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Pork chili verde in a white bowl, ready to eat.

Pork Chile Verde

Author: Rika
304kcal
5 from 1 vote
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Prep 15 minutes
Cook 2 hours 30 minutes
This Pork Chile Verde is a cozy Mexican comfort dish made with tender oven-braised pork simmered in a homemade roasted green Chile sauce. The sauce is made from roasted tomatillos, peppers, and cilantro, gives it a smoky, tangy flavor that's full of warmth and depth. It's easy to make in the oven or slow cooker, and perfect to serve with rice, beans or warm tortillas. A flavorful and simple slow cooked pork Chile verde recipe that tastes even better the next day!
Servings 10
Course Dinner, Entree
Cuisine Mexican

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

  1. Preheat the oven to 400°F.
  2. 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.
  3. Reduce the oven temperature to 325°F.
  4. 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.
  5. 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.
  6. 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.

Nutrition

Calories304kcalCarbohydrates12gProtein26gFat17gSaturated Fat4gPolyunsaturated Fat4gMonounsaturated Fat8gCholesterol77mgSodium691mgPotassium799mgFiber3gSugar6gVitamin A353IUVitamin C51mgCalcium46mgIron3mg

Notes

Fridge: Store leftover pork Chile verde in an airtight container for up to 4 days. 
Freezer: Freeze in a sealed container or freezer bag for up to 3 months. Thaw in the fridge before reheating.
Cooking pork Chile verde in a slow cooker or instant pot: Reduce the cooking liquid by half, use 2-3 cups instead of 4 cups to prevent the dish from becoming too watery. 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. 
This recipe was inspired by Bobby at home and my own chicken Chile verde

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