Chili Verde is a classic American Southwest dish that seems to be popular in both Colorado and New Mexico. It's made from chunks of pork shoulder (not the whole roast) that are cooked low and slow in a sauce made from green chiles, tomatillos, tomatoes, garlic, jalapeño, and spices.u003cbr/u003eu003cbr/u003ePork Chili Verde is not spicy unless you leave in the jalapeño seeds to increase the heat, so even my young kids can gobble up a bowl of the saucy, tender meat without hesitation.u003cbr/u003eChili Verde, or pork green chili, as it is also known, can be used to fill burritos or tacos if you are just scooping out the meat from the sauce, spooned over rice, or used to smother burritos (or apparently burgers), or just eaten straight out of a bowl topped with all your favorite chili fixin's.