Green Chili, also known as Chile Verde, is a beloved Southwestern and Mexican-inspired dish made with tender chunks of pork (or sometimes chicken) simmered in a flavorful green sauce of roasted tomatillos, green chilies, garlic, onion, and spices. This slow-cooked stew has deep roots in New Mexico and Mexico, where green chilies are celebrated as a regional treasure. Its rich, tangy, and slightly spicy flavor makes it a hearty comfort food that’s perfect for cool evenings or family gatherings.

Why You’ll Love Green Chili (Chile Verde)

You’ll fall in love with Chile Verde because it strikes the perfect balance of smoky, tangy, and spicy flavors all in one bowl. The slow-simmered pork becomes melt-in-your-mouth tender while soaking up the bright green chili sauce, giving you a dish that feels both rustic and gourmet. It’s versatile enough to serve on its own as a stew, spooned over rice, tucked into burritos, or used as a topping for nachos. If you’re a fan of bold, earthy flavors with a touch of heat, this dish will become a repeat favorite.

Expert Tips and Tricks

• Roast the tomatillos, chilies, and garlic before blending for a deeper, smokier flavor.
• Use fresh Hatch green chilies if you can find them, but canned fire-roasted green chilies also work beautifully.
• Brown the pork well before simmering—this builds layers of flavor.
• Cook the stew low and slow for at least 1–2 hours to let the pork tenderize and the flavors meld.
• If you like extra heat, leave some of the chili seeds in when blending the sauce.

Recipe Variations and Possible Substitutions

• Swap pork shoulder for chicken thighs if you prefer poultry.
• For a vegetarian version, replace meat with hearty beans, mushrooms, or jackfruit.
• If tomatillos are unavailable, use a mix of green tomatoes and a splash of lime juice for acidity.
• Gluten-Free: Naturally gluten-free—just double-check broth and canned chilies.
• Dairy-Free: No dairy required, though you can add a dollop of dairy-free sour cream for garnish.
• Low-Carb: Serve over cauliflower rice instead of traditional rice.

Serving and Pairing Suggestions

Chile Verde is best served steaming hot in a bowl with warm flour or corn tortillas on the side for dipping. It also pairs beautifully with fluffy rice, refried beans, or Mexican street corn. For a lighter option, spoon it over a fresh green salad. Beverage pairings include a crisp Mexican lager, a refreshing margarita, or a chilled glass of horchata to balance the spice.

Storage and Reheating Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Freeze in freezer-safe containers or bags for up to 3 months.
• Reheat gently on the stovetop over medium heat, adding a splash of broth if needed.
• Microwave individual portions in 1-minute intervals, stirring between.
• Reheat in an air fryer-safe dish (covered with foil) for a roasted finish on the pork chunks.