10 Chili Verde Recipes That Shine on the Table

Craving a warm, flavorful bowl of comfort? Chili verde is the perfect answer—tender pork in a tangy tomatillo sauce. From quick weeknight versions to slow-simmered classics, these 10 recipes will brighten your table. Let’s dive in!

Classic Pork Chili Verde

Overflowing with the rich, slow-simmered essence of the Southwest, this Classic Pork Chili Verde marries tender pork shoulder with the bright tang of tomatillos and the subtle heat of green chiles. Each spoonful delivers a smoky depth that speaks to hours of patient cooking, a dish that transforms humble ingredients into something truly sublime.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 210 minutes

Ingredients

For the Chili Verde

• 3 lbs boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
• 1 tbsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp vegetable oil, divided
• 1 large yellow onion, diced (about 1.5 cups)
• 4 cloves garlic, minced
• 1.5 lbs fresh tomatillos, husked, rinsed, and quartered
• 2 poblano peppers, roasted, peeled, seeded, and diced
• 2 jalapeño peppers, stemmed and minced (seeds removed for less heat)
• 1 can (14.5 oz) fire-roasted diced tomatoes, undrained
• 2 cups low-sodium chicken broth
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 bunch fresh cilantro, finely chopped (about 1 cup), plus more for garnish
• 1 tbsp fresh lime juice

Instructions

1. Season the pork cubes evenly with kosher salt and black pepper.
2. In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of vegetable oil over medium-high heat until shimmering.
3. Working in batches to avoid overcrowding, sear the pork on all sides until deep golden brown, about 4 minutes per batch. Transfer to a plate and set aside. (Tip: Searing builds the foundational flavor; resist the urge to move the meat too early for a proper crust.)
4. Reduce heat to medium and add the remaining 1 tablespoon of oil. Add the diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the quartered tomatillos, roasted poblano peppers, and minced jalapeño peppers to the pot. Cook for 5 minutes, stirring occasionally, until the tomatillos begin to soften.
7. Pour in the fire-roasted diced tomatoes and chicken broth. Stir in the ground cumin and dried oregano.
8. Return the seared pork to the pot along with any accumulated juices. Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally, until the pork is fork-tender. (Tip: For the most tender results, ensure the liquid maintains a gentle simmer, not a vigorous boil, to allow the collagen to break down slowly.)
9. Once the pork is tender, uncover the pot and increase heat to medium. Cook for an additional 10-15 minutes to allow the sauce to thicken slightly. (Tip: If you prefer a thicker chili, mash a few of the tomatillo pieces against the side of the pot with a spoon.)
10. Stir in the finely chopped cilantro and fresh lime juice. Taste and adjust seasoning with additional salt if needed.
11. Remove from heat and let rest for 5 minutes before serving. Garnish with additional cilantro leaves.

Dotted with verdant specks of cilantro and a whisper of lime, this Chili Verde boasts a luxurious, velvety texture that clings to each tender morsel of pork. Serve it over a bed of cilantro-lime rice or alongside warm, charred corn tortillas for a meal that feels both rustic and refined.

Chicken Chili Verde

A vibrant chicken chili verde emerges from a single pot, marrying tender thighs with the bright tang of tomatillos and the smoky warmth of roasted green chiles. This refined one-pot meal offers an elegant balance of heat and acidity, perfect for a comforting yet sophisticated dinner.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

Main Ingredients

• 2 pounds boneless, skinless chicken thighs, trimmed of excess fat
• 1 tablespoon avocado oil
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 pound fresh tomatillos, husked, rinsed, and quartered
• 2 (4-ounce) cans fire-roasted diced green chiles
• 4 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• ½ cup sour cream (optional, for serving)
• ¼ cup fresh cilantro leaves, chopped, for garnish
• Lime wedges, for serving

