Pork Chile Verde

Name: Pork Chile Verde
Prep time: 25 min
Cook time: 1 h 30 min
Total time: 1 h 55 min
Yield: 6 servings
Cuisine: mexican_american
Ingredients: 900 g pork shoulder (boneless, cut into 1-inch cubes); 680 g tomatillo (husked, rinsed, halved); 4 pcs poblano pepper (large, halved, seeded); 2 pcs jalapeño (halved, seeded); 1 pcs onion (large, chopped); 6 pcs garlic (cloves, minced); 0.5 cup cilantro (fresh, roughly chopped, plus more for garnish); 1 tsp cumin (ground); 1 tsp oregano (dried Mexican oregano preferred); 2 pcs bay leaf (dried); 2 tbsp oil; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 cup water

RATING

4.7/5(185)

TASTE SCORE

9/10

Tender chunks of pork shoulder slowly simmered in a vibrant, tangy green sauce made from roasted tomatillos, poblano peppers, and jalapeños. This hearty Mexican stew delivers a gentle, warming heat with a bright, citrusy finish that pairs perfectly with warm tortillas and rice.

PREP

25m

COOK

90m

SERVES

1 CUP

513 cal

SERVINGS

METHOD · 7 STEPS

prep
Prep the pork and preheat oven.
Pat the cubed pork shoulder dry with paper towels. Season all sides with salt and black pepper. Set aside at room temperature. Preheat oven to 425°F (220°C).
TIPBringing pork close to room temp ensures even browning, not steaming.
roast
Roast the tomatillos and peppers.
Arrange halved tomatillos, poblano peppers, and jalapeños cut-side down on a baking sheet. Roast until softened, blistered, and slightly charred, about 15-20 minutes.
mix
Blend the green sauce.
Transfer the roasted vegetables and any released juices into a blender. Add the chopped cilantro and blend until smooth. Set aside.
fry
Sear the pork in batches.
Heat oil in a Dutch oven over medium-high heat. Working in 2-3 batches to avoid crowding, sear pork cubes on all sides until deep golden brown, about 4-5 minutes per batch. Transfer seared pork to a plate.
TIPDo not move the meat for the first 2 minutes to get a proper crust.
saute
Sauté the onions and garlic.
Reduce heat to medium. Add chopped onion to the same pot and cook until soft and translucent, about 4-5 minutes. Add the minced garlic, ground cumin, and dried oregano; stir constantly for 1 minute until fragrant.
simmer
Simmer the stew until tender.
Pour the blended tomatillo sauce into the pot. Add the seared pork, bay leaves, and water. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer gently, stirring occasionally, until the pork is fork-tender, about 60-75 minutes. Remove bay leaves before serving.
TIPIf the sauce thickens too much, add a splash of water to loosen.
garnish
Taste, adjust seasoning, and garnish.
Remove bay leaves. Taste the chile verde and adjust salt if needed. Ladle into bowls and garnish with fresh chopped cilantro.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the pork shoulder thoroughly dry before searing to ensure a deep golden-brown crust.
2
Don't crowd the pan when searing; work in 2-3 batches to get a proper crust on every piece.
3
Roast the tomatillos and peppers until they are blistered and slightly charred for a smoky depth.
4
Simmer the stew covered on low heat; uncover in the last 15 minutes if you want a thicker sauce.
5
Let the chile verde rest for 10 minutes off the heat before serving to allow flavors to meld.
6
Make ahead: the stew tastes even better the next day; store in the fridge for up to 4 days.

RECIPE VARIATIONS