it. And fun to make - if you like spending time in the kitchen cooking.... item not reviewed by moderator and published
I am a huge Chile Verde fan. My mother wanted food for Mother's Day she could just pull out of her freezer and heat up. So, I made this whole recipe exactly as written. So many peppers and tomatillos, had to do in seperate batches in the oven. Ended up having to put the peppers on broil for them to char. And, so many I put them in a glass 13x9 baking dish and covered with saran wrap to sweat. However, The skins just peeled right off like they were suppose to" after sitting there covered for half an hour or so. I had used a bit of extra oil as I browned the meat in batches. Was worried there was too much oil whien it was done simmering. When I made the masa roux, I used a baster and pulled the 1/2 cup off the top of the verde. Slowly tilted the roux pan in the verde, to mix into the roux so there would be no lumps. What a difference the roux made!! DO NOT SKIP THE ROUX. I'm really sorry to be giving this away. It is the BEST I have ever had. Been eating verde for 30 years. Can't wait to make this for myself and friends! item not reviewed by moderator and published
I made a half recipe of this it was very tasty and satisfying. I had to make a couple of substitutions. Instead of roasting Anaheims, I used New Mexico chiles (which are dried anaheims) and anchos mostly because I've had them in my pantry for years and wanted to use them up. This turned my chili from "verde" to "rojo". If I could make a suggestion it would be to sear the pork in batches. I only made a ? recipe of this in a 5 quart dutch oven and there was no way I'd get any color on the pork all at once plus you'll get that nasty pork smell if you do. I'll definitely make this again and I'll stick with the roasted anahiems to keep it green. item not reviewed by moderator and published
This is the first time I've made chili verde from scratch. I was a surprised how much garlic it called for and was sure there was a misprint. However, the garlic blended nicely with the other ingredients and did not overpower at all. The only thing I did differently is combine the masa with water instead of olive oil. Next time, I will probably only use 1/4 cup of masa since it seems to tame down the peppers a bit too much. item not reviewed by moderator and published
I made this chili for our Christmas Eve dinner and there were no leftovers! It was such a hit, we made it again in January. It tastes especially good if you prepare it the night before serving. The recipe calls for roasting the peppers in the oven; it is easier to roast on the barbeque. I was also confused by the listed ingredient "mexican oregano". I called my local restaurant who informed me they cook with oregano found in the US and there really is no difference. The recipe seemed like it called for an outrageous amount of peppers and tomatillos and I was concerned it would be too spicy but it wasn't and I used as many peppers as the recipe called for. The second time I made it, I used 7 pounds of pork instead of 5 and I still had lots and lots of sauce. The chili was so good, I plan on making it part of our Christmas Eve dinner tradition. Cara from Marin County, California item not reviewed by moderator and published
Great chili!!! item not reviewed by moderator and published
We had a mexican restaurant near us years ago, and this recipe comes the closest to it. I changed the recipe (because I always do), I eliminated most of the oil, I reduced the onion to 3 1/2 cups. I also changed the many anahiem peppers to add in Plabano, and serrano to the Jalapeno, and anahiem peppers. This added a richer base to the verde. OH! The recipe called for sauteing the peppers and onions together. I always roasted my peppers, so I did it again. I didn't like the burnt black pieces of the roasted peppers in the verde. SO, next time I'll roast. Regardless, we had nothing left after our mexican family night. The relatives devoured it all, which is a compliment because the other side of the families maiden name is, Garcia. item not reviewed by moderator and published
I am from Seattle but now live in Wisconsin so, when I saw this episode, I FB'ed a friend to tell them they needed to go and try it. My friend reported back that the place had a great vibe and the Chili Verde rocked! Fast forward 6 months and my church did a chili cook-off. I wanted to try to recreate Slim's and was shocked to find that there was actually a recipe posted. We made it, and added some Cholula hot sauce to it. Everyone RAVED and we won the cook-off (one guy was even a professional executive chef). item not reviewed by moderator and published
I saw the episode and being from Bellingham, WA, I had to go down to Seattle and actually try the chili- it's delicious! You must get it with "the works" and with the jalapeno mac n cheese which is placed underneath the chili. It was nice to try something a little different. And it obviously doesn't have any beans, which although I love beans, it was good to see something so flavorful without beans... if you are ever in the area you must go and try their chili! I was actually on a roadtrip on my way through and stopped by again on our way back home to try the all-meat Texas style, but it was on a Sunday and they we're closed- can't wait to go back and try the other! item not reviewed by moderator and published
From watching the episode it appears the pork shoulder is raw when you dice it. The recipe pretty much confirms this as it states to cook the chili verde until the pork is tender. I haven't tried it yet--it sounds wonderful--and I'm going to make it very soon. item not reviewed by moderator and published
The pork is cubed before you start browning it. Very good recipe. item not reviewed by moderator and published
this recipe never says what to do with the pork shoulder. how and when do you cook it and when do you cube it? item not reviewed by moderator and published
That was part of the dry rub because he smoked the pork first. This recipe is not the same, you just brown it instead of smoking it. item not reviewed by moderator and published
It's chile. Not chili.  item not reviewed by moderator and published

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