Chili Verde is a bold and comforting Mexican classic built around tender  pork simmered slowly in a vibrant green chile sauce. Rich with roasted peppers, tangy  tomatillos, and warm  spices, this stew delivers deep flavor with just the right balance of heat and brightness.

Pork shoulder is ideal for this dish, becoming meltingly tender as it cooks low and slow. The natural richness of the pork pairs beautifully with the zesty acidity of tomatillos and the smoky depth of roasted green chiles.

The sauce thickens as it simmers, coating each piece of pork in a velvety, herbaceous green gravy. Jalapeños can be added for extra heat, while cumin and oregano round out the flavor with earthy warmth.

Serve Chili Verde with warm tortillas, fluffy rice, or creamy beans for a hearty meal that feels both rustic and celebratory.

Servings: 6
Prep Time: 20 minutes
Cook Time: 1½–2 hours
Total Time: 2 hours

Ingredients :

• 2–3 lbs pork shoulder, cut into cubes
• 1 tbsp oil
• 1 large onion, chopped
• 4–5 roasted green chiles (Hatch, Anaheim, or poblanos), chopped
• 1–2 jalapeños, diced (optional)
• 1 lb tomatillos, husked and chopped (or 1 can tomatillo salsa)
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Optional: small diced tomatoes or Rotel for added depth
• Optional for serving: chopped cilantro and fresh lime wedges