Short Cut Chili Verde

Transform your weeknight dinner game with this flavorful and easy-to-make Short Cut Chili Verde! This quick version of the classic Mexican stew uses tender morsels of seared pork shoulder or pork loin, simmered in a zesty mix of green enchilada sauce, diced green chiles, and aromatic spices like cumin and oregano. With just 15 minutes of prep and 40 minutes of cooking, you’ll have a hearty, soul-warming dish bursting with bold flavors. Perfectly paired with warm tortillas or fluffy rice, this recipe is a stress-free way to enjoy authentic Chili Verde anytime. Don’t forget a squeeze of fresh lime and a sprinkle of cilantro for the perfect finishing touch!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pounds boneless pork shoulder or pork loin
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 20 ounces canned green enchilada sauce
• 4 ounces diced green chiles
• 1 cup chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 0.25 cup cilantro, chopped
• 1 large lime, cut into wedges (optional)
• 4 servings tortillas or rice, for serving

Directions

Step 1

Cut the pork shoulder or pork loin into 1-inch cubes and set aside.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat.

Step 3

Add the pork to the pot in batches, searing it on all sides until browned. Transfer the browned pork to a plate and set aside.

Step 4

In the same pot, add the diced onion and sauté for 3-4 minutes until softened.

Step 5

Add the minced garlic to the pot and cook for an additional 1 minute until fragrant.

Step 6

Return the browned pork to the pot and stir to combine with the onions and garlic.

Step 7

Pour in the canned green enchilada sauce, diced green chiles, and chicken broth.

Step 8

Stir in the ground cumin, dried oregano, salt, and black pepper.

Step 9

Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook for 30 minutes, stirring occasionally.

Step 10

After 30 minutes, uncover the pot and let the chili simmer for an additional 10 minutes to thicken slightly.

Step 11

Stir in the chopped cilantro just before serving.

Step 12

Serve the Chili Verde hot with warm tortillas, rice, or both. Garnish with lime wedges, if desired.

Nutrition Facts

Serving size	(2354.2g)

Amount per serving	% Daily Value*
Calories	3399.4

Total Fat 228.0g	0%
Saturated Fat 69.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 635.0mg	0%
Sodium 7869.2mg	0%
Total Carbohydrate 163.2g	0%
Dietary Fiber 27.8g	0%
Total Sugars 26.3g
Protein 189.3g	0%

Vitamin D 63.5IU	0%
Calcium 509.0mg	0%
Iron 20.4mg	0%
Potassium 4012.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.3%

Protein: 21.9%

Carbs: 18.9%