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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!
This recipe was a huge hit! I cooked the meat with cilantro, onion, jalapeno’s and chicken stock (after searing) in the instapot. Then I pulled the meat out, added in the pureed charred peppers and some corn starch slurry. Total hit with the 25 clients I fed it to!
Did you make a single recipe or more for your 25 clients?
I made Chili Verde burritos for my Mexican food critic friends and they said it was the best they have had. This is a Great Recipe!
Thanks
OMG! Best pork chili Verde I’ve ever made (and believe me, I’ve tried several different recipes). Straight forward recipe, easy & delicious… My husband is a picky eater & he LOVED it! Thank you, it’s truly restraunt quality & it’s the only one I’ll use from now on… Great Job!
Cudos! The best recipe ever! A big hit with the family and easy to follow instructions! I made the rice also and it was just as big a hit. Four for dinner and hardly any leftovers! Thank you!
It’s great as is but I added a little garlic salt and a few pinched of chili powder. If you use bullion instead of premade chicken broth, use 3tsp instead of the recommended 2 for the 2 cups. Also, 2 jalapeños with all the seeds is barely enough to tickle your tongue, don’t be scared to spice it up.
Best compliment I could have gotten- my Mexican-born husband said it tasted just like his Mom’s! This one’s a keeper! 🙂
That’s the best compliment! So glad you and your husband enjoyed it. Thank you for sharing your feedback! 😊
Made this today. It was relatively easy to make. It tasted delicious!!! Great recipe.
I used a pork with the bone and cut most of the meat off and then I stewed the bone pork all night long making a small bone broth and pulled off the rest of the pork, then I mixed that with all of the green chili and the rest of the pork that had been cooked to the recipe specification and it turned out absolutely awesome!
This Chili verde is amazing best recipe I followed so much floverd with a mild heat with each bit recommend for others too follow this amazing recipe
This was amazing – it was my first time making it, so it took longer than I expected, but that’s always the case in my kitchen. My family wolfed it down, and husband had thirds! My youngest, who is super picky and on the spectrum, loved it…well, that never happens, so this one’s a keeper!
Note: I messed up the recipe and used 3x the called-for oregano and cumin, still delicious.