Instructions

1. Pat chicken thighs dry with paper towels and season both sides with ½ teaspoon salt and ¼ teaspoon pepper.
2. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering. Sear chicken thighs in a single layer (work in batches if needed) for 4 minutes per side, until golden brown. Transfer to a plate and set aside.
3. Reduce heat to medium. Add diced onion to the pot and cook, stirring occasionally, for 5 minutes until softened and translucent.
4. Add minced garlic, cumin, and dried oregano; stir constantly for 30 seconds until fragrant.
5. Add quartered tomatillos and diced green chiles; cook for 3 minutes, stirring occasionally, until tomatillos begin to break down.
6. Pour in chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon (this adds deep flavor).
7. Return seared chicken thighs to the pot, along with any accumulated juices. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes, until chicken is tender and easily shreds.
8. Remove chicken from pot and shred with two forks into bite-sized pieces. Return shredded chicken to the pot and stir to combine.
9. Simmer the chili uncovered for an additional 10 minutes to thicken slightly. Taste and adjust seasoning with remaining salt and pepper.
10. Ladle into bowls and garnish with sour cream, chopped cilantro, and a squeeze of fresh lime juice.
11. Tip: For a spicier chili, include one finely diced jalapeño with the onion. For a smoother texture, use an immersion blender to puree half the chili before adding the shredded chicken. Toasting the cumin in the pan with garlic awakens its essential oils for a more pronounced flavor.

Yield a chili that is luxuriously silky from the slow-simmered tomatillos, with each spoonful delivering tender chicken and a gentle, lingering heat. Serve alongside warm corn tortillas or over cilantro-lime rice to capture every last drop of this beautifully balanced sauce.

Vegetarian Chili Verde

Lush and deeply savory, this Vegetarian Chili Verde transforms humble mushrooms and zucchini into a hearty, soul-warming stew. Anchored by a vibrant green chile base, the dish achieves remarkable complexity through slow simmering, while the vegetables maintain a tender bite that elevates every spoonful.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili Base

• 2 tablespoons extra-virgin olive oil
• 1 large white onion, diced into 1/4-inch pieces
• 4 garlic cloves, minced
• 2 poblano peppers, roasted, peeled, seeded, and diced
• 1 pound tomatillos, husked, rinsed, and diced
• 2 teaspoons ground cumin
• 1 teaspoon dried Mexican oregano
• 4 cups low-sodium vegetable broth
• 1 (4-ounce) can diced mild green chiles
• 1 teaspoon fine sea salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper

For the Vegetables

• 8 ounces cremini mushrooms, quartered
• 2 medium zucchini (about 12 ounces total), diced into 1/2-inch cubes

For Garnish

• 1/3 cup fresh cilantro, roughly chopped
• 2 tablespoons fresh lime juice
• Optional: sliced avocado, crumbled queso fresco, or tortilla chips

Instructions

1. Heat the olive oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the roasted poblano peppers and diced tomatillos; cook for 3 minutes, stirring frequently, until the tomatillos begin to release their juices. Tip: Roast the poblano peppers under the broiler until charred, then steam in a bowl for 10 minutes before peeling — this deepens their smoky flavor.
3. Sprinkle the ground cumin and dried oregano over the vegetables and stir constantly for 1 minute to toast the spices, enhancing their aroma. Tip: Toasting spices in the oil before adding liquid unlocks their essential oils for a more complex base.
4. Pour in the vegetable broth and diced green chiles. Season with salt and pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes, allowing the flavors to meld. Tip: For a thicker chili, simmer an additional 5 minutes uncovered to reduce slightly.
5. Add the quartered cremini mushrooms and diced zucchini to the pot. Stir to combine, then return to a simmer. Cook for 10 minutes, or until the mushrooms are tender and the zucchini is just cooked through but not mushy.
6. Remove the pot from heat. Stir in the fresh lime juice and adjust seasoning with additional salt if needed. Ladle into bowls and garnish with chopped cilantro. Serve with optional avocado, queso fresco, or tortilla chips.

Dense and satisfying, this chili verde develops a velvety richness as the mushrooms absorb the tangy green chile broth, while the zucchini offers subtle sweetness. Serve it with warm corn tortillas or over a bed of cilantro-lime rice for a complete, nourishing meal that satisfies even the most ardent carnivore.

Smoky Pork Chili Verde

With its deeply smoky foundation and vibrant verdant sauce, this Smoky Pork Chili Verde elevates the classic braise into a refined, slow-cooked masterpiece. Fire-roasted chiles and charred tomatillos meld with tender, smoked pork shoulder for a dish that captures the essence of rustic Southwestern cooking.

