Chile Verde Con Puerco
Chile Verde Con Puerco is a soul-warming Mexican stew that celebrates the richness of slow-cooked pork and the vibrant tang of roasted green salsa.
This dish marries tender cubes of pork butt with a bold, herbaceous Salsa Verde made from tomatillos, garlic, chiles, and cilantro—resulting in layers of smoky, spicy, and citrusy depth.
Simmered low and slow, every bite of this dish delivers the comforting essence of home cooking with a kick of heat and brightness. It’s perfect served with warm tortillas, rice, or simply enjoyed straight from the bowl.
Why People Will Love Chile Verde Con Puerco:
Bold, Authentic Flavor: The combination of slow-cooked pork and roasted tomatillo-based salsa verde delivers a deeply savory, tangy, and slightly spicy flavor that feels both comforting and exciting.
Tender, Juicy Meat: Using pork butt with a touch of fat ensures the meat becomes melt-in-your-mouth tender after slow cooking, soaking up every bit of flavor from the green chile sauce.
Balanced Heat & Brightness: The blend of jalapeños, serrano peppers, and fresh cilantro brings a layered heat balanced by citrusy tomatillos—making it flavorful but not overpowering.
Homey & Hearty: This dish feels like a warm hug—rustic, slow-simmered, and satisfying—perfect for cozy dinners or feeding a hungry crowd.
Versatile Serving Options: It pairs beautifully with tortillas, rice, beans, or even eggs—making it suitable for lunch, dinner, or brunch, and even better as leftovers the next day.
Key Ingredients:
Pork Butt: This cut is rich in connective tissue and fat, which breaks down beautifully during slow cooking, resulting in succulent, flavorful meat that carries the dish.
Tomatillos: The heart of the salsa verde, tomatillos provide a vibrant, tangy base that balances the richness of the pork and deepens as it cooks.
Jalapeños & Serrano Peppers: These bring layered heat and complexity. Jalapeños add a grassy spice, while serranos offer a sharper bite that elevates the salsa’s depth.
Fresh Cilantro: Used both in the stew and salsa, cilantro gives the dish an herbaceous brightness that cuts through the richness and rounds out the flavors.
Green Chiles: These canned chiles contribute a mellow warmth and smokiness, reinforcing the stew’s green chile identity while enhancing the umami profile.
Garlic & Onion: Foundational aromatics that are sautéed and blended into the sauce, creating savory undertones that anchor the brightness of the other ingredients.
Expert Tips:
Use bone-in pork if possible: While cubed pork butt is traditional, including a bone (like a neck bone or shoulder blade) during cooking will add collagen and extra richness to the stew. Just remove the bone before serving.
Char the tomatillos and peppers: Instead of boiling all the salsa ingredients, try roasting or dry-charring them in a cast-iron skillet or under a broiler. This brings out smoky depth and concentrates the flavor—essential for a more rustic, complex salsa verde.
Don’t rush the simmer: After transferring to the slow cooker, let the stew cook low and slow for 3–4 hours. This breakdown of connective tissue is what gives the pork its tender, fall-apart texture and allows the flavors to meld.
Let the salsa verde rest before blending: Once boiled or charred, let the tomatillo mixture cool slightly before blending. This prevents over-blending and allows the flavors to settle, giving you a more balanced sauce.
Add acidity at the end if needed: Taste your chile verde just before serving. If it feels too heavy or dull, a splash of lime juice or a spoonful of vinegar can brighten and sharpen the flavors without altering the heat or salt levels.
Chile Verde Con Puerco
Ingredients
For the Pork Stew:
3 pounds pork butt, cut into bite-sized cubes (keep some fat for flavor)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon lemon pepper seasoning
¼ teaspoon dried oregano
4 garlic cloves, finely minced
3 cups homemade Salsa Verde (see below)
½ cup fresh cilantro, roughly chopped
½ teaspoon ground cumin
2 (4 oz) cans diced green chiles, mild or hot depending on preference
1 large yellow onion, finely chopped
For the Salsa Verde:
12 fresh tomatillos, husks removed and rinsed
4 garlic cloves, peeled
2 jalapeño peppers, stems removed (keep seeds for extra heat)
1 serrano pepper, stem removed (optional for more spice)
1 small yellow onion, chopped (divided use)
¼ cup fresh cilantro, finely chopped
1 teaspoon salt, or to taste
Instructions
1. Brown the Pork:
In a large skillet over medium heat, add the cubed pork butt along with salt, black pepper, lemon pepper, oregano, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the pork is lightly browned on all sides.
2. Build the Flavor:
Add the prepared salsa verde, chopped cilantro, ground cumin, minced green chiles, and chopped onion to the skillet. Stir to combine and let everything simmer together for 5 minutes, allowing the flavors to meld.
3. Slow Cook:
Transfer the pork and sauce mixture to a slow cooker. Cover and cook on HIGH for 30 minutes. Then reduce the heat to LOW and cook for an additional 3 to 3½ hours, or until the pork is tender and flavorful.
Salsa Verde
1. Boil the Ingredients:
In a medium saucepan, add tomatillos, garlic, jalapeños, serrano pepper, and half of the chopped onion. Pour in 2 cups of water. Bring to a boil and simmer until the tomatillos become soft and float to the surface—about 30 minutes.
2. Strain and Blend:
Strain out the solids (reserve the cooking liquid). In a blender or food processor, combine the cooked tomatillo mixture with the remaining raw onions, chopped cilantro, salt, and about ¾ cup of the reserved liquid. Blend until smooth.
