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Chili Verde Recipe

Chili Verde Recipe

This is one of my family's favorite recipes. We enjoy it any time of year, but it's especially good on a cool and rainy day.
TOTAL TIME: Prep: 15 min. Cook: 1-3/4 hours YIELD:8 servings


  • 4 tablespoons canola oil, divided
  • 4 pounds boneless pork, cut into 3/4-inch cubes
  • 1/4 cup all-purpose flour
  • 1 can (4 ounces) chopped green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 garlic cloves, minced
  • 1/2 cup minced fresh cilantro
  • 1/2 to 1 cup salsa
  • 1 can (14-1/2 ounces) chicken broth
  • Flour tortillas, warmed


  • 1. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven.
  • 2. Sprinkle flour over meat; mix well. Add the chilies, cumin, salt, pepper, garlic, cilantro, salsa and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with warmed tortillas.
    Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth if necessary. Yield: 8 servings.

Nutritional Facts

1 serving equals 404 calories, 20 g fat (6 g saturated fat), 133 mg cholesterol, 509 mg sodium, 5 g carbohydrate, 1 g fiber, 48 g protein.