Mexican pork stew with tomatillos is a tender, gently spiced pork shoulder stew simmered in a tangy green sauce made from tomatillos, chiles, onion, and cilantro. It draws on the family of Mexican salsa verde stews often called chile verde, though ingredients and methods vary by region and household; serve it with warm tortillas, rice, or beans to catch every bit of sauce.
Ingredients
- 2½ lb (1.13 kg) boneless pork shoulder, trimmed of large pieces of fat and cut into 1½-inch (4 cm) cubes
- 1½ lb (680 g) fresh tomatillos, husks removed and fruit rinsed
- 1 medium white onion, about 8 oz (225 g), cut into wedges
- 2 jalapeños, about 1 oz (30 g) total, stems removed; keep the seeds for more heat or discard them for a milder stew
- 3 garlic cloves, about ½ oz (15 g), unpeeled for roasting
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp ground cumin (2 g)
- 1 tsp dried Mexican oregano (1 g), or regular dried oregano
- 1 tsp fine salt (6 g), plus more to taste
- ½ tsp ground black pepper (1 g)
- 2 cups (475 ml) low-sodium chicken broth, plus a little more if needed
- 1 bay leaf
- ½ cup (15 g) fresh cilantro leaves and tender stems, roughly chopped, plus extra for serving
- 2 tbsp (30 ml) fresh lime juice, or to taste
- 12 small corn tortillas, about 12 oz (340 g), for serving (optional)
- 1 avocado, about 7 oz (200 g), sliced, for serving (optional)
Instructions
- Prepare the vegetables and pork. Set an oven rack about 6 inches (15 cm) from the broiler and heat the broiler to high. Pat the pork dry with paper towels; dry surfaces brown more readily than damp ones. Remove any exceptionally thick pieces of surface fat, but leave some marbling in the shoulder so the meat stays succulent during its long simmer. Rinse the tomatillos well after removing their husks, since their skins can feel sticky.
- Broil the tomatillos and aromatics. Arrange the tomatillos, onion wedges, jalapeños, and unpeeled garlic cloves on a rimmed baking sheet. Broil for about 12 minutes, turning the vegetables once, until the tomatillos are softened and blistered in spots and the onion has browned edges. Keep an eye on the garlic: remove it earlier if its skins become very dark. This roasting concentrates the vegetables’ flavor and gives the green sauce a little smoky sweetness. While they broil, start browning the pork in the next step so the two tasks overlap.
- Brown the pork in batches. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Season the pork with the salt, pepper, cumin, and oregano. Working in two or three batches, brown the cubes on several sides, about 3–4 minutes per batch; transfer browned pieces to a plate. Avoid crowding the pot, which traps steam and prevents a good sear. If the bottom becomes very dark before all the meat is browned, lower the heat slightly. A few browned bits are welcome because they will flavor the broth.
- Blend the salsa verde. When the vegetables are ready, let the garlic cool just enough to handle, then squeeze the cloves from their skins. Put the tomatillos, onion, jalapeños, garlic, cilantro, and 1 cup (240 ml) of the chicken broth in a blender. Blend until mostly smooth, leaving a little texture if you prefer a rustic sauce. Hot ingredients can release steam and force a blender lid upward, so work in batches if needed, do not fill the jar more than halfway, and hold the lid securely with a folded towel. For a milder stew, remove the jalapeño seeds before blending.
- Combine and simmer. Return all the pork and any juices on the plate to the pot. Pour in the salsa verde, add the remaining 1 cup (235 ml) broth and the bay leaf, and stir to loosen the browned bits from the bottom. Bring the liquid just to a gentle boil, then lower the heat, cover the pot with the lid slightly ajar, and simmer gently for 75 minutes. Stir every 15–20 minutes and check that the stew is not boiling hard; add a splash of broth or water if the sauce becomes thicker than you like. The pork should be easy to pierce with a fork, and the tomatillo sauce should taste mellow rather than sharply raw.
- Finish and check the pork. Remove the bay leaf. Check the center of a large piece of pork with a food thermometer. Whole cuts of pork must reach the USDA FSIS safe minimum internal temperature of 145°F (63°C), followed by a 3-minute rest; the longer gentle simmer in this recipe also helps shoulder become tender. If the meat is not fork-tender, continue simmering and check again after 10 minutes. Stir in the lime juice, taste the sauce, and adjust salt or lime. Let the stew rest for 3 minutes before serving. If the sauce is thinner than you prefer, simmer uncovered for a few minutes; if it is too thick, stir in broth a tablespoon at a time.
Tips
- Choose shoulder for tenderness. Pork shoulder has enough connective tissue and marbling to soften during a slow simmer. Lean pork loin cooks faster and can turn dry or firm, so it is not a like-for-like substitute. If using loin, cut it into larger pieces and begin checking tenderness much earlier.
- Know your tomatillo substitute. Fresh tomatillos give the stew its characteristic tart, fruity flavor. If they are unavailable, use about 1½ lb (680 g) canned tomatillos, drained, and skip the broiling because canned fruit is already cooked. The sauce will be softer and less smoky; add lime gradually at the end rather than assuming it needs the full amount.
- Adjust the chile carefully. Jalapeños vary considerably in heat. Use one for a mild batch, or replace one with a serrano for more heat and a sharper chile flavor. Removing seeds and pale ribs reduces heat, but tasting the finished sauce is the best guide before adding extra lime or salt.
- Keep the simmer gentle. A rolling boil can make meat fibers tighten and cause sauce to reduce too quickly. If the pot bubbles vigorously, lower the burner. Stir gently so tender pork pieces stay intact, and use a heavy pot if you have one because it holds heat evenly.
Serving Suggestions
Serve the stew hot in shallow bowls with warm corn tortillas for scooping and a spoonful of extra cilantro. Steamed white rice is a useful base if you want the meal to stretch, while Mexican rice or pinto beans make a heartier plate. A simple cabbage slaw, sliced radishes, or a crisp green salad brings a fresh contrast to the rich pork and tangy sauce.
Set out lime wedges, sliced avocado, and finely chopped onion so everyone can finish a bowl to taste. For a taco-style meal, use a slotted spoon to fill warm tortillas with pork, then add a little sauce and crunchy toppings; keep extra stew sauce on the side for dipping. If serving a crowd, keep the pot covered over very low heat while people serve themselves, and loosen the sauce with a splash of broth if it thickens as it sits.
Variations
Add potatoes: Stir in 1 lb (450 g) peeled potatoes cut into 1-inch (2.5 cm) chunks for a more substantial one-pot meal. Add them for the final 30–35 minutes of simmering so they cook through without disintegrating. If you prefer a thinner stew, add another ½ cup (120 ml) broth when the potatoes go in.
Use poblano chiles: Replace one jalapeño with one roasted, peeled poblano, about 4 oz (115 g). It adds a mild, earthy chile flavor and extra body without the same sharp heat. Broil it with the other vegetables, then remove the skin if it has loosened easily; a few remaining flecks are fine.
Make it without a blender: Chop the roasted vegetables finely and mash them with a fork or potato masher, then stir them into the broth. The resulting sauce will be chunkier and less uniform but still flavorful. For a green chile version with more roasted pepper character, use a mix of tomatillos and roasted poblano; keep at least half the vegetables as tomatillos so the sauce retains its tang.
Use chicken instead: Boneless, skinless chicken thighs can replace pork, but they need less cooking time. Simmer until tender and verify that poultry reaches 165°F (74°C) with a food thermometer. Start checking around 25 minutes rather than using the full pork simmer, since chicken can become stringy if cooked too long.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, dividing a large batch among shallow containers so it cools promptly. Store covered in the refrigerator for 3–4 days. The sauce may thicken as it chills, and its flavors often become more blended by the next day; stir in a little water or broth when reheating if needed.
For longer storage, freeze the cooled stew in airtight freezer-safe containers for up to 3 months for best quality. Leave a little headspace because liquid expands as it freezes. Thaw overnight in the refrigerator, rather than on the counter. Reheat on the stovetop over medium-low heat, stirring occasionally, until the stew reaches 165°F (74°C); check the center with a food thermometer. You can also reheat individual portions in a microwave-safe dish, stirring partway through and checking several spots for even heating.
Frequently Asked Questions
Can I make Mexican pork stew with tomatillos ahead?
Yes. Make the stew a day ahead, cool it promptly, and refrigerate it in a covered container. Reheat it gently on the stovetop to 165°F (74°C), adding broth if the sauce has thickened. Add a little fresh lime or cilantro after reheating to bring back a bright finish.
Why is my tomatillo sauce sour?
Tomatillos naturally have a tart flavor, and their sharpness can vary depending on ripeness. Broiling softens their raw edge, while the pork, broth, and slow simmer round out the sauce. If it still tastes too sharp, simmer the stew a little longer and adjust with salt; avoid adding a lot of lime until you have tasted the finished sauce.
Do I have to brown the pork first?
Browning is not essential for the pork to cook safely, but it adds savory flavor and gives the finished stew more depth. For the best result, brown in uncrowded batches and scrape the browned bits into the sauce when you add the broth. If you skip browning to save time, expect a softer, less complex flavor.
Can I use green salsa from a jar instead of fresh tomatillos?
You can use about 2 cups (480 ml) of prepared salsa verde in a pinch, but the flavor and salt level vary by product. Skip the tomatillo-roasting and blending steps, then add the salsa to the browned pork with the broth, bay leaf, and seasonings. Start with less added salt, simmer as directed, and adjust the lime at the end.
How do I know when the pork is tender?
Insert a fork into a large cube: it should slide in easily, and the meat should pull apart with gentle pressure. Shoulder may be safe to eat before it reaches that texture, so keep simmering if it is still chewy. Check the internal temperature as directed in the recipe, and allow the required 3-minute rest before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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