Pork Green Chile, also known as Chile Verde, is a comforting, flavorful dish of tender pork simmered in a rich green chile sauce. It works beautifully as a stew or as a filling for tacos, enchiladas, burritos, or tostadas.
I crave Mexican flavors year-round. In chilly months, a slow-cooked green chile stew with large chunks of pork and zesty tomatillo sauce is pure comfort. In warmer weather, the same pork can be used for tacos with fresh salsa and guacamole, or baked into cheesy enchiladas. This recipe was first posted in 2015 and has been updated with easier ingredient options like canned tomatillos and roasted jarred chiles to simplify preparation.
Tools Used
- 7–8 quart Dutch oven — ideal for simmering and serving. A heavy enameled cast-iron pot retains heat and cleans easily.
- Large cutting board — a durable board with a juice groove is handy for trimming and prepping meat and vegetables.
Ingredients
- Pork butt (or pork shoulder) — choose a cut with some marbling; trim excess fat before cooking.
- Yellow or sweet onions — for simmering with the pork.
- Fresh garlic cloves — minced or crushed; jarred garlic can be used in a pinch.
- Ground cumin — adds warm, savory depth.
- Bay leaves — remove before serving.
- Dried Mexican oregano — or regular oregano if unavailable.
- Kosher salt and whole black peppercorns.
- Cayenne — optional, adjust to taste for heat.
Chile Verde Ingredients
- Green peppers — bell peppers or poblanos for body.
- Tomatillos — canned tomatillos are convenient; fresh tomatillos also work if roasted.
- Fresh chiles — jalapeño and serrano are great for heat; roasted Hatch or canned roasted green chiles work well too.
- Chicken broth or water — low-sodium chicken broth preferred.
- Spices — Mexican oregano, ground cumin, salt.
- Fresh cilantro — stirred in just before serving (optional).
How to Make Pork Green Chile Verde
Cook the pork until tender
Place pork butt, quartered onions, crushed garlic, cumin, bay leaves, dried Mexican oregano, salt, whole peppercorns, and cayenne into a large pot. Add enough water to cover the pork by about an inch. Bring to a boil, then reduce heat to medium-low and simmer until the pork is tender, about 45 minutes to 1 hour, skimming any foam that rises. Remove and discard the bay leaves when finished.
Make the Chile Verde sauce
Use an immersion blender or a countertop blender to puree the roasted peppers (or jarred roasted chiles) together with canned undrained tomatillos and some of the cooking liquid from the pork, including onions and peppercorns. Blend until smooth to make a bright, tangy verde sauce.
Shred the pork and finish the stew
Shred or cube the cooked pork and return it to the pot with the blended chile verde sauce. Add any remaining spices, then add chicken stock or water until you reach the consistency you want — thicker for a filling, thinner for a stew. Simmer gently over medium-low heat for at least 20 minutes to let flavors meld; simmering longer (up to a couple of hours) deepens the flavor. Stir in chopped fresh cilantro just before serving.
This dish fills the kitchen with irresistible aromas while it simmers. Taste and adjust seasoning before serving.
Serving Suggestions
This recipe is versatile and reheats well, making it perfect for weeknight meals or entertaining.
- Serve as a stew garnished with cilantro, diced tomatoes, shredded cheese, tortilla chips, sour cream, or avocado.
- Spoon into warm tortillas for tacos.
- Use as a filling for enchiladas topped with extra verde sauce and cheese, then bake until bubbly.
Tips
Make extra — leftovers freeze well and are great for quick meals like sandwiches, soups, or enchiladas. When combining the sauce and shredded pork, add reserved cooking liquid gradually to reach the consistency you want. For a heartier stew, cut the pork into cubes instead of shredding. To save time, cook the pork one day and finish the chile verde the next.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze portions in freezer-safe containers for up to 3 months. Reheat gently on the stovetop, in a slow cooker, or microwave.
I hope you enjoy this Pork Green Chile as much as we do. Leave a comment and rating to let others know how it turned out for you.
Easy Pork Green Chile Verde Recipe
Equipment
- 7.5 Qt Dutch Oven
- Plastic cutting board
Ingredients
Pulled Pork
- 4 lbs pork butt, trimmed of excess fat
- 2 yellow onions, quartered
- 3 garlic cloves, crushed
- 1 tbsp ground cumin
- 2 bay leaves
- 2 tsp dried Mexican oregano
- 1 tsp salt
- 1 tsp black peppercorns
- ½ tsp cayenne (optional)
Chile Verde Ingredients
- 2 green peppers
- 14 oz canned tomatillos
- 1 jalapeño
- 3 poblanos or roasted green chiles
- 3 cups chicken broth (low-sodium) or water
- 2 tsp Mexican oregano
- 1 tsp salt
- 1 tsp ground cumin
- ½ cup fresh cilantro, chopped
Instructions
- Place pork butt, onions, garlic, cumin, bay leaves, Mexican oregano, salt, peppercorns, and cayenne in a large pot. Cover with water by 1 inch and bring to a boil.
- Reduce heat to medium-low and simmer until pork is tender, about 45 minutes to 1 hour, skimming any foam. Remove bay leaves.
- Blend tomatillos and roasted or jarred peppers with some of the pork cooking liquid (including onions and peppercorns) until smooth.
- Shred or cube the pork and return it to the pot with the blended sauce. Add chicken stock and remaining spices. Simmer over medium-low heat for at least 20 minutes, longer for richer flavor. Add additional liquid if the mixture becomes too thick.
- Stir in fresh cilantro right before serving. Garnish with avocado, tomatoes, queso fresco, tortillas, or extra cilantro as desired.
Notes
For convenience this version uses canned tomatillos and roasted chiles. If you prefer to roast fresh tomatillos and peppers, broil them until the skins blister, place roasted peppers in a bowl covered with plastic wrap for 15 minutes to loosen skins, then peel and remove stems and seeds before blending. Remove tomatillo husks and stems, keeping the tomatillo flesh and seeds.
Nutrition
Nutritional Disclaimer
Nutritional estimates are calculated from the ingredients and brands used and should be treated as approximations. Changes in ingredients or quantities will affect the nutrition values.
Enjoyed this recipe? Pin it for later and save it for your meal plan.
How to Roast Peppers and Tomatillos (Optional)
To roast fresh peppers and tomatillos, place them on a foil-lined baking sheet and broil, watching closely. When skins blister and blacken, turn to roast all sides. Remove peppers and place in a covered bowl for about 15 minutes to steam, which loosens skins. Under running water, remove stems, skins, and seeds from peppers. Remove tomatillo husks and stems but keep the interior flesh and seeds for blending.
