Pork Green Chili (Chile Verde)
Alright, let's chat about my absolute go-to for a chilly evening! ever craved something warming and packed with flavour? this green chili recipe is just the ticket! it's like a hug in a bowl.
Honestly, who needs therapy when you have a steaming bowl of this stuff?
Hatch Chili Heaven: Your New Favourite Stew
This pork green chili recipe is a spin on a classic, the legendary pork chile verde. originating from mexico, this stew is all about tender pork swimming in a vibrant green sauce.
Think of it as a culinary passport to deliciousness. it's a medium level dish. prep takes about 30 mins and simmering is 2.
5- 3 hours. this will happily feed 6-8 hungry souls.
Benefits Beyond Belief
This isn't just comfort food, you know? the hatch chili stew is packed with vitamins, especially when you load it with fresh cilantro and tomatillos.
Perfect for a sunday night family dinner, or any time you need a flavour explosion. what makes it special? the slow simmering makes the pork incredibly tender!
Now, let's talk ingredients.
Alright, let's dive into what you'll need for this amazing green chili recipe ! trust me, a little planning goes a long way.
The result is a pork green chili that'll knock your socks off! i have tested this many times, and every time it’s different; that's the beauty of cooking!
Ingredients & Equipment: Laying the Foundation
This is where the magic starts, so let's make sure we have all the bits and bobs.
Main Ingredients: Let's Get Specific!
Alright, here's the shopping list. Remember, quality matters, especially with the pork!
- Pork: 2 pounds (900g) pork shoulder, cubed. Look for good marbling that's flavor!
- Aromatics: 1 medium yellow onion (chopped), 2 cloves garlic (minced).
- Tomatillos: 1 pound (450g) , husked. They should feel firm and not sticky.
- Peppers: 2 poblano peppers, 1-2 jalapenos. Poblanos should be dark green and firm. Jalapenos: More if you are brave, less if you are not.
- Broth: 1/2 cup (120ml) chicken broth for the pork, another 1/2 cup (120ml) for the sauce.
- Other Goodies : 1/4 cup chopped cilantro, 1 tablespoon lime juice.
- Pantry Staples: 2 tablespoons (30 ml) olive oil, 1 teaspoon (5g) salt, 1/2 teaspoon (2.5g) black pepper, 1 teaspoon (5g) cumin, 1/2 teaspoon (2.5g) oregano.
Seasoning Notes: Spice It Up (Or Not!)
Now, let’s talk about flavor boosters. This is your chance to add a personal touch!
Cumin and oregano are your base. don't skip them! for extra depth, consider a pinch of smoked paprika. you know, sometimes when i make colorado green chili , i throw in a bay leaf while it simmers.
Just remember to take it out before serving! want it hotter? keep the jalapeno seeds or add a dash of cayenne.
If you're trying a green chili recipes crockpot version, remember that flavors intensify over time, so go easy on the spice at first.
You can always add more later! it’s like when i am trying to make homemade green chili sauce , i like to roast the garlic with the rest of the peppers because it takes it to a complete different level.
Equipment Needed: Keep It Simple
You don't need fancy gadgets for Hatch Chili Stew ! Just the basics:
- Large Dutch oven or heavy pot.
- Baking sheet (for roasting peppers).
- Blender or food processor. A stick blender works in a pinch.
- Chopping board and knife.
Honestly, that's it. if you don't have a dutch oven, a large, heavy bottomed pot will do. see? no need to panic! now you know the secret for the perfect pork green chili recipe ! let's get cooking, shall we? if you're feeling adventurous, give hatch chili chicken recipes a whirl next! or perhaps some pork chili verde !
the possibilities are endless with green chili soup .
Right, let's get stuck in! this green chili recipe is a real game changer. i've tweaked it over the years, and honestly, it's now my go-to for a proper comforting meal.
We're making pork chile verde, because who doesn't love slow cooked pork?
Prep Like a Pro: Your Mise en Place
First things first, the mise en place , because nobody wants to be scrambling for garlic halfway through. chop your 1 medium yellow onion (about 1 cup) and mince those 2 cloves of garlic.
Get your 2 pounds of pork shoulder cubed and ready to roll. for the sauce, make sure your 1 pound tomatillos are husked and washed.
Pro tip: get those poblanos (2 of them) and jalapenos (1-2, depending on how brave you’re feeling!) under the broiler now .
Blackened skin is the goal. then, pop them in a bowl covered with cling film to steam for 10 minutes .
Makes peeling a doddle.
Safety Reminder: Be careful when handling those chili peppers. Don't touch your eyes! I learned that the hard way, believe me.
From Hob to Heaven: The Cooking Lowdown
Right, here’s the magic:
- Roast and Peel: As above, get those tomatillos, poblanos, and jalapenos blackened under the grill. Peel those bad boys once they've steamed.
- Sauce Time: In a blender, whizz up your roasted veggies with 1/2 cup of chicken broth, 1/4 cup of chopped cilantro, and a tablespoon of lime juice. Blend until smooth .
- Pork Power: Season the 2 pounds of pork cubes with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Sear in batches in your Dutch oven with 2 tablespoons of oil.
- Sauté the Goodness: Sauté your chopped onion in the pot until softened. Add 2 minced garlic cloves, 1 teaspoon cumin, and 1/2 teaspoon dried oregano.
- Simmer, Simmer: Chuck in the green chili sauce and bring to a simmer. Return the pork to the pot. Add 1/2 cup of chicken broth. Reduce heat, cover, and simmer for 2.5- 3 hours .
