The Best Homemade Recipe for Rich, Tangy Mexican Flavor

Chili Verde is one of my all-time favorite dishes — bright, smoky, and bursting with vibrant green goodness. Recently, I planned to make this delicious pork chili verde outdoors while on a little adventure with hubs and the pup. But, of course, the skies opened up with heavy rain, making outdoor cooking impossible. No worries! I adapted this recipe to be just as flavorful, made entirely indoors, with no oven needed.

While roasting the veggies on a sheet pan or grill gives this dish an unbeatable smoky depth, I’ve included my favorite alternative way to achieve those charred flavors using a skillet and a clever lid. Plus, it’s super versatile and perfect for busy weeknights or cozy weekends.

Ready to bring authentic Mexican flavor into your kitchen? Let’s get cooking!

---

Ingredients (Serves 4-6):

• 1 pound tomatillos, husked and rinsed
• 3 poblano peppers, stems removed
• 1 jalapeño, stem removed (leave seeds for more spice)
• 3 cloves garlic, peeled
• 3 tbsp olive oil, divided
• 1/2 cup fresh cilantro, chopped
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust for spice level)
• 1.5 lbs boneless pork shoulder, cut into 1-1.5 inch cubes
• 1 yellow onion, chopped
• 1.5 tsp cumin
• 1 tsp dried oregano

---

How to Make This Delicious Pork Chili Verde:

1. Roast the Veggies (for smoky depth):
You can roast the veggies in the oven at 425°F, on a grill, or in your favorite cast iron pan with a lid over medium heat. Toss the tomatillos, poblano peppers, and jalapeño with 1 tbsp olive oil, salt, and pepper. Cook, turning occasionally, until they’re charred and tender — a little smoky char adds incredible flavor.

2. Prepare the Green Sauce:
Remove veggies and put the poblano peppers in a covered bowl to steam for a few minutes. Peel the poblanos as best you can and move the seeds. You can remove the seeds from the jalapeno if you want a milder stew, but I leave mine in. Roughly chop the veggies and put them in a blender, or use an immersion blender, and blend until smooth. Stir in the cilantro.

3. Cook the Pork:
Heat 1 tbsp olive oil in a large Dutch oven over medium heat. Season the pork with salt and pepper, then brown on all sides, working in batches if needed. Remove and set aside.

4. Sauté the Aromatics:
In the same pot, cook the chopped onion for 3-5 minutes until soft. Add cumin and oregano, stirring for about a minute until fragrant. Return the pork to the pot, add the veggie puree, and pour in your stock. Bring to a boil, then reduce to a simmer, cover, and cook for 1.5 to 2 hours until the pork is melt-in-your-mouth tender.

5. Final Touches & Serving:
Taste and adjust seasoning with salt and pepper. Serve this flavorful chili verde over rice, garnished with fresh cilantro, pickled red onion, and a dollop of sour cream for richness.