Important Notes When Making Chile Verde Con Puerco:
Fat is flavor—but balance is key: Pork butt contains fat that renders beautifully and infuses the dish with richness. However, too much can make the stew greasy. Trim excess fat but leave enough to maintain depth and moisture. Skim off visible surface fat after slow cooking if needed.
Salsa verde isn’t just a sauce—it’s the soul: This dish lives and dies by the quality of your salsa verde. Use fresh tomatillos, and make sure they’re fully softened before blending. Slight charring or roasting intensifies the tang and adds complexity.
Control your heat level with the right chiles: Jalapeños give standard heat, serrano peppers raise the temperature. Leave in seeds and membranes for extra spice, or remove them for a milder flavor. You can even substitute one pepper with poblano for a smokier profile.
Let it rest before serving: Like many stews, this dish actually tastes better after it’s had time to rest. Let it cool slightly before serving, or make it a day ahead—flavors will deepen and intensify overnight in the fridge.
The consistency matters: Chile verde should be thick enough to cling to tortillas or rice, but not dry. If it’s too thick, loosen it with a splash of reserved salsa verde liquid or broth. If it’s too thin, let it reduce uncovered for 15–20 minutes at the end of cooking.
How To Enjoy Chile Verde Con Puerco After Cooking:
Let It Rest First
After slow cooking, let the chile verde sit for 10–15 minutes before serving. This allows the meat fibers to relax and reabsorb some of the sauce, making each bite more tender and flavorful.
Serve It the Traditional Way
With warm tortillas: Spoon the chile verde into soft, warm corn or flour tortillas. Add a sprinkle of diced onions, fresh cilantro, and a squeeze of lime juice for brightness.
As a taco filling: Use it for tacos topped with pickled red onions, cotija cheese, or shredded cabbage for crunch.
Go Hearty and Comforting
Over steamed rice: Serve a generous ladle of pork and sauce over white, brown, or even Mexican rice to soak up the bold tomatillo flavors.
With beans: Pair with refried or whole pinto/black beans for a complete plate.
Reinvent Leftovers
For breakfast: Heat leftovers and serve with a fried or poached egg on top, alongside warm tortillas or over roasted potatoes.
In enchiladas: Use the pork as a filling for enchiladas, roll them up, top with more salsa verde and cheese, and bake.
Finishing Touches for Depth
Fresh toppings: Garnish with chopped cilantro, thinly sliced radishes, or a dollop of Mexican crema.
Acid balance: A small squeeze of fresh lime or lemon over the dish right before eating enhances the brightness and balances the richness of the pork.
Storing & Reheating
Store in an airtight container in the fridge for up to 4 days. Reheat gently over medium-low heat, adding a splash of broth or water to loosen the sauce.
Freezer-friendly: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition Information
Per serving for Chile Verde Con Puerco (based on 8 servings from the recipe):
Calories: 390 kcal | Total Fat: 24.5 g | Saturated Fat: 8.7 g | Monounsaturated Fat: 10.2 g | Polyunsaturated Fat: 2.1 g | Cholesterol: 95 mg | Sodium: 540–650 mg (depending on added salt and canned chiles) | Total Carbohydrates: 7.8 g | Dietary Fiber: 2.3 g | Sugars: 3.4 g | Protein: 32.4 g
Frequently Asked Questions:
Can I use pork shoulder instead of pork butt?
Yes. Pork shoulder is very similar to pork butt and can be used interchangeably in this recipe. Both cuts are well-marbled, making them ideal for slow cooking until tender and flavorful.
How spicy is this dish, and how can I control the heat level?
The spice level depends on the peppers used in the salsa verde and the canned green chiles. To reduce heat, remove the seeds from the jalapeños and serrano pepper, or omit the serrano entirely. For more heat, leave the seeds in or add an extra serrano.
Can I make this recipe ahead of time?
Absolutely. Chile Verde tastes even better the next day as the flavors deepen. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 2 months. Reheat gently on the stovetop or in the microwave.
What are the best side dishes to serve with Chile Verde?
Great pairings include warm flour or corn tortillas, Spanish rice, refried or black beans, or a simple cabbage slaw. It also works well over white rice or tucked into burritos.
Can I make this dish without a slow cooker?
Yes. After browning the pork and simmering the sauce, transfer everything to a Dutch oven, cover, and cook in a 325°F (165°C) oven for about 2½ to 3 hours or simmer gently on the stovetop until the pork is fork-tender.
What’s the secret to getting tender pork in Chile Verde?
Low and slow cooking is key. Browning the pork first adds flavor, but the long, gentle simmer in the slow cooker (or oven) breaks down the connective tissue, resulting in fall-apart tender meat. Don’t rush the process.
Can I make the Salsa Verde ahead of time?
Yes. You can prepare the salsa verde up to 3 days in advance and store it in the fridge in an airtight container. This not only saves time but also enhances flavor as it sits.
Do I need to trim the fat from the pork butt?
No, but you can trim some if you prefer less richness. Keeping a bit of fat ensures the stew is flavorful and moist. Just skim excess fat after cooking if needed.
Can I substitute store-bought salsa verde?
You can, but homemade salsa verde provides deeper flavor and freshness. If using store-bought, choose one without preservatives or added sugar and consider boosting it with fresh herbs or a squeeze of lime.
How do I avoid a watery sauce?
Make sure to simmer the sauce uncovered for a bit after blending, or cook slightly uncovered in the slow cooker near the end to let it reduce. Also, don’t add too much reserved cooking liquid when blending the salsa—start with ½ to ¾ cup and adjust as needed.