Authentic Chile Verde (Mexican Pork Chili) Recipe
Introduction
If you’re craving a bold, comforting dish that’s both hearty and packed with authentic Mexican flavor, look no further than Chile Verde. This rich and zesty pork chili is made with tender chunks of pork shoulder simmered in a vibrant green sauce made from tomatillos, green chiles, jalapeños, and fresh cilantro.
Chile Verde is a beloved staple in Mexican and Southwestern kitchens, often enjoyed with warm tortillas, rice, or even fluffy biscuits. The beauty of this dish lies in its slow cooking process: the pork becomes fall-apart tender while absorbing all the smoky, tangy, and slightly spicy notes from the roasted green chile sauce. Perfect for cozy family dinners, weekend gatherings, or meal prepping for the week ahead.
Why You’ll Love This Recipe
- 🌶 Authentic Mexican Flavor – Made with fresh tomatillos, chiles, and cilantro for bold, vibrant taste.
- 🥘 Tender Pork Perfection – Slow-simmered until juicy and melt-in-your-mouth.
- ⏱ Make-Ahead Friendly – Tastes even better the next day as the flavors deepen.
- 🍽 Versatile – Serve with rice, tortillas, or simply enjoy it as a stew.
- 🧑🍳 Beginner-Friendly – Straightforward steps make it approachable for home cooks.
Ingredients
For the Pork:
- 1 ½ 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 ½ 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)
Step-by-Step Instructions
Step 1: Prepare the Pork
Cut the pork shoulder into 1–2-inch cubes. Season generously with ground cumin, salt, and black pepper. Set aside while preparing the sauce.
Step 2: Roast the Vegetables
- Peel the tomatillos, onion, and garlic.
- Remove stems from the peppers and slice them lengthwise. Cut the onion in half.
- In a Dutch oven or large pot, bring 6 cups of water to a boil.
- Add the tomatillos, chiles, and onion. Cook for about 8 minutes until slightly softened.
- With a slotted spoon, transfer the vegetables, garlic, and cilantro to a blender or food processor. Blend until smooth.
- Reserve 1 cup of the puree and set aside for finishing.
Step 3: Brown the Pork
- In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
- Add the pork in batches (to prevent overcrowding) and sear until browned on all sides.
- Return all the browned pork to the Dutch oven.
Step 4: Simmer the Chile Verde
- Pour the tomatillo–green chile sauce over the pork and stir well.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for 3 hours, stirring occasionally, until the pork is fork-tender and infused with the chile sauce.
- Stir in the reserved 1 cup of chile verde puree just before serving for an extra layer of fresh, vibrant flavor.
Step 5: Serve
Serve hot with warm tortillas, rice, or even buttery biscuits to soak up the rich, flavorful sauce.
Expert Tips & Variations
- 🔥 Adjust the Heat – Use fewer serrano chiles if you prefer a milder flavor, or add extra jalapeños for more spice.
- 🐖 Best Pork Cuts – Pork shoulder (butt) is ideal for tenderness, but pork loin works if you want a leaner option.
- 🌿 Herb Swap – Try adding a small handful of fresh oregano along with cilantro for a different herbal note.
- 🍲 Thicker Sauce – Simmer uncovered for the last 30 minutes if you prefer a thicker consistency.
- 🧑🍳 Shortcut Option – Roast the tomatillos and chiles under a broiler for extra smoky depth before blending.
Important Notes
- Don’t skip browning the pork—it creates a deep, savory base flavor.
- Always reserve some fresh chile puree to brighten the stew at the end.
- Chile Verde develops even richer flavor if made a day in advance.
Nutritional Information (per serving, approx.)
- Calories: 320
- Protein: 26g
- Fat: 20g
- Carbohydrates: 9g
- Fiber: 3g
- Sugar: 4g
Frequently Asked Questions
1. Can I make Chile Verde in a slow cooker?
Yes! After browning the pork, transfer everything to a slow cooker and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
2. Can I freeze Chile Verde?
Absolutely. Store in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat gently.
3. What can I serve with Chile Verde?
It pairs beautifully with rice, tortillas, refried beans, or even over roasted potatoes.
4. Can I make it with chicken instead of pork?
Yes—use boneless skinless chicken thighs for a lighter variation. Adjust cooking time to about 1 ½ hours.
5. How spicy is this recipe?
It has medium heat. To reduce spiciness, omit serrano peppers or remove all chile seeds before blending.