Chili Verde Recipe

Name: Chili Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups olive oil; 4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks; 2 heads garlic chopped roughly; Salt and pepper; 1/2 large yellow onion; 1 bunch cilantro; 3 limes, sliced; Corn tortillas; Salsa; 3 pounds tomatillos, peeled and quartered; 2 cups water; 2 fresh jalapenos sliced; 2 garlic cloves, diced; 1/2 large yellow onion, quartered

Servings: persons

2 cups olive oil
4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks
2 heads garlic chopped roughly
Salt and pepper
1/2 large yellow onion
1 bunch cilantro
3 limes, sliced
Corn tortillas
Salsa
3 pounds tomatillos, peeled and quartered
2 cups water
2 fresh jalapenos sliced
2 garlic cloves, diced
1/2 large yellow onion, quartered

1
In a large stockpot heat the olive oil at medium high heat and add the pork, garlic, salt and pepper to taste.
2
Bring to boil and then lower to a simmer. Slow fry the pork for 1 hour stirring occasionally.
3
While the pork is cooking, in a large container add two cups water to the salsa ingredients and blend with a hind blender until chunky but well combined.
4
When the port is browned and well cooked remove 3/4 of the oil. Add the onion and cook for 10 minutes.
5
Add the salsa to the pork and onion and simmer for 90 minutes until pork is very tender.
6
Divide among eight bowls. Garnish with cilantro, a squeeze of lime. Serve with warm corn tortillas.

2867

kcal

Calories

184

Fat

160

Carbs

151

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups olive oil, 4 pounds pork butt, trimmed and cut to 1 1/2 inch chunks, 2 heads garlic chopped roughly, Salt and pepper, and more.

Yes, Chili Verde falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chili Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions