This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
If you love chile verde, I know you'll love my Chile Colorado, Beef Birria and Chilaquiles.
Start with trimming your pork of fat and cutting it into 1” pieces. Season with salt and pepper, and sear it in a very hot pan until browned on all sides. Set aside.
Brown the onion. Add garlic, spices, pork and chicken broth to the pot. Cover with lid and simmer everything for 2-4 hours. Slow cooking the pork makes it extra tender and delicious.
I prefer cooking everything in a cast iron pan because I think it preserves the flavor better, from sautéing everything in the same pan. But, you could place the browned pork, onions, spices, chicken broth into your slow cooker and cook on low for several hours, if you'd like.
While the pork cooks, make the salsa verde. This is my favorite part. This sauce is SO incredible. I love all of the fresh ingredients that blend together to make such bold flavor.
Wash the peppers and tomatillos, and slice them all in half. Remove the stems and seeds from the peppers. If you like things spicier, you could leave one of the jalapeños with seeds in it.
Place all of the peppers, face down, on a baking sheet and broil them. This was a tip I learned in Mexico for creating that great “roasted pepper” flavor.
When the peppers are browned on the top, remove them from the oven and tie them in a plastic bag. This allows them to steam, which softens their outer layer of skin. After they steam you should be able to easily peel off the very outer layer of skin, and discard it.
Broil the tomatillos in the same way. You can peel the skin off after, or just leave it (I usually leave the skin on the tomatillos. It purees easily in the blender).
Add the tomatillos and both types of peppers to the blender, along with fresh cilantro. Blend until no large chunks remain.
Add the sauce to the pot with the pork, and cook everything together for another 30-45 minutes. This allows the delicious flavors from the sauce to blend and simmer into the tender pork.
Now give yourself a huge pat on the back for making such an incredible, flavorful Mexican stew, right in your own kitchen.
I like to serve chile verde with warm flour tortillas, a side of beans and authentic Mexican rice. WOW…sooo good. Hope you all enjoy it as much as me!
If you love Authentic Mexican food, be sure to try:
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Recipe
Chile Verde Pork
Ingredients
- 3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
- salt and freshly ground black pepper
- 2 Tablespoons oil (vegetable or canola oil)
- 1 large yellow onion , chopped
- 3 cloves garlic , minced
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon Dried oregano
- 2 cups low-sodium chicken broth
- 4 fresh poblano chiles , seeded and sliced in half
- 2 fresh jalapeño peppers , seeded and sliced in half (*see note)
- 1.5 pounds fresh tomatillos , husks removed
- 1/2 cup fresh cilantro , coarsely chopped
Instructions
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Notes
Nutrition
Have you tried this recipe?!
RATE this recipe and COMMENT below! I would love to hear your experience.
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I live in central California and I am a chile verde junkie. I order it all the time and am usually disappointed. This recipe rocks! I hate water, bland chili and this is chunky and gorgeous. Along with the avocado I add some Oaxaca cheese.
Absolutely delicious and recipe was exactly as described. Served with traditional Spanish rice, refried beans, tortillas and crema Fresca. Ricisimo!!!
I very rarely if ever, write reviews. I usually see a recipe and if I like it, I’ll read on to see the ingredients and instructions, then if I like that, then I’ll go ahead and make it, end of story…but This Pork Chile Verde was “THE BOMB”, I am so serious. Flavor was THE BOMB…Spicy-ness was just right for me, THE BOMB…Easy to make and Easy instructions, THE BOMB. Me and my family REALLY LOVED this dish. Ty for sharing such an awesome recipe. A keeper for sure!!!
That means so much that you took the time to share your feedback! Thank you Wayne!
I used the recipe and it came out really good. I left the seeds for the extra spice it was perfect!!!!
The best Chili Verde I’ve ever eaten!
Thanks Cheryl! I’m so happy to hear that 🙂
We grilled everything and then threw it in the pot and it turned out so good! Thank you, this one’s a keeper.
This is delicious! So good. I will definitely make again…and again. Made beans and custard cornbread for sides. Better than the local taquerias. Froze the leftovers for an easy dinner when the weather cools.
Amazing! This is one of my favorite dishes to order when at a restaurant, and all the fresh ingredients just make it even more amazing! Thank you for the recipe, I’m definitely keeping it and will make again!
Thanks Dawn, I am so happy you liked it!
Sorry to mess up your reasoning but it is no the seeds which make the heat; it is the seams or the white pithy veins. Remove them before roasting.
In my experience, both the seeds and the veins are hot. Leaving either or both in the dish will increase the heat.
I sometimes pick up a pepper seed from the counter and pop it in my mouth when I’m making Mexican food. Chew it up for a little explosion of heat. Did that with a Scotch Bonnet seed once, when I thought I was picking up a seed from a much milder pepper. That little seed was *REALLY HOT!*
Delicious! Served it with mashed potatoes.
Sounds perfect! I’m really happy you liked it 🙂
Please clarify in your text you make reference to Tomatoes? But in the recipe you list tomatillos. I’ve always used tomatillos. Our recipes are similar but I also use Yellow guéri and Serrano’s with the poblano or Anaheim chili’s in the mix all fire roasted first. But looks good.
Made this last night and it was delicious, would have kept some of the seeds to give it a bit of spice.. Next time, I will. Plus added a tablespoon full of sour cream and a few extra picese of cilantro.
This is my husband’s favorite thing to order at a Mexican restaurant, so I decided to make it for dinner tonight. It turned out incredible. Everyone raved and raved. Thank you for another great recipe.