This authentic Chile Verde is a staple in our household! Chunks of pork simmer in a flavorful tomatillo and poblano sauce until perfectly tender. Serve your Mexican pork stew over steamed rice and piled high with extra toppings, with warm flour tortillas on the side for dipping.
“This was fantastic! I made homemade tortillas and threw in cheese and rice, will definitely make again!” -Jessica, So Much Food reader
Table of Contents
What Is Chile Verde, You Ask?
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 this 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 Mexican 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 then the pork simply simmers on the stove until tender. (And yes, I’ve provided slow cooker instructions in the recipe card below as well!)
Recommended Equipment
The Key Ingredients
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Pork. You’ll want to buy a pork shoulder or pork butt for this stew. Both cuts of pork are ideal for braising and become more tender the longer they simmer.
- Poblano peppers. Have the most amazing earthy, rich flavor. They have a very mild level of spice to them, so there’s no need to worry about your stew being too spicy.
- Serrano peppers. Okay, these babies DO have some spice to them. They have a bright, almost grassy flavor and their heat doesn’t hit you right away.
- Tomatillos. Look like green tomatoes, but they’re not! They covered in a papery husk that needs to be removed before they’re simmered with the pork.
- Aromatics. White onion and garlic add so much flavor to the stew.
- Cilantro. Adds freshness — use the stems and leaves for this recipe.
- Chicken stock. Homemade is obviously the best, but a quality store-bought stock works too.
- Lime juice. Adding a squeeze of lime juice just before serving brings the flavors together and really wakes up the sauce.
- Spices. A blend of Mexican oregano and ground cumin impart layers of flavor.
How to Make Chile Verde with Pork (with Tips!)
- Char the poblanos. If you have a gas stove, you can char the poblanos directly over the open flame. Otherwise I suggest broiling them in the oven until charred all over. After charring, transfer the peppers immediately to a zip-top bag and seal it shut to steam them. When the peppers cool down, you’ll be able to peel the skin off with your fingers!
- Sear the pork. You want a good, deep sear all over the cubed pork. Be sure to pat the pork dry before searing to help it develop a thick crust.
- Build the sauce. Sauté the onion, chopped tomatillos, and serranos in hot oil until they’re nice and soft, then add in the remaining ingredients (minus the pork).
- Blend until smooth. Add the sauce to a high-powered blender and blend until very smooth (at this stage, you’ve essentially made salsa verde!).
- Simmer the pork until tender. Return the pureed sauce to the pot, add the seared pork, pop a lid on the pot, and let the stew simmer gently for a good 2.5 to 3 hours.
- Garnish and serve. Stir the chopped cilantro and lime juice into the pork stew, then ladle into bowls and top with sliced radish, cilantro, diced white onion, and more lime.
What to Serve on the Side
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 chile verde over cilantro-lime rice or Mexican rice. I aways serve warm tortillas on the side, as well.
If I’m feeding a crowd, I might also serve this stew with:
- Instant Pot refried beans, borracho beans, or pinto beans
- Guacamole, elote queso, or fresh corn salsa with tortilla chips
- Coconut margaritas, passion fruit margaritas, or watermelon margaritas
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 Mexican Dinner Ideas to Try
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Pork Chile Verde Recipe
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.
Slow Cooker Option
- Slow cooker option: 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 Instructions
- To store: Refrigerate in an airtight container for 5-7 days or in the freezer for 3 months. Defrost overnight in the fridge before reheating. Chile verde is best reheated in a covered pot on the stovetop, adding broth as necessary to get your desired consistency.
Rate & Review This Recipe
This was fantastic! I made homemade tortillas and threw in cheese and rice, will definitely make again!
So happy that you loved it!