Chile Verde Pork is a green chili with pork that’s simmered until melt-in-your-mouth tender in a rich stew of smoky roasted tomatillos, onions, chilis and herbs like cilantro and oregano.
A super adaptable chile verde recipe that can be made with chicken or pork in the oven, on the stovetop, in the instant pot, slow cooker or even over a campfire. Served in a bowl, as tacos, enchiladas, or burritos this recipe will surely become one of your favorites!
What is chile verde
Chile verde means “green chili” and is a thick, rustic stew. Usually served con carne or “with meat” as chile verde pork or green chili chicken. Chile verde taste smokey and rich and is not usually spicy since it’s made with tomatillos and bell peppers.
There are many different versions of chile verde and although I can’t claim that this is an authentic version, it has been a star in my kitchen for years for many reasons.
- It’s super 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!
- There’s 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.
- Totally 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, filling and nutritious! full of only the good stuff – fresh herbs, vegetables and meat!
- Boneless pork shoulder roast – cut into cubes. Or substitute equal amount of boneless, skinless chicken to make chile verde chicken
- Fresh green tomatillos
- Fresh cilantro
- Green bell pepper
- Chicken stock
- Fresh oregano – or substitute dried oregano
- Salt and pepper
Step by step instructions
- Remove papery peel from tomatillos and rinse then cut in half and place cut side down on baking sheet.
- Add unpeeled garlic cloves and broil on high until charred, about 5 minutes.
- Remove charred garlic, tomatillos and all the juice from pan and place in bowl to cool.
- Once cool peel garlic and place everything in a food processor or blender with jalapeno, cilantro (including stems) and oregano.
- Pulse until smooth. Tomatillos are high in pectin so the chile verde sauce will be nice and thick without having to add any additional thickening agents, like flour or cornstarch. This salsa verde recipe makes about 3 cups of green salsa. Reserve 1 cup for to serve with your meal. And place the rest to the side while you brown the pork.
- In a large cast iron pan or stock pot heat a tablespoon oil over medium high heat. Season meat with salt and pepper. Working in batches if needed brown pork in a single layer, until seared on all sides. Remove seared pork and set aside then repeat until all meat is browned.
- Once all meat has been removed from the pan reduce heat to medium.
- Add chopped onion, bell pepper and ¼ teaspoon salt and saute until softened.
- Return browned pork back to the pan and pour the reserved 2 cups of green salsa over pork mixture. Add chicken stock to cover all the meat by at least ½ inch.
- Bring mixture just to a boil. Then reduce heat and simmer, uncovered, 2-3 hours. Or until the meat is super tender and falls apart when poked with a fork.
- Season chile verde pork to taste with salt and pepper.
- Serve, as desired, with reserved green salsa on the side.
How to serve
A delicious way to make it a meal is to serve chile verde piled on charred corn tortillas with fried plantains, avocado, cilantro, and quick pickled red onions.
But it can also be served simply in a bowl with a spoon as green chili. Or, served over rice, made into chile verde enchiladas, green chili burritos, tamales, served for breakfast simmered with eggs and so much more!
- 3 pound boneless pork shoulder roast in 1″-2″ cubes
- 1 ½ 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 ½ 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 ¼ 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.
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