Mexican pork chile verde is a savory stew of browned pork simmered until tender in a tangy green sauce made with tomatillos, chiles, onion, and cilantro. Recipes vary by region and household; this version uses cubed pork shoulder and broiled vegetables for a deeply flavored sauce that’s easy to serve with tortillas, rice, or beans.
Ingredients
- 2½ lb (1.13 kg) boneless pork shoulder, cut into 1¼-inch (3 cm) cubes
- 1½ lb (680 g) tomatillos, husks removed and rinsed
- 2 poblano peppers (about 10 oz/280 g total)
- 1 jalapeño pepper (about ½ oz/15 g), stem removed
- 1 medium white onion (about 6 oz/170 g), peeled and quartered
- 4 garlic cloves (about 12 g), unpeeled for roasting
- 2 tbsp (30 ml) neutral oil, such as avocado or canola oil
- 1½ tsp kosher salt (about 9 g), divided, plus more to taste
- ½ tsp ground black pepper (about 1 g)
- 1 tsp ground cumin (about 2 g)
- 1 tsp dried Mexican oregano (about 1 g)
- 1½ cups (360 ml) low-sodium chicken broth
- ½ cup (15 g) loosely packed fresh cilantro leaves and tender stems
- 1 tbsp (15 ml) fresh lime juice
- 1 dried bay leaf
Instructions
- Prepare the pork and vegetables. Pat the pork cubes dry with paper towels so they brown instead of steaming. Season them with 1 teaspoon of the salt and the black pepper. Remove the papery husks from the tomatillos, rinse off their slightly sticky coating, and dry them. Quarter the onion and arrange the tomatillos, poblanos, jalapeño, and onion on a rimmed baking sheet. Set the garlic cloves aside for the moment. Preheat the broiler to high; if its temperature is adjustable, aim for about 500°F (260°C).
- Broil the vegetables. Place the pan several inches below the broiler and broil the vegetables for about 8 minutes, turning them once, until the tomatillos have softened and the peppers and onion are blistered in spots. Add the unpeeled garlic cloves for the final 5 minutes so they soften without burning. Broilers vary, so watch closely and move the pan if any piece darkens too quickly. Set the vegetables aside while you brown the pork.
- Brown the pork in batches. Heat the oil in a large, heavy Dutch oven over medium-high heat. When the oil shimmers, add half the pork in a single layer and brown it for about 5–6 minutes, turning the cubes to color several sides. Transfer the first batch to a plate and repeat with the remaining pork. Avoid crowding the pot: if the cubes touch tightly, they release moisture and won’t develop a good brown crust. Keep any juices that collect on the plate.
- Blend the green sauce. When the vegetables are cool enough to handle, remove the stems and seeds from the poblanos and jalapeño. For a gentler stew, scrape out the jalapeño’s seeds and pale ribs; leave some in for more heat. Peel the garlic. Put the roasted vegetables, garlic, cilantro, and lime juice in a blender and blend until mostly smooth. Take care when blending warm ingredients: loosen the lid’s center cap or follow your blender’s instructions to let steam escape, and cover the opening with a folded towel.
- Start the braise. Reduce the burner to medium. Add the cumin and oregano to the Dutch oven and stir for about 30 seconds, just until fragrant. Pour in the chicken broth and scrape the browned bits from the bottom of the pot. Stir in the blended sauce, bay leaf, remaining ½ teaspoon salt, the browned pork, and any juices from its plate. Bring the mixture just to a gentle simmer, not a hard boil.
- Simmer until tender. Cover the pot with the lid slightly ajar and cook at a low simmer for 55 minutes, stirring every 15 minutes or so. The sauce should bubble softly; lower the heat if it boils vigorously. Check that the pork is becoming tender and that there is enough liquid to keep the bottom from scorching. If the sauce gets very thick before the pork is tender, add broth or water ¼ cup (60 ml) at a time. USDA FSIS gives 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of pork; check the center of a large cube with a food thermometer. This longer braise is for tenderness, not just reaching the safe minimum.
- Rest and season. Remove the pot from the heat and leave the pork to rest for 3 minutes. Discard the bay leaf. Taste the sauce and add more salt or a squeeze of lime if it needs a little more lift. If you prefer a thicker consistency, uncover the pot and simmer gently for a few additional minutes, stirring often; this extra time is optional and is not included in the recipe timing. Serve hot.
Tips
- Choose the right cut. Pork shoulder has enough connective tissue to become succulent during a slow braise. Pork loin is leaner and can turn dry or firm if simmered for the same length of time, so if you use it, start checking for tenderness earlier.
