This incredible Pork Chile Verde is everything you want in an authentic Mexican dish – fork-tender pork swimming in a vibrant homemade salsa verde that’s packed with roasted poblanos, jalapeños, and tomatillos. It’s a recipe that brings restaurant-quality flavor right to your kitchen table, and I’m so excited to share all my tips and tricks with you today!
Why You’ll Love This Pork Chile Verde
- Melt-in-your-mouth tender pork from slow cooking
- Bold, authentic Mexican flavors from fresh roasted chilies
- Made with simple, whole ingredients
- Perfect balance of heat that you can customize
- Makes amazing leftovers (flavors get even better!)
- Versatile – serve with tortillas, rice, or as a stew
- No fancy equipment needed
Let me tell you, this recipe has been a labor of love. After countless tests and tweaks, I’ve perfected the technique for achieving that incredible depth of flavor you’d expect from your favorite Mexican restaurant. The key is in the double-roasting method – first searing the pork until golden brown, then letting it slowly simmer in its own juices while the homemade salsa verde works its magic.
What really makes this chile verde special is the fresh salsa verde we’re making from scratch. Sure, you could use the jarred stuff, but trust me – once you taste the difference that comes from broiling your own tomatillos and peppers, there’s no going back! The charred, slightly smoky flavor adds an incredible dimension that you just can’t get any other way.
Don’t be intimidated by the process – I’ll walk you through each step, from selecting the perfect peppers to achieving that ideal tenderness in your pork. Whether you’re making this for a cozy family dinner or meal prepping for the week ahead, this recipe is guaranteed to become a new favorite in your recipe collection!
Essential Ingredients for Perfect Chile Verde
Let me walk you through everything you’ll need to make this incredible chile verde! Each ingredient plays a special role in building those deep, authentic Mexican flavors we’re after.
- Pork Shoulder or Pork Loin: I prefer pork shoulder (also called Boston butt) for its marbling and rich flavor. While loin works too, the shoulder becomes melt-in-your-mouth tender after slow cooking. Trim visible fat and cut into 1-inch chunks for even cooking.
- Fresh Peppers: We’re using two types here! Poblanos bring an earthy, mild heat while jalapeños add that perfect kick. If you’re nervous about heat, remember – removing seeds and membranes helps control the spice level.
- Tomatillos: These little green gems are the heart of our salsa verde. Look for firm ones with tight husks. They should feel like firm tomatoes when squeezed. Don’t worry about the sticky residue under the husks – it washes right off!
- Fresh Cilantro: This isn’t just a garnish! It adds brightness and that distinctive Mexican flavor. If you’re in the “cilantro tastes like soap” camp, you can reduce the amount, but please don’t skip it entirely.
- Aromatics: Yellow onion and fresh garlic create our flavor base. I’ve tested with white onions too, but yellow ones offer a slightly sweeter, more complex taste.
Key Tips for Chile Verde Success
After making this recipe countless times in my kitchen, I’ve discovered some game-changing tips that make all the difference:
- Brown the meat properly: Work in batches and don’t crowd the pan. Each piece of pork should have space to develop that gorgeous golden crust. This step builds incredible flavor!
- Master the pepper roasting: When broiling your peppers, get them nice and charred – those black spots mean flavor! The steaming step afterward isn’t just for show; it makes peeling the skins a breeze.
- Low and slow: Resist the urge to rush the cooking process. Those 2-4 hours of simmering transform tough pork into buttery tenderness. If the sauce gets too thick, just add a splash of chicken broth.
- Taste and adjust: Your peppers’ heat levels can vary greatly. Always taste your salsa verde before adding it to the pork. You can adjust heat by adding more tomatillos for mild, or keeping extra jalapeño seeds for more kick.
Step-by-Step Instructions
Let me walk you through making this incredible chile verde! I’ve broken it down into manageable steps so you can create this restaurant-worthy dish with confidence.
Preparing the Pork
- Prep the meat: Cut your pork into uniform 1-inch chunks, trimming visible fat. Season generously with salt and pepper – this is your flavor foundation!
