Chilie Verde
A hearty Mexican-inspired green chili stew with tender pork, green chilies, and a thickened, flavorful broth perfect for comforting meals and family gatherings.
Ingredients
Instructions
- Cook the pork roast with bay leaves until tender. Cool, then dice the pork.
- Place the diced pork in a stock pot.
- Add 3 to 4 quarts of water to the pot.
- Add the green chilies, chopped onion, salt, pepper, and garlic powder.
- Bring the mixture to a boil.
- In a measuring cup, combine 1/2 cup oil and 1/2 cup flour, mixing well.
- Gradually add the oil and flour mixture to the boiling pot while stirring to prevent lumps.
- Continue stirring until the chili thickens, then remove from heat and serve.
Tips & Substitutions
For a richer flavor, consider browning the pork roast before cooking it with the bay leaves. You can substitute the pork roast with chicken or beef for different variations of this dish. If you prefer a thicker chili, add more of the oil and flour mixture gradually until desired consistency is reached. Fresh cilantro can also be added for a burst of freshness.
Serving Suggestions
Serve this chili verde hot, garnished with fresh cilantro and lime wedges for an added zing. It pairs beautifully with Frijoles (Southwest Pinto Beans) or over rice for a hearty meal. Consider serving with warm tortillas or cornbread on the side to soak up the delicious sauce. This dish is perfect for gatherings or as a comforting weeknight dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm in a pot over low heat, stirring occasionally. If the chili has thickened too much, add a splash of water or broth to achieve the desired consistency. It can also be frozen for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Chilie Verde contains roughly 653 calories, with 8g protein, 30g carbohydrates, and 60g fat. It is an excellent source of iron (83% of the Daily Value), vitamin C (41% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 1490mg per serving (65% 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 use fresh green chilies instead of canned?
Yes, you can use fresh green chilies for a more vibrant flavor. Roast and peel them before adding to the pot. Adjust the quantity based on your heat preference, as fresh chilies can vary in spiciness.
Is this recipe spicy?
The spice level can vary depending on the type of green chilies used. Canned chilies are usually milder. If you prefer a spicier chili, consider adding jalapeños or another hot pepper to the mix.
Can I make this chili verde in a slow cooker?
Absolutely! You can adapt this recipe for a slow cooker by searing the pork roast first, then adding all ingredients to the slow cooker and cooking on low for 6-8 hours until tender. This method allows the flavors to meld beautifully.
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).