Chili Verde(Green Chili)
A hearty and flavorful Mexican green chili made with tender roast, mild peppers, potatoes, and tomatoes, perfect for comforting family dinners or gatherings.
Ingredients
- 2 1/2 lb. 7 bone roast ⓘ
- 1 onion, diced fine ⓘ
- 2 bay leaves ⓘ
- 3 c. water ⓘ
- 1/2 c. flour ⓘ
- 1 stick margarine ⓘ
- roast liquid and water (enough to equal 4 c.) ⓘ
- 3 medium to large potatoes, peeled and diced ⓘ
- 2 c. mild peppers or 1 1/2 c. hotter peppers, peeled and chopped ⓘ
- 1/8 tsp. garlic powder ⓘ
- 1/4 tsp. oregano ⓘ
- 1 1/2 tsp. salt ⓘ
- 2 c. peeled and diced tomatoes ⓘ
Instructions
- Melt margarine in an emptied roast pan.
- Dredge the roast pieces in flour.
- Add the roast and extra flour into the hot margarine; cook until browned, stirring often and scraping the bottom of the pan to avoid burning the flour.
Tips & Substitutions
For a richer flavor, consider marinating the roast in a mix of spices and garlic overnight. If you prefer a thicker sauce, you can add more flour gradually while stirring. For a twist, try substituting the mild peppers with poblano or anaheim peppers. If you're short on time, pre-cooked shredded chicken works as a quick alternative to the roast.
Serving Suggestions
Serve your chili verde hot with warm tortillas or over rice for a hearty meal. It pairs beautifully with Pico Degallo for an extra burst of freshness. Garnish with chopped cilantro and a squeeze of lime for added flavor. Consider serving alongside a refreshing salad or cornbread to balance the dish.
Storage & Reheating
Store any leftover chili verde in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. You can also use a microwave, heating in short intervals and stirring to ensure even heating. For longer storage, freeze it for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chili Verde(Green Chili) contains roughly 2482 calories, with 64g protein, 415g carbohydrates, and 79g fat. It is an excellent source of dietary fiber (351% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value). Note that it is relatively high in sodium, at 1899mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe in a slow cooker?
Absolutely! To adapt the recipe for a slow cooker, brown the roast first as directed, then transfer it to the slow cooker with all other ingredients. Cook on low for 6-8 hours or until the meat is tender. This method allows the flavors to meld beautifully.
How can I adjust the heat level in this chili verde?
To adjust the heat, modify the type and quantity of peppers. For a milder dish, stick with mild peppers like bell peppers. For more heat, use hotter varieties such as jalapeños or serranos. You can also add a dash of cayenne pepper to taste.
Can I make this recipe vegetarian?
Yes, for a vegetarian version, you can substitute the roast with hearty vegetables like mushrooms, zucchini, and bell peppers. Use vegetable broth instead of the roast liquid, and consider adding beans for protein. This way, you can enjoy a delicious Vegan recipe without sacrificing flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).