Authentic Mexican Style Chili Verde ( Pork Chunks in Green Sauce )

Tender chunks of pork in an authentic Mexican style green sauce. Served with warm corn tortillas, avocado, cilantro and onions and lettuce. Along with Mexican rice and refried beans and your favorite hot sauce… oh my! A meal everyone will love.

Chili Verde with Rice and Beans

Chili Verde with Rice and Beans

Hi there,

David here. I want you to know that I’m moving One Stop Cook to a new location called Davids Free You’ll find thisย Chili Verde recipe by clicking this link. Chili Verde

I hope you’ll enjoy thisย Chili Verde recipe as well as many more at Davids Free I look forward to seeing you there. Happy Cooking and I’ll see you on the other side!

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About David

Hi everyone! David here. Just to let you know, I'm moving this blog to a new location. One Stop Cook will now be located at Davids Free For all of you that like this blog I invite you to take a look at my new site. It still has everything you see here and I'll be adding all of my new recipes over there. Go check it out, I think you'll like it. Davids Free For those of you that have subscribed here, you'll have to use the easy subscription form to keep up to date via email, just like here. I've also set up an RSS feed for those who prefer it over emails. I hope you'll have just as much enjoyment with the new site as you do here. I look forward to seeing you over there. Happy Cooking!! Davids Free
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87 Responses to Authentic Mexican Style Chili Verde ( Pork Chunks in Green Sauce )

  1. Emily says:

    Pork shoulder roasts are on sale right now…have you ever tried making it with this cut of pork instead of the pork loin?

    • David says:

      Hi Emily,

      I personally like the pork loin because it’s much leaner. You can use pork shoulder but I would trim off all the fat. It’s a little more work because fat runs through the entire piece of meat. As far as the end result it will be pretty much the same thing. Hope that helps and let me know how it comes out ๐Ÿ™‚


  2. lydia says:

    hi david,
    i have a small problem. i want to make this dish but i live in a very rural area in missouri. that means no tomatillos. is it possible to substuitue canned enchilada sauce for the verde sauce? thanks for the help

    • David says:

      Hi Lydia,

      Yes, you can substitute green enchilada sauce instead of making it from scratch. You’ll probably want to leave out the water when you’re adding the sauce to the pork. Canned green sauces are not as thick as the one in this recipe. Hope that helps ๐Ÿ™‚

      Happy Cooking!

  3. may says:

    Omg its the best I made it for my bf birthday and he Lov it ๐Ÿ™‚ so did his fam….

    • David says:

      Hi May,

      I’m so happy to hear that. I’m glad your boyfriend and his family loved it!
      Thank you for letting me know and give yourself a BIG pat on the back for a job well done!

      Happy Cooking!

  4. Marlene says:

    Wonderful wonderful…Could not have been better. We like it on the hotter side so followed you directions to a “T”. So happy with your recipe …you get ********** 10 stars.

    • David says:

      Hi Marlene,

      Wow! That’s sooo nice to hear! You’ve put a BIG SMILE on my face ๐Ÿ™‚

      Thank you so much for your comment!

      Take care,

  5. Jennifer Mesa says:

    Hi David! So my church had a big fundraiser, where we sold chili verde plates. My pastor asked if I would make a batch, the pressure was on! Luck would have it I came across your recipe and it was amazing! It was a huge hit with the church! Thank you for making it simple yet tasty! I did add a Serrano chili for an extra kick. Thanks again!

    • David says:

      Hi Jennifer,

      That’s AWESOME!!
      I’m so glad it was a big success! I’ve never had anyone make it for a fundraiser and it’s so nice to hear everyone loved it ๐Ÿ™‚

      I hope everyone in your church gave you a big pat on the back for a job well done!

      I like your addition of a Serrano chili to give it an extra kick.

      Thanks for using the recipe and take care.
      God bless,

  6. Peter says:

    David, I ran across your recipe yesterday and made it last night. It was _outrageously_ good, perhaps the best chili I have ever made (and I’ve made a lot of chili). The sauce was good enough to have on its own as a soup. I didn’t have chiles so I substituted green bell peppers and it worked out great. I also added half a bottle of dark beer for some extra complexity. This is definitely a go-to recipe for me now. Thanks!

    • David says:

      Hi Peter,

      Thanks for trying the recipe, I’m glad you found it! I’ve heard from a few people who have added beer and they all say it’s a tasty addition, I think I’ll have to try that ๐Ÿ™‚

      I’ve never tried the sauce as a soup but you’ve got my “creative juices” flowing now. Hmmmm… now to experiment a little to see what I can come up with, thanks for the idea!

      I’m also happy to know that green peppers will work as a substitute, I like your ingenuity. It’s also nice to know it’s now one of your “go to” recipes.