Serving: 8 | Prep Time: 30 minutes | Cooking Time: 4 minutes

Ingredients

• 3½ pounds boneless pork shoulder, cut into 2-inch cubes
• 2 tablespoons neutral oil (such as grapeseed or avocado)
• 1½ pounds tomatillos, husked and rinsed
• 2 poblano chiles
• 2 Anaheim chiles
• 1 jalapeño chile (optional)
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried Mexican oregano
• 4 cups low-sodium chicken stock
• 2 sprigs fresh epazote (or 1 tablespoon fresh oregano)
• Kosher salt and freshly ground black pepper, to taste
• Juice of 2 limes
• ½ cup chopped fresh cilantro

Instructions

1. Light a charcoal or gas grill for indirect cooking at 225°F (or use a smoker). Add wood chips (hickory or apple) for smoke.
2. Season pork cubes generously with kosher salt and black pepper. Place on grill grate away from direct heat. Smoke for 2 to 3 hours, until internal temperature reaches 165°F and a deep mahogany crust forms.
3. Meanwhile, preheat broiler. Place tomatillos, poblano, Anaheim, and jalapeño (if using) on a baking sheet. Broil, turning occasionally, until charred and blistered on all sides, about 8–10 minutes.
4. Transfer chiles to a bowl, cover with plastic wrap, and steam for 10 minutes. Peel skins, remove stems and seeds. (Tip: handle chiles under running water to remove seeds easily.)
5. In a blender, combine charred tomatillos (with their juices), peeled chiles, 1 cup chicken stock, and half of the garlic. Purée until smooth.
6. In a large Dutch oven, heat 2 tablespoons oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add remaining garlic, cumin, and oregano; cook 1 minute until fragrant.
7. Add smoked pork cubes, tomatillo-chile purée, remaining 3 cups chicken stock, and epazote sprigs. Bring to a boil, then reduce heat to low. Partially cover and simmer for 1½ hours, stirring occasionally, until pork is fork-tender. (Tip: if sauce reduces too much, add more stock or water.)
8. Remove epazote sprigs. Using two forks, shred pork into bite-sized pieces. Stir in lime juice and chopped cilantro. Adjust seasoning with salt and pepper. (Tip: let chili verde sit for 10 minutes before serving to meld flavors.)

Undoubtedly, this chili verde’s complexity deepens overnight; it is even more exquisite the next day. Serve it ladled over rice or as a filling for warm tortillas, garnished with crumbled queso fresco and sliced radishes for a refreshing crunch.

White Chili Verde

Nothing embodies comfort quite like a bowl of White Chili Verde, where tender chicken and creamy white beans swim in a silky, aromatic broth infused with mild green chiles. This elevated take on a classic stew balances richness with a gentle warmth.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

For the Chili

• 2 tablespoons unsalted butter
• 1 large yellow onion, finely diced
• 4 cloves garlic, minced
• 2 medium poblano peppers, roasted, seeded, and diced
• 1 jalapeño pepper, seeded and minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano (preferably Mexican)
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 1 pound boneless, skinless chicken thighs, trimmed of excess fat
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• 1/2 cup heavy cream
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground white pepper

For Garnish

• 1/4 cup sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1/4 cup crumbled queso fresco or feta cheese

Instructions

1. In a large Dutch oven over medium heat, melt the unsalted butter until foaming. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
2. Add the minced garlic, roasted poblano peppers, and seeded jalapeño. Cook for 1 minute until fragrant.
3. Stir in the ground cumin and dried oregano, cooking for 30 seconds to bloom the spices.
4. Sprinkle the all-purpose flour over the mixture and stir constantly for 2 minutes to form a light roux. Tip: Cooking the flour removes raw taste and thickens the broth.
5. Slowly pour in the chicken broth while whisking to avoid lumps. Bring to a gentle simmer.
6. Add the chicken thighs in a single layer, ensuring they are mostly submerged. Reduce heat to low, cover, and cook for 20 minutes, or until the chicken is tender and cooked through. Tip: Simmering gently keeps the chicken juicy.
7. Transfer the cooked chicken to a cutting board and let rest for 5 minutes. Using two forks, shred the meat into bite-sized pieces.
8. Return the shredded chicken to the pot along with the rinsed cannellini beans. Stir in the heavy cream, kosher salt, and white pepper. Simmer uncovered for 10 minutes to meld flavors. Tip: Add cream off the heat if you prefer to avoid any risk of curdling.
9. While the chili simmers, prepare the garnish: In a small bowl, whisk together the sour cream and lime juice until smooth.
10. Taste the chili and adjust seasoning if needed. Ladle into bowls, drizzle with the sour cream-lime mixture, and top with fresh cilantro and crumbled queso fresco.

