Easy Chili Verde Recipe for Tender Pork

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter this ridiculously easy chili verde recipe that transforms humble pork into melt-in-your-mouth magic. With bold green sauce and tender chunks of pork, it’s like a fiesta in your mouth without the whole kitchen chaos. This is the dinner that hugs you back, no sweat required.

Why This Recipe is Awesome

Here’s the kicker: it’s idiot-proof, even if you accidentally forget to put on pants (not that anyone’s watching). The pork cooks till it’s so tender it practically falls apart, swimming in a punchy tomatillo and green chili sauce that’s fresh, tangy, and oh-so-satisfying. You can make it slow cooker style for lazy days or stovetop if you’re feeling fancy. Plus, it’s versatile—serve it over rice, with warm tortillas, or even spoon it onto nachos if you’re wild. Trust, this recipe makes you look like a kitchen rockstar with minimal effort.​

Ingredients You’ll Need

• 2-3 lbs pork shoulder or tenderloin, cut into 1-2 inch pieces (the more tender, the better)
• 9-10 large fresh tomatillos, husks removed
• 1-2 jalapeños (seeds out if you’re a spice wimp)
• 1 serrano pepper (optional, for kick)
• 1 large white or yellow onion
• 4-5 garlic cloves
• ½ cup fresh cilantro, tightly packed
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon white sugar (balances the tang)
• 1 bay leaf
• 2 cups chicken or pork broth (reserved from pork cooking or store-bought)
• Optional toppings: avocado slices, queso fresco, lime wedges, warm tortillas

Step-by-Step Instructions

1. Prep the pork: Season pork cubes with salt and pepper. Brown them in a hot pan for that caramelized goodness. Set aside.
2. Cook the pork: In a large pot, cover pork with broth or water. Add bay leaf, half the onion, and garlic cloves. Simmer gently for 1.5-2 hours until pork is tender. Skim off any foam that rises.
3. Make the salsa verde: Roast tomatillos, jalapeños, serrano (if using), remaining onion, and garlic on a dry skillet or under the broiler until nicely charred and soft.
4. Blend the magic: Toss the roasted veggies and cilantro into a blender with chicken broth, cumin, and sugar. Blend until smooth.
5. Combine and simmer: Pour salsa verde over the tender pork. Stir, cover, and simmer another 20-30 minutes for flavors to marry and sauce to thicken slightly.
6. Serve: Spoon over rice, stuff into tortillas, or just dig in with a fork. Garnish with avocado, cheese, or lime if feeling fancy.

Common Mistakes to Avoid

• Skipping the pork browing step. Browning = flavor jackpot.
• Rushing the simmer. Tender pork takes time, and you don’t want chewy bites here.
• Not roasting the tomatillos and peppers. Raw salsa verde isn’t the same vibe.
• Forgetting to skim foam when simmering pork. Gross.
• Being shy on the seasoning. Taste as you go—chili verde is a flavor party, not a wallflower.

Alternatives & Substitutions

• No serrano? Extra jalapeño will do just fine.
• No fresh tomatillos? Use jarred salsa verde, but your taste buds may politely disagree.
• Want to go speedy? Use your slow cooker with browned pork, salsa verde jar, and jalapeños. Set it and forget it for 8 hours.
• Dairy-free? Skip toppings or swap queso fresco with dairy-free cheese.
• No pork? Chicken thighs work well too, adjust cooking time accordingly.

FAQ (Frequently Asked Questions)

Is this spicy?
Depends on your pepper game. Remove seeds for mild, keep them for a lively kick. You’re in control.

Can I make this in a slow cooker?
Yep! Brown the pork, dump in the slow cooker with salsa verde, and cook low for 8 hours. Effort level: zero.

Do I have to roast the tomatillos?
Roasting adds smoky depth. You can boil them, but you’d be missing out on major flavor.

What cut of pork should I use?
Pork shoulder or tenderloin—think tender, not tough chewy. More fat = more yum.

Can I freeze leftovers?
Freeze in airtight containers for up to 3 months. Reheat gently to keep pork tender.

What sides go best with chili verde?
Rice, warm tortillas, beans, or even roasted veggies.

Can I add potatoes or beans?
Totally. Potatoes add heartiness; beans add fiber and fun.

Final Thoughts

Chicken and dumplings who? Meet chili verde—the hug in a bowl that’s actually easy to make and crazy delicious. Rich, tangy tomatillos, tender pork, and just enough heat to dance on your tongue. Get ready to impress without even breaking a sweat. So, light your stove, grab the cilantro, and let’s get cooking. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it!​