Pork Chile Verde
My recipe for authentic Mexican Pork Chile Verde is a staple in our household! Chunks of pork simmer in a flavorful tomatillo and poblano sauce until perfectly tender.
Chile verde is best served over steamed rice and piled high with extra toppings with warm flour tortillas on the side for dipping.
Table of Contents
Authentic Pork Chile Verde
I recreate a lot of recipes from my childhood that inspire nostalgia, like my chile colorado or pork pozole rojo, but none remind me of home quite as much as my pork chile verde recipe.
It’s one of my favorite recipes that my Dad used to make for us and I am so excited to share the recipe. Chile verde is a traditional Mexican stew made with pork braised low-and-slow in a rich verde (green) sauce made from tomatillos, onions, serranos, poblanos, lime juice, cilantro, and garlic.
This is a cozy, one-pot dinner recipe that’s so flavorful and satisfying–perfect for any time of year. As with most of my braising recipes, there’s a little work up-front but the pork simply simmers on the stove until tender.
How to Make Pork Chile Verde
I highly recommend using a dutch oven for this recipe for even heat distribution while cooking.
Tools Needed
Recipe Ingredients
full list of ingredients, quantities & method in the recipe card at the end of the page.
- pork shoulder or butt
- poblano peppers
- tomatillos
- onion
- garlic
- serranos
- cilantro
- chicken stock
- lime juice
- spices
Step-by-Step Photos & Instructions
- Char the poblanos. Toast the poblanos over an open flame until they’re blackened all over. Alternately, place them on a baking sheet and toast them under the broiler until they’re charred all over. Place the peppers in a heat-proof bowl and cover tightly with plastic wrap. Once the peppers are cool enough to handle, peel off all the skin and roughly chop them.
- Clean the tomatillos. Remove the husks from the tomatillos and rinse them under cold water until the outsides are no longer sticky. Cut the tomatillos into wedges.
- Sear the pork. In a 5-6 qt dutch oven, heat the oil over medium-high heat. Pat the pork pieces dry, season them all over with salt and pepper and sear in batches until browned all over. Transfer the pork to a plate.
- Build the sauce. Add the onion, chopped tomatillos, and serranos and saute them in the hot oil until they’re softened, about 4-5 minutes. Add the chopped roasted poblanos, garlic, cumin, and oregano and cook for another 2 minutes. Add the contents to a blender with the chicken stock and half of the cilantro and blend until very smooth.
- Simmer the chile verde. Pour the salsa verde back into the pot and season it with salt and pepper. Bring the sauce to a simmer, using a wooden spoon to scrape up any browned bits off the bottom of the pot. Add in the pork (along with any juices), cover and simmer on low heat for 2 ½-3 hours, until the pork is tender. Stir in the rest of the cilantro and the lime juice and season to taste with salt and pepper if needed.
- Serve. Ladle the pork into bowls over rice and top with sliced radish, cilantro, diced white onion, and more lime.
Serving Suggestions
Anytime I’m making a saucy dish or braise, it’s always best to serve sides that absorb all those juices! In this instance, I love serving pork chile verde over cilantro-lime white rice or Mexican rice. I aways serve warm tortillas on the side, as well.
If I’m feeding a crowd, I might also make my instant pot refried beans or borracho beans and a coconut margarita on the side!
Pork Chile Verde in the Slow Cooker
Sometimes you need an easy set-it and forget-it dinner! My pork chile verde recipe is easy to adapt to the slow cooker.
Follow the recipe through blending the sauce, then add the seared pork and sauce into the slow cooker. Cook on low for 6-8 hours, until the pork is very tender. At the end, season to taste with salt and pepper as needed.
Storage & Reheating Instructions
You can store pork chile verde in an airtight container in your refrigerator for about 5-7 days or in the freezer for about months.
To freeze, cool the chile verde in the fridge. Once chilled, scoop into freezer-safe storage bags or containers, press as much air out as you can, and freeze flat. Defrost overnight in the fridge. Chile verde is best reheated in a covered pot on the stovetop, adding broth as necessary to get your desired consistency.
My recipe for Pork Chile Verde is as comforting as they come and it’s one of my favorite recipes from my childhood. It’s cozy and so, so flavorful! If you do give this recipe a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!
More Authentic Mexican Recipes to Try
One-Pan Picadillo
Pollo Asado
Sopa de Fideo
Pozole Verde
Chile Colorado
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Pork Chile Verde
Ingredients
- 3 poblano peppers
- 2 tablespoons neutral oil
- 3 lbs boneless pork shoulder or butt, cut into 2” chunks
- 1 1/2 lbs tomatillos
- 1 white onion, chopped
- 2 serrano peppers, stems removed and chopped
- 4 garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups chicken broth
- 1 cup chopped cilantro
- 1 lime, juiced
- Toppings: diced white onion, minced cilantro, sliced radishes, lime wedges
Instructions
- Char the poblanos. Toast the poblanos over an open flame until they’re blackened all over. Alternately, place them on a baking sheet and toast them under the broiler until they’re charred all over. Place the peppers in a heat-proof bowl and cover tightly with plastic wrap. Once the peppers are cool enough to handle, peel off all the skin and roughly chop them.
- Clean the tomatillos. Remove the husks from the tomatillos and rinse them under cold water until the outsides are no longer sticky. Cut the tomatillos into wedges.
- Sear the pork. In a 5-6 qt dutch oven, heat the oil over medium-high heat. Pat the pork pieces dry, season them all over with salt and pepper and sear in batches until browned all over. Transfer the pork to a plate.
- Build the sauce. Add the onion, chopped tomatillos, and serranos and saute them in the hot oil until they’re softened, about 4-5 minutes. Add the chopped roasted poblanos, garlic, cumin, and oregano and cook for another 2 minutes. Add the contents to a blender with the chicken stock and half of the cilantro and blend until very smooth.
- Simmer the chile verde. Pour the salsa verde back into the pot and season it with salt and pepper. Bring the sauce to a simmer, using a wooden spoon to scrape up any browned bits off the bottom of the pot. Add in the pork (along with any juices), cover and simmer on low heat for 2 ½-3 hours, until the pork is tender. Stir in the rest of the cilantro and the lime juice and season to taste with salt and pepper if needed.
- Serve. Ladle the pork into bowls over rice and top with sliced radish, cilantro, diced white onion, and more lime.
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