Pork Chile Verde

Pork Chile Verde is a vibrant and flavorful dish rooted in traditional Mexican cuisine. Tender pieces of pork loin or shoulder are simmered to perfection in a rich, tangy sauce made from roasted poblano chiles, jalapeños, and tomatillos.

This hearty stew is seasoned with aromatic spices like cumin and oregano, creating a dish that’s both comforting and deeply satisfying.

Perfectly complemented by sides such as warm tortillas and Mexican rice, Pork Chile Verde is a delicious way to bring the bold flavors of Mexico to your table.

Why You’ll Love This Recipe:

Bold, layered flavor: The combination of seared pork, roasted peppers, and tangy tomatillos creates a deeply complex and savory sauce that balances heat, acidity, and richness—delivering a flavor profile that’s both vibrant and comforting.

Fall-apart tender pork: Simmering the pork low and slow for hours ensures it becomes fork-tender, absorbing the chile verde sauce and practically melting in your mouth.

Authentic and soulful: This dish showcases traditional Mexican cooking techniques like broiling peppers and tomatillos, blending roasted ingredients into a fresh salsa verde, and slow-stewing—making it feel both cultural and homemade.

Customizable spice level: By adjusting the jalapeños and removing pepper veins, home cooks can tailor the heat to their liking, from mild and kid-friendly to fiery and bold.

Perfect for gatherings or meal prep: It feeds a crowd, reheats beautifully, and tastes even better the next day—ideal for casual entertaining or comforting weeknight dinners.

Versatile serving options: Whether spooned over rice, tucked into tortillas, or served with beans, the dish can be enjoyed in many ways—making it a repeat favorite in any kitchen.

Key Ingredients:

Pork shoulder or loin is the heart of the dish, offering rich marbling and tenderness that stands up to long, slow simmering. As it cooks, it absorbs the vibrant flavors of the sauce and becomes melt-in-your-mouth tender.

Fresh tomatillos bring a tangy, citrus-like brightness that balances the savory depth of the pork. When roasted, they develop a slightly smoky sweetness that forms the backbone of the verde sauce.

Poblano and jalapeño peppers add layers of warmth and earthiness. Roasting them enhances their smoky notes while steaming and peeling gives the sauce a smooth, velvety texture without bitterness.

Onion and garlic create the savory base, building foundational flavor that ties the meat and sauce together. Their natural sweetness intensifies during sautéing, rounding out the sharper notes from the chiles and tomatillos.

Cumin and oregano bring grounding herbal and earthy warmth that evokes traditional Mexican stews—providing depth, subtle spice, and an aromatic layer that lingers on the palate.

Fresh cilantro adds a final burst of herbaceous brightness, lifting the richness of the dish and infusing the sauce with a clean, fresh finish.

Expert Tips:

Use pork shoulder for best texture and flavor: While pork loin can be lean and tender, pork shoulder (also called pork butt) contains more marbling, which renders down during the long simmer and results in richer, juicier, and more flavorful meat.

Sear in batches for deeper flavor: Avoid overcrowding the pot when browning the pork. Searing in batches ensures each piece develops a golden crust, which builds foundational flavor for the stew through the Maillard reaction.

Broil instead of boil your peppers and tomatillos: Broiling enhances natural sugars and adds depth via slight charring, whereas boiling can dull the flavor and color. Roasting is essential for an authentic, bold chile verde.

Steam and peel the peppers properly: After broiling, placing the peppers in a plastic bag (or covered bowl) to steam for 5 minutes makes peeling easy. Removing the skins ensures a smoother sauce without bitter or tough bits.

Balance the heat thoughtfully: Leaving in some jalapeño seeds or white veins boosts heat dramatically. For milder chile verde, remove all seeds and ribs from the peppers. For more kick, leave some intact or substitute in a serrano.

Blend in stages for a silky sauce: When blending the roasted vegetables, start with the tomatillos to break down their pulp, then gradually add the peppers and cilantro. This layering helps achieve a smooth, balanced verde sauce.

Simmer the final sauce gently: Once the blended verde is added back to the pork, simmer it low and slow to allow the flavors to meld. Rushing this step can result in a flat-tasting sauce that hasn’t fully married with the meat.

Taste and adjust before serving: The tomatillos’ acidity, pepper heat, and pork richness can vary. Before serving, taste the stew and consider a pinch of salt, a squeeze of lime, or extra chopped cilantro to enhance the final balance.

Pork Chile Verde

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

1/2 Tablespoon ground cumin

1/2 Tablespoon dried oregano leaves

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

1/2 cup fresh cilantro, coarsely chopped

Instructions:

Season pork pieces on all sides with salt and pepper.

Heat a large stockpot 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 the 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 the top level of the 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 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.

Enjoy !!

Important Notes When Making Pork Chile Verde

Time is essential for depth: This dish isn’t rushed. The pork needs time to become tender, and the flavors need time to build and blend. A slow simmer over 2–4 hours is not just traditional—it’s the key to a deeply flavorful, soul-warming stew.

The quality of tomatillos matters: Use fresh, firm tomatillos with tight husks for the best flavor. Overripe or mushy tomatillos can make the sauce too watery and overly sour, while underripe ones may lack depth.

Peppers define the personality: The ratio and type of peppers directly influence the chile verde’s identity—more poblano means smoky and earthy; more jalapeño means bold and spicy. Always taste your peppers before cooking, as heat levels can vary widely.

