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!
This recipe is a WINNER!!! I made this for my family and everyone loved it!!! It takes time to make properly but is worth the effort! Will definitely make again!
Solid recipe. One caveat, though. Pork shoulder and loin are not interchangeable. Loin does not take well to braising. You definitely want to go with pork shoulder or chicken thighs here. They’re at their best low and slow. Don’t be afraid to throw in some potatoes either. They’re from South America as well.
Thanks for the great idea…I make my own salsa verde in the fall & can it. I guess I just hadn’t done cubed pork before. Yum! Home made is always better than restaurants! Great dish on this cold winters day. -10 F for a high today! Served it with beans & rice, etc. ?
Made this tonight and it was delicious! The only major note I have is that it desperately needed salt. Only salting the pork was not enough. Once I added salt it was perfect!
Great recipe. I’ve made it three times with chicken or pork. This last time, I skipped the skin removal step and threw the sauce in at the get go. Came out great!
Thanks!
I used this recipe and chili verde turned out excellent. The only changes I made was to use my Instant Pot (6 qt.) for steps 1 through 6. I used the manual setting for 25 minutes and then about 18 minutes to do the natural release. Saved a bunch of time.
Once I blended the peppers, cilantro and tomatillos, I added them to the pressure cooked and put it on saute for about 10 minutes and stirred in a slurry of 3 tbls. of cornstarch and enough water to cover it. It thicken it up beautifully.
My wife and daughter were a bit apprehensive but after my wife wolfed down three bowls and my daughter two bowls, they admitted it was pretty darn good.
Thanks for sharing Nick. And I’m happy to hear how you used the instant pot with it. Great idea.
Lauren… I have a confession to make. I commandeered your recipe to make salsa verde. Used your ingredients with the exception of the chicken broth which I substituted with a quarter cup of lime juice. It was fantastic.
This recipe was delicious! I fire roasted all of the vegetables on our outdoor gas grill to step up the flavor (and because I’ve never done that before). I was a little concerned about the broth evaporation (even though I simmered with the lid on) but in the end it was plenty of sauce! We ate most of the meat so I’m going to buy a rotisserie chicken and throw it in the extra sauce. Thank you for this delicious recipe!
I made this tonight and the family went back for seconds and thirds. We like heat so I added another jalepeno. Also used red and yellow peppers for color and added in zucchini as we like veggies.
This one is a major keeper.
This is definitely a keeper! Save, save, save I don’t ever want to lose this recipe!
I realized I didn’t have a jalapeño at a crucial point in the recipe luckily I had a jar of sliced (pickled) jalapeños in the fridge. I used about 10 slices roasted em under the broiler for about 4 minutes. Threw them in the food processor along with the other peppers and it turned out perfect…right amount of heat, flavorful…delish!
Like marinara sauce the next day or two seams to let all the flavors mingle so I like it better the next day. Also the spicy hot will mellow to. I like Cummin so I add 50 % more……also add cilantro 50 % more to sauce and doubled garlic…..