This Paleo Chili Verde is a healthy twist on a Mexican classic. Made with tender chunks of pork (or chicken) simmered in a tomatillo and green chile sauce, it’s hearty, flavorful, and naturally grain-free. Roasting the tomatillos and peppers deepens the flavor, while slow simmering keeps the meat juicy and tender. It’s a comforting dish that’s gluten-free, Whole30-friendly, and perfect for meal prep since the flavors get even better the next day.

Serves: 6
Prep Time: 1 hour
Cook Time: 2–4 hours

Ingredients

  • 3 lbs pork loin, cut into 1” cubes (or use pork shoulder, trimmed of fat; chicken works too)

  • 2 tbsp extra virgin olive oil

  • 1 large yellow onion, chopped

  • 4 cloves garlic, minced

  • 1 tbsp ground cumin

  • 1 tbsp dried marjoram

  • 2 cups chicken broth

  • 4 fresh poblano chiles, seeded

  • 2 fresh jalapeño peppers, seeded and halved (leave some seeds for more heat)

  • 1.5 lbs fresh tomatillos, husked and halved

  • 1/2 cup fresh cilantro, coarsely chopped

  • Salt and black pepper to taste

Instructions

  1. Prepare the pork: Season pork cubes with salt and pepper. Heat a large stockpot over high heat and add olive oil. Sear pork on all sides until browned. Remove and set aside.

  2. Cook aromatics: Add a bit more oil if needed, then sauté the onion until soft. Stir in garlic, cumin, and marjoram. Cook 1 minute until fragrant. Return pork to the pot and pour in chicken broth. Reduce heat to medium-low, cover, and simmer for 2–4 hours until pork is tender.

  3. Roast the vegetables: Preheat oven to high broil and move rack near the top. Lightly oil a baking sheet. Place tomatillos, poblanos, and jalapeños cut side down. Broil 7–10 minutes until skins are charred and blistered.

  4. Blend the sauce: Transfer roasted peppers, tomatillos, and cilantro to a blender. Blend until smooth.

  5. Combine and finish: Stir the green sauce into the pot with pork. Simmer another 30–45 minutes, uncovered, until thickened and flavorful. Adjust salt and pepper to taste.

Notes

  • Meat options: Swap chicken for pork for a lighter version.

  • Spice control: Remove all pepper seeds and white veins for a mild flavor. Keep some seeds for more heat.

  • Storage: Refrigerate up to 4 days or freeze for 2 months. The flavors deepen over time, making it great for meal prep.

  • Serving ideas: Serve with cauliflower rice, roasted vegetables, or a simple salad for a complete paleo meal.

FAQs

Is chili verde paleo?
Yes, when made without beans, grains, or processed additives, chili verde is paleo-friendly. This recipe uses only whole, natural ingredients.

Can I make chili verde with chicken?
Absolutely — chicken thighs or breasts can replace pork. Adjust cooking time, since chicken will cook faster.

How spicy is chili verde?
It depends on how many pepper seeds you leave in. Removing seeds and veins makes it mild; keeping them adds more heat.