Pork Chile Verde (Mexican Pork Green Chile Stew)

This traditional Pork Chile Verde is the ultimate Mexican one-pot comfort food — tender, fall-apart pork braised low and slow in a rich, smoky homemade salsa verde (green chili sauce) made from charred tomatillos and roasted poblano peppers. Serve with rice, beans, or warm tortillas. Chile verde is a staple of northern Mexican cuisine and Mexican-American cooking, particularly in New Mexico and Colorado, where pork green chile stews have deep regional roots. I cook it in the oven and provide alternative cooking instructions for the Instant Pot & Slow Cooker.

📝 Ingredients

• 1 pound fresh tomatillos (husked and rinsed)
• 4 large poblano peppers (stems removed)
• 2 medium jalapeno peppers (stems removed (adjust for desired heat))
• 1 medium serrano pepper (stems removed (optional, for added heat))
• 8 cloves garlic (peeled)
• 4 tablespoons neutral cooking oil with high-smoking point (plus more if needed)
• Salt (to taste)
• 1 cup fresh cilantro leaves
• 1 large lime (freshly squeezed)
• 1 cup chicken broth
• 3 1/2 pounds boneless pork shoulder (trimmed of excess fat and cut into 1 inch cubes)
• Salt and pepper (to taste)
• 2 tablespoon neutral cooking oil with high-smoking point
• 1 large onion (diced)
• 2 teaspoons ground cumin
• 1 tablespoon dried oregano ((preferably Mexican oregano))
• 2 cups chicken broth (plus more if needed)
• Mexican rice or flour tortillas (warmed)
• Radishes (thinly sliced)
• Lime wedges
• Cilantro (chopped)
• Green onions (sliced)
• Cotija or queso fresco (crumbled)
• Avocado (sliced)

👨‍🍳 Instructions

1. 1--- Make Salsa Verde ---
2. 2Preheat your broiler to high.
3. 3On a baking sheet, toss the tomatillos, poblano peppers, jalapeños, serrano pepper (if using), and garlic with the oil and a pinch of salt. Spread them in a single layer. Do NOT put parchment paper on the baking sheet or it could potentially burn and catch fire! You can use aluminum foil if you like.
4. 4Broil until charred and softened, about 10-12 minutes, turning halfway through. Watch carefully so peppers don’t burn completely. If the garlic starts to turn black before the peppers, remove them.
5. 5Transfer the roasted peppers and garlic to a heatproof bowl and cover with plastic wrap. Let them steam for 10 minutes.
6. 6Peel and discard the skin of the poblanos, serranos, and jalapenos (and remove seeds from the spicy peppers if you want a milder sauce). Transfer the peppers, garlic, and tomatillos, including pan juices, to a blender.
7. 7Add cilantro, lime juice, and 1 cup of chicken broth, then blend until smooth. Adjust salt to taste and set aside.
8. 8--- Cook the Pork ---
9. 9Preheat your oven to 325°F (163°C).
10. 10In a medium bowl, season the pork cubes generously with salt and pepper.
11. 11In a 5-quart Dutch oven or similar oven-safe pot with a lid, heat 2 tablespoons of oil over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
12. 12Pour in the remaining 2 tablespoons of oil then add the onion to the pot and sauté until lightly browned.
13. 13Stir in cumin and oregano and cook for 1 minute until fragrant.
14. 14Return the pork to the pot. Pour in the chicken broth and the prepared salsa verde. Bring to a boil on the stovetop.
15. 15Cover the pot and transfer to the preheated oven. Cook for 2 ½–3 hours, or until pork is tender and easily shreds with a fork.
16. 16Taste and adjust seasoning with salt and pepper as needed. Serve with Mexican rice, tortillas, sliced radishes, avocado, cotija or queso fresco, lime wedges and extra cilantro if you like!