Easy chili verde , cooking with Harry
Easy chili verde , cooking with Harry is a easy Mexican recipe that serves 4. 350 calories per serving. Recipe by Harry Nutz on YouTube.
Prep: 20 min | Cook: 6 hrs | Total: 6 hrs 35 min
Cost: $11.73 total, $2.93 per serving
Ingredients
- 2 lb Pork Shoulder (trimmed, cut into 2‑inch cubes)
- 1 tsp Salt (to taste)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Olive Oil (for browning)
- 2 cup La Victoria Salsa Verde (mild to medium heat, jarred)
Instructions
Season the Pork
Pat the pork shoulder cubes dry, then sprinkle with salt and black pepper, tossing to coat evenly.
Time: PT5M
Brown the Pork
Heat olive oil in a large skillet over medium‑high heat. Add the pork in a single layer; do not overcrowd. Brown on all sides, about 3‑4 minutes per side, until a deep golden crust forms.
Time: PT10M
Temperature: medium‑high
Transfer to Crock Pot
Using tongs, move the browned pork cubes into the crock pot.
Time: PT2M
Add Salsa Verde
Pour the La Victoria salsa verde over the pork, stirring gently to combine.
Time: PT2M
Slow Cook
Cover the crock pot and cook on LOW for 6 hours, or until the pork is fork‑tender and easily shreds.
Time: PT6H
Shred and Serve
Remove the pork, shred with two forks, then return the meat to the sauce. Stir and let sit for 5 minutes before serving.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 30g
- Carbohydrates
- 10g
- Fat
- 20g
- Fiber
- 2g
Dietary info: Gluten‑Free, Dairy‑Free, Nut‑Free
Allergens: None
Ingredient Substitutions
- Instead of Pork Shoulder: Pork Butt, Pork Loin, Chicken Thighs
- Instead of Salt: Kosher Salt, Sea Salt
- Instead of Black Pepper: White Pepper
- Instead of Olive Oil: Canola Oil, Vegetable Oil
- Instead of La Victoria Salsa Verde: Homemade salsa verde, Green tomatillo sauce
Equipment Needed
- Chef's Knife
- Cutting Board
- Large Skillet or Dutch Oven
- Tongs
- Measuring Spoons
- Measuring Cups
- Crock Pot (Slow Cooker)
- Wooden Spoon or Spatula
- Serving Bowl
Critical Steps — Do Not Skip
- Browning the pork for deep flavor
- Cooking low and slow until the pork is fork‑tender
Chef Tips from the Video
- Finish with a handful of chopped fresh cilantro and a squeeze of lime for brightness.
- Serve over Mexican rice, warm corn tortillas, or with a side of black beans.
Troubleshooting
Pork is not tender after 6 hours
Continue cooking on LOW for another 1‑2 hours, or switch to HIGH for 30‑45 minutes.
Sauce is too thin
Remove the lid for the last 30 minutes to allow excess liquid to evaporate, or stir in a tablespoon of masa harina slurry.
Flavor is bland
Add a splash of lime juice, extra salsa verde, or a pinch of cumin to brighten the dish.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in a freezer‑safe bag for up to 3 months; thaw before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Season and brown the pork a day ahead; refrigerate in a sealed bag and add salsa verde when ready to cook.
- Cook the entire chili verde, then portion into containers for quick reheating.
Frequently Asked Questions
What is the cultural significance and history of Chili Verde in Mexican cuisine?
Chili verde, meaning “green chili,” originates from the central and northern regions of Mexico where tomatillos and green chilies are abundant. Traditionally it was a way to use fresh, seasonal produce to create a tangy, slightly spicy sauce that pairs with pork, chicken, or seafood.
What are the traditional regional variations of Chili Verde in Mexican cuisine?
In the state of Jalisco, chili verde often features roasted tomatillos, serrano chilies, and pork, while in the Yucatán a version may include habanero peppers and orange juice for extra heat. Some regions add pumpkin seeds (pepitas) for a richer texture.
How is Chili Verde traditionally served in Mexico?
It is commonly served with warm corn tortillas, Mexican rice, or beans, and garnished with fresh cilantro, sliced radishes, and a squeeze of lime. In festive settings it may accompany a spread of salsas and pickled vegetables.
What occasions or celebrations is Chili Verde traditionally associated with in Mexican culture?
Chili verde is a popular comfort dish for family gatherings, weekend lunches, and celebrations such as birthdays or holidays because it can be made in large batches and stays flavorful over time.
What makes Chili Verde special or unique in Mexican cuisine?
Its bright green color comes from tomatillos and green chilies, giving a fresh, tangy flavor that contrasts with richer red‑sauce dishes. The combination of acidity, heat, and pork fat creates a balanced, comforting stew.
What are the authentic traditional ingredients for Chili Verde versus acceptable substitutes?
Authentic ingredients include pork shoulder, tomatillos, serrano or jalapeño chilies, garlic, onion, cilantro, and lime. Substitutes can be chicken thighs, canned salsa verde, or milder chilies if you prefer less heat.
What other Mexican dishes pair well with Chili Verde?
Chili verde pairs beautifully with Mexican rice, refried beans, fresh corn tortillas, and a simple avocado salad. It also complements side dishes like esquites (Mexican street corn) or a light cucumber‑lime slaw.
What are the most common mistakes to avoid when making Chili Verde?
Common mistakes include skipping the browning step, which reduces depth of flavor, and over‑cooking the pork on high heat, which can make it dry. Also, be careful not to add too much liquid; the sauce should coat the meat, not drown it.
Why does this Cheater Chili Verde recipe use a crock pot instead of simmering on the stovetop?
The crock pot provides gentle, even heat that breaks down the connective tissue in pork shoulder without constant attention, resulting in melt‑in‑tender meat while preserving the bright flavor of the salsa verde.
What does the YouTube channel Harry Nutz specialize in?
Harry Nutz’s YouTube channel focuses on approachable, “cheater” style recipes that simplify classic dishes using everyday ingredients and minimal equipment, often featuring quick tips for busy home cooks.
Last updated: August 30, 2026
