Pork Chile Verde

Ingredients

• 12tomatillos, husks and stems removed
• 4poblano chillies, stemmed, halved and seeded
• 1 largered onion, cut into 8 wedges
• 7garlic cloves, unpeeled
• 1jalapeño, stemmed and seeded
• 1 teaspoonpepper
• 120 ml (½ cup)minced fresh coriander, plus extra to serve
• 1.81 kg (4 lb)boneless pork shoulder, trimmed and cut into 4–5 cm (1½–2 in) pieces
• 6 teaspoons, dividedkosher salt
• 6 piecesbacon, including any pork fat trimmings
• 120 ml (½ cup)chicken stock
• 120 ml (½ cup)water
• 120 ml (½ cup)orange juice
• 1 tablespoonvegetable oil
• 1½ teaspoonsdried oregano
• 1¼ teaspoonsground cumin
• ¼ teaspoonground cinnamon
• 1 pinchground cloves
• 2 teaspoonssugar
• 2bay leaves
• To serverice and beans
• To servelime wedges

Instructions

1. 1

   Set up the grill

   Position one oven rack in the lower-middle of the oven and another 15 cm (6 in) from the grill element. Heat the grill to high and line a rimmed baking tray with foil.

2. 2

   Grill the vegetables

   Put the tomatillos, poblanos, onion, garlic and jalapeño on the tray and drizzle with the vegetable oil. Turn the chillies skin-side up and grill for 10–13 minutes, turning the tray halfway through, until the skins are blackened and the vegetables are starting to soften.

3. 3

   Cool the chillies

   Move the poblanos, jalapeño and garlic to a chopping board to cool slightly, then switch off the grill.

4. 4

   Blend the sauce

   Put the tomatillos, onion and their tray juices in a blender. Once cool enough to handle, remove and discard the skins from the poblanos, jalapeño and garlic, then add them to the blender with the coriander and orange juice. Pulse until puréed.

5. 5

   Salt the pork

   Toss the pork with 5 teaspoons of salt in a large bowl. Cover and refrigerate for 1 hour.

6. 6

   Render the bacon

   Roughly chop the bacon. Put any pork fat trimmings and half the bacon in a Dutch oven with the chicken stock and water. Bring to a simmer over high heat, then maintain a vigorous simmer, stirring occasionally, until the liquid has evaporated and the trimmings begin to sizzle, about 12 minutes.

7. 7

   Brown the bacon

   Add the remaining bacon and cook, stirring often, for about 6 minutes more, until browned and crisp and a dark layer has formed on the bottom of the pot.

8. 8

   Set aside the fat

   Use a slotted spoon to remove and discard the trimmings, and transfer the bacon to a plate. Pour off all but 2 tablespoons of fat and set the pot aside. Heat the oven to 165°C (325°F).

9. 9

   Prepare the oven

   Move one oven rack to the lower-middle position and the other to 15 cm (6 in) from the top. Line a baking tray with foil.

10. 10

    Toast the spices

    Heat the reserved fat in the Dutch oven over medium heat until shimmering. Add the oregano, cumin, cinnamon and cloves, stirring constantly for about 30 seconds until fragrant.

11. 11

    Brown the pork

    Brown the pork in batches in the spiced fat, then return all the pork and any collected juices to the pot.

12. 12

    Combine the stew

    Add the blended tomatillo mixture and all the remaining ingredients to the pot. Stir in the pork and bring the mixture to a simmer.

13. 13

    Cook until tender

    Cover the pot and transfer it to the oven. Cook for about 1½ hours, stirring occasionally to loosen anything stuck to the bottom, until the pork is tender.

14. 14

    Remove the bay

    Take the pot out of the oven and discard the bay leaves.

15. 15

    Finish and season

    Scrape the browned bits from the sides of the pot with a heatproof spatula and stir in coriander. Taste and adjust with salt and pepper.

16. 16

    Serve the stew

    Serve over rice and beans, with lime wedges.

What is pork chile verde?

Chile verde is a Mexican-style stew named for its green sauce, commonly made with tomatillos and green chillies. This version pairs roasted poblanos and jalapeño with pork shoulder, then cooks the mixture gently until the meat is tender.

Roasting the vegetables first brings out a deeper flavour, while orange juice adds a bright, sweet-tart note. Bacon and warm spices give the sauce extra savouriness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 295 calories, 31g protein, 9g carbs, 15g fat.

The pork supplies most of the protein and contributes much of the fat, with bacon adding further fat. The tomatillos, onion, orange juice and sugar contribute carbohydrates; serve it with a sensible portion of rice and beans and add extra vegetables if you want to balance the plate.

Roast the vegetables for the sauce

Tomatillos: grill them with the onion until softened and juicy; their acidity is a defining part of the sauce.

Chillies and garlic: blackened skins add a roasted flavour, but peel the chillies and garlic once cool enough to handle before blending.

Build flavour in the pot

Bacon: rendering it with stock and water helps release the fat before the bacon browns. Keep cooking until the liquid has evaporated and a dark layer forms on the pot, then reserve just 2 tablespoons of fat.

Spices: stir them into the hot fat for about 30 seconds, just until fragrant. This brief toasting helps their aroma carry through the stew.

Brown the pork in batches

Give the pork room in the pot so it browns rather than steams; work in batches if needed. Return each batch to the pot with its juices before adding the sauce.

The browned bits left behind add flavour as they loosen during the simmer. Scrape them from the sides at the end as directed.

Check the texture and doneness

The pork is ready when it is tender after about 1½ hours in the oven. Check a few pieces, since their size and the pot can affect how quickly they soften.

The finished sauce should coat the pork rather than seem watery. Keep the pot covered during cooking, stirring now and then to free any stuck bits.

Plan the timing

The pork rests with salt in the fridge for 1 hour before cooking, and the stew then needs about 1½ hours in the oven. The vegetables can be roasted and blended while the pork is being salted.

The recipe also notes that the dish can be made ahead and frozen. Cool it safely before storing, and reheat it thoroughly before serving.

Serve with rice, beans and lime

Spoon the stew over rice and beans to make a hearty meal, then finish with extra coriander and lime wedges. A squeeze of lime balances the rich pork and savoury sauce.

You can also serve the stew in a bowl alongside the rice and beans, so diners can choose how much of each to combine.

Recipe notes & tips

• Remove the husks and stems from the tomatillos before roasting.
• Keep the poblano and jalapeño skins facing the grill so they char evenly.
• Let the roasted chillies and garlic cool before peeling them.
• Brown the pork in batches rather than crowding the pot.
• Stir occasionally during the oven simmer to loosen any browned bits.
• Taste the finished stew before adjusting the salt and pepper.

Variations

• Adjust the heat: leave some jalapeño seeds in for a hotter sauce.
• Use extra lime: squeeze it over each serving for a sharper finish.
• Change the base: serve the stew over rice alone if you prefer.
• Add vegetables at the table: offer extra coriander and lime wedges alongside the stew.
• Make it ahead: prepare the stew in advance and freeze portions for later.

Common mistakes to avoid

• Crowding the pork: it can steam instead of brown; cook it in batches.
• Stopping the bacon too soon: wait until the liquid evaporates and the bacon browns.
• Blending the vegetables too hot: let the chillies and garlic cool enough to handle first.
• Skipping the occasional stir: stir during the oven cook to release anything stuck to the pot.
• Leaving the bay leaves in: remove them before serving.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. The stew can also be frozen; thaw it in the fridge and reheat thoroughly in a saucepan, stirring until hot throughout.

Frequently asked questions