Pork Chili Verde (Green Pork Chili) Recipe

It was a wonderful recipe. I live in Mexico so we use a lot of chillies and tomatillos. The only change that I made was to roast the chillies and tomatillos before in put them in the blender. Great recipes. I have never been disappointed with a recipe by Chef John.

Well, 77 persons reviewed this recipe and most gave it 5 stars, deservedly so. I made 1/4 recipe which served 2 exactly. I wish I had made 1/3 recipe -- one of the best dishes I've made. My husband loved it. It's spicy so if you don't like heat, omit or reduce the jalapeno and /or poblano and substitute canned green chilies or Anaheim pepper. I used a crockpot since I didn't want to tend it and followed instructions found in another Green Chile Verde recipe, specifically blending the tomatillo and chicken broth mix and dumping it in the bottom of the crockpot, then adding the seasoned , sauteed meat. I cooked it on High for 2 hr then on Low for 2 and added 1 inch cubed Yukon gold potatoes for the last 2 hr. Easy, delicious, economical, bold flavored. Restaurant quality.

I made this recipe to the T but I also added my own touches to it, to start I followed other reviews and roasted the peppers and garlic at 375 degrees for about 30 min until they were slightly browned and soft, I added canned green chilies to the blender mixture, I used leftover smoked pork butt I also added tajin seasoning, smoked chipotle, and chili powder to the meat and onion mixture. I personally felt like potatoes in a chili was a weird combo (as much as I love potatoes) so I omitted them and added white beans instead. Since the meat was already cooked I only simmered it for about 45 min. I topped this with pepper Jack cheese, avocado, cilantro, and fritos (for my kids) they loved it! They are picky with spicy foods and they didnt complain once about it. All in all this was the best chili I have EVER had, i will definitely be making it again and again.

It was delicious. Because I didn't want to spend $13 on pork shoulder, I bought a 2.5 pound pork sirloin roast. I dry roasted the garlic, and did as others suggested and roasted the poblano pepper. As a time-saver, I substituted canned mild Hatch chillies for the jalapenos. Instead of simmering on the stove, I moved everything to the crock pot after bringing the stew to the boil. The long slow cooking made the pork meltingly tender.

CROCK POT VERSION??: I seared the meat well in Avacado oil (takes high heat & retains nutritional advantage) then added to crock pot after doing the recipe the same. I added the chunks of potato to the crock pot without adding more water or broth & cooked on high for 1 hour, then switched to low for 4 more hours. Excellent flavor. I agree with Chef that searing the meats always adds a lot of dimension to your dish. Remember to deglaze the searing pan with a quarter cup of liquid then adding to the rest of ingredients.

This was my first attempt at chili verde and we loved it. My husband orders this a lot when we eat out. Mexican food is our favorite! I used pork chops rather than pork shoulder and Hatch green chilies instead of a poblano since they are in season. I roasted all of the veggies, including an onion, as others suggested. We made sopes ( corn masa type crust that is grilled on a flat top and then edges pinched to form a rim and then it is fried so it is crispy) and put the chili verde on top. This is as good or better than any restaurant. This is a keeper recipe. I froze the leftovers because my husband will not eat leftovers --- this will be a quick meal next time we eat it.

Excellent, it will be my go to Chile Verde Recipe. I had been using canned chile peppers and canned green chile sauce. No more....fresh ingredients make all the difference, but I pulsed the processor as I like it kinda chunky. I used pulled pork from my Traeger and didn't add the potatoes as we wanted to roll the ingredients into tortillas for a burrito treat with cheese on top . The leftovers got more broth, the potatoes, some carrots, a couple of tomatoes and made an outstanding stew!

Far surpassed expectations. Because my tomatillos looked less than ripe, I went ahead and broiled them for 8 minutes on the skin side and 5 minutes in the flesh side, and tossed the peppers and garlic in the pan to roast too. I omitted the cilantro because I can’t personally stand the taste. Will definitely make again!