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Browning is not optional: Properly searing the pork before simmering creates layers of flavor through caramelized bits (fond) at the bottom of the pot, which enrich the entire stew once deglazed with broth.

Balance acidity and fat: The tartness of tomatillos and the richness of pork need to be in harmony. If the stew feels too acidic, a small pinch of sugar or splash of cream can round it out. If too rich, a squeeze of lime or a handful of chopped cilantro can brighten it.

Make ahead for better flavor: Pork Chile Verde tastes even better the next day. Resting overnight allows the spices, pork, and verde sauce to deepen and integrate more fully—making it perfect for meal prep or leftovers.

Serving complements the dish: This chile verde pairs beautifully with warm flour or corn tortillas, Mexican rice, refried beans, or even spooned over scrambled eggs. Don’t forget garnishes like lime wedges, chopped onion, or crema for added contrast.

How to Enjoy Pork Chile Verde After Cooking

Serve it traditionally:

Ladle the tender pork and vibrant green sauce over warm corn or flour tortillas for classic, comforting tacos. Top with diced onions, fresh cilantro, avocado slices, or a dollop of crema for added texture and brightness.

Make it a plated meal:

Pair with Mexican rice and refried or black beans for a hearty, satisfying dinner. The mild acidity of the verde sauce balances beautifully with the creaminess of the beans and the warmth of the rice.

Spoon it over grains:

Try it over steamed white rice, quinoa, or even cauliflower rice for a gluten-free or lighter option. The sauce soaks in and adds flavor to every bite.

Build a bowl:

Create a Chile Verde bowl with layers of pork, rice, beans, shredded lettuce, radishes, pickled onions, and sliced jalapeños. A squeeze of lime over the top ties it all together.

Make breakfast out of it:

Use leftovers to top scrambled eggs, breakfast tacos, or huevos rancheros. The richness of the pork is a perfect match for runny yolks and crispy tortillas.

Turn it into a filling:

Shred the pork slightly and use it as a filling for enchiladas, burritos, quesadillas, or tortas. Layer with cheese and bake for a melty, satisfying second-day meal.

Don’t forget the garnishes:
Brighten each serving with lime wedges, fresh cilantro, crumbled queso fresco, or a drizzle of Mexican crema. These finishing touches add freshness, richness, or tang that elevate the stew even more.

Store and reheat smartly:

Let the dish cool completely and store in an airtight container in the fridge for up to 4–5 days. Reheat gently on the stovetop to maintain tenderness and flavor. Pork Chile Verde also freezes beautifully for up to 2 months—perfect for make-ahead meals.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different cut of pork for Pork Chile Verde?

Yes, you can use pork loin or pork shoulder for this recipe.

These cuts are commonly used as they have good flavor and become tender when slow-cooked.

However, you can experiment with other cuts if desired.

How spicy is Pork Chile Verde?

The spice level of Pork Chile Verde can be adjusted to your preference.

By seeding and removing the white veins from the jalapeño peppers, you can reduce the heat.

The poblano peppers also add flavor without excessive spiciness.

You can taste the sauce before adding it to the pot to gauge the spice level.

Can I make Pork Chile Verde in advance?

Yes, Pork Chile Verde can be made in advance and refrigerated. In fact, many people find that the flavors develop and intensify when the dish is reheated the next day.

Simply cool the cooked dish, store it in an airtight container, and refrigerate.

Reheat on the stovetop or in the microwave when ready to serve.

What can I serve with Pork Chile Verde?

Pork Chile Verde pairs well with various accompaniments.

Traditional options include warm tortillas for wrapping the meat, Mexican rice, and beans.

You can also serve it with cilantro lime rice, cornbread, or a side salad for a balanced meal.

Can I freeze Pork Chile Verde?

Yes, Pork Chile Verde can be frozen for later consumption.

Ensure that the dish is cooled completely before transferring it to airtight freezer-safe containers or freezer bags.

Label them with the date and store in the freezer for up to 3 months.

Thaw the frozen Pork Chile Verde in the refrigerator overnight before reheating.

Can I use a different type of meat for Pork Chile Verde?

While the recipe suggests using pork loin or pork shoulder, you can experiment with other cuts of pork or even substitute it with chicken or beef.

Keep in mind that different cuts may require adjustments in cooking time and tenderness.

How can I adjust the spiciness of Pork Chile Verde?

The spiciness of the dish can be adjusted by controlling the amount of jalapeño peppers and the choice of whether to remove the seeds and veins.

Removing the seeds and veins will reduce the heat level.

You can also add more or fewer peppers based on your desired spice preference.

Can I make Pork Chile Verde in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

After browning the pork and sautéing the onions and garlic, transfer everything to a slow cooker along with the remaining ingredients.

Cook on low for 6-8 hours or on high for 3-4 hours until the pork is tender.

How can I thicken the sauce in Pork Chile Verde?

If you prefer a thicker sauce, you can use a slurry made of cornstarch and water.

Mix 1-2 tablespoons of cornstarch with equal amounts of cold water until smooth.

Stir the slurry into the simmering Pork Chile Verde and cook for a few more minutes until the sauce thickens to your liking.

How long can I store Pork Chile Verde?

Cooked Pork Chile Verde can be stored in an airtight container in the refrigerator for up to 3-4 days.

If you want to extend its shelf life, you can freeze it for up to 3 months.

Thaw frozen Pork Chile Verde in the refrigerator overnight before reheating.