Caldillo de Chile Verde (Mexican Green Chile Pork Stew) 🌿🌶️🍲

If you’re craving a hearty, soul-warming Mexican dish, look no further than Caldillo de Chile Verde. This traditional stew is made with tender chunks of pork simmered in a smoky, spicy, and tangy green chile sauce. Roasted Anaheim and poblano peppers, fiery jalapeños, and tart tomatillos blend together with spices to create a sauce that’s both bold and comforting.

A staple in many northern Mexican and New Mexican kitchens, caldillo is often enjoyed as a centerpiece meal for family gatherings or chilly evenings. The combination of succulent pork, roasted vegetables, and golden potatoes makes this dish filling, flavorful, and deeply satisfying. Pair it with fluffy rice, refried beans, and warm tortillas for the ultimate Mexican comfort food experience.

Why You’ll Love This Recipe ❤️

Rich and comforting – Perfect balance of spice, tang, and savory goodness.
Authentic flavors – Uses roasted peppers, tomatillos, and fresh herbs for a traditional taste.
Customizable heat – Adjust the spice level by adding or reducing jalapeños.
Family-style meal – A large-batch recipe that’s great for sharing.
Perfect for leftovers – Flavors get even better the next day!

Ingredients 🛒

For the Pork:

3 ½ lbs pork butt/shoulder, cut into 1-inch cubes
2 tsp salt, plus more to taste
2 tsp granulated garlic
1 tsp black pepper
½ cup pork lard or avocado oil (for browning)

For the Green Chile Sauce:

13 large Anaheim peppers (about 900g), stems and seeds removed
2 large poblano peppers (about 250g), stems and seeds removed
4 large jalapeños (about 240g), stems removed
1 large onion (about 300g)
12 cloves garlic (60g)
8 medium tomatillos (250g), husked and rinsed
1 handful fresh cilantro
1 tsp cumin seeds
1 tsp dried oregano
4 bay leaves
Salt, to taste
5 cups water, divided

For the Potatoes:

2 medium Russet potatoes, cubed
¼ cup oil (for frying)
Salt and pepper, to taste

Step-by-Step Instructions 👩‍🍳

Step 1: Prepare the Pork

In a large bowl, season pork cubes with salt, granulated garlic, and black pepper. Toss to coat and set aside.

Step 2: Roast the Vegetables

Preheat broiler to high. Line two baking sheets with foil; place a wire rack on one.
Arrange Anaheim, poblano, and jalapeños on the rack. On the second sheet, place tomatillos (cut side down), half the onion (sliced into thick moons), and 6 garlic cloves (with skins).
Broil peppers for about 15 minutes, flipping halfway, until blistered. Remove tomatillos, onion, and garlic after 10 minutes if they char more quickly.
Cover the peppers with a kitchen towel and let steam for 10 minutes.

Step 3: Sear the Pork

In a large heavy pot, heat ⅓ cup of lard or oil over medium heat.
Brown pork in batches, about 6 minutes per batch, until golden. Avoid overcrowding.
Return all pork to the pot. Add reserved diced onion and minced garlic, sautéing for 5 minutes.
Pour in 3 cups water. Cover partially and simmer gently for 45 minutes, until pork begins to tenderize.

Step 4: Make the Green Chile Sauce

Peel skins off roasted peppers. Slice poblano into strips and set aside. Roughly chop remaining peppers.
In a blender, combine chopped peppers, roasted tomatillos, peeled garlic, roasted onion, cilantro, and 2 cups water. Blend until smooth.
Pour sauce into the pork pot. Stir well and taste for salt.

Step 5: Add Seasonings & Simmer

Using a mortar and pestle (or spice grinder), crush cumin seeds and oregano. Mix with ¼ cup water.
Add spice mixture and bay leaves to the pot.
Simmer partially covered for 40 minutes, until pork is fall-apart tender.

Step 6: Prepare the Potatoes

In a skillet, heat ¼ cup oil over medium heat.
Add cubed potatoes and fry about 10 minutes, until golden on most sides. Season with salt and pepper.

Step 7: Final Touches

During the last 15 minutes of simmering, fold fried potatoes and reserved poblano strips into the stew.
Simmer until everything is tender and flavors are fully combined.

Expert Tips & Variations 🌟

For a smokier flavor – Add a roasted pasilla pepper or char vegetables directly on a gas flame.
Make it milder – Remove jalapeño seeds and membranes before roasting.
Thicker sauce – Reduce simmering liquid for a richer, thicker stew.
Serving ideas – Enjoy with rice, beans, and flour tortillas — or ladle over roasted potatoes for extra heartiness.
Storage – Store leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer.

Important Notes ⚠️

Always brown pork in batches — overcrowding the pan will steam it instead of searing.
Don’t skip roasting the peppers — it adds depth and smokiness to the sauce.
Potatoes should be fried before adding; otherwise, they may break down in the stew.

Nutritional Information (per serving, approx. 8 servings) 🍽️

Calories: 410
Protein: 32g
Fat: 24g
Carbohydrates: 16g
Fiber: 4g
Sodium: 720mg

(Values are approximate and will vary depending on ingredients used.)

Frequently Asked Questions (FAQ) ❓

1. Can I make Caldillo de Chile Verde with chicken instead of pork?
Yes! Chicken thighs or breasts can be used. Reduce simmering time to 25–30 minutes since chicken cooks faster.

2. How spicy is this dish?
It’s moderately spicy, but heat depends on the jalapeños. For a milder version, reduce the number of jalapeños or remove their seeds.

3. Can I make this recipe ahead of time?
Absolutely. Like many stews, caldillo tastes even better the next day after the flavors meld together.

4. What’s the best way to serve Caldillo de Chile Verde?
Traditionally, it’s served with rice, beans, and warm tortillas. It’s also delicious over mashed potatoes or with a simple salad.

5. Can I freeze the leftovers?
Yes! Freeze in airtight containers for up to 3 months. Reheat gently on the stovetop, adding a splash of water or broth if needed.

✨ With its rich chile sauce, tender pork, and golden potatoes, Caldillo de Chile Verde is the ultimate Mexican comfort stew. Whether served at a family dinner or enjoyed as a cozy weekend meal, this dish is sure to warm both your stomach and your heart. 🌿🌶️🍲