chili verde

Crock Pot Pork Green Chili is a soul-satisfying bowl of delicious chunks of tender pork in a slightly thickened sauce loaded with lots of green chilies, tomatillos, and spices.  A Colorado-inspired favorite that is just as good eaten out of a bowl like a stew as it is poured over burritos.

Crock Pot Pork Green Chili

pork shoulder,

flour

pepper

salt

onion,

garlic,

tomatillos, husks removed, chopped

cilantro,

chicken broth

jalapeno, de-seeded, and chopped

tomatoes

chili powder

cumin

oregano

cornstarch

water

lime wedges

cilantro leaves

chopped green onions

sour cream

cheddar cheese, grated

tortilla chips or flour tortillas

Cut the pork shoulder into 1-inch cubes, trimming...

Cut the pork shoulder into 1-inch cubes, trimming any excess fat, then toss with the flour, salt, and pepper.  Heat 2 tablespoons of oil in a skillet and brown the pork on all sides, then transfer to a slow cooker.  You may need to work in batches and add a bit more oil until all of the pork is browned.  

In the same skillet, saute the onion, peppers,...

In the same skillet, saute the onion, peppers, garlic, adding a little more oil if the pan is dry, for 3 to 5 minutes.  Add 1/2 cup of broth and scrape up any fond (the browned bits on the bottom of the pan) and transfer everything to the slow cooker with the pork.

In a blender, combine 1/2 the chopped tomatillos...

In a blender, combine 1/2 the chopped tomatillos with 1/2 of the diced green chilies and the cilantro, then process until smooth. Add 1/2 cup of the chicken broth if necessary.

Pour the blended tomatillos into the crockpot and...

Pour the blended tomatillos into the crockpot and add all remaining ingredients except for the cornstarch and water. Cook on HIGH for 3-4 hours or on LOW for 6-8 hours until the pork is tender.

At this point, you can serve as is,...

At this point, you can serve as is, or thicken by making a slurry with the cornstarch and water. Stir the slurry into the chili verde and cover again for 30 minutes, stirring occasionally, then serve in bowls garnished with lime wedges, cilantro leaves, green onions, sour cream, grated cheese, and tortilla chips or warm tortillas.

This chili verde is filled tender chunks of pork and lots of rich, peppery flavor, perfect served with rice, beans and warm flour tortillas 

Chili Verde

tomatillos (about 15), papers removed, rinsed, and halved

Anaheim peppers, seeds and membrane removed, and roughly chopped

garlic

avocado oil

black pepper

(generously packed) cilantro leaves

agave (or honey)

smoked paprika

coriander

chipotle powder

white pepper

pork

flour (optional—helps creates a nice crust on the meat)

onion, chopped

garlic, pressed through garlic press

chicken stock

cilantro leaves,

Rice, pinto beans and flour tortillas,

Begin by preparing your salsa verde: preheat the oven to 450°, and line a medium-large baking sheet with foil.

Place the tomatillos, Anaheim peppers, onion and garlic into a large bowl, and drizzle with about 2 to 3 tablespoons of the oil; sprinkle generously with salt and pepper and toss to coat, then turn the vegetables out onto the baking sheet, and roast for 20 minutes.

After 20 minutes, reduce the oven temp to 400°, and roast for 15 minutes more, until the veggies are charred, tender and aromatic; remove from oven and allow them to cool slightly, just enough so they can be handled.

Once slightly cooled, add the roasted veggies, along with all of their juices, to the bowl of a food processor, then add in the cilantro and the agave; process for about 30 seconds or so until the mixture has a chunky-smooth texture, like that of salsa; spoon into a bowl and set aside for a moment.

To prepare the chili verde pork, combine the cumin, smoked paprika, ground coriander, chipotle powder, dried oregano, white and black pepper in a ramekin, and set aside 1 tablespoon of this to use as seasoning for the pork.

Place the pork into a large bowl, season generously with salt, and sprinkle over the 1 tablespoon of seasoning, as well as the flour (if using), and toss to coat well.

Place a large pot over high heat, and drizzle in about 3 tablespoons of avocado oil; once very hot, add some of the seasoned pork to the pot (working in batches), and allow it to sear/brown on that first side, undisturbed, for about 4 minutes; then, stir, and allow the pork to brown for about 2 minutes more, then remove from the pot and spoon into a large bowl to hold; repeat with remaining pork until all is browned.

