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!
Thank you for this recipe. My family LOVED it, including the picky eaters. The meat was tender and the chile Verde was full of flavor. Family is excited and looking forward to me making it again.
Did you have to add more chicken broth? After 2 1/2 hours, it was almost gone. If I’m supposed to cook for 2-4 hours, do I add more broth?
Yes, if you’re cooking it for the full 2–4 hours and the broth is getting low, it’s totally fine (and a good idea) to add more chicken broth as needed. You want enough liquid to keep the pork tender and simmering gently—just don’t let it dry out. Add broth in small amounts as it cooks to maintain a stew-like consistency.
-Stacy
Made this several times, and it’s amazing! Pro tip for busy families: You can sub canned tomatillos (in the same amount), 14 oz canned fire roasted chilies, and 4 oz of canned jalapenos, and it doesn’t make much difference in the end result.
The Total time is off. Says just under 3 hrs. But it takes me more than 20 min to prep and also it says 2-4 hrs to cook after adding the broth and then after the sauce is made and the meat is ready another 30-45 min. It tastes good but I gotta remember to start dinner at like 4. My only complaint.
This recipe is amazing. I followed the recipe exactly (doubled) for a group of people—winner hands down. My husband insists that this recipe be kept in my cookbook FOREVER.
I did not rate this recipe, because I didn’t make it yet. It totally inspired me (with the roasted peppers and tomatillos) so I did make the roasted Salsa Verde. I did not have the quantity needed on hand so I downsized to make just a few servings. I did not have any pork except for my homemade kielbasa, so I used that, added a small can of sweet corn and normal can of black beans with a cup of chicken broth. Heated that up in a small pot with my homemade taco seasoning blend. Added the kielbasa once cooked and sliced, then added the Salsa Verde and simmered for 1/2 hour. Served it over rice. OMG. Thank you for the inspiration. Once I have your listed ingredients I will make this recipe, but I had to do something immediately because it made me hungry reading your recipe.
Made this for dinner we loved it.
This recipe is 10/10! My son says it’s better than his Mexican friends moms make! One of our favorites, thank you for sharing
Thanks for sharing.
I was skeptical when the recipe did not call for roasting the peppers and tomatillos before processing. As expected this dish turned out too sweet,
THE RECEIPE DOES CALL FOR ROASTING THE TOMATILLOS AND PEPPERS AND THEN PLACE THEM IN A BAG TO STEAM AND PEEL. STEPS 11 AND 12.
It’s right there, step 11: Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.