Easy Chili Verde - Just Four Ingredients to Yummy - Girl, Just DIY! Skip to Content

Easy Chili Verde – Just Four Ingredients to Yummy

Have you ever stumbled into a recipe so easy that it instantly becomes one of your go-to dishes?  This happened to me last year when I found an easy way to make Chili Verde that’s just as tasty as my favorite Mexican restaurant.  This recipe easily serves six people and costs less than feeding one person at a restaurant, so that’s a gigantic bonus to your budget.  You can cook it in a crock-pot or on the stove-top and I want to share this recipe with you so you can add it to your list of go-to recipes.

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Easy Chili Verde Ingredients & Supplies

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

  • 3-lb Pork Shoulder cut into 1.5″ cubes
    • You could also use chicken if you want but you’d have to adjust the cooking time.
  • 1 Jar Salsa Verde, Buy whatever spice level your taste buds can handle.  I used medium and it had a nice kick.
  • 1 Medium Onion chopped
  • 2 Bell Peppers chopped
  • Chef’s Knife, I love my Miyabi Chefs Knife
  • 6 Qt Programmable CrockPot

Start by cubing your onion and bell peppers and set them aside.  I use a separate cutting board for onions and garlic so I don’t have flavors transfer onto veggies or fruits that won’t mix.  We don’t want our apples tasting like garlic, yuck!  No matter how I wash them I can’t seem to get around it so now I just keep a separate board, easy peasy.  I have this cutting board from IKEA.

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

Next cut the pork shoulder into 1.5″ cubes.  If you’ve never cut one of these guys before it’s a bit challenging at first.  I’ve made this chili verde at least eight times and I’ve found through trial and error if I first slice it into thick steaks and work with each “steak” to remove excess fat as you go it’s easiest.  I used to try and cut apart each section first but that takes forever.  Also, I used to try and cut out all the thicker membranes (or whatever it is) but those cook down nicely so I leave them to get all the nutrients possible.   Or you can cut them out, it’s totally up to you 🙂

Be sure to read my tips below for making this yummy chili verde.

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

Once you have everything cut put it all into the Crock-pot and add the jar of Salsa Verde.  Now give it a good stir to get every piece coated with the salsa.

I actually doubled this batch because I was taking some to Bocce and I wanted left overs for home.  Your crock-pot won’t look this full with a single batch.

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

Turn your crock-pot to High and cook your Chili Verde for approximately 3 hours.  You can test it after a few hours; once the meat is tender it’s ready to serve.   See how saucy this gets?  That ensures plenty of sauce for rice.

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

I realize that Chili Verde isn’t a beautiful dish so taking photos that capture the yumminess was a challenge.  You’ll have to trust me when I say this stuff is ahhhhmazing and you have to try it!

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

Toni’s Tips for Easy Chili Verde

  • You can cook this on the stove top (which I do from time-to-time) 1.5 hours on Medium heat is about perfect.
  • No need to brown the meat first, just dump it all in and cook.
  • Make sure your knife is sharp and remember to use general knife safety practices in the kitchen.
  • This cut of the pork is slippery, be careful not to cut yourself.
  • If you want to trim large portions of fat from the meat but still have the benefit of its flavor, cook the large piece of fat in the pot and remove it before serving.
  • Add a few dashes of cumin to add an extra layer of flavor.
  • Make sure your jar of Salsa Verde is made with tomatillos and not green tomatoes.  The two are not the same, trust me, I learned this the hard way, the flavor is not the same.
  • Serve over rice, with hot flour tortillas, or with tortilla chips and sour cream.  Or throw calories to the wind and server it with everything.

You have to try this yummy Chili Verde recipe that's super easy and as tasty as your local Mexican restaurant, and for a fraction of the cost. www.smallhomesoul.com

I’m so glad I made a double batch because this is what we had for dinner last night, with rice, sour cream and tortillas 🙂

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Marilyn Lesniak

Sunday 30th of October 2016

Thank you for sharing your delicious recipe at the #RecipeSharingParty. I look forward to what you will share next week! We hope you’ll come back again next Thursday when we open our doors at 9:00 AM EST. Pinned, Yummed, Tweeted!

Toni Harvey

Monday 31st of October 2016

Thank you Marilyn, I don't have many recipes on my blog yet but I do have another new one I can share next week :)

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Monday 10th of October 2016

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Keri

Thursday 16th of June 2016

This looks so awesome!! I'll have to try this recipe out! Thanks for sharing!

Toni Harvey

Saturday 18th of June 2016

Keri, it is so easy and a huge hit at my house! You won't be sorry :)

Christy *theharperhouse

Friday 6th of May 2016

this looks so yummy Toni! Pinning this to save for later! :)

Toni Harvey

Saturday 7th of May 2016

Christy, this is so very yummy and a winner every time. I like to make a double batch when I take some to bocce so we have some for home for the next night's dinner.

Susie

Wednesday 27th of April 2016

Toni, This looks so delish. My guys will love it after a long outing on the mountain bikes. Thanks so much for sharing. XOX Susie from The Chelsea Project

Toni Harvey

Thursday 28th of April 2016

Susie, they will love it!! You can make it as hot or as mild as you like. And we recently started serving it with sour cream and it takes on a whole new flavor profile that is my new favorite!