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Versatile Chili Verde

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“This recipe can be made with chicken, pork, beef or even Portabella mushrooms making this one of the most diverse dishes I have had the pleasure to make. Just make sure you have the appropriate bouillon. It is always a hit at our table and is excellent with refried beans and rice or made into quesadillas. It also freezes well to have on a later date. Enjoy this recipe and happy cooking :)”
1hr 30mins
3 cups

Ingredients Nutrition


  1. 1. In a blender combine onion, garlic, tomatillos, and cilantro.
  2. 2. Squeeze all the wedges of lime into the blender discarding rind and excess pulp.
  3. 3. Mix in blender till a thick, slightly frothy liquid is formed and set aside.
  4. 4. In a large frying pan heat olive oil and add your choice of meat and turn once the bottoms have been well browned. Meat should be browned quickly to remain tender.
  5. 5. After browning on both sides pour the green mixture over the meat, cover and simmer for an hour on medium-low.
  6. 8. Serve with warm tortillas, beans and rice for an unforgettable Mexican meal your family and guests will love.

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