Chile Verde Pork

Tender chunks of pork simmered in a zesty, smoky, and slightly spicy green sauce this Chile Verde Pork is a true Mexican comfort food classic. Made with roasted tomatillos, poblanos, and jalapeños, it’s rich in flavor and perfect for serving with rice, beans, or warm tortillas.

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Ingredients

• 3 lbs. pork loin or pork shoulder, trimmed and cut into 1-inch pieces
• Salt and freshly ground black pepper, to taste
• 2 Tbsp. oil (vegetable or canola)
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 Tbsp. ground cumin
• 1/2 Tbsp. dried oregano
• 2 cups low-sodium chicken broth
• 4 fresh poblano chiles, seeded and halved
• 2 fresh jalapeño peppers, seeded and halved (adjust for spice level)
• 1.5 lbs. fresh tomatillos, husks removed
• 1/2 cup fresh cilantro, coarsely chopped

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Instructions

1. Prep and Season the Pork:
   Pat the pork pieces dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Pork:
   Heat a large stockpot or Dutch oven over high heat. Add oil, then sear the pork in batches until browned on all sides. Remove and set aside.
3. Sauté Aromatics:
   If needed, add a touch more oil to the pot. Add chopped onion and sauté until soft and translucent. Stir in the minced garlic and cook for about 30 seconds, until fragrant.
4. Add Spices and Broth:
   Stir in cumin and oregano. Return the pork to the pot and pour in the chicken broth. Stir well, scraping up any browned bits from the bottom.
5. Simmer the Pork:
   Lower the heat to medium-low, cover, and simmer for 2 to 4 hours, or until the pork is tender and easily shredded.
6. Roast the Vegetables for the Sauce:
   While the pork cooks, preheat your oven’s broiler to high and position the rack on the second-to-top level.
   Lightly spray a baking sheet with cooking oil. Arrange the poblano peppers, jalapeños, and tomatillos cut-side down on the pan.
7. Broil and Steam:
   Broil for 7–10 minutes, until the skins are blistered and slightly charred. Immediately transfer the peppers to a plastic bag, seal, and let steam for 5 minutes. Then peel off the outer skins (they should come off easily).
8. Blend the Sauce:
   Add the roasted peppers, tomatillos, and cilantro to a blender. Puree until smooth and vibrant green.
9. Combine and Cook Together:
   Pour the green sauce into the pot with the simmering pork. Stir to combine and let cook together for 30–45 minutes more to allow the flavors to meld.
10. Serve:
    Taste and adjust seasoning with salt and pepper. Serve warm with rice, refried beans, and tortillas.

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Why You’ll Love This Recipe

• Packed with authentic, bold Mexican flavor.
• The pork becomes melt-in-your-mouth tender after slow simmering.
• Perfect balance of tangy tomatillos, smoky peppers, and earthy spices.
• Great for meal prep — it tastes even better the next day!

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Tips

• Choose the right cut: Pork shoulder (also called pork butt) gives the most tender and juicy results.
• Adjust spice level: For mild flavor, remove all seeds and white membranes from the jalapeños; for extra heat, leave some in.
• Make ahead: The flavors deepen overnight — refrigerate and reheat gently before serving.
• Roast properly: Don’t skip broiling — it gives the sauce its signature smoky flavor.
• Use fresh tomatillos: They should be firm and bright green, not shriveled.

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Variations and Substitutions

• Protein swap: Use chicken thighs instead of pork for a lighter version.
• Green chiles: Substitute canned mild green chiles if fresh poblanos aren’t available.
• Spice it up: Add a serrano pepper or a dash of cayenne for extra heat.
• Herbs: Add a handful of spinach or kale to the blender for a greener, slightly milder sauce.
• Low-carb: Serve it over cauliflower rice or in lettuce wraps.

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FAQs

Can I make Chile Verde Pork in a slow cooker?
Yes! Brown the pork and sauté the onions and garlic first, then transfer everything to a slow cooker with the sauce. Cook on LOW for 6–8 hours or HIGH for 3–4 hours.

Can I use canned tomatillos?
Fresh tomatillos give the best flavor, but canned ones will work in a pinch — just drain them before roasting or blending.

Can I freeze leftovers?
Definitely! Chile Verde freezes well for up to 3 months. Reheat gently on the stovetop or in the microwave.

How do I thicken the sauce?
Simmer uncovered for the last 15–20 minutes to reduce and thicken naturally.

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Serving and Suggestions

Serve Chile Verde Pork hot with:

• Warm flour or corn tortillas
• Mexican rice and refried or black beans
• Fresh lime wedges and chopped cilantro
• A side of guacamole or sour cream

It also makes an amazing filling for burritos, tacos, or enchiladas. For a hearty meal, pair it with a crisp salad or roasted vegetables on the side.