Made by simmering flavorful cuts of pork in a thick stew of smoky roasted tomatillos, onions, garlic, cilantro and fresh oregano until tender, this Chile Verde Pork recipe develops it’s rich flavor from pork fat, bright herbs, smoky chiles and garlic.
Piled on charred corn tortillas with fried plantains, avocado, cilantro, and quick pickled red onions it’s a rustic and delicious meal.
- adaptable there are so many serving options – over rice, in tacos, over fried plantains, in enchiladas or tamales or simply in a bowl with a spoon!
- no fancy equipment needed this slow simmered meal can be made in a pressure cooker or slow cooker but all you really need is a large stockpot or cast iron pan.
- freezer safe freeze leftovers in ziploc bags for a quick dinner later or leave in the fridge for up to 5 days… the flavor only gets better over time!
- gluten free & healthy full of only the good stuff – fresh herbs, vegetables and meat!
I printed it almost fifteen years ago off some authentic source on the internet from someone who was sharing his grandma’s traditional recipe. this was long before I ever thought that I would be sharing my recipes so I never thought to save my source to give credit where credit is due. Over time, I have made some adjustments to the original, but still, if this is based on your grandma’s recipe, I’m sorry you’re not mentioned. Please email me and we will make it all right in the internet foodie world.
If the fact that I’ve been making this for almost 2 decades and that it came from an authentic grandma’s recipe doesn’t make you want to get some pork and tomatillos and get started, I don’t think we can be friends. Seriously though, you need to make this.
Makes about 3 cups of green salsa. Keep 1 cup for to serve with your meal and reserve the rest.Add pork back to skillet with the softened green bell peppers and onions. Pour the reserved 2 cups of green salsa over pork mixture and add chicken stock to cover.
How do you serve chile verde? Let me know! As always, if you make this or any of the dishes featured on my blog, I’d love to know. Share a picture and tag me on facebook or instagram so I can see your creation. I can’t wait to see what you think and how you make it your own.
- 3 pound boneless pork shoulder roast in 1"-2" cubes
- 1 1/2 pounds tomatillos peeled and rinsed
- 5 cloves garlic unpeeled
- 1 large jalapeno
- 1 cup fresh cilantro
- 1 large white onion roughly chopped
- 1 medium green bell pepper seeded and roughly chopped
- 1 1/2 cups chicken stock
- 2 tablespoons fresh oregano or 1 teaspoon dried
- salt and pepper to taste
- optional tortillas, fried plantains, avocado, pickled red onion
- Cut tomatillos in half and place on a baking sheet cut side down with unpeeled garlic. Broil on high about 5 minutes or until charred.
- Remove everything from pan and place in bowl to cool.
- Meanwhile, heat a large cast iron pan or stockpot over medium high heat.
- Season pork chunks with salt and pepper. Add 1 tablespoon oil and half the pork in a single layer. Cook until seared on all sides. Remove and repeat until all the pork is browned.
- Reduce heat to medium. Add chopped onion, bell pepper and 1/4 teaspoon salt to pan. Saute until softened.
- Peel garlic and place in a food processor with the cooled tomatillos, jalapeno, cilantro and oregano. Pulse until smooth. Makes about 3 cups of green salsa. Keep 1 cup for to serve with your meal and reserve the rest.
- Add pork back to skillet with the softened green bell peppers and onions. Pour 2 cups of green salsa over pork mixture and add chicken stock to cover.
- Bring to a boil then reduce heat and simmer uncovered 2-3 hours or until tender.
- Season to taste and serve.