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

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 43
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
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

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