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Pork chile verde is a culinary symphony of flavors that tantalize the taste buds with every spoonful. Succulent chunks of tender pork meld with a vibrant green chile sauce, creating a dish that balances heat, savory richness, and a hint of tanginess. The slow-cooked pork absorbs the robust flavors of green chiles, tomatillos, and aromatic spices, resulting in a hearty and deeply satisfying experience.

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History of Pork Chile Verde​

The history of Pork chile verde is deeply rooted in Mexican cuisine, particularly the culinary traditions of the southwestern United States and Northern Mexico. The dish reflects a fusion of indigenous ingredients and cooking techniques, influenced by the region's climate and agricultural practices.

Chile verde, translating to "green chile" in Spanish, traditionally features chunks of pork slow-cooked in a sauce made from green chiles, tomatillos, garlic, and various spices. The use of green chiles, a staple in Mexican cooking, imparts a distinct flavor and color to the dish.

The roots of chile verde can be traced back to the indigenous peoples of Mexico, who cultivated and consumed various chile peppers and utilized slow-cooking methods. Over time, Spanish colonial influences and the introduction of ingredients like pork enriched the traditional dish, creating the flavorful and hearty pork chile verde we know today.

As Mexican cuisine evolved, chile verde became a regional specialty, with different variations emerging based on local ingredients and preferences. In the United States, particularly in the states bordering Mexico, pork chile verde gained popularity and became a beloved dish in the rich tapestry of Southwestern and Tex-Mex cuisines.

Today, pork chile verde continues to be celebrated for its robust flavors, versatility, and the communal spirit it embodies, often enjoyed with rice, tortillas, or as a filling for burritos. Whether prepared in home kitchens or savored in restaurants, pork chile verde stands as a delicious testament to the cultural and culinary heritage of the American Southwest and Mexico.

This was inspired by my Panamanian beef stew recipe on this site, and pairs well with this tostones with avocado cream sauce.

Ingredients​

Here are the ingredients to make the chile verde sauce. You will make the sauce before starting the main dish.

• Jalapeño peppers: Leave these whole with the stems removed only. The seeds and core will add some heat to the sauce. Feel free to substitute serranos but they are much hotter.
• Poblano peppers: These give a bold flavor to the sauce and need to have the core and seeds removed after roasting.
• Onion: Use about ½ of an onion in the sauce. Peel the skin and leave whole.
• Garlic: Use 5 cloves of garlic, peeled and left whole.
• Olive oil and salt: Toss the jalapeño, poblanos, onion, garlic and tomatillos in olive and salt before roasting.
• Tomatillos: These will add a tangy flavor to the sauce. Remove the husk and leave whole for roasting.
• Cilantro, cumin, oregano or Mexican oregano and black pepper: Add these to the blender after the other items have been roasted.

• Diced green chiles: You can purchase these in cans and come in mild medium or hot. Choose according to your desired heat level.
• Onion: Dice this for the stew in to fine pieces about ½ inch.
• Pork shoulder aka pork butt: I like to use a boneless pork shoulder that comes prepackaged in a 2-4 pound package. Most full sized pork shoulders are about 6-9 pound so feel free to use one of those if you are making a big batch.
• Chicken broth: Use either broth or stock to make this dish. Either is fine.
• Pepper, lime, garlic and salt add flavor to the stew.
• Olive oil: Get this hot for frying.

See recipe card for quantities.

Step by step photos:​

Here are the step by step photos to make the chile verde sauce and the pork chile verde.

Chile verde sauce steps:​

• Step 1: Place the poblanos, onion, jalapeños, tomatillos and garlic on a baking sheet and coat with olive oil. Sprinkle with salt and broil at 500°F for about 5 minutes or until charred on the outside.
• Step 2: Remove from the oven when they have char marks on the outside. Place the poblanos in a zip top bag and seal for 5 minutes. Allow them to stream in the bag and the skins will be easy to remove. Remove the skin, core and seeds from the poblanos and leave the jalapeños whole with the seeds.

• Step 3: Add the broiled vegetables to the blender then add the cumin, fresh cilantro, oregano, salt and pepper.
• Blend until you have a smooth sauce. This makes a great green enchilada sauce!

Pork chile verde steps​

• Step 1: Place the cut pork pieces in a bowl and coat with salt.
• Step 2: Heat the olive oil on medium-high heat in a Dutch oven and place the pork in the oil. Allow the pork fry until it has a brown sear on one side and then flip over and sear on the other side.

• Step 3: When both sides are seared, add the onion and garlic. Continue to cook until the onion is soft and translucent.
• Step 4: Add the chicken stock. Stir until combined.

• Step 5: Add the salsa verde to the pot. Stir until combined. Cover and simmer for 1 hour.
• Step 6: Add the diced green chiles, lime juice and salt to taste. Cover and simmer for 1 additional hour or until the pork is fall-apart tender. Serve with rice or warm flour tortillas.

