Chile Verde Recipe

Why You’ll Love This Recipe

Chile Verde is a bold and comforting Mexican dish made with tender pork simmered in a vibrant green sauce of roasted tomatillos, green chilies, and aromatic spices. Bursting with smoky, tangy flavor, this hearty stew is perfect served with rice, tortillas, or on its own. It’s rich, satisfying, and ideal for make-ahead meals or family gatherings.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pork shoulder or pork butt (cut into chunks)tomatillos (husked and rinsed)white onion (quartered)garlic clovesjalapeños or serrano peppers (stemmed)Anaheim or poblano peppers (roasted and peeled)fresh cilantrochicken brothground cuminoregano (Mexican preferred)saltblack pepperolive oillime juice

directions

Season pork with salt and pepper.

In a large pot or Dutch oven, heat olive oil over medium-high heat.

Sear the pork in batches until browned on all sides. Remove and set aside.

In the same pot, sauté onion and garlic until fragrant.

Meanwhile, roast tomatillos, jalapeños, and Anaheim peppers under the broiler until blistered. Peel and remove seeds as needed.

In a blender, combine roasted tomatillos, peppers, sautéed onion and garlic, cilantro, cumin, oregano, lime juice, and chicken broth. Blend until smooth.

Return pork to the pot and pour the green sauce over it.

Bring to a simmer, cover, and cook on low heat for 2–2.5 hours until the pork is fork-tender.

Uncover and simmer another 15–20 minutes to thicken if needed. Adjust seasoning to taste.

Servings and timing

This recipe yields approximately 6–8 servings.Preparation time: 25 minutesCooking time: 2.5–3 hoursTotal time: 3 hours

Variations

Make it spicier with extra jalapeños or add green chili powder.

Use chicken instead of pork for a lighter version.

Add potatoes or hominy for extra heartiness.

Try in tacos, burritos, or over eggs for a breakfast twist.

Slow cook or pressure cook for added convenience.

storage/reheating

Store in an airtight container in the refrigerator for up to 4 days.Reheat on the stovetop over low heat or in the microwave. Freezes well for up to 3 months—thaw and reheat gently.

FAQs

What’s the best cut of pork for Chile Verde?

Pork shoulder or pork butt—well-marbled and tender when slow-cooked.

Can I use canned green chilies?

Yes, though fresh roasted chilies give deeper flavor.

Is it spicy?

Mild to medium heat—adjust by changing the type and amount of peppers used.

Can I make it in a slow cooker?

Yes, sear pork first, then cook on low for 6–8 hours or high for 4–5.

What can I serve it with?

Rice, tortillas, beans, or over eggs, enchiladas, or nachos.

Can I blend the sauce ahead of time?

Yes, make the green sauce in advance and store refrigerated up to 2 days.

Do I need to peel the tomatillos?

No, just remove the husks and rinse thoroughly.

Can I add sour cream?

Yes, it’s delicious as a topping or stirred in for richness.

Can I make it vegetarian?

Yes, use jackfruit or beans and veggie broth for a plant-based version.

How do I thicken the sauce?

Simmer uncovered at the end, or add a spoonful of masa harina or cornstarch slurry.

Conclusion

Chile Verde is a deeply flavorful, tender pork stew that celebrates the bold, tangy, and spicy notes of Mexican cuisine. Whether served with tortillas, over rice, or in tacos, this soul-warming dish is a must-make for anyone who loves rich, slow-simmered comfort food with a punch of green goodness.

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