Chile Verde (Mexican Pork Chili) Recipe

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Why We Love Chile Verde (Mexican Pork Chili)

Chile Verde is a beloved Mexican dish known for its tender, slow-cooked pork and rich, flavorful green sauce. The combination of roasted tomatillos, green chiles, and spices creates a tangy, smoky, and slightly spicy stew that’s both comforting and deeply satisfying. Whether served with warm tortillas, over rice, or as a filling for burritos and tacos, this dish is a staple in Mexican cuisine and a favorite in many households.

Ingredients

For the Pork:

  • 1 1/2 lbs boneless pork shoulder, cut into 1-2-inch cubes
  • 1 tbsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil

For the Green Sauce:

  • 1 1/2 lbs tomatillos, husks removed
  • 6 Anaheim green chiles or poblanos
  • 2 jalapeños
  • 2 Serrano chiles
  • 1 large white onion
  • 5 cloves garlic
  • 2 cups cilantro (about 1 bunch)

Instructions

Step 1: Prepare the Pork

  1. Cut the pork shoulder into chunks (1-2 inches).
  2. Season with cumin, salt, and black pepper. Set aside.

Step 2: Roast the Vegetables

  1. Peel the tomatillos, onion, and garlic.
  2. Cut the stems off the peppers and slice them in half lengthwise. Cut the onion in half.
  3. Bring 6 cups of water to a boil in a Dutch oven or large pot.
  4. Add the tomatillos, chiles, and onion. Cook for 8 minutes.
  5. Using a slotted spoon, transfer all the vegetables, garlic, and cilantro to a blender or food processor. Blend until smooth.
  6. Reserve 1 cup of the puree and set it aside.

Step 3: Brown the Pork

  1. In a large skillet or Dutch oven, heat the oil over medium-high heat.
  2. When the oil shimmers, add the pork in batches (to avoid steaming) and brown on all sides.
  3. Return all browned pork to the Dutch oven.

Step 4: Simmer the Chile Verde

  1. Pour the pureed tomatillo-green chile sauce over the pork and mix well.
  2. Bring to a quick boil, then cover and reduce the heat to low.
  3. Simmer for 3 hours, stirring occasionally, until the pork is fork-tender.
  4. Stir in the reserved 1 cup of chile verde puree before serving.
  5. Serve hot with warmed tortillas or biscuits to soak up the rich sauce.

Instant Pot Method

Want to make it even faster? Use an Instant Pot!

  1. Brown the pork using the Sauté setting (in batches to avoid steaming).
  2. Pour the vegetable chile puree over the pork.
  3. Close the lid and set the Manual setting on High for 20 minutes.
  4. Allow for a Natural Release, then stir in the reserved puree. Enjoy!

Serving Suggestions

  • Tacos & Burritos – Fill corn tortillas or burritos with the pork and top with cotija cheese and fresh salsa.
  • Rice Bowls – Serve over fluffy white or Mexican rice.
  • Classic Side – Enjoy with warm flour or corn tortillas and a side of refried beans.

This Chile Verde is an irresistible dish packed with deep, smoky, and tangy flavors—perfect for weeknight dinners or special occasions. Enjoy!

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