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.

chili verde

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 or 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.

chili verde

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.

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.

pork cuts diagram
chili verde

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.

  1. Put the flour in a Ziploc bag. Add the cubed pork to the bag and shake to coat the pork cubes in flour.
  2. Heat a little olive oil in a large skillet or Dutch oven and cook the cubed pork until slightly brown.
    flour coated pork in dutch oven
  3. Add the onion and garlic to the skillet and cook until the onions are tender.
    pork and onions in skillet
  4. Add all the other ingredients and simmer covered for a couple of hours stirring occasionally.
    chili verde simmering in dutch oven

Printable Recipe Card

Bowl of Chili Verde

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.
5 from 3 votes
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course Main Course
Cuisine American
Servings 6
Calories 258 kcal

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

Calories: 258kcalCarbohydrates: 16gProtein: 33gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 98mgSodium: 584mgPotassium: 979mgFiber: 3gSugar: 7gVitamin A: 383IUVitamin C: 19mgCalcium: 67mgIron: 3mg

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.

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One Comment

  1. Elaine says:

    This Chili Verde is to die for. The pork tenderloin just melted in your mouth.

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