Easy One Pot Chile Verde Recipe

Ingredients

• 1 piece Poblano Pepper (stem removed, seeded, finely chopped)
• 1 piece Anaheim Pepper (stem removed, seeded, finely chopped)
• 0.5 piece Green Bell Pepper (half of a large pepper, seeded, finely chopped)
• 1 large Yellow Onion (peeled and diced)
• 3 lb Boneless Country Pork Ribs (trim excess fat, cut into bite‑size chunks)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Garlic Powder
• 1 tbsp All‑Purpose Seasoning (e.g., Slap‑Ya‑Ma or Tony’s Creole, contains salt)
• 0.5 cup All‑Purpose Flour (for coating the pork)
• 1 heaping tbsp Bacon Grease (or vegetable oil/olive oil)
• 2 tsp Garlic (minced fresh garlic)
• 2 cup Water
• 28 oz Mild Green Enchilada Sauce (canned)
• 7.7 oz Salsa Verde (canned, contains tomatillos)
• 0.5 tsp Dried Cilantro
• 1.5 tsp Mexican Oregano
• 0.25 tsp Paprika (a couple of dashes)
• 2 tsp Better Than Bouillon Chicken Base (wet concentrate)
• 2 tbsp Masa Harina (Instant Corn Masa Flour) (for slurry)
• 0.5 cup Water (for slurry)

Instructions

1. Chop the Peppers

   Remove stems and seeds from the poblano, Anaheim, and half green bell pepper. Finely dice all three peppers and set aside.

   Time: PT2M

2. Dice the Onion

   Peel the large yellow onion and dice it into small pieces.

   Time: PT2M

3. Prepare the Pork

   Trim any large pieces of fat from the boneless country pork ribs, then cut the meat into bite‑size chunks.

   Time: PT3M

4. Season the Pork

   Place the pork pieces in a large mixing bowl. Add black pepper, garlic powder, and all‑purpose seasoning. Toss to coat evenly.

   Time: PT2M

5. Flour Coat the Pork

   Sprinkle ½ cup all‑purpose flour over the seasoned pork and stir until each piece is lightly coated.

   Time: PT2M

6. Brown the Pork

   Heat the large pot over high heat and add a heaping tablespoon of bacon grease (or oil). Working in batches, add pork pieces, shaking off extra flour, and brown on all sides until deep golden, about 10 minutes total.

   Time: PT10M

7. Set Pork Aside

   Transfer the browned pork to a plate and set aside while you sauté the vegetables.

   Time: PT1M

8. Sauté Onion and Peppers

   In the same pot, add the diced onion and the chopped peppers. Cook over medium‑high heat, stirring occasionally, until the onion becomes translucent and the peppers develop a light char, about 5 minutes.

   Time: PT5M

9. Add Garlic

   Stir in 2 teaspoons minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

10. Combine All Remaining Ingredients

    Return the browned pork to the pot. Add 2 cups water, the 28‑oz can of mild green enchilada sauce, the 7.7‑oz can of salsa verde, dried cilantro, Mexican oregano, paprika, and the 2 teaspoons of Better Than Bouillon chicken base. Stir well to combine.

    Time: PT3M

11. Simmer the Chili Verde

    Bring the mixture to a gentle simmer, then cover the pot and let it cook for 1 hour, stirring once or twice midway.

    Time: PT1H

12. Prepare Masa Slurry

    In a small bowl, whisk together 2 tablespoons masa harina with ½ cup water until smooth.

    Time: PT3M

13. Thicken the Stew

    Stir the masa slurry into the pot, cover, and simmer for another 30 minutes.

    Time: PT30M

14. Final Reduce

    Remove the lid and continue to simmer uncovered for an additional 30 minutes, allowing the sauce to thicken to your desired consistency.

    Time: PT30M

15. Serve

    Spoon the chili verde onto plates. Serve with warm tortillas, rice, and beans, or use as a filling for burritos.

    Time: PT2M

Nutrition Facts

Calories

630

Protein

45 g

Carbohydrates

20 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Poblano Pepper: Anaheim pepper, green bell pepper
• Instead of Anaheim Pepper: Poblano pepper, green bell pepper
• Instead of Green Bell Pepper: Poblano pepper, Anaheim pepper
• Instead of Yellow Onion: white onion, red onion
• Instead of Boneless Country Pork Ribs: pork shoulder, pork butt
• Instead of Black Pepper: white pepper
• Instead of Garlic Powder: fresh minced garlic (increase to 1 tbsp)
• Instead of All‑Purpose Seasoning: taco seasoning, cajun seasoning
• Instead of All‑Purpose Flour: cornstarch, rice flour
• Instead of Bacon Grease: vegetable oil, olive oil
• Instead of Garlic: garlic powder (increase to 1/2 tsp)
• Instead of Mild Green Enchilada Sauce: homemade tomatillo sauce, green salsa
• Instead of Salsa Verde: fresh salsa verde, tomatillo puree
• Instead of Dried Cilantro: fresh cilantro (1 tbsp)
• Instead of Mexican Oregano: regular oregano
• Instead of Paprika: smoked paprika, chili powder (smaller amount)
• Instead of Better Than Bouillon Chicken Base: chicken broth, vegetable broth
• Instead of Masa Harina (Instant Corn Masa Flour): cornstarch (1 tbsp)

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Ladle (optional)
• Can Opener
• Small Bowl
• Whisk (optional) (optional)

Critical Steps — Do Not Skip

• Coating the pork with flour before browning
• Browning the pork in batches to develop flavor
• Simmering the stew for a full hour for tenderness
• Adding the masa harina slurry to thicken the sauce
• Final uncovered simmer to achieve the right consistency

Chef Tips from the Video

• Use the rendered bacon grease for an extra smoky depth; if you prefer a lighter flavor, substitute with neutral vegetable oil.
• If you have fresh tomatillos, you can replace the canned enchilada sauce and salsa verde with 2 cups blended tomatillos and green chilies.
• For a spicier kick, add a diced jalapeño or a pinch of cayenne with the other peppers.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3–4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly after cooling.

Make-Ahead Tips

• The chili verde tastes even better the next day; reheat gently on the stove.
• Cool completely before freezing; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions