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Chili Verde


  • 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 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.

Nutrition Facts

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


Average Rating:
  • Gary
    Mar 26, 2017

    Flavor pop struggles. Please do not confuse this with hot and spicy. I am not a [email protected] fan. I will use this next time sans broth. Good base but I will sub flour with a smaller amount of masa @the end of the cook.

  • azrt
    Jan 27, 2015

    Regarding Tamara's review- what you conceive of as "chili" is not chile verde. Chile verde never has beans in it. (although most chili purists would say the same about chili). This recipe is a shortcut version -not the real deal,but can be used as a quick base with a many additional seasonings added in. I went ahead and did a New Mexico style Green chile stew with potatoes. I do like using the crock pot for making sure the pork is tender and infusing flavor. Hatch roasted green chiles are a must! Buy them in season, roast and freeze for use later.

  • elaineae
    Jul 29, 2014

    My chilil verde recipe is very time consuming and I wanted something easy. This was easy and tasty. I did use green enchilada sauce for half the chicken broth.

  • tamarachronister
    Jun 29, 2013

    Very tasty. However, chili just isn't chili unless it contains beans. I added red kidney beans to complete the meal, only because I didn't have pino beans. This one is a keeper!!

  • tamarachronister
    Jun 29, 2013

    Very tasty. However, chili just isn't chili unless it contains beans. I added red kidney beans to complete the meal. This one is a keeper!!

  • akoehler79
    Dec 24, 2010

    I initially made this recipe because I was testing recipes for a chili cookoff. While I didn't use it for the cookoff, it is one of our favorites. My husband loves it. And you can spice it up if you want. This one is definetely a keeper!! Also goes good with the "quick" Spanish rice recipe on ToH. Basically calls for minute rice and salsa.

  • Carminaav
    May 6, 2010

    Excellent!! Everyone at home loves it!!

  • rudylenak
    Mar 19, 2010

    good meal

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