Ladled into warmed bowls and finished with a drizzle of crema and a scattering of fresh cilantro, this chili verde sings with subtle complexity. Serve alongside crusty bread for dipping, or spoon over rice for a heartier meal.

Slow Cooker Chili Verde

Generously seasoned pork shoulder, slow-cooked to buttery tenderness in a vibrant tomatillo sauce, epitomizes the set-and-forget convenience of a slow cooker. This Chili Verde is a celebration of earthy, tangy flavors, where each spoonful reveals layers of roasted peppers and aromatic herbs.

Serving: 8 | Prep Time: 25 minutes | Cooking Time: 480 minutes

Ingredients

For the Pork

• 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 2-inch cubes
• 2 tablespoons grapeseed oil
• 1 teaspoon sea salt
• ½ teaspoon freshly ground black pepper

For the Sauce

• 1 ½ pounds fresh tomatillos, husked and rinsed
• 1 medium yellow onion, quartered
• 4 cloves garlic, smashed
• 2 jalapeño peppers, stemmed (seeds removed for milder heat)
• 1 cup loosely packed fresh cilantro leaves and tender stems
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 cup low-sodium chicken broth

Instructions

1. Season the pork cubes evenly with salt and pepper.
2. Heat the grapeseed oil in a large skillet over medium-high heat until shimmering. Working in batches, sear the pork on all sides until deeply golden brown, about 3 minutes per batch. Transfer to the slow cooker.
3. In the same skillet, add the tomatillos, onion, garlic, and jalapeños. Cook without stirring for 4 minutes, until charred in spots, then flip and cook another 3 minutes. Tip: Charring the vegetables intensifies their smoky, tangy flavor.
4. Transfer the charred vegetables to a blender. Add the cilantro, cumin, oregano, and chicken broth. Blend on high until completely smooth, about 30 seconds.
5. Pour the tomatillo sauce over the pork in the slow cooker. Stir gently to coat all pieces.
6. Cover and cook on low for 8 hours, or on high for 5 hours, until the pork is fork-tender. Tip: For the most tender result, use the low setting and avoid lifting the lid during cooking.
7. Using two forks, shred the pork directly in the slow cooker. Stir well to incorporate the sauce. Let it rest uncovered for 10 minutes to thicken slightly. Tip: If the sauce seems thin, remove the lid and cook on high for 15–20 minutes to reduce.
8. Taste and adjust seasoning with more salt or cumin if desired. Serve immediately.

Meltingly tender shreds of pork cloaked in a tangy, slightly smoky sauce make this Chili Verde a deeply satisfying dish. Spoon it over cilantro-lime rice, nestle it into warm corn tortillas with crumbled queso fresco, or simply enjoy it in a bowl with a dollop of crème fraîche.

Breakfast Chili Verde

This Breakfast Chili Verde is a refined take on a classic Southwestern morning meal, where tender scrambled eggs meet a smoky, tangy green chile sauce. The combination of silky eggs, spicy tomatillo salsa, and warm corn tortillas creates a truly satisfying start to the day.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

For the Green Chile Sauce

• 1 pound fresh tomatillos, husked and rinsed
• 2 poblano peppers
• 1 jalapeño pepper (optional for heat)
• 3 cloves garlic, unpeeled
• 1/2 cup finely chopped white onion
• 1/2 cup packed fresh cilantro leaves
• 1 tablespoon fresh lime juice
• 1 teaspoon kosher salt

For the Eggs

• 8 large pasture-raised eggs, lightly beaten
• 2 tablespoons clarified butter (or unsalted butter)
• 1/4 teaspoon kosher salt

For Serving

• 8 small corn tortillas, warmed
• 1/4 cup crema or sour cream
• Thinly sliced radishes (optional)
• Fresh cilantro sprigs

Instructions

1. Prepare the green chile sauce: Place tomatillos, poblano peppers, jalapeño (if using), and garlic cloves on a baking sheet. Broil 4 inches from heat for 6–8 minutes, turning once, until charred and softened. Tip: For deeper char, use a gas flame directly.
2. Transfer tomatillos, peppers (seeds and skins removed if desired), and peeled garlic to a blender. Add onion, cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to your preference.
3. Pour the sauce into a small saucepan and bring to a simmer over medium heat. Reduce heat to low and keep warm while preparing the eggs.
4. For the eggs: In a medium bowl, lightly beat the eggs with salt until just combined.
5. Heat clarified butter in a large non-stick skillet over medium heat until shimmering. Add eggs and let set for 30 seconds without stirring. Then, using a heat-resistant spatula, gently push the eggs from the edges toward the center, forming large, soft curds. Tip: Cook low and slow for creamy eggs.
6. When eggs are still slightly moist (about 2 minutes), remove from heat. They will continue to cook from residual heat.
7. To serve: Place two warm tortillas on each plate. Spoon a generous portion of scrambled eggs on top. Ladle the green chile sauce over the eggs. Drizzle with crema, and garnish with radish slices and cilantro sprigs.