      Take care and Happy Cooking!

      • Peter says:

        Thanks, David. My wife is interested in creating a vegetarian soup for a weekend retreat she’s about to go on. So we’re going to experiment with the chili verde sauce and see what we can come up with. I’ll let you know how it turns out.


        • David says:

          Hi Peter,

          That’s great! I’d be really interested in knowing what you come up with ๐Ÿ™‚

          I’ll be waiting to hear from you.

          Best of luck with your new creation!

  7. Tim says:

    I made this chili verde last night. I live in Southern California and have visited many Mexican restaurants. Chili verde is my go to meal. That being said, I cannot say enough good things about your recipe! My family loved it, but more importantly, I can say that this is truly authentic and among the best I’ve ever had! I finished the recipe in a crockpot, cooking on high for 4 hours then low for another 2. PERFECTION!
    I’m looking forward to trying more of your recipes soon.
    Thank you,

    • David says:

      Hi Tim,

      Wow! You sound like a chili verde connoisseur!

      I’m so glad to hear you found this recipe to be authentic and very tasty, thank you so much for your high praise! It’s good to know you think it’s just as good as what you’d get from a good Mexican restaurant. Isn’t it nice to be able to make it at home ๐Ÿ™‚

      I like what you did with your crockpot, that sounds like an easy way to finish it off.

      I’m also happy to hear you’ll be trying more recipes, that’s awesome! Let me know what you try and what you think about it. I’m always interested in hearing feedback.

      Take care for now and Happy Cooking!

  8. Alexandra says:

    Hi there,
    Made this last night and it was delicious! I think this is going to become a household favourite! Although I will admit I cheated a bit and didn’t make the sauce myself. I used a ready-made organic salsa verde from the supermarket as tomatillos aren’t readily available here in New Zealand ๐Ÿ™‚

    • David says:

      Hi Alexandra,

      Thanks for trying the recipe! I’m sorry to hear you don’t have tomatillos readily available in New Zealand but that organic salsa verde sounds like it did the trick!

      It’s also nice to hear that you think this will become a household favorite! I never get tired of hearing that ๐Ÿ™‚

      Thanks for taking the time to comment and Happy Cooking!

  9. shannon says:

    It wasn’t bad, but seemed a little bland. Quite a bit of work for little flavor. I made it for my boyfriend as a surprise, and he enjoyed it, but did say that it didn’t have much flavor. Sorry…

    • David says:

      Hi Shannon,

      No need to apologize, I’m glad you’re speaking your mind ๐Ÿ™‚

      I haven’t had anyone say it lacks in flavor so if you decide to make the recipe again I would only suggest that you taste it just before you serve it and add any seasonings you think it’s lacking in.

      The recipe is just a guideline and I encourage everyone to adjust it to their own liking.

      Thank you for your comment and take care.

      • Vanny says:

        David, I have been making authentic Mexican food all my life and I learned from the best my Mom! Your Chile Verde recipe is spot on! Everybody has their own twist to recipes and seasoning to your taste is a major one. Your recipe is very authentic!

        • David says:

          Hi Vanny,

          I know what you mean about “moms”, there’s no better cooking teacher than your mom! They have so many tips and tricks because of all that experience. What a great resource don’t you think?

          Growing up in San Diego I was fortunate to have a lot of Mexican friends as well and what I didn’t learn from them I learned by “picking apart” the food I used to get in the taco shops LOL!

          I try to keep these recipes as close to authentic as possible so I really appreciate your comment ๐Ÿ™‚

          If you’ve read some of the comments I get from people on the east coast and what those restaurants try to pass off as Mexican food it’s startling to me. I mean using hamburger and calling it Mexican food?? Really? That sounds like Taco Bell. It’s good but, at least to me, it’s not really Mexican.

          Anyway, thanks again for your comment and Happy Cooking!

    • stacy says:

      ok, I totally got messed up with your directions. I added the water to the marinade, i didnt read these comments till the end. ANyhow, bummer, it would have been really good. The flavor is awesome, but I didn’t get to sear the meat cuz of the liquid..You should change the recipe to reflect no water in the marinade. I will try it again. I love the flavors! Thanks

      • David says:

        Hi Stacy,

        I’ve heard this from a few people so I went back and changed the wording in the recipe. I hope it will stop any further confusion. Thank you for taking the time to point it out to me, I appreciate it ๐Ÿ™‚

        I’m glad to hear it still came out tasting ok.

        Best wishes,

    • Vanny says:

      Shannon after you sear the pork you add 2 1/2 cups of water to the pork , you can substitute one of those cups of water with a cup of chicken broth to give it a different flavor ( or more flavor if you will). If its heat you are looking for then do not remove the seeds from the anaheim or pablano chile.

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