Pork Chile Verde
This Authentic Pork Chile verde is a Mexican stew recipe made with tomatillos and green peppers. The grassy flavors from the peppers, paired with the tanginess of the tomatillos, bring out a combination of flavors that add the perfect balance to the dish.
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making this Pork Chile Verde.
Enjoyed the video? Subscribe and tap the bell for updates on new recipes. Thank you for your support!
Accompaniments
Having this Mexican stew recipe for dinner rotation is a must. Pair it with Mexican rice, Frijoles de la Olla, and some delicious freshly made corn tortilas. It is a family favorite for sure. Pork Chile Verde is a wonderful option if authentic Mexican flavors is what you’re looking for.
Pork Chile Verde
Ingredients
Green salsa
- 1 lb tomatillos
- 4 poblano pepper
- 3 jalapeños
- 1 1/2 cups chicken broth, low sodium
Pork
- 3 lbs pork shoulder Boston butt, boneless
- To taste Salt , (2 tsp kosher)
- To taste Black pepper, (1 tsp)
- 2 tbsp avocado oil
- 1 white onion, diced
- 5 garlic cloves, minced
Spices
- 1 tsp dried Mexican oregano
- 1/2 tsp ground cumin
- 1/8 tsp ground cloves
- 1/2 tsp ground allspice
Additional ingredients
- 3 bay leaves
- 10 oz panela cheese, diced (bite size pieces)
- 1/2 bunch cilantro, roughly chopped
- To taste Salt
Garnish
- Cilantro, chopped
- Lime juice
Instructions
- Roasting: Place a comal over medium to medium-high heat, then roast the poblanos and jalapeños until charred/blackened on all sides. Transfer into a zip-lock bag, close and allow them to sweat for about 10 minutes. Meanwhile, roast and cook the tomatillos (char/blacked.) Then, remove from the heat and allow them to cool down.
- Remove the peppers from the bag. Peel the now loosened skin, by hand (use kitchen gloves.) Then, remove the stem and seeds. Note: for an added kick of heat, leave the seeds on one or more jalapeño.
- Prep the pork: using kitchen paper towels, pat the pork shoulder dry. Trim off excess chunks of fat. Then, dice into small bite size pieces. Season with salt and black pepper. Mix it in thoroughly, making sure every piece is well coated.
- Make the stew: to make the stew, place a large pot over medium-high heat and pour in the oil. Once hot, brown the meat. Note: brown it in batches to prevent sweating, which is caused by overcrowding the pot. Once the meat is ready, remove from the pot.
- Lower the heat to medium-low. On the now empty pot, sauté the onion. Add oil as needed through out the cooking process. Once the onion has slightly softened, stir in the garlic, and spices. Cook and toast the spices for a couple of minutes. Meat goes back into the pot with all of its juices. Pour in the salsa. Swirl the remainder 1/2 cup of the broth in the blender, to get the last bit of salsa. Pour into the pot and stir to combine. Bring to a boil over medium-high heat. Then, lower to medium-low to reach a gentle simmer. Add the bay leaves. Cover the pot and allow it to cook for 45 minutes or until the meat is fork tender and the salsa has thickened.
Did you make this recipe?
Show some love! Tag @villacocinaofficial on Instagram and drop a 5-star review. Your support means everything—thanks!
Mike
I’ve made this dish several using this recipe and it’s always a big hit! It’s one of my favorite Mexican meals. Thanks for sharing this recipe!
Villa Cocina
Always a pleasure!
Evan
This is sooo good! Been wanting to make this for years, and liked this recipe for the spices and addition of panela cheese. It did not disappoint—the flavor is deep, balanced, and has the perfect amount of heat. Made the Mexican rice from this site too. Muchas gracias! The family cleaned their plates.
Villa Cocina
I’m so thrilled you and your family devoured this dish!