Chili Verde

Chile Verde is a classic Mexican staple. Most Americans only know it as smothered on burritos or some other Mexican dish. Every time I make it my dad says the same thing. What is this soup, how do I eat it, what do I do with it. We serve it in a small bowl with flour tortillas. No other condiments or side dishes needed.

I always make this after I have made a pork roast. I use the leftover roast and simmer it all day with the other ingredients. Too often Chile Verde is served as a runny green liquid and firm chunks of pork often chewy. Really not at all appetizing.

Making this with left over pork provides the perfect soft pork meat. This is not good if hurried, it is a slow process worth the wait. Heavy on the pork makes this nice and thick for scooping up with tortillas. I add a bottle of salsa, the tomatoes add a perfect tanginess to this adding depth to the tomatillos and chiles.

Pull left over pork into shreds. In crock pot combine 1 bottle chunky salsa according to your desired heat and 1 bottle green chile salsa with tomatillos. Add 1 large onions cubed, 2-3 garlic cloves minced, 2 large cans of chopped green chilies, 2 cups left over pork broth or chicken broth.

Let simmer on low 6-8 hours. Stirring occasionally. 30 minutes before serving evaluate the thickness, if it is too runny add 2 tablespoons of flour mixed with 1/2 cup water well blended. Stir let simmer  to thicken stir as needed.

Serve with warm flour tortillas, tear off pieces of tortilla and scoop up the chile verde.

Smother your favorite dishes with the leftovers

Note: If you make gravy from your roast dripping add this to your verde.

DO NOT HURRY THIS it needs to marinate and simmer all day to create the best flavor.

Hot peppers can be added to suit your taste. Hot salsa can warm it up as well.

Make smothered burritos with the leftovers.

  • 4 cups leftover pork roast cubed large chunks or shredded
  • 1 bottle Chile Verde salsa
  • 1 can diced tomatoes
  • 2 small cans green chilies
  • 2 garlic cloves minced
  • 1 large yellow onion diced
  • 1 cup leftover gravy
  • Hot peppers as desired
  • Serve with flour tortillas
  1. Pour all ingredients in a crock pot.
  2. Simmer 6-8 hours on low.
  3. Before serving check for saltiness and heat factor.
This can not be hurried. I can not emphasize this enough. DO NOT HURRY THIS. It needs to simmer and marinate all day to bring out the full flavor and to soften the meat.
The wait is worth it when you eat this.

If you don’t have a left over pork roast, you can dice the roast then sear the chunks in a pan, avoid getting a stewed meat. Keep the meat dry.