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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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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is the best thing I have ever eaten. And now I am trying to figure out lots of recipes that could use this pork green chili. To me there is no superior dish on earth.
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!
Love this sauce! My husband and I are vegan, so obviously I had to make changes to the recipe. We used vegan brats for the meat and this turned out so well. We lived in Colorado for several years and green chili was one of our favorite meals (we were not vegan yet so always had pork with it). Since becoming vegan 3 years ago, I have tried several actual vegan green chili recipes and they were just okay. When I found this one, I knew I could adapt it to fit our eating style and I am so happy I did. The sauce and spices were so delicious. The only thing I added was a green bell pepper when I was roasting the others, only because I had one that needed to be used. Thanks for this great recipe!
This recipe is amazing. My friend made it for me after I had my 5th baby and we enjoyed it SO much. I have made it a handful of times since then it is an impressive tasty meal that feeds a lot of mouths. A family favorite for sure!!
Hello,
I got lazy and just out the sauce in a simmer for 3 hours. It turned out very bitter but i fixed it with more salt, a little bit of sugar, boullion power and a can pf black bean. It was fine at the end but i wonder why the bitterness? Is it because of simmering tomatillos mixture for too long ?
Thank you
My husband had been bugging me to make something Mexican so I made this a couple of nights ago for dinner. We shared dinner with my son and his family (outside, well socially distanced!) and everybody really loved it. The only thing I did differently was grill the poblanos and jalapeños on the gas grill instead of in the oven. I have a feeling I’ll be making this fairly often! Thanks for a delicious recipe.
I have made this recipe several times now. Having lived in the Southwest for 15 years, this is still the best Chile Verde we have ever had. Friends and family request it when they come over. Thank you for this family favorite! Love your Mexican rice and tamale recipe too!
Best chili verde recipe! You are oh so right about the sauce!
I make extra of the delicious verde sauce to use with other recipes. Like white bean chicken verde chili!
Ooooh. I’d love to have your white bean chicken chili verde recipe!
Can you add the sauce mix and simmer for hours, too? I want to prep this and then put in the crockpot while at work.
I’ve tried many chile verde recipes and will stick with this one. I added extra stock when the meat was simmering—shouldn’t have done that. It was to soupy, but I’ve been able to simmer it down. Doubled cumin, oregano and garlic. For the salsa verde I doubled the cilantro and added a squirt of lime juice, some kosher salt and a dash of sugar. The meat is incredibly tender and the sauce just about perfect. Great recipe!
What if im making for 15-20 people? do i double up? or triple up?
I’d probably triple it!
There’s a drop down sliding scale when you hover your mouse over the number of servings in the recipe box. It will change the amounts on the ingredient list.
It was absolutely delicious!!!I followed the recipe exactly .
Going to make it again very soon .Thank you