Next, to the same pot, add in the onion, and saute that for a few moments until it becomes softened and slightly browned; add in the remainder of the seasoning/spice mixture you prepared, along with the garlic, and stir to combine for about 30 seconds, or just until aromatic.

Pour in your salsa verde, followed by the browned pork and its juices, and then the chicken stock; stir to combine, bring to a vigorous simmer, cover with a lid askew to allow for venting, and reduce the heat to low so that the chili verde comes to a gentle simmer now.

Cook the chili verde for 2 1/2 to 3 hours, or until the pork is very tender, stirring occasionally.

To finish and serve the chili verde pork, stir in the chopped cilantro, and check to see if any additional salt/pepper is needed; serve the chili verde on its own, or with an accompaniment of rice, pinto beans and warm flour tortillas.

An easy green chili casserole filled with 3 cheeses, chili verde sauce and shredded chicken. This recipe is also a gluten free, low carb and keto chicken casserole too.

Chicken Green Chili Casserole

lb shredded chicken, cooked

T taco seasoning

chili Verde salsa

oz cottage cheese

oz sliced or shredded Colby jack or Mexican blend cheese

Sour cream, optional

Green onions, optional

Preheat oven to 375.

In a medium sized bowl, mix the taco...

In a medium sized bowl, mix the taco seasoning, salsa, green chilis and cottage cheese.

Mix in the shredded chicken and blend well.

Spray your baking dish with nonstick cooking spray.

Spoon mixture into an 11x7 baking dish.

Top the casserole with the sliced or shredded...

Top the casserole with the sliced or shredded cheese.

Bake for 20 minutes or until the cheese...

Bake for 20 minutes or until the cheese is melted and bubbling.

Garnish with green onions, if desired.

Serve with sour cream and salsa, optional.

This homemade Mexican chili Verde recipe is seared chunks of pork butt simmered in tomatillo salsa and broth until fork fall apart tender.

Chili Verde Recipe

salsa verde (green salsa)

limes

cilantro leaves (chopped)

First cut the pork butt into bite-sized pieces, removing excess fat as you go.

Sear

Then heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil. Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.

Remove

Remove each batch of seared pork to a clean plate as you work through the batches.

Replace

Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.

Deglaze

Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan.

Add the chicken stock to the pan and stir to combine.

Simmer

Bring to a simmer and then reduce to medium-low heat and allow the sauce to reduce by half. This could take up to 3 or 4 hours.

Scrape

As the sauces nears full reduction, scrape the bottom of the pan to keep it from burning.

Stir

Before serving stir in the fresh lime juice and lime zest, if you wish.

Garnish

Stir in the chopped fresh cilantro and garnish with more lime and cilantro.

Chile Verde is a deeply flavored Mexican dish of tender pork with tomatillo and roasted pepper sauce. This easy recipe for incredible green pork chili made on the stove top with jalapeno, Anaheim, and poblano peppers. This homemade authentic Chili Verde is low carb and keto friendly.

Chile Verde

tomatillos

poblano pepper

garlic (not peeled)

jalapenos (seeds and ribs removed, chopped)

Anahiem peppers (you can use Hatch peppers)

cilantro (washed, cleaned, and chopped)

pork butt

extra virgin olive oil

onion

Broil

Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic.

Roast

To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers.  Roast until the skins begin to turn brown.

Cover

Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos.

Roast vegetables

Remove the skins of peppers and the paper from the garlic.

Puree

Place in a blender the tomatillos, garlic, cilantro, and jalapeno peppers. Puree until the mixture is smooth.

Prepare sauce

While the peppers are cooling, cut the pork into bite-sized pieces.  Salt the pork.

Add a couple of tablespoons of extra virgin olive oil to a large Dutch oven over,medium-high heat. Brown the pork on all sides in a cast iron dutch oven, or in a large pot. Do this in small batches so the pork browns evenly. Remove pork as it browns and set aside.

Saute

Add the chopped garlic and chopped onions in the same dutch oven until they become translucent.

Add in chicken stock, be sure to scrape up the browned bits on the bottom of the pot, doing this will give you lots of extra flavor.

Add the green sauce from the blender to the pot.

Simmer on low for about 2 hours or until the pork is tender.