- Sear in batches: Get your pot screaming hot with a touch of oil. Work in small batches (I usually do 3-4) to get that gorgeous golden crust. Each piece should have space to breathe – overcrowding is your enemy here!
- Build the base: Once the meat’s done, sauté those onions in the same pot until they’re soft and golden. The brown bits from the pork will infuse amazing flavor.
Making the Salsa Verde
Here’s where the magic happens! This homemade sauce is what sets this recipe apart.
- Broil the vegetables: Place your halved tomatillos and peppers face-down on a baking sheet. Broil until their skins blister and char – about 7-10 minutes. You want those gorgeous black spots!
- Steam and peel: Pop those hot peppers into a plastic bag and let them steam for 5 minutes. The skins will practically slip right off.
- Blend: Combine your roasted vegetables with fresh cilantro in your blender. Pulse until smooth, but don’t overdo it – a little texture is nice!
Serving Suggestions & Recipe Variations
This versatile dish can be served so many ways! Here are my favorite options:
- Traditional style: Warm corn or flour tortillas, Mexican rice, and pinto beans
- Low-carb: Over cauliflower rice with avocado slices
- Comfort food style: Ladled over creamy polenta or mashed potatoes
Heat Level Adjustments
- Mild version: Remove all seeds and membranes from peppers
- Medium kick: Keep seeds from one jalapeño
- Spicy: Keep all seeds and add an extra jalapeño
Storage tip: This chile verde actually gets better after a day or two in the fridge! The flavors deepen and meld beautifully. Just reheat gently on the stovetop, adding a splash of broth if needed.
FAQs & Final Thoughts
Yes! After searing the pork and making the salsa verde, combine everything in your slow cooker. Cook on low for 6-8 hours or high for 4-5 hours. The pork should be fork-tender when done.
Pork shoulder (Boston butt) is my go-to choice. It has just the right amount of fat marbling that melts during cooking, making the meat incredibly tender. Pork loin works too but tends to be a bit leaner and not quite as succulent.
Absolutely! Chile verde freezes beautifully for up to 3 months. Let it cool completely, then store in freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and reheat gently on the stovetop, adding a splash of broth if needed.
No worries! You can mellow out the heat by adding more roasted tomatillos to the blend. A dollop of sour cream when serving also helps tame the spice. Next time, remove all seeds and membranes from the peppers for a milder version.
Final Thoughts
You know what I love most about this chile verde? It’s one of those recipes that brings people together. There’s something magical about serving up bowls of tender pork swimming in that vibrant green sauce – faces light up, conversations flow, and before you know it, everyone’s asking for seconds!
Whether you’re making this for a cozy family dinner or serving it up for friends, I promise it’ll be a hit. Don’t get discouraged if your first batch isn’t perfect – each time you make it, you’ll discover little tweaks that make it even better. And please, snap a photo and let me know how it turned out! Nothing makes me happier than hearing about your kitchen successes.
Remember, cooking is about joy and creating memories around the table. So gather your ingredients, turn up your favorite music, and get ready to make something truly special. Happy cooking, friends! 🌶️💚
Chile Verde Pork
Equipment
- 1 Large stock pot
- 1 Jelly roll pan
- 1 Plastic Bag
- 1 Blender
Ingredients
- 3 pounds pork loin or pork shoulder trimmed of fat and cut into 1” pieces
- salt and freshly ground black pepper
- 2 Tablespoons oil vegetable or canola oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 0.5 Tablespoon ground cumin
- 0.5 Tablespoon Dried oregano
- 2 cups low-sodium chicken broth
- 4 fresh poblano chiles seeded and sliced in half
- 2 fresh jalapeño peppers seeded and sliced in half (*see note)
- 1.5 pounds fresh tomatillos husks removed
- 0.5 cup fresh cilantro coarsely chopped
Instructions
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Notes
To Make Ahead:Make through step 6. Allow to cool for 15 minutes. Chill uncovered until cold, then cover and keep chilled. When ready to eat, add salsa verde and bring to a simmer. Simmer for 30-45 minutes.Can be made 3 days ahead.
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