Honestly, my Grandma used to have a Hatch Chili Stew that I have now come to understand it's origins!
Winning at Green Chili: Pro Tips and Tricks
- Spice it Right: Not a fan of the heat? Remove those seeds and membranes from the jalapenos. Want more fire? Add a pinch of cayenne.
- make-ahead Magic: This Pork Green Chili Recipe is even better the next day! Make it a day ahead and let the flavors meld. Perfect for a relaxed dinner party.
This green chili soup is a hug in a bowl, especially on a chilly evening. honestly, give this colorado green chili a go.
You won't regret it. experiment to make your own version, because at the end of the day, cooking should be fun, right?
Alright, let's chat about how to make your green chili recipe even better. these are my little notes from countless bowls of chili.
Honestly, these little tweaks can make all the difference. so, listen up!
Recipe Notes: Making Your Green Chili Shine
Serving It Up Right
Plating and presentation are important. honestly, a big bowl of this can be a hug in a bowl, especially on a chilly night.
I love topping my pork green chili with a dollop of sour cream or greek yogurt. sprinkle some fresh cilantro on top, too.
It makes it look fancy! serve with warm tortillas for scooping. don't forget the rice and refried beans on the side.
A cold mexican beer? perfect!
Keepin' It Fresh
Got leftovers? no worries. this green chili recipe is even better the next day. store it in an airtight container in the fridge.
It’ll keep for 3-4 days. wanna freeze it? go for it! portion it out into freezer safe bags or containers. it’ll be good for up to 3 months.
Reheat it on the stovetop or in the microwave. just make sure it's piping hot before you tuck in!
Mix It Up, Buttercup
Feel like changing things up? you can! for a lighter version, swap the pork for chicken. bam! hatch chili chicken recipes are now a thing.
You could even make a vegetarian version. use beans and veggies instead of meat. for a colorado green chili feel, consider adding a touch of roasted corn.
In the autumn, use roasted squash for sweetness.
Nutrition Nuggets
Okay, let's talk about the good stuff. this green chili recipe has protein from the pork. plus, it's packed with vitamins and minerals from the veggies.
It is said that the capsaicin in the chiles may help boost your metabolism. keep in mind there is fat, but don't stress! it's all about balance, right? so dig in and enjoy!
Ready to try this Green Chili Recipe Crockpot ?
Making homemade green chili sauce and turning it into something amazing is so rewarding. it's also easier than it looks, i promise.
Don't be scared of the heat. you can always adjust the amount of jalapenos. have fun and experiment with making your perfect green chili soup , pork chili verde , or hatch chili stew .
It will be unique and special. just like you!
Frequently Asked Questions
How can I make this green chili recipe less spicy? I'm a bit of a wimp when it comes to heat!
No worries, mate! Taming the heat in this green chili recipe is easy. Make sure you remove the seeds and membranes from the jalapenos that's where most of the fire resides. You can even use a milder pepper like Anaheim instead of jalapeno or poblano if you’re really sensitive.
And remember, you can always add a dollop of sour cream or Greek yogurt when serving to cool things down.
Can I make this green chili in a slow cooker or Instant Pot? I'm all about the set-it-and-forget-it cooking!
Absolutely! For a slow cooker, sear the pork and sauté the aromatics as directed in the recipe, then transfer everything to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the pork is tender.
For the Instant Pot, use the sauté function to sear the pork and sauté the aromatics, then add the remaining ingredients and cook on high pressure for 30-40 minutes, followed by a natural pressure release of 15 minutes. It's smashing for a busy weeknight dinner!
How long does leftover green chili last, and what's the best way to store it? I'm hoping to have some for lunch all week!
Your green chili will keep well in the fridge for 3-4 days when stored in an airtight container. Make sure it cools down completely before refrigerating it. It also freezes brilliantly! Store it in freezer safe containers or freezer bags for up to 2-3 months.
Just thaw it overnight in the fridge before reheating on the stovetop or in the microwave. It's like having a little taste of Mexico whenever you fancy it!
I'm looking for a vegetarian version of this green chili recipe. Any suggestions for swapping out the pork?
You bet! For a cracking vegetarian version, swap the pork for a combination of cooked pinto beans, black beans, and diced potatoes or sweet potatoes. Add them when you would normally add the pork. You could also throw in some chopped mushrooms for an earthy flavour.
Just use vegetable broth instead of chicken broth and you're golden!
I don’t have fresh tomatillos, can I use canned tomatillos to make this green chili recipe?
Good thinking, using canned tomatillos is a great substitute! While the flavour might be slightly different, they will still work well in the recipe. Use approximately 1 pound (450g) of canned tomatillos, drained, in place of the fresh ones.
You might not need to roast them, depending on the brand, so give them a taste before blending them into the sauce. It'll save you some time, too, and it will still taste spot on!
My green chili came out a bit watery. How can I thicken it up without using cornstarch?
No problem, happens to the best of us! One simple trick is to simmer the chili uncovered for 20-30 minutes, allowing some of the excess liquid to evaporate. Alternatively, you can blend about a cup of the chili (sauce and some solids) in a blender or food processor until smooth, then stir it back into the pot.
This will add body and thickness naturally. It's a bit like making a proper gravy, really, using the ingredients you've already got!
Pork Green Chili Chile Verde
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450-550 |
|---|---|
| Fat | 25-35g |
| Fiber | 5g |
