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Chili Verde – Mexican

Chili Verde - Mexican recipe image
This traditional Mexican Chili Verde offers a perfect balance of tangy tomatoes, earthy coriander, and fresh green chilies. The pork becomes incredibly tender as it slow-simmers in the vibrant salsa, absorbing all the herbal and spicy notes. It&# 226;€™s a comforting, hearty dish that feels both rustic and refined. Ideal for weeknight dinners or family gatherings, it pairs beautifully with warm tortillas, rice, or beans. The fresh cilantro and salsa fresca added at the end brighten the flavors, making every bite lively and satisfying. A true crowd-pleaser that brings authentic home-style cooking to your table.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 616.3
Dietary: Gluten-free
Description
This traditional Mexican Chili Verde offers a perfect balance of tangy tomatoes, earthy coriander, and fresh green chilies. The pork becomes incredibly tender as it slow-simmers in the vibrant salsa, absorbing all the herbal and spicy notes. It&# 226;€™s a comforting, hearty dish that feels both rustic and refined. Ideal for weeknight dinners or family gatherings, it pairs beautifully with warm tortillas, rice, or beans. The fresh cilantro and salsa fresca added at the end brighten the flavors, making every bite lively and satisfying. A true crowd-pleaser that brings authentic home-style cooking to your table.
Ingredients
  • 2 pound Pork, cubed
  • 1/2 cup Water
  • 1 tablespoon Garlic, minced
  • 1/2 cup Onions, dry
  • 1 can Stewed tomatoes, 14 oz
  • 1 teaspoon Coriander, ground
  • 1/2 cup Green chilies, chopped
  • 2 tablespoon Cilantro, chopped
  • 1 cup Salsa fresca
Directions
  1. 1
    In a large heavy-bottomed pot or Dutch oven, combine the cubed pork, minced garlic, and 1/2 cup of water over medium-high heat.
  2. 2
    Cook the pork, stirring occasionally, until the water has completely evaporated and the meat begins to release its own juices.
  3. 3
    Continue cooking until the pork pieces are well-browned on all sides, about 5-7 minutes.
  4. 4
    Add the chopped onions to the pot and sauté until they become translucent and soft, about 3-4 minutes.
  5. 5
    Stir in the canned stewed tomatoes, chopped green chilies, and ground coriander, mixing well to combine with the pork and onions.
  6. 6
    Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes, or until the pork is tender.
  7. 7
    Taste the chili and season with salt and pepper as needed.
  8. 8
    Just before serving, stir in the fresh chopped cilantro to retain its bright flavor and color.
  9. 9
    Ladle the hot chili verde into bowls and serve topped with fresh salsa fresca.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 616.3kcal
% Daily Value *
Total Fat 32.4g50%
Saturated Fat 11.4g58%
Cholesterol 181.6mg61%
Sodium 458.8mg20%
Total Carbohydrate 14.2g5%
Dietary Fiber 3.8g16%
Sugars 7.0g
Protein 63.8g128%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chili verde, mexican pork, green chili, stewed pork, tomato sauce, coriander, cilantro, garlic, onion, comfort food, weeknight dinner, slow cooked, spicy, herbaceous, tangy, hearty, family style, traditional, main course, protein rich, homemade
Read it online: https://www.chefs-mate.com/recipe/chili-verde-mexican/