Giving this 5 stars even though it hasn't been eaten yet, it's still simmering. But the taste test gets an A+. Plan to serve this with some Lime infused rice, a plop of sour cream, skipping the onions but I'll bet they are great. Hint: Rather than pulling out your food processor, I had good luck blending all the ingredients with an immersion blender. Saves 'wash up' time, blend, rinse and you're done. Will update once the friends chime in on the results. Oh, btw, I'm doing this in the slow cooker. Didn't change a single thing to the recipe, just the cooking style. I've never known a braised dish that didn't do well with long, slow, cooking.

This chili is a powerhouse of flavor. The unique taste of the tomatillo combined with the pleasant heat from the peppers made for an addictive winter dinner. As another review suggested, I charred the tomatillos and peppers before putting them in the blender. On my first cook, I did not cook the meat and potatoes long enough. I put it in the Instapot the next day and mashed it all up a bit and it was even better! I may cook the whole thing in the Instapot next time. I topped with crème fraîche and pickled red onions (I added a pinch of sugar to Chef John's recipe) and a wedge of lime. It really added a nice brightness to the chili. This makes a large amount which was great for the husband to take to work. Thanks, Chef John!

I didn’t care for the potatoes so I omitted them the second through the tenth time I made this very good recipe. My wife wrapped the mixture in flour tortillas with Jack cheese and baked them for a bit. Everyone we have made them for has loved them, even our grandkids.

Chef John - One tip that I have learned living here in southern NM is that you ALWAYS blister & peel your fresh chilies before anything else. I also do this with my tomatillos. This will give your sauce/salsa greater depth of flavor. Also a goodly handful of brown sugar & a bit of cinnamon round out the flavors nicely in this dish.

I halved the recipe but cheated by using a combination of Herdez Salsa Verde, chicken broth and water…I eliminated the peppers but still used the spices called for, the garlic and baby potatoes. We thought it was pretty good and I look forward to trying it again and making the sauce from scratch!

I love this recipe. I use canned Jalapeño peppers. A couple times I substituted an Anaheim for poblano pepper. I store in the refrigerator and serve it the next day which seems to enhance the flavors. Potatoes are a great addition. Absolutely the best chili verde I have eaten bar none. My friends and family beg for more.

I make this often, but don't use coriander or cilantro. The original recipe is great, but I tweaked mine as follows: I roast the tomatillos, poblanos, jalapenos, and garlic in the oven first, and before blending I add about 15-18 medium-hot hatch green chili's that have also been roasted, seeded and peeled (we roast and vacuum pack them every summer, then keep them in the freezer for year-round yumminess). For the pork, I smoke a 12-14 pound pork butt (which the family munches on that evening), then the leftover pulled pork (which is usually about 3-5 pounds) goes into the InstantPot the next morning with the rest of the ingredients (except potatoes...and I also add a bit of Worcestershire sauce to the mix). It cooks low and slow all day, then in the afternoon, I add the potatoes and simmer for about an hour before the family attacks it. We make this recipe about twice a month because we use it on seemingly everything (eggs, baked potatoes, burritos, tacos, or just in a bowl with a side of tortillas). Side note: If you have the opportunity to use smoked pork butt, I highly recommend it - the flavor it adds is truly "next level". Adding the hatch chili's gives just the right amount of heat and additional flavor to keep everyone coming back for more. This recipe has netted me 2nd place in a local chili cookoff twice - once in Oregon, once in Virginia.

Tastes way better than I expected.

Lowkey thinking of making this tomorrow too.

Good stuff. I roasted the tomatillos, garlic and peppers for extra flavor. I also added a couple of jalapeños that needed to be used up. I had never put potatoes in mine but truly liked the extra body it gave the dish. Perfect for this cold mild winter day. Will definitely make again.

Excellent flavor. I'll be making this again. Another Chef John winner!

Delicious! Another Chef John winner! Made as directed except I couldn't find fresh tomatillos so I used canned. The canned ones are salty so I held back some of the extra salt. Turned out great. Thanks for the recipe!