Dutch Oven Chili Verde

dutch oven chili verde

Dutch ovens have been around for 300 years, dating back to the cattle drives and cooking out on the range. There is no reason to be intimidated by this type of cooking. And this Dutch Oven Chili Verde recipe is a great one to start with because the assembly is super easy. All you do is prep all the ingredients stir them together in the Dutch oven and set them over the coals to cook.

The biggest question–how do you track heat in the Dutch oven? Each charcoal briquet equates to about 15-20℉. And to keep even heat, you want to take the size of your Dutch oven and double that for the number of briquets. So a 12″ Dutch oven needs about 24 briquets, evenly distributed on the top and the bottom of the Dutch oven. That will be about 350℉.

Other products recommended by Chuck include a cast iron brush for cleaning the Dutch oven, Lodge Seasoning Spray, and a high heat spatula.

Dutch Oven Chili Verde

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By Chuck Serves: 8-10
Cooking Time: 2-2.5 hours


  • 2lbs pork stew meat (cut into bite size pieces)
  • 1 onion (chopped)
  • 2 bay leafs
  • 1 cup of water
  • ½ tsp garlic granules
  • 1 tsp cumin
  • 1 can tomatoes (diced)
  • 1 can of green chillies (diced)
  • 1 jalapeno pepper (diced)
  • 24oz jar of salsa verde
  • 1 cup chicken stock
  • 1 can white northern beans
  • 1 Tbsp cornstarch mixed with 2 Tbsp water
  • 2 limes
  • Pinch of salt & pepper to taste



In a 12 inch Dutch Oven on medium heat, drizzle a little bit of oil in bottom.


Brown meat with onion. After it's browned, add water, bay leaf and salt & pepper.


Simmer for 1.5 hours.


Add remaining ingredients; except for cornstarch, water, and limes.


Cook for 1 hour


Then mix 2 Tbsp water with 1 Tbsp cornstarch. Add into Dutch Oven to thicken the liquid.


Squeeze ½ of lime in at the end.


Serve with warm tortillas, lime wedges, and top with cheese and sour cream.

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