- Control the chile heat. Poblanos provide a mild, earthy flavor, while jalapeño heat varies from pepper to pepper. Remove the jalapeño seeds and ribs for a milder sauce, or blend in part of the pepper first and add more only after tasting.
- Don’t skip the browning or crowd the pot. Drying the pork and searing it in batches builds browned flavor for the sauce. If the pot is crowded, the pork will steam; work in more batches if your Dutch oven is small.
- Use substitutes thoughtfully. If fresh tomatillos are unavailable, canned tomatillos can work, but drain them and skip broiling them; the sauce will taste less roasted and may be softer in texture. Mexican oregano has a citrusy, herbal note; regular oregano is a practical substitute, though the flavor will be more familiar and less distinctive.
Serving Suggestions
Serve chile verde in shallow bowls with warm corn or flour tortillas for scooping up the pork and sauce. A side of Mexican rice, cilantro-lime rice, or pinto beans makes the meal more filling, while a simple cabbage slaw or sliced radishes add crunch and contrast to the tender stew. Set out lime wedges, extra chopped cilantro, and finely diced white onion so everyone can finish a serving to taste.
For tacos, use a slotted spoon to lift the pork from the sauce, break larger cubes into bite-size pieces, and spoon on just enough sauce to coat. Keep extra chile verde at the table for dipping or drizzling. The stew is also good over rice or spooned into a burrito bowl with beans, avocado, and a little shredded cabbage. If serving a group, keep the pot covered over very low heat and stir occasionally so the sauce does not catch on the bottom.
Variations
For a milder family-style pot, omit the jalapeño and use the poblanos alone, then offer sliced jalapeños at the table. For more heat, add a serrano pepper to the broiling pan or blend in a little extra jalapeño after tasting. If you like a looser, brothier stew, add another ½ cup (120 ml) of chicken broth during the braise; for a thicker taco filling, simmer uncovered for a few minutes at the end.
To make the flavor more herb-forward, increase the cilantro to ¾ cup (about 20 g), or stir in a small handful of chopped cilantro just before serving for a fresher finish. Vegetable broth can replace chicken broth, although the finished sauce will have a lighter savory flavor. Some cooks prefer a smoother sauce, while others pulse it briefly and leave it textured; either works. These are adaptable variations rather than a single definitive version of chile verde.
Storage and Reheating
Refrigerate the pork and sauce within 2 hours of cooking, preferably in a shallow airtight container so it cools promptly. It keeps for 3–4 days in the refrigerator. The sauce may thicken as it chills; stir in a splash of broth or water when reheating. Warm individual portions in a covered saucepan over medium-low heat, stirring now and then, or microwave them in a covered microwave-safe dish, stirring partway through. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer.
For longer storage, freeze cooled portions in airtight freezer-safe containers for up to 2–3 months for best quality. Leave a little room for expansion and label the container with the date. Thaw overnight in the refrigerator and reheat as above; avoid thawing the stew on the counter. If the sauce separates slightly after freezing, stir it while reheating to bring it back together.
Frequently Asked Questions
What cut of pork is best for cubed pork chile verde?
Boneless pork shoulder is a reliable choice because it stays moist and becomes tender during a slow simmer. Cut it into evenly sized cubes so they cook at roughly the same rate. Pork butt is another name for a shoulder cut and can be used in the same quantity.
Can I make this recipe without a blender?
Yes. Chop the broiled vegetables finely and mash them with the roasted garlic, cilantro, and lime juice, or use an immersion blender in a tall container. A hand-chopped sauce will be chunkier, but it will still cook into a flavorful braise. Avoid putting hot vegetables into a sealed blender jar, since trapped steam can force the lid off.
How can I tell when the pork is tender?
A fork should slide into a cube easily, and the meat should separate with gentle pressure. If it is still chewy after 55 minutes, keep the pot at a low simmer and check every 10 minutes, adding a little broth if needed. Cube size and the exact cut can affect the total time.
Can I prepare chile verde ahead?
Yes. You can make it a day ahead, cool it promptly, and refrigerate it in a covered container. The flavors mingle as it rests, and the sauce often thickens; loosen it with a splash of broth while reheating. Reheat the entire portion to 165°F (74°C) before serving.
Is chile verde always made with tomatillos?
Many familiar Mexican and Mexican-American pork chile verde recipes use tomatillos and green chiles, but recipes differ by household and region. Some use different combinations of peppers, herbs, or broth. Tomatillos give this version its characteristic tart, fresh flavor; green tomatoes are not an exact substitute, as they are less tangy and have a different texture.
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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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