Pair this breakfast chili verde with a side of refried black beans for a complete Southwestern plate. The interplay of silky eggs, bright tomatillo sauce, and creamy crema is simply irresistible.

Chile Verde Enchiladas

With its lush verde sauce and tender shredded chicken, these enchiladas marry smoky roasted tomatillos with creamy Monterey Jack for a deeply satisfying dish.

Serving: 6 | Prep Time: 30 minutes | Cooking Time: 45 minutes

Ingredients

For the Verde Sauce

• 1½ pounds organic tomatillos, husked and rinsed
• 2 medium poblano peppers
• 1 large yellow onion, quartered
• 4 cloves garlic, unpeeled
• 1 cup low-sodium chicken broth
• 1 bunch fresh cilantro, stems removed
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

For the Filling

• 2 cups shredded cooked chicken (from a 1½-pound pasture-raised rotisserie chicken)
• 1 cup shredded Monterey Jack cheese, divided
• ½ cup finely diced white onion
• ¼ cup crema or sour cream
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano

For Assembly

• 12 artisanal corn tortillas (5–6 inches)
• Vegetable oil, for softening tortillas
• ½ cup crumbled cotija cheese
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Preheat the oven's broiler to high. Place tomatillos, poblano peppers, quartered onion, and garlic cloves on a rimmed baking sheet. Broil 8–10 minutes, turning once, until charred and softened. Transfer peppers to a bowl, cover with plastic wrap, and let steam 5 minutes. Remove skins, stems, and seeds from poblanos.
2. Transfer charred tomatillos, onion, garlic (squeezed from skins), and peeled poblanos to a blender. Add chicken broth, cilantro, salt, and pepper. Blend on high until smooth, about 1 minute. Set verde sauce aside.
3. In a medium bowl, combine shredded chicken, ½ cup Monterey Jack cheese, diced white onion, crema, cumin, and dried oregano. Mix thoroughly; set filling aside.
4. Heat a dry cast-iron skillet over medium-high heat. Lightly brush both sides of each tortilla with vegetable oil. Working one at a time, warm tortillas in the skillet for about 15 seconds per side until pliable. Stack and cover with a clean towel to keep warm.
5. Preheat oven to 375°F. Spread ½ cup verde sauce evenly over the bottom of a 9×13-inch baking dish.
6. Spoon about 3 tablespoons of filling down the center of each tortilla. Roll tightly and place seam-side down in the prepared dish. Arrange enchiladas snugly in a single layer.
7. Pour remaining verde sauce over the enchiladas, covering them completely. Sprinkle with remaining ½ cup Monterey Jack cheese and crumbled cotija cheese.
8. Bake uncovered for 20–22 minutes, until the sauce is bubbling and the cheese is melted and lightly golden. Let rest 5 minutes before serving.
9. Garnish with fresh cilantro leaves and serve with lime wedges.

Not only do these enchiladas deliver a velvety texture and vibrant heat, but they also make for a stunning presentation when garnished with fresh cilantro and a drizzle of extra crema.

Roasted Green Chile Chili Verde

Rich and deeply smoky, this Roasted Green Chile Chili Verde captures the essence of fire-roasted chiles and tender chicken in a hearty stew that warms the soul.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 1 minutes

Ingredients

For the Chiles and Stew Base

• 6 fresh poblano peppers
• 1 pound tomatillos, husked and rinsed
• 2 tablespoons clarified butter (ghee)
• 1 large yellow onion, finely diced
• 4 garlic cloves, thinly sliced
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 2 cups chicken bone broth

For the Chicken

• 2 pounds pasture-raised boneless, skinless chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can fire-roasted diced tomatoes, drained

