Chili verde is fresh take on favorite dish

My family loves Mexican food, and there's a dish on the menu of our corner Mexican restaurant that I order often: Chili de Puerco, sometimes called Chili Verde.


The dish is a combination of cubes of lean pork simmered in a green chili-tomatillo sauce.

I have figured out how to make the dish at home in my slow cooker, and my recipe makes enough for dinner one night and leftovers for lunch the next day.

I use pork loin in the recipe because it is lean and can be quite inexpensive if bought on sale.

Pork shoulder is more commonly used in authentic versions of this recipe, however.

The pork is cut into cubes, seasoned with a little bit of salt and pepper and then combined in the slow cooker with some chopped onion, diced green chilies, minced garlic, lime juice, ground cumin and oregano.

The secret to the dish is in this prepared salsa verde. It's a combination of roasted tomatillos, onions, green chilis and spices.

You can find this in the Hispanic aisle at most supermarkets.

I like to serve the chili verde in flour tortillas with chopped cilantro and a dollop of sour cream, but you also can use the recipe to create a green chili stew.

Add one 14.5-ounce can of reduced-sodium chicken broth to the recipe at the beginning of the cooking time, along with two cups of peeled and cubed potatoes.

You'll want to avoid using baking potatoes in the stew because they tend to absorb a lot of moisture and break apart when cooking. Red or Yukon gold potatoes work well.

Leftovers can be frozen and kept in the freezer for up to three months.

You can pack up a portion of the chili verde in a covered container and pack a flour tortilla or two in a plastic bag.

Reheat the chili verde in the microwave, and you're ready to enjoy it for lunch at the office.


2 pounds pork loin, cut into 1-inch cubes

1 small onion, peeled and chopped

16 ounces salsa verde

1 4-ounce can diced green chilies

2 teaspoons minced garlic, about 2 large cloves

Juice of 1 lime

1 teaspoon ground cumin

1 teaspoon oregano

Salt and freshly ground black pepper, to taste

Flour tortillas, chopped fresh cilantro and sour cream, for serving

Spray the vessel of a slow cooker with nonstick cooking spray. Combine all ingredients in the vessel. Cook for 4-6 hours on high or 6-8 hours on low. Taste and add more salt and pepper, if needed. Spoon some of the chili down the middle of a tortilla, sprinkle with cilantro and top with sour cream.

Makes 6 servings.

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We're looking for your best kitchen creation, whether it's a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we'll feature it on the Wednesday food page of The Augusta Chronicle. Send your recipe and contact information to, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.