Lisa’s Chili Verde
One of my favorite Chili Verde recipes comes courtesy of my good friend Lisa. Easy to make and packed full of flavor.
My good friend Lisa shared her recipe for Chili Verde many years ago when I was working on my Recipe Book.
Chili Verde has to be one of our favorite Mexican Dishes to make at home aside from the usual tacos, burritos and quesadillas. If you are not familiar with this Mexican delicacy, it’s basically a Mexican Pork Stew and is sometimes called Green Chili.
When it comes to Chili Verde, there are a couple of variations. What I mean by that is some similar recipes call for tomatoes, like this one does, while other recipes do not like my Instant Pot Chili Verde.
Additionally, some recipes call for beans while others do not. No matter how you like to make yours, you will be in for a treat because this is one delicious meal.
I usually use Pork Tenderloin when making this Mexican Stew recipe but you can actually use any cut of pork that is lean with little to no fat on it.
Pork Loin vs Tenderloin
A pork loin and pork tenderloin are not the same. A pork tenderloin is a long, narrow and boneless cut of meat with very little fat while a pork loin is wider and flatter, usually has a fat cap and comes either boneless or bone-in.
Gather your Ingredients
You will need the following ingredients to make this Chili Verde recipe (see recipe card for quantities): All Purpose Flour, Pork Tenderloin, Diced Tomatoes, Green Chilies, Garlic Cloves, Yellow Onion, Green Verde Sauce, Salt, Pepper and Ground Cumin.
How to Make Chili Verde
- Put the flour in a Ziploc bag. Add the cubed pork to the bag and shake to coat the pork cubes in flour.
- Heat a little olive oil in a large skillet or Dutch oven and cook the cubed pork until slightly brown.
- Add the onion and garlic to the skillet and cook until the onions are tender.
- Add all the other ingredients and simmer covered for a couple of hours stirring occasionally.
Lisa’s Chili Verde
Equipment
- Skillet
Ingredients
- ¼ Cup All Purpose Flour, or more if needed
- 2 lbs Pork Tenderloin, cubed into bite size pieces
- 1 Yellow Onion, diced
- 5 Garlic Cloves, minced
- 30 oz Diced Tomatoes
- 4 oz Green Chilies, diced
- 7 oz Salsa Verde
- ½ Tbsp Ground Cumin
- Salt and Pepper, to taste
Instructions
- Put the flour in a Ziploc bag. Add the cubed pork to the bag and shake to coat the pork cubes in flour.
- In a large skillet or dutch oven, heat a little olive oil and cook the cubed pork until slightly brown.
- Add the onion and garlic to the skillet and cook until the onions are tender.
- Add all the other ingredients and simmer covered for a couple of hours stirring occasionally.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
This Chili Verde is to die for. The pork tenderloin just melted in your mouth.