This Pork Chile Verde is a rich and flavorful Mexican dish made with tender oven-cooked pork simmered in a roasted green chile sauce. The sauce is made from roasted tomatillos, serrano, and poblano green chili peppers, giving it a smoky and tangy flavor that blends beautifully with slow-cooked pork. The meat becomes juicy and tender as it bakes in the oven, soaking up all the bright, roasted flavors from the sauce.
In this recipe, the pork cooks slowly in the oven until it's soft and tender, while the green chile sauce made from freshly roasted vegetables adds depth and just the right amount of heat. It's a simple, one-pot dish that's perfect for weeknight dinners, meal prep, or even freezing for later.
If you love authentic Mexican comfort food, this slow cooked pork chile verde recipe is easy to make and full of homemade flavor. Serve this pork chile verde with tortillas, Mexican rice, or beans for a satisfying meal that's full of flavor.
Still craving Mexican food? Check out these Mexican rice and beef skillet, beef barbacoa, elotes Mexicanos, chicken enchiladas, and beef enchiladas recipes.
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Ingredients for Pork Chile Verde:
Here are the ingredients I use to make my Pork Chile Verde. Everything is easy to find, and together they create that classic, comforting flavor that makes this dish so special
- Pork shoulder or pork butt: I usually use pork shoulder, but pork butt works just as well. Both cuts are great for slow cooking in the oven, and they stay juicy and tender. If you prefer, you can also make this recipe in an Instant Pot or slow cooker.
- Green chili peppers: For the sauce, I roast a mix of poblano and Serrano peppers for a balance of mild heat and rich flavor. You can also use jalapeños if that's what you have on hand.
- Green tomatillos: These small green tomatoes covered in a papery husk are the heart of any authentic Chile verde sauce. They add a tangy flavor that keeps the sauce bright and fresh.
- Chicken stock: I like to use regular chicken stock (I usually grab mine from Costco) as the base for the sauce. It gives the Chile verde a savory depth and helps everything blend smoothly.
- Garlic and onion: I roast both with tomatillos and peppers to bring out their natural sweetness and build a rich flavor base for the sauce.
- Cilantro: This is the only herb I blend to he sauce. It gives the green Chile sauce a fresh, bright finish.
- Cumin and Oregano: These two spices add warmth and a little earthly flavor that ties everything together beautifully.
- Salt and black pepper.
How to Make Pork Chile Verde:
Here's how I make my slow cooked pork Chile verde at home. It's simple, but roasting the vegetables first really makes the sauce taste amazing.
Roast the green chiles and tomatillos
Start by roasting your poblano, serrano, or jalapeño peppers along with tomatillos, onion, and garlic cloves. You want them to get a nice char on the skin. This brings out the smoky, deep flavor that makes the Chile verde taste so good. Once roasted, set them aside to cool slightly then blend them with cilantro until smooth.
Brown the pork
While the vegetables are roasting in the oven, cut the pork shoulder or pork butt into bite-sized pieces. Heat a little oil in a large Dutch oven. Season the meat with salt and black pepper, then brown them on all sides. Browning locks in the juices and gives the meat extra flavor that will enrich the sauce.
Combine pork and roasted green chili sauce
Pour the blended green chili sauce over the browned pork in the Dutch oven. Add chicken stock, cumin, and oregano, then stir everything together so the pork is fully coated in the sauce.
Braise in the oven
Cover the Dutch oven with a lid and place it in a low-temperature oven. Let the pork braise slowly for about 1 hour 45 minutes to 2 hours until tender and flavorful.
Tips for the Best Pork Chile Verde:
- Don't rush the roasting: Take your time roasting the peppers and tomatillos. The slight char adds amazing smoky flavor.
- Season the pork well. Salt and pepper make a big difference when browning the meat.
- Brown the meat in batches: Don't overcrowd the pan. Browning the pork in batches helps each piece get a nice sear and keeps the sauce flavorful.
- Adjust the heat: Add more or fewer peppers depending on how spicy you like your Chile verde.
- Swap the meat if you like: You can use chicken thighs instead of pork. They stay juicy and absorb the green Chile sauce beautifully.
- Make ahead: This dish tastes even better the next day after the flavors have blended.
FAQs about Pork Chile Verde:
Yes! You can use chicken thighs instead of pork. They stay juicy and soak up the roasted green Chile sauce beautifully. Cooking time may be slightly shorter, so keep an eye on the meat.
Absolutely. You can brown the meat first and then transfer everything to a slow coker, cooking on low for 6-8 hours. For the Instant Pot, use the sauté function to brown the meat, then pressure cook for about 35-40 minutes.
Use milder peppers, like poblano, and remove the seeds before roasting. You can also mix in extra tomatillos to balance the heat.
Yes, this dish freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stove or in the oven. For additional food safety guidance, please visit this website.
Definitely! You can roast and blend the peppers, tomatillos, and cilantro up to 2 days in advance. Store the sauce in the fridge and combine with browned pork right before slow cooking in the oven.
It's perfect with warm tortillas, rice, and beans. Fresh lime wedges, sour cream, and cilantro on top make it even better.
Simmer the sauce uncovered in the oven or on the stovetop for 10-15 minutes. It will naturally thickens as it reduces.
📖 Recipe
Pork Chile Verde
Equipment
Ingredients
- 4 pounds pork shoulder or pork butt (trim the fat and cut the pork into 1-inch cubes)
- 1 large yellow onion (chopped)
- 6 large garlic cloves (smashed)
- 3 serrano or jalapeño peppers (halved and seeded)
- 3 extra large poblano peppers (halved and seeded) , about ¾ pounds
- 1½ pounds tomatillos (husked, scrubbed, and halved)
- ½ cup fresh cilantro leaves and stems (and more for serving)
- 5 tablespoons neutral oil (divided)
- 4 cups chicken stock
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- ½ teaspoon ground black pepper
Method
- Preheat the oven to 400°F.
- In a large baking sheet, toss the onion, garlic, tomatillos, serrano or jalapeño peppers with 2 tablespoons of oil. Roast for about 30 minutes or until lightly charred, stirring twice during roasting. Transfer everything to a food processor and let it cool slightly, then add the cilantro and blend until smooth.
- Reduce the oven temperature to 325°F.
- While the vegetables are roasting, season the pork with salt and black pepper. heat the remaining oil in a large Dutch oven over high heat. Working in batches, brown the pork on all sides until golden. Turn off the heat. Transfer the browned pork to a plate, then carefully drain the excess grease from the pot (or remove it all, depending on your preference). Return the pork to the pot.
- Add the blended Chile verde sauce, chicken stock, cumin, and oregano to the pork. Stir to combine, scraping the bottom of the pot to release any brown bits. Cover the Dutch oven with a lid and place it in the oven. Let it braise for about 1½ - 1 hours 45 minutes, or until the pork is fork tender.
- Taste and season with salt and black pepper if needed. Serve the pork Chile verde in bowls and top with pickled onions, sour cream, chopped green peppers, cilantro, and lime wedges if you like.
Rika says
Deliciously tender and easy-to-make pork Chile verde.