How to Make the Pioneer Woman’s Easy Chili Verde
Rich sausage and zesty tomatillo sauce unite in one pot for a comforting weeknight meal.
Easy Chili Verde: The Pioneer Woman’s Comforting Classic
Nothing says satisfying comfort food quite like a simmering pot of Chili Verde. This easy version, inspired by the famous Pioneer Woman recipe, swaps traditional pork for spicy sausage, giving it extra richness, zest, and a hearty bite. With just a few pantry ingredients, bold green chiles, and a handful of fresh toppings, it’s a meal that’s as approachable as it is delicious. Whether you’re searching for a weeknight dinner or a big-batch solution for guests, this Chili Verde will deliver flavor in every spoonful.
What Is Chili Verde?
Chili Verde, meaning “green chili” in Spanish, is a beloved dish in Mexican and Southwestern American cuisine. It’s typically known for its vibrant green sauce made from tomatillos and green chiles, combined with tender slow-cooked pork. However, this easy weeknight version takes a detour from tradition by using bulk spicy sausage—making the method much quicker without sacrificing bold, smoky, and tangy flavors.
Why This Recipe Works
- Quick prep and cook time: Thanks to pre-made green enchilada sauce and salsa verde, dinner is on the table in under 45 minutes.
- Accessible ingredients: Everything you need can be found at most supermarkets, and you can customize the heat to your tastes.
- Layered flavors: Sausage, onion, poblano, jalapeño, garlic, and green chiles build a deep, savory base, while lime, radish, and fresh cilantro offer brightness.
- One-pot simplicity: From browning to simmering, everything comes together in one Dutch oven for easy cleanup.
Ingredients You’ll Need
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 large poblano peppers, diced
- 1 jalapeño pepper, seeded and finely diced
- 2 pounds bulk spicy breakfast sausage (or spicy Italian sausage)
- 2 (15-ounce) cans green enchilada sauce
- 1 (16-ounce) jar salsa verde
- 1 (4-ounce) can diced green chiles
- 1 lime, halved
- Kosher salt and black pepper, to taste
- Sour cream, thinly sliced radishes, fresh cilantro leaves, and hot sauce, for serving
Step-by-Step Directions
- Sauté the Vegetables
Heat the olive oil and butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the diced onion, minced garlic, poblano, and jalapeño. Sauté, stirring often, until slightly softened—about 3 minutes. - Brown the Sausage
Add the sausage to the pan. Use a wooden spoon to break up the meat, cooking until evenly browned—about 8 minutes. Pour off all but about 1 tablespoon of the rendered fat for flavor. - Simmer with Sauces
Add the green enchilada sauce, salsa verde, and diced green chiles with their liquid. Stir well and bring the mixture to a boil. Once boiling, reduce heat and let simmer for 10–12 minutes, stirring occasionally to allow the flavors to meld and the sauce to thicken. - Brighten and Season
Squeeze in the juice of half a lime. Season with salt and black pepper, tasting and adjusting as needed. - Serve and Garnish
Ladle the chili verde into bowls. Top with sour cream, sliced radishes, fresh cilantro, and a splash of hot sauce. Serve with fluffy white rice, warm tortillas, or crispy tortilla chips.
Ingredient Swaps and Tips
- Protein: Use ground turkey or beef in place of sausage for a different but equally hearty option.
- Mild version: Omit the jalapeño or select a milder sausage if you prefer less heat.
- Extra veggies: Try stirring in sweet corn, zucchini, or diced bell peppers for additional texture and nutrition.
- Make it ahead: Flavors improve as the chili sits, so it’s a great make-ahead meal for meal prep or next-day leftovers.
Serving Suggestions
This Chili Verde is versatile and pairs well with many sides and toppings. Here are a few ideas to round out your table:
- White or brown rice: A classic, fluffy bed for the chili to soak into.
- Corn tortillas: Warm, soft tortillas are perfect for scooping.
- Crusty bread: For dipping and sopping up the flavorful sauce.
- Pico de gallo or pickled onions: To add crunch and acidity.
How to Store and Freeze
Chili Verde stores beautifully. Here are simple storage and freezing tips:
- Refrigerator: Transfer cooled leftovers to an airtight container. Store in the fridge for up to 4 days.
- Freezer: Place cooled chili verde in a freezer-safe bag or container for up to 2 months. Thaw in the fridge overnight before reheating gently on the stovetop.
What others are reading
Why Use Sausage Instead of Pork?
Traditional Chile Verde uses pork shoulder simmered for hours until meltingly tender. The Pioneer Woman’s quick take uses bulk spicy sausage for:
- Speed: Sausage cooks in minutes, whereas pork shoulder can take hours.
- Flavor: Sausage is pre-seasoned, adding spice, herbs, and fat that enriches the sauce instantly.
- Accessibility: Ground sausage is widely available and often more affordable.
Choosing Your Ingredients: A Quick Guide
| Ingredient | Role in Dish | Best Alternatives |
|---|---|---|
| Sausage | Rich, spicy flavor base | Ground turkey, ground pork, vegetarian crumbles |
| Poblano peppers | Earthy, mild heat, vibrant green color | Green bell pepper (for milder flavor) |
| Jalapeño | Spicy kick | Omit for less heat; serrano for more heat |
| Green enchilada sauce | Zesty, tart green sauce base | Homemade tomatillo salsa |
| Salsa verde | Bright, citrusy top note | Pureed roasted tomatillos |
| Lime | Fresh brightness, balances richness | Lemon juice |
Variations: Make It Your Own
- Chicken Verde: Swap sausage for cooked shredded rotisserie chicken stirred in at the end.
- Vegetarian: Use chopped portobello mushrooms and black beans in place of meat; boost smokiness with extra roasted poblanos.
- Smoky Verde: Add 1 teaspoon smoked paprika or chipotle powder for a deeper flavor.
- Creamy Verde: Swirl in ½ cup heavy cream or half-and-half just before serving for a richer, velvetier soup.
Troubleshooting and Expert Tips
- How spicy will it be? The recipe is moderately spicy. For less heat, remove all seeds from the jalapeño and use a mild sausage. For more, leave in some seeds or add a dash of hot sauce.
- How to thicken chili verde? Simmer uncovered to reduce if the sauce seems thin, or mash in a handful of cooked, drained white beans for body.
- Can you double the recipe? Absolutely—perfect for feeding a crowd or making leftovers.
Frequently Asked Questions (FAQs)
Can I use leftover pork roast in this recipe?
Yes, simply shred your cooked pork roast and add after sautéing the vegetables. Let simmer for 10–15 minutes with the sauces so the pork absorbs the flavors.
Is this Chili Verde gluten free?
This chili is naturally gluten free if all prepared sauces (green enchilada and salsa verde) are certified gluten free. Always check labels to be sure.
What toppings work best?
Classic Chili Verde is wonderful with:
- Thick dollops of sour cream (for coolness and tang)
- Sliced fresh radishes (for crunch and pepperiness)
- Fresh chopped cilantro (earthy, bright finish)
- Hot sauce (for extra zing)
- Chopped white onion, shredded cheese, or diced avocado are excellent additions.
How can I make it less spicy?
Remove the seeds from the jalapeño before dicing, and opt for a mild, non-spicy sausage. You can also increase the ratio of diced poblanos for flavor without much heat.
What are good side dishes?
Try it with cilantro-lime rice, buttered corn on the cob, a scoop of guacamole, or a leafy green salad to balance the rich flavors.
Related Pork Recipes by The Pioneer Woman
- Pulled Pork Tacos: Tender pork simmered and shredded for quick weeknight tacos.
- Easy Slow Cooker Ribs: Fall-off-the-bone ribs with minimum effort.
- Pork Chops Smothered in Pepper Gravy: Comfort food at its finest with a creamy, hearty sauce.
- Ham Salad for Leftovers: A classic way to use up holiday ham.
Final Thoughts
This Easy Chili Verde brings together convenience, boldness, and comfort, perfect for any cook looking for a tasty, fuss-free meal. With just a few steps, everyday ingredients, and an explosion of flavor from tangy verde sauce and hearty sausage, you’ll have a crowd-pleasing dinner certain to join your regular rotation.
Quick Reference: Recipe Summary
| Prep Time | Cook Time | Total Time | Serves | Skill Level |
|---|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 6-8 people | Easy |
References
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