Step 1: Roast the Vegetables
Preheat your oven to 220°C (425°F).
Place the tomatillos, poblano peppers, jalapeños, onion, and garlic on a baking sheet.
Roast for 15–20 minutes until slightly charred and softened.
This roasting step gives the sauce a deep smoky flavor.
Step 2: Blend the Green Sauce
Transfer the roasted vegetables to a blender.
Add:
- Cilantro
- Cumin
- Chicken broth
Blend until smooth.
Set aside.
Step 3: Brown the Pork
Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the pork with salt and pepper.
Cook the pork in batches until nicely browned on all sides.
Step 4: Add the Green Sauce
Pour the blended green sauce over the browned pork.
Stir well and bring to a gentle simmer.
Step 5: Simmer the Stew
Cover the pot and cook on low heat for 45–60 minutes.
The pork should become very tender, and the sauce will thicken and develop deep flavor.
Stir occasionally.
Step 6: Taste and Adjust
Taste the stew and adjust seasoning with salt or extra cilantro if needed.
How to Serve Chili Verde
Chili Verde is traditionally served with:
- Warm corn tortillas
- Mexican rice
- Refried beans
- Avocado slices
- Lime wedges
You can also use it as a filling for tacos, burritos, or enchiladas.
Tips for the Best Chili Verde
✔ Pork shoulder works best because it becomes very tender during slow cooking.
✔ Roasting the tomatillos adds smoky depth to the sauce.
✔ For extra heat, add serrano peppers.
✔ Chili Verde tastes even better the next day as the flavors develop.