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Chili Verde

Chile Verde - a favorite in Colorado - gains its rich green color from small, firm and tart tomatillos. Pork shoulder is slowly cooked until tender in the verdant broth - thinner than some bean-and-beef-based chilis - and has subtle heat thanks to milder Anaheim chiles. Serve the chili with tortilla...
3
302
147
2 hr
TOTAL TIME
743
CALORIES
$2.76
PER SERVING
Chili Verde
Ingredients
12 INGREDIENTS
4 SERVINGS
Fresh Cilantro
1/2 cup fresh cilantro
finely chopped
Kosher Salt And Black Pepper
kosher salt and black pepper
to taste
All-purpose Flour
1 tbsp all-purpose flour
Pork Shoulder
2 lbs pork shoulder
cut into rough 1-inch chunks
Chicken Stock
4 cups chicken stock
Cumin Seeds
1 tsp cumin seeds
Tortilla Chips And Lime Wedges
tortilla chips and lime wedges
for serving
Vegetable Oil
1/4 cup vegetable oil
Yellow Onion
1 medium yellow onion
cut into small dice
Anaheim Chiles
3 whole anaheim chiles
Garlic
6 cloves garlic
minced
Crushed Tomatillos
16 oz crushed tomatillos
Directions
18 STEPS
30 min
PREP TIME
1 hr 30 min
COOK TIME
2 hr
TOTAL TIME
View Directions on Cooking Channel
Health Info
Macros
35g
CARBS
40g
FAT
57g
PROTEIN
Allowed on these diets
LACTOSE FREE
Contains these allergens
WHEAT
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Frequently Asked Questions
What kind of meat is best to use in Chile Verde?
How can I adjust the level of spiciness in my Chile Verde?
Should I brown the meat before adding the sauce in my Chile Verde?
Can I leave out the tomatillos in my Chile Verde?
Is it necessary to roast and peel the chilies?
Can I use canned green chilies in my Chile Verde?
Why is my Chile Verde not green?
Can I freeze the leftover Chile Verde?
How long do I need to cook the Chile Verde?
Can I cook Chile Verde in a slow cooker or Instant Pot?