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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!
I have made this multiple times. Only thing I do different is I roast the vegetables on the grill instead of the oven. It is soooo good. Takes a while to make but definitely worth it. Freezes well and I do that and take it on my annual camping trip. The whole crowd loves it and insists I bring it every year. I serve it with your Mexican rice, tortillas and grilled corn. Fantastic!
This is a Grand Slam every time!!!
made this and it came out outstanding; my mostly followed script but a couple of variations.
i added a tomato, use serranos instead jalopenas to kick up the heat a bit; roasted the tomatillos in the oven a bit before turning it to broil. used extra garlic and onions. took another posters advice and didn’t bother to peel the skins from the broiled peppers. this came out legit.
THIS IS AMAZING!!! Holy cow it is worth the extra time. I have made this twice and both times it is extremely delicious. I have worried each time about the pork ‘over cooking’ with the lid on…nope! It has been super tender each time! And for anyone questioning how ‘authentic’ the recipe is…1. She never claimed it to be, 2. Her recipes focus on cooking from scratch (literally) and are about the love of taking time and cooking delicious home cooked meals, & 3. Let’s focus on the joy and love of cooking for ourselves, roommates, partners, friends, families, each other! Lauren, many many thanks for all of your delicious/ my go to recipes!
I’ve made this recipe about 5 times now and it is by far the best version I’ve used and has become a favorite at my house. I pretty much follow the recipe but add 2 Serrano chiles, 1 cup of cilantro, saute the onions in bacon fat instead of oil, then roast all the chiles, tomatillos, and garlic on the BarBQ. Some other recipes have you add the sauce at the beginning and cook; I found this becomes too thick and lacks color; plus the salsa verde tastes and looks so much better when added at the end. The leftovers, if any, are made into burritos and frozen.
I canned salsa verde from tomatillos, etc from my garden. Can I use it in this recipe?
Just made this recipe for the 4th time and it has yet to disappoint. I also roast garlic in the oven along with the peppers and this time I threw in the onion to get a broiled char on them before blending them into the verde and oh man!!!! So so so gooooood!
Just made this recipe for the 4th time and it has yet to disappoint. I also roast garlic in the oven along with the peppers and this time I threw in the onion to get a broiled char on them before blending them into the verde and oh man!!!! So so so gooooood!
Great recipes
Excellent recipe, I’ve made this several times with wild pig. Just got to braise the wild pig longer than domestic.
Very gringo recipe, I had to re-authenticate it. Start roasting your peppers first, because you’ll want that out of the way and prepped early. Don’t peel the peppers either! Dios mio, you’re throwing away all the flavor!
Also, don’t try to put the tomatillos in a plastic bag to steam, I found out the hard way that that is difficult and messy. Just set their pan aside so you can preserve their juices.
Also, I didn’t bother pureeing the peppers. I like the chunkier texture of diced, and hey, it saves you a dish.
Some other pro tips for chili verde: of you want a thicker texture on the finished stew, coat your pork with flour before cooking. Make sure to scrape the sticky brown stuff off the bottom of the pot and mix it in with the broth for extra flavor! (I ended up giving in and grabbing a skillet for the onions.)
Finally if you want a more authentic southwest style, throw in a can of rotel. You won’t regret it!
Thank you for leaving this comment I am currently making this and I’m glad to see this before cooking the peppers! Can’t wait to see how it comes out
Only gave 3 stars because I haven’t finished cooking yet
What kind of rotel?