Hint: Get the oil hot before adding in the pork. To get a nice brown sear on the pork don't move the pork around after it hits the hot oil. Check a couple pieces to see if they are brown and then flip them over. See the "Top Tip" below for more details.

Substitutions and Variations​

Pork chile verde is a versatile dish, and there are several regional and creative variations that add unique twists to this classic. Here are a few:

1. Spice Level Variations:
   • Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
2. Bean Additions:
   • Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
3. Potato Inclusion:
   • Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
4. Beer or Broth Base:
   • Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
5. Slow Cooker or Instant Pot Versions:
   • Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste. See the recipe below for Instant Pot instructions.
6. Cilantro-Lime Crema Topping:
   • Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
7. Grilled Pork Variation:
   • Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
8. Vegetarian or Chicken Substitutes:
   • Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.

These variations showcase the adaptability of pork chile verde, allowing it to be tailored to personal preferences and regional influences while maintaining its essence as a hearty, flavorful dish.

Equipment​

To make pork chile verde, you'll need a variety of kitchen equipment to prepare, cook, and serve the dish. Here's a list of essential equipment:

1. Dutch Oven or Large Pot:
   • For cooking and simmering the pork chile verde. A heavy-bottomed pot helps distribute heat evenly.
2. Cutting Board and Chef's Knife:
   • Essential for chopping and preparing ingredients like pork, onions, garlic, green chiles, and tomatillos.
3. Blender or Food Processor:
   • To blend and puree the green chile sauce. This equipment helps achieve a smooth consistency.
4. Wooden Spoon or Ladle:
   • For stirring and serving the chile during the cooking process.
5. Measuring Cups and Spoons:
   • Accurate measurements are crucial for achieving the right balance of flavors and ingredients.
6. Tongs or Forks:
   • For handling and turning the pork pieces while browning or cooking.
7. Can Opener:
   • If you're using canned ingredients like green chiles.
8. Baking Sheet:
   • Great for roasting the poblanos, jalapeños, and tomatillos.
9. Heatproof Trivet (Optional):
   • To protect your countertops from the hot Dutch oven when serving.
10. Serving Bowls or Plates:
    • For presenting and serving the finished pork chile verde.
11. Garnish Bowls:
    • Small bowls or dishes for garnishes like chopped cilantro, sliced green onions, lime wedges, or grated cheese.
12. Rice Cooker or Pot (Optional):
    • If you plan to serve the chile verde over rice, you'll need a rice cooker or a separate pot to cook the rice.
13. Toppings (Optional):
    • Sour cream, avocado slices, or tortilla chips can be served as optional toppings.

Having these kitchen tools on hand will make the process of preparing and serving pork chile verde more efficient and enjoyable.

Storage​

Storing pork chile verde properly ensures its freshness and flavor. Here are steps to store pork chile verde:

1. Refrigeration:
   • Allow the pork chile verde to cool to room temperature before storing. Once cooled, transfer it to an airtight container or a sealable plastic bag.
   • Refrigerate within two hours of preparation to prevent bacterial growth.
2. Labeling and Dating (Optional):
   • Consider labeling the container with the date of preparation. This helps you keep track of freshness and ensures timely consumption.
3. Storage Duration:
   • Refrigerate pork chile verde for up to 3-4 days. Beyond this time, the flavors may start to degrade, and there is an increased risk of spoilage.
4. Freezing (for Longer Storage):
   • For longer storage, you can freeze pork chile verde. Allow it to cool completely, then transfer it to a freezer-safe container. You can store it for 4-6 months.
5. Portion Control (Optional):
   • Consider dividing it into smaller portions before freezing. This makes it easier to thaw only the amount you plan to consume.
6. Thawing:
   • Thaw it overnight in the refrigerator. Reheat it on the stove or in the microwave until it reaches a safe and enjoyable serving temperature.
7. Reheating:
   • Reheat refrigerated or thawed pork chile verde in a saucepan on the stove over medium heat or in the microwave until thoroughly heated. Stir occasionally to ensure even heating.
8. Check Quality:
   • Before consuming, check the aroma, appearance, and taste of the stored pork chile verde. If there are any signs of spoilage or off flavors, it's advisable to discard the dish.
9. Serve Fresh Toppings:
   • When reheating or serving the stored chile verde, consider adding fresh toppings, such as chopped cilantro, a squeeze of lime, or a dollop of sour cream, to enhance the dish's overall appeal.

By following these storage guidelines, you can enjoy the delicious flavors of pork chile verde even after storing it for a short period in the refrigerator or an extended duration in the freezer.

Top tip​

One top tip to enhance the flavor and texture of pork chile verde is to sear the pork before slow-cooking. Searing the pork chunks in a hot pan before adding them to the chile verde accomplishes several key benefits:

1. Maillard Reaction: Searing creates a Maillard reaction, a chemical process that enhances the pork's flavor by browning the surface. This adds depth and complexity to the overall taste of the dish.
2. Texture Improvement: Searing locks in the pork's natural juices and results in a caramelized crust. This contributes to a more tender and succulent texture in the final pork chile verde.
3. Enhanced Visual Appeal: The browned exterior of the pork adds visual appeal to the dish, making it more appetizing and inviting.

Related​

Looking for other recipes like this? Try these:

• 
  Best Slow Cooker Traditional Mexican Pork Carnitas
• 
  Guinness Beef Stew
• 
  Lamb Stew with Rose Water
• 
  Spicy Lamb Stew: Rogan Josh

Pairing​

These are my favorite dishes to serve with [this recipe]:

• 
  How to Make Homemade Arepas
• 
  Arroz con Gandules
• 
  Black Beans Salad with Feta, Onions, and Tomato
• 
  Chicken Puff Pastries - Pastelitos de Pollo

Print

Easy Pork Chile Verde Recipe​

Slow cooked pork in a homemade chile verde sauce has amazing flavors and it easy to make. Serve with tortillas or rice.
Course Main Course
Cuisine Mexican
Keyword homemade chile verde sauce, pork stew, spicy stew
Prep Time 20 minutes minutes
Cook Time 2 hours hours
Servings 8 servings
Calories 272kcal
Author Analida Braeger

Ingredients​

Salsa Verde​

• 2 Poblano peppers fresh, seeded and cored
• 2 Jalapeño peppers fresh, whole, stem removed only
• 6 cloves Garlic whole
• ¼ Onion peeled only
• 6 Tomatillos outer shell removed
• 2 Tbsp Olive oil for broiling
• ½ tsp Salt
• 1 Cup Cilantro
• 1 tsp Oregano
• 1 tsp Cumin powder
• ⅛ tsp Black pepper

Pork Ingredients​

• 3 lbs Pork shoulder cut into 2 inch cubes
• 1 tsp Salt Kosher
• 2 tbsp Olive oil
• 1 Cup Onion chopped
• 2 Cloves Garlic minced
• 2 Cups Chicken stock
• 4 oz Diced green chiles
• 1 lime fresh, juiced

Instructions​

Make the salsa verde:​

• Place the poblanos, jalapeños, onion, garlic and tomatillos on a baking sheet with sides.
• Drizzle the olive oil over the vegetables, sprinkle with salt and toss them to coat with the oil.
• Broil at 500°F for 5 minutes or until the vegetables are slightly charred.
• Place the poblanos in plastic bag and seal for 5 minutes. This will allow them to steam for easy skin removal.
• Remove the poblanos from the bag and remove the skin.
• Place all the roasted vegetables in a blender along with the cilantro, oregano, cumin and black pepper.
• Blend until you have a smooth pureé.

Prepare the pork:​

• Place the cut up pork in a bowl and sprinkle with the salt. Mix thoroughly.
• Add the olive oil to a soup pot or Dutch oven on medium-high heat.
• Once the olive is hot and shimmers add the pork and allow it to sear. Don't flip the pork chunks or move them around until they have developed a nice brown sear on one side.
• When both sides are seared, add the onion and garlic. Cotinue to cook until the onion is soft and translucent.
• Add the chicken stock and salsa verde to the pot. Stir until combined.
• Turn the heat to low and simmer covered for 1 hour.
• Add the roasted green chiles. Cover and simmer for 1 additional hour or until the pork is very tender. Check the pork with a fork for tenderness.
• Check the salt level once the pork is tender and add some fresh lime juice.
• Serve over rice or wrapped some in warm tortillas.

Notes​

Instant Pot instructions: 1. Make the chili verde sauce per the instructions above. 2. Set the instant pot to sauté mode and add the olive oil. Once the oil is hot, add the pork and allow to sear on both sides until brown. 3. Add the onion and garlic. Sauté until the onion is soft and translucent. 4. Add the chicken stock and salsa verde to the pot. Stir until combined. 5. Add the diced chiles and lime juice. Turn off sauté mode. 6. Close lid and pressure valve. Cook on high pressure for 35 minutes. 7. Allow the pressure to naturally release for 10 minutes before doing a quick release. 8. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender. Recipe variations:

1. Spice Level Variations:
   • Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
2. Bean Additions:
   • Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
3. Potato Inclusion:
   • Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
4. Beer or Broth Base:
   • Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
5. Slow Cooker or Instant Pot Versions:
   • Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste.
6. Cilantro-Lime Crema Topping:
   • Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
7. Grilled Pork Variation:
   • Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
8. Vegetarian or Chicken Substitutes:
   • Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.

Nutrition​

Calories: 272kcal | Carbohydrates: 10g | Protein: 23g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 71mg | Sodium: 606mg | Potassium: 637mg | Fiber: 2g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 35mg | Calcium: 47mg | Iron: 2mg​

Food safety​

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended

See more guidelines at USDA.gov.