Prepare meat

https://content.jwplatform.com/videos/3MS4mWlr.mp4

Make delicious pork green chili. This is perfect to enjoy as a stew, or use as a topping over burritos.

This INSTANT POT CHILI VERDE is made in minutes, full of flavor, and sure to warm your soul this Winter. All the spice in all the right places! We love to fry tortillas and lay them at the bottom of the bowl for extra crunch and texture.&nbsp;

Instant Pot Chili Verde

pork shoulder (Boneless,

tomatillos (quartered, husks removed)

Poblano peppers (seeds and stems removed, roughly chopped)

Anaheim peppers (seeds and stems removed, roughly chopped)

jalapeno peppers (seed and stems removed, roughly chopped)

green chiles ((4.5 ounce can))

garlic (peeled)

dried Mexican oregano (optional)

cilantro (chopped)

corn tortillas

canola oil

Sour cream

fresh cilantro

Cotija cheese

Lime wedges

Set the Instant Pot to sauté.  After 1 minute, add the pork cubes, tomatillos, Poblano peppers, Anaheim peppers, jalapeno chilies, green chilies, onion, garlic, cumin, 1 teaspoon kosher salt and oregano.

Set to manual, and cook 25 minutes.  Allow pressure to release naturally.

While the Chile Verde cooks, prepare the tortillas by heating 1 tablespoon oil over medium-high heat in a medium skillet.  Place a tortilla in the hot skillet and cook until bottom side begins to bubble and turns golden.  Flip the tortilla over and heat the other side.  Press the tortilla in an individual serving bowl and set aside.  Repeat with one tortilla per serving.  (It's a good idea to make a few extra.)

After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.

Add cilantro to the remaining ingredients in the Instant Pot.  Blend with an immersion blender or in a countertop blender.  Season to taste with salt.

Return pork to sauce and stir to combine.

Ladle the chile verde into the bowls with the tortillas and garnish with chopped cilantro, dollop of sour cream, Cojita cheese and a wedge of lime.

Enjoy!

Chile Verde Soup you can make in the slow cooker or on the stove! Such an easy and delicious soup. My family rates it 10/10!&nbsp;

Slow Cooker Chile Verde Soup

chicken breasts

salt and black pepper

olive oil

celery

salsa verde (like the herdez brand)

can northern white beans

corn (, drained)

cilantro (, chopped)

cheddar cheese

avocado (, peeled,

Season chicken with salt and pepper and place it in the bottom of the slow cooker.

Add olive oil to a skillet over medium heat. Add chopped onion and celery and saute for 2 minutes.&nbsp;

Add garlic and cook for another minute. Add them to the slow cooker.&nbsp;

Add cumin, chili powder, salsa verde, chicken broth, beans, and corn.&nbsp;

Cover and cook on LOW for 2-3 hours.&nbsp;

Shred chicken and return to the pot along with the cilantro. Serve with cheese and avocado on top.

FOR THE SLOW COOKER:

Season chicken with salt and pepper.&nbsp;

Add olive oil to a large skillet over medium heat.&nbsp;

Cook chicken for several minutes on both sides, turning once, until cooked through.&nbsp;

Remove to a plate and allow to rest for 5 minutes before shredding it with a fork.

Add chopped onion and celery to the pan and saute for 2 minutes. Add garlic and cook for another minute.

Add chicken and veggies to a large pot.&nbsp;

Add cumin, chili powder, salsa verde, chicken broth, white beans, corn and cilantro.&nbsp;

Bring to a simmer and cook for 3-4 minutes more. Serve with cheese and avocado on top.

FOR THE STOVE TOP:

A lean low carb green chili recipe that fits neatly into a Paleo and Whole 30 diet! It&#039;s gluten free, grain free, dairy free... And delicious!

Top 8 chili verde recipes from across the web

The most viewed chili verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crock Pot Pork Green Chili

Chili Verde

Chicken Green Chili Casserole

Chili Verde Recipe

Chile Verde

Instant Pot Chili Verde

Slow Cooker Chile Verde Soup

Chicken Chili Verde Recipe

Top 8 chili verde recipes from across the web

The most viewed chili verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crock Pot Pork Green Chili

Chili Verde

Chicken Green Chili Casserole

Chili Verde Recipe

Chile Verde

Instant Pot Chili Verde

Slow Cooker Chile Verde Soup

Chicken Chili Verde Recipe

The most viewed chili verde recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine