This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

If you love chile verde, I know you’ll love my Chile Colorado, Beef Birria and Chilaquiles.

Authentic chile verde pork garnished with fresh avocado and served with a side of flour tortillas. -

Start with trimming your pork of fat and cutting it into 1” pieces. Season with salt and pepper, and sear it in a very hot pan until browned on all sides. Set aside.

Process photos for searing meat

Brown the onion. Add garlic, spices, pork and chicken broth to the pot. Cover with lid and simmer everything for 2-4 hours. Slow cooking the pork makes it extra tender and delicious.Side by side photos of a pot with browned onions, and then pork, spices, and chicken broth added to the pot.

I prefer cooking everything in a cast iron pan because I think it preserves the flavor better, from sautéing everything in the same pan. But, you could place the browned pork, onions, spices, chicken broth into your slow cooker and cook on low for several hours, if you’d like.

While the pork cooks, make the salsa verde. This is my favorite part. This sauce is SO incredible. I love all of the fresh ingredients that blend together to make such bold flavor.

Wash the peppers and tomatillos, and slice them all in half. Remove the stems and seeds from the peppers. If you like things spicier, you could leave one of the jalapeños with seeds in it.

Side by side photos of a large pan with halved poblano peppers on it, and another pan with the poblano peppers after they have been broiled in the oven.

Place all of the peppers, face down, on a baking sheet and broil them. This was a tip I learned in Mexico for creating that great “roasted pepper” flavor.

When the peppers are browned on the top, remove them from the oven and tie them in a plastic bag. This allows them to steam, which softens their outer layer of skin. After they steam you should be able to easily peel off the very outer layer of skin, and discard it.

Side by side photos of pan of broiled poblano peppers, and a plastic bag with the peppers steaming inside.

Broil the tomatillos in the same way. You can peel the skin off after, or just leave it (I usually leave the skin on the tomatillos. It purees easily in the blender).

Side by side photos of a pan of halved tomatillos, and the pan after the tomatillos have been broiled in the oven.

Add the tomatillos and both types of peppers to the blender, along with fresh cilantro. Blend until no large chunks remain.

Side by side photos of a blender full of the ingredients for salsa verde including tomatillos, jalapenos, poblano peppers and cilantro, and the same blender after the sauce has been pureed.

Add the sauce to the pot with the pork, and cook everything together for another 30-45 minutes. This allows the delicious flavors from the sauce to blend and simmer into the tender pork.

Side by side photos of a cast iron pan with pork for chile verde, and salsa verde sauce being added to the pot.

Now give yourself a huge pat on the back for making such an incredible, flavorful Mexican stew, right in your own kitchen.

I like to serve chile verde with warm flour tortillas, a side of beans and authentic Mexican rice. WOW…sooo good.  Hope you all enjoy it as much as me!

A white casserole dish filled with chile verde pork.

 If you love Authentic Mexican food, be sure to try:


Authentic chile verde pork garnished with fresh avocado and served with a side of flour tortillas. -
Prep 20 minutes
Cook 2 hours 30 minutes
Total 2 hours 50 minutes
Save Recipe


  • 3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
  • salt and freshly ground black pepper
  • 2 Tablespoons oil (vegetable or canola oil)
  • 1 large yellow onion , chopped
  • 3 cloves garlic , minced
  • 1/2 Tablespoon ground cumin
  • 1/2 Tablespoon dried oregano leaves
  • 2 cups low-sodium chicken broth
  • 4 fresh poblano chiles , seeded and sliced in half
  • 2 fresh jalapeño peppers , seeded and sliced in half (*see note)
  • 1.5 pounds fresh tomatillos , husks removed
  • 1/2 cup fresh cilantro , coarsely chopped


  • Season pork pieces on all sides with salt and pepper.
  • Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
  • Remove the pork from the pot. Add a little additional oil to pan, if needed.
  • Add onion and saute until tender. Add garlic and cook for 30 seconds.
  • Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
  • Reduce heat to medium-low, cover, and simmer for 2-4 hours.
  • Meanwhile, make the sauce.
  • Place rack on second to top level of oven and turn the oven to high broil.
  • Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
  • Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
  • Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
  • Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
  • Add the peppers, tomatillos and cilantro to a blender and puree.
  • Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
  • Serve with tortillas, and a side of Mexican rice and beans. 


Jalapeno spice level:
Very Hot: do not remove seeds and veins from jalapeños.
Medium-hot: leave the seeds and veins in one whole jalapeños.
Mild: leave seeds and veins in half of a jalapeños.
Extra mild: remove all seeds and veins from jalapeños. 
To Make Ahead: 
Make through step 6. Allow to cool for 15 minutes. Chill uncovered until cold, then cover and keep chilled. When ready to eat, add salsa verde and bring to a simmer. Simmer for 30-45 minutes.
Can be made 3 days ahead.


Calories: 240kcalCarbohydrates: 11gProtein: 22gFat: 12gSaturated Fat: 5gCholesterol: 69mgSodium: 301mgPotassium: 815mgFiber: 3gSugar: 5gVitamin A: 465IUVitamin C: 95.6mgCalcium: 48mgIron: 2.9mg

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

4.99 from 819 votes (675 ratings without comment)

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Recipe Rating


  1. 5 stars
    This was SO easy! I always take shot it’s, and this time in replaced the fresh roasted chilies with canned diced ortegas. If you love spicy this won’t do for you. Also, we only had a pound of pork available, so we added a pound of cubed chicken one hour before the 4 hour crock pot time was complete. It is a great recipe! We enjoyed it with rice in a burrito. Thank you!

  2. Hi! I’m so excited to make this again; we love it! Would you be able to tell me what I would change to do it in the crockpot? Thank you!! 🙂

    1. Instead of cooking the pork on the stove for 2-4 hours, cook it (with the chicken broth, onion and spices) in the slow cooker for about 6 hours on low, until the meat is tender.

  3. 5 stars
    Award winning! I entered an International Chili Society competition this past Sunday and won 2nd place. The only thing I changed was I used canned tomatillos due to on site cooking restraints. Thank you for a great recipe!

  4. The first time I made it, it was very good but I wanted the sauce to be a little more thicker and have a stronger taste. The second time I made it I removed about half of the liquid from the pan the pork was cooking in and then add the blended mixture. Much more a sauce I was looking for.

  5. We have made this recipe many times and it is soooo good! It also freezes well, so we often make a double batch and portion out leftovers for quick weekday meals. Thank you for such a consistently good recipe!

  6. 5 stars
    Lauren, this recipe makes a fantastic Chili Verde! The instructions are clear. I made no changes. Thank you!!

  7. Best recipe in town! This is the second time I’ve made this dish. I serve it with fresh homemade tortillas and homemade beans, mmmmm!

  8. 5 stars
    Thank you. All I had was dried peppers, except some fresh Jalapeno’s. I received 2 lbs of Tomatillos when I ordered from the store, instead of 1 lb. So anyways, I used all the tomatillos and roasted them with the onion, Jalepeno and garlic, used 6 dried Ancho’s, 1 Guajillo and 1 Pasilla and redeydrated them and made them into sauce, straining them. Rest was the same. Came out tasty. Might at one more of each Guajillo and Pasilla next time. Though I do want to make this recipe the way you have it. I will have to plan it out better next time. I read somewhere that you shouldn’t be afraid to try other peppers if you can find them pr grow them yourself like I do. Thank you fro this recipe and other ones on your website I want to try out, but the way you wrote them.

  9. 5 stars
    Made this resipe today and found it very good. I added 2lbs of tomatillo s because that is what I had and double the garlic. I think I will add another jalapeno when I make it next. Yum yum get you some lol!!

  10. 5 stars
    I made this recipe Friday and Saturday.
    I must say this was so delicious. My 2 brothers also tried it and said it was the best ever. I will continue to use this recipe and I encourage anyone to make it and ENJOY!

  11. 5 stars
    This is AMAZING! Do you find that there’s always a bunch of extra sauce left over? I’m wondering if I could double the meat and if would it still come out the same? I seem to have a lot left over each time I make it.

    1. 5 stars
      Excellent recipe. I can’t digest garlic and yellow onions well! This recipe is so good I am not missing the g&o at all. I did add one table spoon of sugar….. tomatillos were pretty tart. Anyway thank you very much!

  12. 5 stars
    I made a couple of small embellishments to this recipe and just won a local chili contest. Thanks for a great recipe!

  13. 5 stars
    Absolutely delicious and recipe was exactly as described. Served with traditional Spanish rice, refried beans, tortillas and crema Fresca. Ricisimo!!!

  14. 5 stars
    This is a great recipe. I had a lot of leftover pork roast so I used that instead of cooking fresh pork. I probably used a little more garlic than the recipe called for because my pork was already roasted with garlic. I also broiled the onion and garlic and added that to the peppers, tomatillo and cilantro in blender. Put all the ingredients in instant pot and came out really delicious. Served over rice with tortillas accompanied by a tomato, avocado and onion salad topped with feta and a cilantro lime dressing (can use cotija for more authentic Mexican). This will be made again soon.

  15. 5 stars
    Simply delicious! Easy recipe and never any leftovers. I’ve made this over 20 times now!! I prefer it to any local restaurants.

  16. 5 stars
    Wowza!! What a fantastic recipe! I made a double batch of this so I could give it to a friend who was recovering out of hospital, and he LOVES chile verde. He deemed mine to be the best he’s had, including three restaurants he’s had it from in our town. It’s a definite keeper. Super easy to do, and great to make ahead, especially for a crowd!

  17. 5 stars
    I was so excited to make this and it is delicious! I cut my pork shoulder into smaller cubes and it cooks faster than the stated time. I only left the seeds in 1/2 of one jalapeño. The flavor is very mild. Next time I will leave them in one whole jalapeño. This is delicious!

  18. 5 stars
    Ok buckle up…this might be a long road of praise.
    We live in Hawaii where Mexican food is almost non existent so we get our fix when we travel. Half the time we experience the tourist variations and when we hit the real deal it is transformative for us because we crave new flavors and it’s life changing. Like most people from Hawaii our jam for vacations is Las Vegas but we have been busy traveling elsewhere for the past number of years and gave ourselves some space from Vegas. We finally ventured back to Vegas 3 years ago and walked into a very famous cafe in Boulder City that was featured on a very famous TV show. The number one dishes were based around Chile Verde which was our first intro. It was Amazing for what it was because we didn’t know better. My husband talked about it non stop and we went back to Vegas every couple of months and made a special stop just for that Verde. I’m over Vegas and said no more trips!
    We just came back from a 2 week fall foliage journey through Colorado which is the home of Chile Verde and anytime we found it on a menu my husband ordered it and we realized all recipes are not created equal. We realized what we found in Boulder City was just ok and then we found my husband’s gold standard in Georgetown, Colorado.
    I despise pork and my husband goes crazy for anything pork. Let me tell you…the restaurant we stumbled into in Georgetown had THE BEST verde we have ever experienced. We made the mistake of eating here on our last day and my husband requested on our way home that I make Verde (which I never attempted because of our frequent visits to Vegas) once we get home…but make it just like this restaurant (which by the way they were known for). What a tall order!
    As we waited at the Airport on our flight home I searched and searched for a recipe and for some reason my instincts kept leading me back to this recipe. I actually can distinguish flavor profiles and don’t really like to deviate from a recipe if I can feel it will be good but let me tell you…this is the only recipe I kept coming back to for Verde. The only change I made was the size of pork pieces. Make them small like 1/4 – 1/2 in size and then thank me later.
    I made it finally last night for our Halloween party that we host annually for our adult children and this was the one! Even my 25 year old who claims we gave him the cilantro soap gene declared this was the best flavor he ever had. Everything else we made got ignored. One of our guests grew up in Mexico and moved to SoCal and she exclaimed this recipe (with no prompting) was super authentic and she hasn’t had these flavors since her childhood.
    Make this. Save this. Enjoys this!!!

    1. If you like Chili Verde then you need to take a trip to Phoenix, AZ. and visit a Restaurant called
      AUNT-chiladas. OMG its absolutely the most fantastic Verde Ever. Take the trip you wont be disappointed. You might even want to move there. lol

  19. 5 stars
    Trying this now, but I bought pasilla peppers as that was all my store had. I’m also roasting the onions and garlic with the tomatillos and peppers. I have fresh pork stew meat from a 4-H auction. So excited to try this. I’ll let you know.

  20. omGOODNESS! This recipe is absolsutely delicious…so yummy. I did add one less jalapeno and one less garlic clove. I never thought I could match the flavors of mexican cuisine since I am Norweigen and real, authentic mexican food is my No.1 favorite foods on this earth. This deserves a 5 star rating! Thanks for sharing this awesome recipe!

  21. Sounds delicious. I’ve made chile verde many times, but not with poblanos. I have a bunch from my garden as well as tomatillos that need harvesting, so I’m going to try your recipe tomorrow. I intend to do this in a slow cooker (after browning the meat) because I’ll be gone in the afternoon. Have you tried it that way and did it work?

    1. It should be fine but I like the pork in chile verde to have a meaty bite vs. a very soft carnita style slow cook.

  22. 5 stars
    Such a yummy and easy recipe! I’m going to make it spicier the second go around by keeping jalapeno seeds in the jalapenos. I am excited! Thank you so much! My new favorite go-to for a large serving recipe!! <3

  23. 5 stars
    Excellent as written. I used Hatch chiles instead of Poblanos and a pinch of sugar for the tomatillo sourness.

  24. I cooked the pork combined with the chili verde for the full cooking time (3 hours). I thought it really added flavor

  25. 5 stars
    Absolutely EXCELLENT! Cooked the meat by pressure in the instant-pot to save time. Served with a cilantro black bean rice. Will definitely make again.

  26. 5 stars
    Made this and it was a big hit! I planted 4 tomatillo plants this year and I have tomatillos galore! I served with rice, northern beans, and a fresh tomato, basil, mozzarella salad.

    Do you think this will freeze well?

  27. 5 stars
    Hi Lauren, made your recipe about 3 months ago & was blown away! Delicious, the best chili Verde ever! So I got to thinking, what could bring this up to another level? We have a smoker (Traeger) so I smoked the pork shoulder for about 2-3 hrs, using a rub to season it with. Then I browned the pork chunks & onions in bacon drippings (which I always keep a container in the fridge) to reinforce that smoky essence…OMG!!! Not sure if this is authentic or not, but totally delicious!!

    1. I’ve smoked a pork shoulder for 6 to 10 hrs. Rubbed it with cumin,chili powder,cayenne, garlic salt and pepper.
      Then followed the recipe.
      But for the green sauce I do 4 hatch Chile’s if they’re in season. If not poblanos, 2 serranos and 2 jalapeños. I leave all the seeds in. It comes out fantastic

    2. Thank you for a wonderful recipe! I am in Australia and can’t access fresh tomatillo easily. I used a can of tomatillo instead and some time into the cooking I tasted the sauce and it felt bitter and raw (not cohesive). I added the juice of 1 fresh squeezed orange, a pinch of sugar, and a dash of white wine vinegar and let the green sauce cook for another 40 minutes. Wow. It was remarkable the change. Thank you again. It’s truly delicious!

  28. 5 stars
    This is the one! Finally a recipe that tastes like I got it at a Mexican restaurant 🎉
    Worth the effort in my opinion… it is so good. I even made my own corn tortillas

  29. 5 stars
    This was exceptional! I did add one cubed russet potato when I added the pepper/tomatillo blend. Fabulous flavor and I can use this mixture as the base for chilequiles for lunch! Yummy!

  30. 5 stars
    This recipe was a huge hit! I cooked the meat with cilantro, onion, jalapeno’s and chicken stock (after searing) in the instapot. Then I pulled the meat out, added in the pureed charred peppers and some corn starch slurry. Total hit with the 25 clients I fed it to!

  31. 5 stars
    I made Chili Verde burritos for my Mexican food critic friends and they said it was the best they have had. This is a Great Recipe!

  32. 5 stars
    OMG! Best pork chili Verde I’ve ever made (and believe me, I’ve tried several different recipes). Straight forward recipe, easy & delicious… My husband is a picky eater & he LOVED it! Thank you, it’s truly restraunt quality & it’s the only one I’ll use from now on… Great Job!

  33. Cudos! The best recipe ever! A big hit with the family and easy to follow instructions! I made the rice also and it was just as big a hit. Four for dinner and hardly any leftovers! Thank you!

  34. 5 stars
    It’s great as is but I added a little garlic salt and a few pinched of chili powder. If you use bullion instead of premade chicken broth, use 3tsp instead of the recommended 2 for the 2 cups. Also, 2 jalapeños with all the seeds is barely enough to tickle your tongue, don’t be scared to spice it up.

  35. Best compliment I could have gotten- my Mexican-born husband said it tasted just like his Mom’s! This one’s a keeper! 🙂

    1. That’s the best compliment! So glad you and your husband enjoyed it. Thank you for sharing your feedback! 😊

  36. 5 stars
    I used a pork with the bone and cut most of the meat off and then I stewed the bone pork all night long making a small bone broth and pulled off the rest of the pork, then I mixed that with all of the green chili and the rest of the pork that had been cooked to the recipe specification and it turned out absolutely awesome!

  37. 5 stars
    This Chili verde is amazing best recipe I followed so much floverd with a mild heat with each bit recommend for others too follow this amazing recipe

  38. 5 stars
    This was amazing – it was my first time making it, so it took longer than I expected, but that’s always the case in my kitchen. My family wolfed it down, and husband had thirds! My youngest, who is super picky and on the spectrum, loved it…well, that never happens, so this one’s a keeper!
    Note: I messed up the recipe and used 3x the called-for oregano and cumin, still delicious.

  39. 5 stars
    I have been making Chile verde for years and it’s been a favorite in my extended family and even in our neighborhood. But I have to say that this recipe is superior! I found it to be more full-flavored and with a stronger “bass note” (i.e., just deeper flavor!) – somehow more authentic.
    I do have a question: is it important to only cook the green salsa for a little while? I combined all ingredients pretty early and simmered for about an hour. Just wondering what effect holding off on adding the salsa would have…
    Thanks for a killer recipe!
    Carlsbad, CA

  40. Absolutely wonderful. I roasted my peppers over my gas stove burner. Served mine with cilantro lime rice made in my instant pot. Will be making this again and soon. I used ground pork. It’s what I had.

  41. 5 stars
    I made this last month. My best friend, while serving himself asked: ‘What the heck is this’?

    The next words out of his mouth (after taking a bite) were: “Holy cow! This is amazing!”

    I served mine with cilantro-lime rice, black beans, cotija, and of course, fresh flour tortillas.

    I’m making this again for a large gathering on Friday. Thanks so much for sharing this recipe!

  42. 5 stars
    im learning to cook mexican food my daughters and i love this recipe. its the best one weve come across for chili verde. thanks its great

  43. We made this with poblano’s and green tomatoes from the greenhouse, added a bit of cut up garden potatoes and it was delicious. The chili sauce was amazing on its own! Have book marked, will make again!

  44. 5 stars
    First time making this and boy was it worth it. I did change it up by using 2 poblanos, 4 Anaheim and beef broth as that’s what I had. I have requests from family and co workers wanting to pay me to make them some.

  45. 5 stars
    This recipe is fantastic. I don’t know if it’s authentic and tbh I don’t care. It’s delicious. I’ve made it to share with people I love at least 15 times, but tonight I made it just for myself. I intend to eat it with brown rice throughout the week – this means it will be a great week. I generally follow the recipe, but roast the veggies at 375 for 30 min rather than broil, don’t bother with peeling, increase the garlic considerably, and finish with juice of one lime. Thank you for this wonderful and veggie rich recipe 💜

  46. 5 stars
    Made recipe as written, love, love, love chile verde. I have made it many ways. THIS, is my new ‘go to’ recipe.

  47. 5 stars
    Possibly the best recipe I have found. Not the best I’ve eaten but definitely the best I’ve made.

  48. 5 stars
    Love Chile Verde! Always wanted to learn how to make. Followed this easy recipe. Amazing. Thank you for the tips on how-to and how-not to make spicy. My family loved it and they went back for seconds!

  49. I have made this multiple times. Only thing I do different is I roast the vegetables on the grill instead of the oven. It is soooo good. Takes a while to make but definitely worth it. Freezes well and I do that and take it on my annual camping trip. The whole crowd loves it and insists I bring it every year. I serve it with your Mexican rice, tortillas and grilled corn. Fantastic!

  50. made this and it came out outstanding; my mostly followed script but a couple of variations.
    i added a tomato, use serranos instead jalopenas to kick up the heat a bit; roasted the tomatillos in the oven a bit before turning it to broil. used extra garlic and onions. took another posters advice and didn’t bother to peel the skins from the broiled peppers. this came out legit.

  51. 5 stars
    THIS IS AMAZING!!! Holy cow it is worth the extra time. I have made this twice and both times it is extremely delicious. I have worried each time about the pork ‘over cooking’ with the lid on…nope! It has been super tender each time! And for anyone questioning how ‘authentic’ the recipe is…1. She never claimed it to be, 2. Her recipes focus on cooking from scratch (literally) and are about the love of taking time and cooking delicious home cooked meals, & 3. Let’s focus on the joy and love of cooking for ourselves, roommates, partners, friends, families, each other! Lauren, many many thanks for all of your delicious/ my go to recipes!

  52. 5 stars
    I’ve made this recipe about 5 times now and it is by far the best version I’ve used and has become a favorite at my house. I pretty much follow the recipe but add 2 Serrano chiles, 1 cup of cilantro, saute the onions in bacon fat instead of oil, then roast all the chiles, tomatillos, and garlic on the BarBQ. Some other recipes have you add the sauce at the beginning and cook; I found this becomes too thick and lacks color; plus the salsa verde tastes and looks so much better when added at the end. The leftovers, if any, are made into burritos and frozen.

  53. 5 stars
    Just made this recipe for the 4th time and it has yet to disappoint. I also roast garlic in the oven along with the peppers and this time I threw in the onion to get a broiled char on them before blending them into the verde and oh man!!!! So so so gooooood!

  54. Just made this recipe for the 4th time and it has yet to disappoint. I also roast garlic in the oven along with the peppers and this time I threw in the onion to get a broiled char on them before blending them into the verde and oh man!!!! So so so gooooood!

  55. 3 stars
    Very gringo recipe, I had to re-authenticate it. Start roasting your peppers first, because you’ll want that out of the way and prepped early. Don’t peel the peppers either! Dios mio, you’re throwing away all the flavor!

    Also, don’t try to put the tomatillos in a plastic bag to steam, I found out the hard way that that is difficult and messy. Just set their pan aside so you can preserve their juices.

    Also, I didn’t bother pureeing the peppers. I like the chunkier texture of diced, and hey, it saves you a dish.

    Some other pro tips for chili verde: of you want a thicker texture on the finished stew, coat your pork with flour before cooking. Make sure to scrape the sticky brown stuff off the bottom of the pot and mix it in with the broth for extra flavor! (I ended up giving in and grabbing a skillet for the onions.)

    Finally if you want a more authentic southwest style, throw in a can of rotel. You won’t regret it!

    1. 3 stars
      Thank you for leaving this comment I am currently making this and I’m glad to see this before cooking the peppers! Can’t wait to see how it comes out
      Only gave 3 stars because I haven’t finished cooking yet

  56. I am making the chili verde for Christmas. I am preparing everything today. My plan is to freeze the chili verde. Thaw out on Christmas Eve then put in crockpot for a few hours on Christmas Day. Is this ok?

  57. As a professional chef originally from New Mexico, I really found this to be as authentic as it gets. Great recipe!

    1. Going to make this tomorrow. Question, can you substitute Hatch peppers for poblano to give it a more “New Mexico” twist?

  58. 5 stars
    We love this recipe! I was little intimidated at first, but the prep and cooking are so easy and the outcome is amazing.
    This recipe is delicious, filling and flexible; it is great at breakfast, lunch or dinner.
    This is an absolute keeper. Thank you!

  59. I am curious to know what the serving size is on this recipe? I see all of the nutritional facts and number of servings but no serving size?

  60. 5 stars
    Today I made this recipe for probably the 9th or 10th time. I’ve tried other recipes, and they’re not nearly as good. The only change I’ve made is to use 2 poblanos and 2 anaheims – only because the first time I made it the market didn’t have 4 poblanos, so I improvised – and loved it. Also, after enjoying the version made by our local Mexican restaurant, I now cut my pork in chunks 1.5-2.0 inches instead of 1.0. I also transfer everything from the cast iron pot to a crock pot and cook it 8 hrs on low heat. That makes the meat really tender. We put the sauce on a tortilla and shred the meat on top. Sometimes a bit of crumbled Cotija cheese and a sprinkle of fresh cilantro. Sloppy but yummy tacos. Thank you for a great recipe!

  61. 4 stars
    I think this is a great basic recipe. Since I like a little more “power” to my flavor, I don’t measure the cumin and oregano, I just add as much as I like. Also, I have tried roasting my own peppers and tomatillos, but they never peel right for me. So I use canned on both counts. Lazy, yes, but damn if it ain’t tasty!

  62. 4 stars
    Love it except didn’t care for the oregano. Made two separate batches and the one without oregano had a more of a authentic Chili Verde flavor.

  63. 5 stars
    I’ve been using this recipe as a base for a number of years now.
    Prior to that, I had no idea what to do with those funny looking peppers I’d see at the Mexican grocery store.
    Looked quite odd to me with those leafy wrappers surrounding them. I just ordered it at the restaurant.

    I first made a recipe that used everything from cans. I mean everything, all the peppers etc. except the meat of course.
    But after making it, I looked at the sodium content on the cans. Holy Cow.
    So much salt! So I searched for ‘low salt chile verde’, and to this day when I need to find this recipe at the store etc.
    I just google that and it pops right up! That other recipe gave me palpitations and I could barely sleep, my heart was pounding!
    So then, I started using this recipe.
    The first time I roasted peppers, when I could barely breath in the house, and learned quickly to open all the windows.
    Now I use the Weber BBQ outside and put all the tomatillo’s in one of those one of those grill baskets and cook them whole. Do not cut them in half even in the oven, just turn them once.
    Since you don’t need to peel them, it makes short work of giving them all a nice char at once in the grill basket.

    With the passilla/pablano’s and jalapeno’s I put them on the grill whole, get them black on all sides, put them in a metal bowl and cover. I make the salsa first and then do the meat since the whole process of making the salsa in a large batch takes well over an hour. The skins nearly fall off after sitting for 10 minutes or so but a paring knive comes in handy to help it along, running the whole roasted peppers under cold water in the sink while removing the skin.
    Once the skins are off , slice them open one side and turn them inside out, removing the veins and seeds, and pulling the stems off. Viola!
    I like to cook about 6lbs of meat at a time, and freeze leftovers because it really is a lot of work!
    But it pays off with a large batch of Chile Verde that tastes just like a $15 plate at a restaurant for just couple bucks!

    Lastly I liked the basic recipe but felt it needed something.
    I add 1/8-1/4 teaspoon of ground clove. Smells devine!
    A bit of cinnamon, ground coriander and cocoa powder and
    some bay leaf. How much depends on the servings, and it’s so convenient the way the website lets you customize the contents by servings in the “print recipe”.
    Well back to work! Got the salsa made, the onions chopped, and the garlic ready.
    Now I have to cut up the butt roasts and brown them and simmer!

        1. They would work similarly from a texture standpoint, but they are more acidic and less sweet than tomatillos, so Im not sure how the flavor would be…

  64. 5 stars
    I just wanted to say thank you for making this as simple as possible with the most amazing flavor! We will never eat out to our favorite Mexican restaurant down the road and probably saved us $50 tonight with left overs to boot! I had left over pork in the fridge and we didn’t want bbq pork AGAIN lol Pork was tender and just over-all delicious!

  65. wonderful and easy! made it for family then friends and all thumbs up! still working on the jalapeno heat lol
    thank you for a delicious meal!

    ps I made the rice also…another winner!

  66. 5 stars
    This was amazing! Hubby said to make sure I saved the recipe. He raved over it. I did seeds and veins on only one jalapeno because I am a light weight in the heat dept. but still enough heat for my husband (He would have me use all the seeds and toss in a couple of extra jalapenos). The heat was perfect for me. I did mess up and only had 12 oz of tomatillos. Grandson was napping so unable to run out for more and not enough time when he woke up. It was a little runny until I added a can of sweet corn. Thickened right up, Also used fresh parsley instead of cilantro because neither of us likes it.
    Sorry not to review the recipe quite ‘as written’ but recipe to good not to rate. I just altered a little for our tastes.

  67. 5 stars
    My best chili verde yet!

    I diced two (1/2″) pieces of pork belly into 1/2″-3/4″ rectangles, sautéed them over medium high heat until the fat was rendered and the pieces were browned (milliard reaction). My hope was to do this to the rest of the lean pork that I had cut up but since I was in a one-pot dutch oven, there was too much moisture released and I was not able to “milliard” the rest. I added the onions without taking the meat out and fairly closely followed the recipe out. It was a fabulous birthday meal for me and my friends!

    Another trick that I stumbled upon was to use a baking mat on my grill to roast the chilis. I laid them out skin down close together on one end of my grill, butted up the mat to the edge of the peppers, and had the burners on medium both under the mat and under the peppers. They were perfectly charred after a few minutes ready to be steamed in the bag…the easiest peppers to be skinned ever!

  68. 5 stars
    I have made this several times and my people love it. But, Tonight I was short on pork so I added diced russett potatoes when I added the salsa verde and this was the best it’s ever been. Thank you for sharing this recipe, it’s a make ahead favorite for us

  69. 5 stars
    This is so delicious ! Mine is still on the stove on the last step. I had to add one more cup of broth and it turned out perfectly. I can’t wait to fill my tamales ! Thanks so much !

    1. Yes, it freezes really well! Let it thaw overnight in the fridge, then rewarm on the stove or in the oven.

  70. Love this sauce! My husband and I are vegan, so obviously I had to make changes to the recipe. We used vegan brats for the meat and this turned out so well. We lived in Colorado for several years and green chili was one of our favorite meals (we were not vegan yet so always had pork with it). Since becoming vegan 3 years ago, I have tried several actual vegan green chili recipes and they were just okay. When I found this one, I knew I could adapt it to fit our eating style and I am so happy I did. The sauce and spices were so delicious. The only thing I added was a green bell pepper when I was roasting the others, only because I had one that needed to be used. Thanks for this great recipe!

  71. 5 stars
    This recipe is amazing. My friend made it for me after I had my 5th baby and we enjoyed it SO much. I have made it a handful of times since then it is an impressive tasty meal that feeds a lot of mouths. A family favorite for sure!!

  72. Hello,

    I got lazy and just out the sauce in a simmer for 3 hours. It turned out very bitter but i fixed it with more salt, a little bit of sugar, boullion power and a can pf black bean. It was fine at the end but i wonder why the bitterness? Is it because of simmering tomatillos mixture for too long ?

    Thank you

  73. 5 stars
    My husband had been bugging me to make something Mexican so I made this a couple of nights ago for dinner. We shared dinner with my son and his family (outside, well socially distanced!) and everybody really loved it. The only thing I did differently was grill the poblanos and jalapeños on the gas grill instead of in the oven. I have a feeling I’ll be making this fairly often! Thanks for a delicious recipe.

  74. 5 stars
    I have made this recipe several times now. Having lived in the Southwest for 15 years, this is still the best Chile Verde we have ever had. Friends and family request it when they come over. Thank you for this family favorite! Love your Mexican rice and tamale recipe too!

  75. 5 stars
    Best chili verde recipe! You are oh so right about the sauce!
    I make extra of the delicious verde sauce to use with other recipes. Like white bean chicken verde chili!

  76. 5 stars
    I’ve tried many chile verde recipes and will stick with this one. I added extra stock when the meat was simmering—shouldn’t have done that. It was to soupy, but I’ve been able to simmer it down. Doubled cumin, oregano and garlic. For the salsa verde I doubled the cilantro and added a squirt of lime juice, some kosher salt and a dash of sugar. The meat is incredibly tender and the sauce just about perfect. Great recipe!

    1. There’s a drop down sliding scale when you hover your mouse over the number of servings in the recipe box. It will change the amounts on the ingredient list.

  77. 5 stars
    After years trying various recipes with only moderate success, I can state with certainty this will become my go-to. Given what I had on hand, I must admit I substituted two 4 oz cans of diced green chiles for the poblanos and 1-1/2 tsp dried pasilla chile flakes for the jalapeno, which one could adjust for your preferred the heat level. Relatively mild result, to which the bolder of us added hot sauce or pickled jalapenos to taste! So well received by family that this served 3 adults and one picky 7-yr old with maybe enough left over for a couple of lunch servings. I will gladly double it next time!

  78. 5 stars
    This was my first time making this or anything like it completely from scratch, it turned out so good and was so much fun to make! Thank you for the excellent recipe!

  79. I have different recipes for Chile Verde I love to try them all. This one is next and sounds great. I would just like to comment on the post- maybe you could add how many it serves for those who are beginning

  80. 5 stars
    So glad I found this recipe! We all loved it! I will definitely keep it and make this again. Thank you!

  81. 5 stars
    Great recipe perfect amount of heat and great flavor. Also added a coupe of Anaheim peppers cooked in Instant-pot though cause I was in a hurry. cooked it for 12 minutes and served it with rice and homemade tortillas.

  82. 5 stars
    Wow! This is the best Chile Verde I have ever made, and it definitely rivals a restaurant version as well. Just like with all recipes I read, sometimes I follow the instructions verbatim, and sometimes I veer off a little bit depending on my own preferences. I love garlic, so I put in 8 cloves, and used 2 Poblanos and 5 Anaheim chilies along with the other ingredients. This combination made a lot of sauce, so I ended up using only what I felt was necessary since I don’t like my Chile Verde too soupy. Believe me, the leftover Salsa Verde will not go to waste! I simmered the pork mixture in the broth for 1 hour, then added enough sauce to generously coat the pork well and simmered it for an additional hour. It came out perfectly tender, and the flavors are exactly was I was looking for. I am so grateful to you Lauren for posting this recipe. Even though I tweaked it a bit with my preferences, following your base recipe and techniques gave me the perfect Chile Verde. This will be the only recipe I use in the future!

  83. 5 stars
    I love this recipe… It warmed the heart and set the body on fire…I left the seeds in.. Perfect for us. thank you

  84. Makes my heart hurt to see chile made with pablanos! Green chile should only be made with the best…GREEN CHILE (preferably Hatch, if unavailabe anaheims work) Pablanos are great for stuffing however when it comes to Green chile and rellanos….only the BEST will do!

  85. I’ve been looking for a good Chili Verde recipe for ages! It’s my most favorite mexican food, & order in a good authentic Mexican restaurant…which is hard to find sometimes. Recipe is very time consuming, but most certainly is worth it! Followed every step, & did add sauce much earlier & simmered for at least another hour. Pork so tender & sauce devine! I love it made in a burrito (flour tortilla) with sauce on top, topped with Mexican cheese…then heated/broiled in toaster oven till browned & a little crispy around edges! Absolutley fantastic!

  86. 5 stars
    Delicious !! my family was fascinated with this pork with chile verde salsa … definitely recommended !!

  87. 5 stars
    Made this recipe yesterday for dinner. It was excellent. The only problem was I couldn’t wait to eat it and cooked it only the minimum 2 hours! I used very lean pork so it wasn’t as tender as it could have been. Thank you for the recipe, I will be making this again for sure. Next time I will try and be more patient and simmer it longer.

  88. I love this recipe. It filled in a couple jokes from an older family recipe I had. I’ve made it a dozen times-swapped out jackfruit for pork for the veg crowd. It is on point, well explained & delicious. My 11 year old daughter helped peel the skin off the peppers tonight. We’ll have a delicious dinner & incredible leftovers tomorrow.

  89. 5 stars
    I just made this tonight and it was a winner throughout my entire household. Definitely going to keep this recipe and re make it again. Thank you so much for sharing these amazing recipes!
    Ever since I found this website I have been ITCHING to get back in the kitchen and make some magic. Honestly, thank you.

  90. 5 stars
    I adjusted ingredients a bit and followed the method — it’s superb! The next time I’ll add the sauce to the pork an hour before the pork is done. This is precisely what I sought.

    1. This was also “Precisely what I sought”; Hence no disappointment and also a fun experiment with something I had not
      Cooked before whilst living in New Mexico!

  91. 5 stars
    Really good! I made this yesterday and put it in the slow cooker on low for about 10 hours. After 6 hours, I added the tomatillo mixture. I added a little more cumin and some chipotle chile spice as well as salt to taste. My friends took leftovers so that they could make breakfast burritos this morning. One thing of note, pork shoulder is really fatty. I got a 3 lb pork shoulder from my butcher. After trimming it, I had about 1.5 lbs of meat. Since this sauce is so good, you may want to ask for a 4 lb pork shoulder.

  92. 5 stars
    Awesome recipe. A few personal notes:

    1. I tried the “medium-hot” version and it wasn’t spicy at all. Could’ve been the jalapeños, but next time I won’t deseed.

    2. I don’t think I broiled the peppers long enough at 10 minutes—some skins were hard to remove. I’ll try 12 next time.

    3. After simmering the pork for 2hrs., my broth was perfectly reduced and carmelized. Any longer and it would’ve started to burn. Glad I checked and didn’t leave it longer.

    Aside from that, this recipe was cheap and delicious. Definitely a new staple, next time I want to try simmering in my smoker (Traegar) to see if that adds an extra dimension to the flavor.

  93. 4 stars
    I wish the recipe indicated how soft the tomatillos should be after broiling. Broiling could be on Hi or Lo, all of which effect how cooked they get before they brown. I think that I undercooked them even though they were slightly browned on top per the photo.

    1. Broiling really doesn’t cook the tomatillos, it just is a way to remove peel. They get soft, like chilis, & blend perfectly when using a hand emerson blender for sauce. Using hand blender is so much easier (& less cleanup) than putting in blender or food processer.

  94. 5 stars
    Thank you so much for sharing this fantastic recipe. I had chile verde over 20 years ago and loved it. I don’t know why it never occurred to me to try cooking it until today. The flavors were perfect and my family said it was a keeper. My husband is actually a French classical trained chef so that should let you know this was perfect. Thanks again!

  95. This was amazing. I’ve been making this for years using Anaheim chilies, nice difference using the Pasilla chilies!
    This will be my go to recipe for now on..Thank you !

  96. 5 stars
    Of all the recipes of this dish I’m glad I chose this one! I made this yesterday and it was fabulous. The meat was so tender and the salsa was so delicious. Thank you! I will continue to follow your recipes. Can’t wait to make the peanut butter heart cookies for Valentines.

  97. Sounds like a great recipe? Can you make any suggestions on how to make it with leftover pork roast? Do you think I should still sear and simmer in the chicken broth with already cooked meat?

  98. 5 stars
    Made it for a very picky Mexican mom (mine) and the whole family INCLUDING her loved it. Vibrant, rich and deep without being heavy. Will be my go-to from now on! Thank you!!

  99. 5 stars
    First time making Chili Verde and I LOVE this recipe. I used this recipe as a cooking lesson with my daughter, and it turned out great. I will definitely make this again!

  100. I’ve used this recipe and it’s to die for! But can I can this recipe without the pork? If so, what would I need to do?

      1. 5 stars
        This is our favorite recipe and my husband and sons request it for their birthday dinners. I love the green sauce and would love to be able to use it for enchilada sauce, but I have one family member who doesn’t eat pork. Do you think I could make it with bone-in chicken breasts to get some flavor into the sauce and then shred the chicken? I’m just worried how much the pork seasons the sauce and if it will change the flavor significantly.

  101. 5 stars
    This recipe came out delicious, I even got a thumbs up from my 5 year old. I followed the directions, except I browned the meat in a cast iron skillet and then added them into my pressure cooker. I poured the sauce over it. I set it for 35 minutes and let it release for about 25 minutes. It was so tender and the flavor was awesome.

  102. 5 stars
    I added Serrano and Anaheim peppers only because I had never made it before and some recipes I looked up had them. The flavor of this is amazing. Next time I make it I will make it spicier as I wasn’t sure how hot the additional peppers would be. It was also a lot of fun to make new meals out of the leftovers, queso, tacos, rice bowls. I’ll definitely be making this again as it is way better than any canned sauce.

    1. I would slow cook the pork in a crock pot with the chicken broth and spices for a few hours, then add the sauce half way through cooking.

  103. 5 stars
    I was in Odessa, TX last week and had Chile Verde at a Mexican restaurant. It was wonderful. So I decided to try and make it at home.

    I decided to try this recipe after a quick internet search. IT WAS AMAZING! I’ll be making this again and again. Especially now that the cold weather will be with us.


  104. 5 stars
    HONESTLY THE BEST FLAVOR EVER. I doubled the tomatillow (because I had so many :))
    I have made other recipes, this one tops them all. It is my new favorite. DELICIOUS.

  105. Great recipe! One thing that can be changed on your chart when discussing heat levels though. Chile Pepper seeds provide absolutely no heat, just a bitter taste and off texture when bitten into. The white pith or placenta is where the heat is. Also leaving the jalapenos whole when roasting or searing will help bring out the heat as the juices and moisture is trapped inside.

  106. Excellent recipe. My family loved it and will definitely make it again. I have a recipe I created that I’ve used for years but I always use canned green chilies in it, in addition to poblanos, jalapeños and tomatillos. Using the fresh poblanos and no canned chilies made an amazing difference. It’s so fresh and bright. We like to squeeze a little fresh lime juice on each serving. It really accents the whole thing.
    Thanks for sharing your recipe.

  107. 5 stars
    This was an awesome chili. Now I need one with chicken. I eat much more chicken than pork. One of the easiest recipes ever. Thank you.

  108. This is the best Chile verde I’ve had, period. Better than any restaurant, better than any abuelas homemade recipe. I recently made it for a few very critical Hispanic friends and they were impressed. Thanks for sharing this recipe.

    1. I appreciate the high praise, and I’m thrilled everyone liked it! Thank you for taking the time to come back to comment!

  109. 5 stars
    Ms. Lauren Allen: Your recipe gave me courage to try making my own CV with what I had in available in garden..tamatillos were my first homegrown…initial tasting proves I did something right with your help! thank you

  110. I very rarely if ever, write reviews. I usually see a recipe and if I like it, I’ll read on to see the ingredients and instructions, then if I like that, then I’ll go ahead and make it, end of story…but This Pork Chile Verde was “THE BOMB”, I am so serious. Flavor was THE BOMB…Spicy-ness was just right for me, THE BOMB…Easy to make and Easy instructions, THE BOMB. Me and my family REALLY LOVED this dish. Ty for sharing such an awesome recipe. A keeper for sure!!!

  111. I meant to tell you to watch the trailer above.
    It describes my first reaction to your recipe!!
    I made it this past week and I’m making it again today for a friend.

  112. 5 stars
    Fantastic chile verde recipe!! I browned the onions and garlic in my Dutch oven and then added the pork to it to brown. We couldn’t get Poblano peppers but used Anaheims instead. I added a little apple cider vinegar to the verde sauce. I love chile verde pork, especially with a spicy zing and this came out crazy good!

  113. I know you say we can do the step 1-6 ahead of time, can I make the sauce ahead of time also? And then I’m ready to have it for dinner, put it all together in a Crock-Pot and slow cook it all day?

      1. I questioned the short time in the tomatillo sauce. I would dump the whole thing in the crockpot and let it go 6 hours on low. I want the flavors more integrated.

  114. 5 stars
    This actually worked out! I was worried because your video only shows about half a pound of pork going into the pot, and yet the recipe does balance out properly.

  115. 5 stars
    I’m not the typical man – I’m worse. I spell “lazy” with three letters because, you guessed it, I’m azy. I love Chile Verde, which I usually get from my local joint. Out of boredom, or perhaps other influences, I decided to try this recipe. Got all of the ingredients and got home and asked, “What the hell have I done?” Another glass of wine for courage and out came the knife for trimming: the castiron pot for weight lifting; the cookie sheet for flexing:, and some onions and peppers for the tears I was shedding. Thank goodness for your photos and stellar directions. You might have guessed, but I’m not a clean-as-you-guy, so after several hours of prep and simmering and zero of cleaning, I was fearful that the authorities might cite me as a toxic waste dump. But sweet success. I loved it. And, I shared it with my wife, who gave me a big thumbs up for the chili, but no so much for the clean up. Thanks for a great recipe. Makes me reconsider my lifestyle and think maybe I’m ready to mow the lawn.

    1. Haha thanks for the fun and entertaining comment :). I’m so glad they turned out well for you!

      1. I’m just wondering if there is any other use for the verde sauce other than pork. Have you tried it with chicken or fish, or I might even like it on cardboard.

  116. 5 stars
    This was great! I live in London and it is impossible to find tomatillos here so I substituted with zucchini and mini yellow tomatoes. We don’t have green poblanos here either so I used about a dozen small mild green chilis and some jalapenos. I also used pork loin filet and 4 slices of pork belly (broiled first then added in with the juices) and slow cooked for 4 hours or so. Absolutely delicious. I’m from Los Angeles and this is as good I’ve had in many Mexican restaurants!

  117. 5 stars
    Recipe was great! I used pork loin and also made it in the instant pot using the instructions from the reviewer, Nick, above. I think next time I’ll use a well seasoned pork shoulder and shred it instead of cubes! Well worth the work!

  118. 5 stars
    Best verde recipe ever!!! I wowed my friends with this recipe. Added garbanzo beans to the pot and garnished with cabbage, onions, radishes & avocado…..the best!!!

    1. Which part are you hoping to substitute them in? They could replace the poblano peppers if you want…

  119. This recipe is a WINNER!!! I made this for my family and everyone loved it!!! It takes time to make properly but is worth the effort! Will definitely make again!

  120. Solid recipe. One caveat, though. Pork shoulder and loin are not interchangeable. Loin does not take well to braising. You definitely want to go with pork shoulder or chicken thighs here. They’re at their best low and slow. Don’t be afraid to throw in some potatoes either. They’re from South America as well.

  121. Thanks for the great idea…I make my own salsa verde in the fall & can it. I guess I just hadn’t done cubed pork before. Yum! Home made is always better than restaurants! Great dish on this cold winters day. -10 F for a high today! Served it with beans & rice, etc. ?

  122. Made this tonight and it was delicious! The only major note I have is that it desperately needed salt. Only salting the pork was not enough. Once I added salt it was perfect!

  123. 5 stars
    Great recipe. I’ve made it three times with chicken or pork. This last time, I skipped the skin removal step and threw the sauce in at the get go. Came out great!


  124. I used this recipe and chili verde turned out excellent. The only changes I made was to use my Instant Pot (6 qt.) for steps 1 through 6. I used the manual setting for 25 minutes and then about 18 minutes to do the natural release. Saved a bunch of time.

    Once I blended the peppers, cilantro and tomatillos, I added them to the pressure cooked and put it on saute for about 10 minutes and stirred in a slurry of 3 tbls. of cornstarch and enough water to cover it. It thicken it up beautifully.

    My wife and daughter were a bit apprehensive but after my wife wolfed down three bowls and my daughter two bowls, they admitted it was pretty darn good.

      1. Lauren… I have a confession to make. I commandeered your recipe to make salsa verde. Used your ingredients with the exception of the chicken broth which I substituted with a quarter cup of lime juice. It was fantastic.

  125. 5 stars
    This recipe was delicious! I fire roasted all of the vegetables on our outdoor gas grill to step up the flavor (and because I’ve never done that before). I was a little concerned about the broth evaporation (even though I simmered with the lid on) but in the end it was plenty of sauce! We ate most of the meat so I’m going to buy a rotisserie chicken and throw it in the extra sauce. Thank you for this delicious recipe!

  126. 5 stars
    I made this tonight and the family went back for seconds and thirds. We like heat so I added another jalepeno. Also used red and yellow peppers for color and added in zucchini as we like veggies.
    This one is a major keeper.

  127. 5 stars
    This is definitely a keeper! Save, save, save I don’t ever want to lose this recipe!
    I realized I didn’t have a jalapeño at a crucial point in the recipe luckily I had a jar of sliced (pickled) jalapeños in the fridge. I used about 10 slices roasted em under the broiler for about 4 minutes. Threw them in the food processor along with the other peppers and it turned out perfect…right amount of heat, flavorful…delish!

  128. Like marinara sauce the next day or two seams to let all the flavors mingle so I like it better the next day. Also the spicy hot will mellow to. I like Cummin so I add 50 % more……also add cilantro 50 % more to sauce and doubled garlic…..

  129. 5 stars
    I am having a party tomorrow if I make this recipe today, will it be just as good reheated tomorrow? I guess my question is, does it need to be made fresh? Sometimes recipes are just as good or better second time around.

    1. Many recipes — like pasta with sauce and chicken marsala— actually taste better the next day because the flavors have more time to meld. I haven’t made this recipe yet (I’m making it for a Super Bowl party this afternoon), but I’m sure it would be delicious the next day.

  130. 5 stars
    Just made this for my family and it was amazing! I love to order Chili Verde at Mexican restaurants and had always wanted to make it myself. After searching multiple recipes I landed on this one and it did not disappoint. Tasted exactly like what I get at the restaurant. Thank you! Modifications I would make next time is a little more salt and I did one half of a jalapeno with seeds and veins and we could have had it a bit spicier, so next time I will do one whole. Served it over rice and it was a huge hit with everyone.

  131. 5 stars
    I tried this recipe tonight for Chicken Verde Burritos.
    I just substituted the pork for chicken.
    I also fire roasted the tomatillos (kept burnt skin on for flavor) Also fire roasted the jalapenos.
    I used 4 jalapenos (Removed seeds and veins from 2 of them) and added 2 Serrano Peppers with seeds and veins.
    The spice was nice, but I think it is best to not remove any of them (In my opinion).
    Also I used 3 lbs of chicken breasts. Next time I will use 6 lbs. You use more chicken with burritos and less sauce.
    The flavor of this was amazing though. I couldn’t stop eating this… It definitely will rise as my one of my favorites.

    Thanks for sharing this great recipe

  132. 5 stars
    Thank you for this easy to read and prepare Chile Verde. It is my first time ever to try Chile Verde and it’s going to be a hit.

  133. 5 stars
    The best chili Verde recipe I’ve ever used in I’ve been cooking chili Verde for about 45 years
    But what I was really impressed with how you can Controls how spicy you watch your chili Verde
    I never had a clue how to control the spice English but with your footnotes letting you how to make a mild medium hot or extra hot really changes the game

  134. 5 stars
    How well does it freeze? Just curious if anyone has had any success with freezing it and thawing for later use. Thanks!!

  135. 5 stars
    So I have been trying to find a great chili verde recipe for a while now– and I finally found one! Thank you so much, this was amazing, best yet!!

    However, I did do a wee bit of tinkering with it for my own personal taste:

    1. I made it in a slow cooker, putting it on high for about 6 hours. I added the verde sauce about 4 hours into the cook time.

    2. I used a LOT of peppers– 4 Anaheim, 3 Poblanos, and THREE Jalapenos with all the seeds and veins intact. Because I love heat and I like to suffer.

    3. I don’t have an oven, so I Pan-roasted the peppers and tomatillos (a dry frying pan on high heat). I couldn’t peel the skins off, so I just left them on and pureed them in. It didn’t take away from the flavor at all, nor were the skins any problem to eat.

    4. I made a roux of corn and wheat flour with canola oil and added that to thicken it up a little.

    All in all, this is a GREAT recipe and I’ve pretty much eaten the whole batch myself over the last couple days!!

  136. 5 stars
    Just made this– it was much better then the chile verde I have had in restaurants over the past 30 years! Exactly what I wanted!

  137. Hello im new to the tomatillos can you tell me what you mean by remove husk? I watched video but disnt see anything removed any help would be appreciated thank you

    1. Often times the tomatillos have a shell/husk around them, so if they do, just peel it off. Depending on your store, they may not.

  138. 5 stars
    This is delicious! So good. I will definitely make again…and again. Made beans and custard cornbread for sides. Better than the local taquerias. Froze the leftovers for an easy dinner when the weather cools.

  139. 5 stars
    Amazing! This is one of my favorite dishes to order when at a restaurant, and all the fresh ingredients just make it even more amazing! Thank you for the recipe, I’m definitely keeping it and will make again!

  140. 5 stars
    Sorry to mess up your reasoning but it is no the seeds which make the heat; it is the seams or the white pithy veins. Remove them before roasting.

    1. 5 stars
      In my experience, both the seeds and the veins are hot. Leaving either or both in the dish will increase the heat.

      I sometimes pick up a pepper seed from the counter and pop it in my mouth when I’m making Mexican food. Chew it up for a little explosion of heat. Did that with a Scotch Bonnet seed once, when I thought I was picking up a seed from a much milder pepper. That little seed was *REALLY HOT!*

  141. 4 stars
    Please clarify in your text you make reference to Tomatoes? But in the recipe you list tomatillos. I’ve always used tomatillos. Our recipes are similar but I also use Yellow guéri and Serrano’s with the poblano or Anaheim chili’s in the mix all fire roasted first. But looks good.

  142. 5 stars
    Made this last night and it was delicious, would have kept some of the seeds to give it a bit of spice.. Next time, I will. Plus added a tablespoon full of sour cream and a few extra picese of cilantro.

  143. 5 stars
    This is my husband’s favorite thing to order at a Mexican restaurant, so I decided to make it for dinner tonight. It turned out incredible. Everyone raved and raved. Thank you for another great recipe.