Chili Verde is a classic Mexican-inspired dish known for its rich, savory sauce and tender chunks of pork simmered in green chiles and spices. This vintage recipe blends the tang of lemon juice or dry red wine with aromatic cumin, cloves, and parsley, resulting in a bold, hearty meal. Perfectly suited for family dinners or gatherings, this slow-simmered stew pairs beautifully with rice or tortillas, creating a comforting dish filled with depth and character.
Ingredients
- 1 ½ lbs tender pork shoulder ( or tenderloin, cut into 1-inch cubes)
- 1 ½ lb beef chuck (cubed)
- 1 green bell pepper (medium, seeded and diced)
- 1 carrot (chopped)
- 1 clove garlic (large, minced)
- 2 cans tomatoes (1 lb 12 oz each)
- 7 oz California green chiles (1 large can, seeded and chopped)
- ⅓ cup fresh parsley (chopped)
- ½ tsp sugar
- ¼ tsp ground cloves
- 1 tsp ground cumin ( or 1 tbsp whole cumin seed, crushed)
- ½ cup dry red wine ( or ¼ cup lemon juice + ¾ cups beef broth)
- 3 tbsp olive oil (for sautéing)
- salt (to taste)
Instructions
Step 1: Prepare Ingredients
- Cube pork and beef into uniform 1-inch pieces.
- Chop bell pepper, carrot, parsley, onion, and garlic.
Step 2: Brown the Meat
- Brown pork and beef cubes until lightly seared on all sides.
- Brown about a quarter of the meat at a time.
- Remove the meat with a slotted spoon and put aside.
Step 3: Sauté Vegetables
- In the same pan, add bell pepper, carrot, onion, and garlic. Add a little olive oil if needed.
- Sautée bell pepper, carrot, onion, and garlic, until softened, about 5 minutes.
Step 4: Combine Liquids and Flavor Base
- In a 5 qt pan, combine the tomatoes, their juices, the chopped green chiles, parsley, parsley, seasonings, and red wine or lemon juice, beef broth.
Step 5: Simmer the Chili Verde
- Bring tomato mixture to a boil, then reduce heat to low.
- Cover and simmer for 2 hours, stirring occasionally to prevent sticking.
Step 6: Final Reduction
- Remove cover and simmer uncovered for an additional 45 minutes, allowing sauce to thicken and flavors to develop fully.
Step 7: Taste and Adjust
- Taste for salt and seasoning. Add more cumin or broth if desired.
Step 8: Serve
- Serve hot with rice, warm tortillas, or crusty bread.
Tips
- Use a combination of pork shoulder and leaner pork for the best balance of tenderness and flavor.
- Roast fresh green chiles and substitute for canned for a smokier taste.
- Adjust heat by adding jalapeños or using mild green chiles to keep it family-friendly.
- If you prefer tangier flavor, choose lemon juice instead of red wine.
- Skim excess fat from the surface during simmering for a lighter stew.
- Add potatoes or hominy to stretch the dish for larger crowds.
- Make ahead—flavor deepens after a night in the refrigerator.
- Serve traditionally with rice, tortillas, or over steamed potatoes.
- Garnish with fresh cilantro, onion, or lime wedges for brightness.
- Freeze leftovers in portioned containers for easy future meals.
Nutrition
Calories: 355kcalCarbohydrates: 12gProtein: 28gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 85mgSodium: 420mgPotassium: 720mgFiber: 3gSugar: 5gVitamin A: 11000IUVitamin C: 35mgCalcium: 50mgIron: 3mg
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