For Garnish and Serving

• 1/4 cup fresh cilantro leaves, roughly chopped
• 2 limes, cut into wedges

Instructions

1. Position an oven rack 6 inches from the broiler and preheat the broiler to high.
2. Arrange the poblano peppers and tomatillos on a rimmed baking sheet. Broil, turning occasionally, until the skins are charred and blistered, about 10 minutes. Remove the tomatillos once soft and charred (about 6 minutes) and set aside; continue broiling peppers until fully charred.
3. Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Meanwhile, transfer the charred tomatillos to a blender and purée until smooth; set aside.
4. After steaming, rub the skins off the poblanos, remove stems and seeds, and chop the flesh into 1/2-inch pieces.
5. Season the chicken thighs all over with 1 teaspoon salt and the black pepper.
6. In a large Dutch oven, heat the clarified butter over medium-high heat until shimmering. Add the chicken thighs in a single layer (work in batches if needed) and sear without moving until deeply golden, about 5 minutes per side. Transfer to a plate.
7. Reduce heat to medium. Add the onion and garlic to the pot and cook, stirring occasionally, until softened and translucent, about 5 minutes.
8. Stir in the cumin and oregano and cook until fragrant, about 30 seconds.
9. Add the chopped poblanos, tomatillo purée, bone broth, and fire-roasted tomatoes. Bring to a simmer, scraping up any browned bits.
10. Return the chicken thighs to the pot along with any accumulated juices. Reduce heat to low, cover, and simmer gently until the chicken is fork-tender, about 45 minutes.
11. Transfer the chicken to a cutting board and let rest for 5 minutes, then shred into bite-sized pieces using two forks.
12. Return the shredded chicken to the pot. Stir in the remaining 1/2 teaspoon salt. Taste and adjust seasoning if needed.
13. Tip: For deeper flavor, let the stew cool and refrigerate overnight; the chiles will meld and mellow. When reheating, add a splash of broth if too thick.
14. Tip: To avoid bitterness, watch the poblano peppers carefully under the broiler—char but do not burn black.
15. Tip: For a richer stew, replace half the broth with dark beer or additional stock.

Much like a warm embrace, this chili verde offers layers of smoky heat and tangy brightness, with chicken so tender it nearly melts. Serve over cilantro-lime rice or with warm corn tortillas and a dollop of crème fraîche for a truly elevated meal.

Instant Pot Chili Verde

A compelling weeknight dinner, this Instant Pot Chili Verde transforms humble pork shoulder into a deeply flavorful stew with the aid of roasted green chiles and tomatillos, all achieved in under an hour.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 2 pounds pasture-raised pork shoulder, cut into 2-inch cubes
• 1 1/2 teaspoons fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons avocado oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 pound fresh tomatillos, husked, rinsed, and halved
• 2 poblano peppers, stemmed, seeded, and diced
• 1 jalapeño pepper, stemmed, seeded, and minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano (preferably Mexican)
• 1 cup low-sodium chicken broth
• 1/2 cup fresh cilantro leaves, roughly chopped

Instructions

1. Season the pork cubes evenly with salt and pepper, tossing to coat.
2. Select the 'Sauté' function on the Instant Pot and heat the avocado oil until shimmering.
3. Working in two batches to avoid overcrowding, sear the pork cubes until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate and set aside.
4. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 3 minutes.
5. Add the minced garlic and cook for 30 seconds until fragrant.
6. Add the tomatillos, poblano, and jalapeño, and cook for 2 minutes, stirring to soften slightly.
7. Stir in the cumin and oregano, cooking for 1 minute until aromatic.
8. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot with a wooden spoon—this deglazing step prevents a 'burn' warning.
9. Return the seared pork and any accumulated juices to the pot, stirring to combine.
10. Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' (Manual) on high pressure for 30 minutes.
11. Once the cooking cycle completes, allow the pressure to release naturally for 15 minutes, then carefully turn the valve to 'Venting' to release any remaining steam.
12. Remove the lid and use two forks to shred the pork into bite-sized pieces directly in the pot.
13. Stir in the fresh cilantro and let the chili verde rest for 5 minutes to meld flavors.

Melt-in-your-mouth tender, this chili verde boasts a bright, smoky complexity from the roasted chiles and tomatillos. Serve it over steamed rice or alongside warm corn tortillas, garnished with crema, crumbled cotija cheese, and a squeeze of lime for a truly elevated weeknight meal.

Conclusion

Hope you’re feeling inspired to whip up a batch of chili verde! This collection has everything from quick stovetop versions to slow-simmered stunners. Try one this week, then come back and tell us your fave in the comments—and don’t forget to share on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.