Here’s a flavorful and comforting Chile Verde Pork recipe that’s easy enough for weeknights but bold enough to impress. It features tender pork simmered in a tangy, slightly spicy green tomatillo sauce.
🌿 Chile Verde Pork (Mexican Green Pork Stew)
🕒 Cook Time: ~1.5 to 2 hours (mostly hands-off)
🍽️ Serves: 4–6
🛒 Ingredients:
For the pork:
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2–2.5 lbs (900g–1.1kg) pork shoulder or pork butt, cut into 1-inch cubes
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Salt & black pepper
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1 tbsp vegetable oil
For the green sauce:
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1½ lbs tomatillos (husks removed, rinsed)
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2 poblano peppers
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2–3 jalapeños or serrano peppers (adjust heat to taste)
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1 medium onion, quartered
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4 cloves garlic
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½ cup fresh cilantro leaves
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1 tsp ground cumin
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1 tsp dried oregano
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1½ cups chicken broth
🔪 Instructions:
1. Roast the Vegetables:
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Preheat oven to 425°F (220°C).
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On a baking sheet, arrange tomatillos, poblano peppers, jalapeños, onion, and garlic.
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Roast for 20–25 minutes until tomatillos are soft and everything is slightly charred.
2. Make the Green Sauce:
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Let roasted veggies cool slightly.
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Peel the skins off the poblanos (optional but preferred for a smoother sauce).
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Add everything to a blender with cilantro, cumin, oregano, and chicken broth. Blend until smooth.
3. Sear the Pork:
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Season pork cubes with salt and pepper.
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Heat oil in a large Dutch oven or pot over medium-high heat.
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Brown the pork in batches until nicely seared. Don’t overcrowd the pan. Set browned pork aside.
4. Simmer:
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Once all pork is seared, return it to the pot.
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Pour in the green sauce, stir, and bring to a simmer.
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Reduce heat to low, cover, and simmer gently for about 1.5 hours, or until pork is tender and the sauce is rich and slightly thickened. Stir occasionally.
🌮 Serving Suggestions:
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Serve with warm tortillas, rice, pinto or black beans, and lime wedges
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Great as a filling for burritos, tacos, or enchiladas
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Garnish with fresh cilantro, diced onions, and avocado
✅ Tips:
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Slow Cooker: After searing the pork, place it and the green sauce in a slow cooker. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.
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Freezer-Friendly: This dish freezes well—great for meal prep.
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For a spicier version, leave seeds in the jalapeños or add an extra serrano.