Pork Chile Verde

Ingredients

• 1.8 kg (4 pounds)boneless pork shoulder, excess fat trimmed and cut into 2.5 cm (1-inch) pieces
• 30 ml (2 tablespoons)light-flavoured olive oil
• 15 ml (1 tablespoon), dividedkosher salt
• 5 ml (1 teaspoon), dividedfreshly ground black pepper
• 1 largeyellow onion, chopped into 1.25 cm (½-inch) pieces (about 355 ml or 1½ cups)
• 6 clovesgarlic, minced
• 10 ml (2 teaspoons)ground cumin
• 10 ml (2 teaspoons)dried oregano
• 710 ml (3 cups)water
• 15 ml (1 tablespoon)chicken base
• 900 g (2 pounds)fresh tomatillos, husks removed
• 4 freshpoblano chiles, halved with stems and seeds removed
• 2 freshjalapeño peppers, halved with stems and seeds removed
• ½ bunchfresh coriander

Instructions

1. 1

   Brown the pork

   Heat the oil in a Dutch oven over high heat. Add the pork and season all over with 1–2 teaspoons of the salt and about 1 teaspoon of the pepper. Brown the pieces on all sides, then transfer them to a bowl.

2. 2

   Cook the aromatics

   Add the onion to the pot and sauté until tender, about 5 minutes. Stir in the garlic and cook for about 1 minute, until fragrant. Return the pork to the pot, sprinkle over the cumin and oregano, and stir to coat. Add the water and chicken base.

3. 3

   Simmer the pork

   Turn the heat down to medium-low, cover the pot and simmer for about 3 hours.

4. 4

   Prepare the tray

   While the pork cooks, set the oven to BROIL and position a rack in the centre. Lightly oil a baking sheet and set it aside.

5. 5

   Prepare the vegetables

   Wash and pat dry the tomatillos, then halve them and arrange them cut-side down on the baking sheet. Wash and pat dry the peppers, halve them, and remove their stems and seeds.

6. 6

   Broil and blend

   Broil for about 7–10 minutes, until browned. Put the peppers, tomatillos and any juices from the tray into a blender with the coriander. Purée until combined.

7. 7

   Finish the stew

   After the pork has cooked for 3 hours and is nearly tender, pour the tomatillo mixture over it. Cover and cook for another 30–90 minutes, until the pork pieces pull apart with a gentle tug but are not soft enough to shred.

What is Pork Chile Verde?

Chile verde means “green chile”, a name that points to the green peppers and tomatillos that give this stew its colour and flavour. This version is presented as New Mexican comfort food, with pork shoulder slowly cooked in a roasted green sauce.

Roasting the tomatillos and peppers adds a browned, savoury note, while the long simmer gives the pork time to become tender. The final texture is meant to be pull-apart tender without turning fully shredded.

Nutrition and macros by portion

The nutrition label shows one serving as written: 296 calories, 42g protein, 8g carbs, 10g fat.

Pork shoulder supplies most of the protein and a substantial share of the fat, while the onion and tomatillos contribute some carbohydrate. Serve a measured portion with vegetables or salad, and add rice or tortillas if you want a more filling plate.

The ingredients that shape the sauce

Tomatillos: their bright, tangy flavour forms the base of the green sauce. Remove the papery husks and rinse the fruit before roasting.

Poblanos and jalapeños: poblanos bring a mild pepper flavour, while jalapeños add more heat. Removing the seeds and stems is part of this recipe’s preparation.

Coriander: blending in fresh coriander gives the sauce a fresh herbal finish. Add it with the roasted vegetables so it is puréed evenly.

Why brown the pork first?

Browning the pork in batches, if needed to give the pieces room, creates colour on the meat before it simmers. Turn the pieces so the surfaces brown on all sides, then set them aside while the onion and garlic cook.

Use the same pot for the aromatics and the simmer. The recipe returns the pork to that pot before adding the water and chicken base.

Getting the roasting right

Cut-side down: arrange the halved tomatillos this way on the lightly oiled baking sheet. Keep the peppers on the tray with them for the broiling step.

Watch for colour: broil for about 7–10 minutes, until the vegetables are browned. Broilers vary, so use the visible browning as the cue rather than leaving the tray unattended.

Tender, not shredded

The pork cooks for about 3 hours before the green sauce is added, then finishes for another 30–90 minutes. The total time can vary, so check the meat as it approaches the end of that final cooking window.

Gentle tug: a piece should pull apart with light pressure, but the meat should still hold its shape. If it resists, cover the pot and continue cooking, checking again later.

Serving the stew

Serve the chile verde hot, with a side that can take up some of the green sauce. Rice, warm tortillas or a simple bowl of beans are practical options.

For balance, add a fresh, crisp side such as a green salad or chopped vegetables. Keep the pork and sauce as the centre of the plate.

Recipe notes & tips

• Pat the pork dry before browning so its surface can colour in the hot pot.
• Brown the pork in batches if the pot is crowded, rather than piling all the pieces together.
• Use a blender that can safely handle hot ingredients, or let the roasted vegetables cool before blending.
• Pour the juices from the baking sheet into the blender along with the vegetables.
• Check the pork during the final 30–90 minutes and stop cooking once it pulls apart with a gentle tug.

Variations

• Adjust the heat: use fewer jalapeños for a milder sauce.
• Add more poblano: include an extra poblano for a pepper-forward flavour.
• Use stock: replace the water with chicken stock and adjust the chicken base to taste.
• Serve with beans: spoon the stew over cooked beans for a heartier bowl.
• Add a fresh garnish: finish each serving with extra chopped coriander.

Common mistakes to avoid

• Crowding the pork: the pieces may steam instead of browning; brown them in batches.
• Skipping the browning: take time to colour the pork on all sides before it simmers.
• Leaving the vegetables unwashed: rinse the tomatillos after removing their husks.
• Over-broiling: check the tray at 7 minutes and remove the vegetables once browned.
• Cooking until shredded: stop when a piece pulls apart with a gentle tug but still holds its shape.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently in a covered saucepan until steaming hot, adding a splash of water if the sauce has thickened.

Frequently asked questions