Here’s a flavorful and comforting recipe for Green Chili Pork—a delicious, tender pork dish simmered in a zesty green chile sauce. It’s perfect for tacos, burritos, rice bowls, or just scooped up with warm tortillas.
🌶️ Green Chili Pork (Chile Verde Style)
🕒 Total Time: ~2 hours
🍽️ Serves: 6
🌡️ Method: Stovetop or Slow Cooker
🛒 Ingredients:
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2–2.5 lbs (900g–1.1kg) pork shoulder or pork butt, trimmed and cut into 1-inch cubes
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Salt & pepper to taste
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1 tbsp oil (vegetable or olive)
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1 medium onion, chopped
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4 cloves garlic, minced
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1½ cups roasted green chiles, chopped (use Hatch chiles, Anaheim, or canned if needed)
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1 can (14 oz) tomatillos (or 1 lb fresh, husked & halved)
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1 tsp ground cumin
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1 tsp oregano (Mexican oregano if available)
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1½ cups chicken broth
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Optional: juice of ½ lime, chopped cilantro for garnish
🔪 Instructions:
1. Brown the Pork:
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Season pork with salt and pepper.
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In a large pot or Dutch oven, heat oil over medium-high heat.
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Brown pork in batches until golden on all sides. Remove and set aside.
2. Sauté Onion & Garlic:
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In the same pot, sauté onion until soft (about 5 minutes).
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Add garlic and cook for another minute.
3. Blend the Sauce:
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In a blender or food processor, combine tomatillos, green chiles, cumin, and oregano. Blend until smooth.
4. Simmer Everything:
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Return pork to the pot. Pour in the green sauce and chicken broth.
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Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until pork is tender and sauce is thickened.
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Optional: Stir in lime juice and adjust salt to taste.
🍽️ Serving Suggestions:
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Serve with:
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Warm flour or corn tortillas
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Cilantro-lime rice
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Refried or black beans
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Top with sour cream, cheese, radish slices, or avocado
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✅ Variations & Tips:
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Slow Cooker: After browning the pork, transfer everything to a slow cooker. Cook on LOW for 6–8 hours or HIGH for 4 hours.
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Spicier version: Add a jalapeño or serrano to the blender with the green chile mixture.
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Freezer-friendly: Cool completely and freeze in an airtight container for up to 3 months.