Chile Verde Recipe

This authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve it in a bowl with some rice and beans for a traditional Mexican meal! (low carb, gluten-free, paleo, freezer-friendly)

When I was in middle school, I used to walk home after school instead of taking the bus. After my little walk, I’d step inside my house and be greeted by my dad and the wonderful smells of whatever he decided to cook for me that day. One of my favorite things he made for me after school?

Coming home to this after school was pure heaven! It was one of my favorite things. He made it spicy, but not too spicy, and perfectly salty and savory every single time. I loved it so much that I thought I’d take a shot at recreating the recipe! Personally, I think his will always be the best, but my recipe is a very close second.

The trick to making chile verde that’s rich and fall-apart tender is the idea of building flavors at each step in the cooking process.

The first flavor builder – roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor and cuts down on the sourness of the tomatillos. (Learn more about tomatillos here.)

The second flavor builder – searing the pieces of pork on all sides. This caramelizes the outside of the meat, seals in some of the juices, and creates that finger-licking good flavor that everyone loves.

The last flavor builder – simmering the meat in the chile verde sauce for 2ish hours. This makes the meat super tender and juicy, reduces even more of the sourness from the tomatillos, and further melds all the flavors together.

My favorite way to eat chile verde is in a bowl with flour tortillas, but here are a few other ideas!

Chile Verde Pork

This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.

Prep: 20min

Total: 170min

Serving Size: 1 serving

Nutrition Facts: calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, Saturated Fat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, servingSize 1 serving

Ingredients:

• 3 pounds pork loin or pork shoulder (, trimmed of fat and cut into 1’’ pieces)
• salt and freshly ground black pepper
• 2 Tablespoons oil ((vegetable or canola oil))
• 1 large yellow onion (, chopped)
• 3 cloves garlic (, minced)
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon dried oregano leaves
• 2 cups low-sodium chicken broth
• 4 fresh poblano chiles (, seeded and sliced in half)
• 2 fresh jalapeño peppers (, seeded and sliced in half (*see note))
• 1.5 pounds fresh tomatillos (, husks removed)
• 1/2 cup fresh cilantro (, coarsely chopped)

Instruction:

1. Season pork pieces on all sides with salt and pepper.
2. Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
3. Remove the pork from the pot. Add a little additional oil to pan, if needed.
4. Add onion and saute until tender. Add garlic and cook for 30 seconds.
5. Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
6. Reduce heat to medium-low, cover, and simmer for 2-4 hours.
7. Meanwhile, make the sauce.
8. Place rack on second to top level of oven and turn the oven to high broil.
9. Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
10. Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
11. Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
12. Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
13. Add the peppers, tomatillos and cilantro to a blender and puree.
14. Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
15. Serve with tortillas, and a side of Mexican rice and beans.

Chile Verde Recipe

This Mexican Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve in a bowl with rice and beans for a traditional Mexican meal!

Prep: 20min

Total: 195min

Yield: 8

Serving Size: 1 /8th of recipe

Nutrition Facts: servingSize 1 /8th of recipe, calories 383 kcal, Carbohydrate 10 g, Protein 30 g, Fat 26 g, Saturated Fat 9 g, Cholesterol 92 mg, Sodium 127 mg, Fiber 3 g, Sugar 4 g, unSaturated Fat 14 g

Ingredients:

• 12 ounces tomatillos, (husked and rinsed (about 6 tomatillos))
• 3 jalapeños, (stemmed)
• 2 large poblano peppers, (stemmed)
• 1 serrano pepper, (stemmed)
• 2 medium onions, (halved)
• 3 cloves garlic
• 2 tablespoons cooking oil
• 2 ½ pounds pork shoulder, (cut into bite sized chunks)
• kosher salt and black pepper, (to taste)
• 2 tablespoons lime juice ((about 1 lime))
• ⅓ cup chopped cilantro

Instruction:

1. Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapeños, poblanos, and serrano peppers on the baking sheet and place under the broiler. Broil on high for 10 minutes, flipping the vegetables over halfway through.
2. Remove the baking sheet from the broiler and cover it with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as possible. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy.
3. Add the tomatillos, peppers, onions, and garlic into a large blender and blend until smooth. Set aside until ready to use.
4. Heat the cooking oil in a large pot or Dutch oven over medium-high heat. Add the pork and season generously with salt and pepper. Sear the meat on all sides until nicely browned.
5. Stir in the blended salsa verde, scraping the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, reduce the heat to low, simmer, and cook for 2 to 3 hours until the pork is tender.
6. Stir in the lime juice and cilantro. Taste and season with more salt, if needed.

Slow Cooker Chile Verde Recipe

Tender pork cooked in a green chile and tomatillo sauce.

Prep: 30min

Total: 570min

Serving Size: 1 serving

Nutrition Facts: calories 218 kcal, Carbohydrate 6 g, Protein 23 g, Fat 10 g, Saturated Fat 3 g, Cholesterol 75 mg, Sodium 278 mg, Fiber 1 g, Sugar 1 g, servingSize 1 serving

Ingredients:

• 3 lbs. pork shoulder, (trimed and cubed)
• 2 Tbsp. cooking oil ((approximate amount))
• 2 Tbsp. all purpose flour
• 2 poblano peppers
• 2 Anaheim peppers
• 2 jalapenos
• 4 garlic cloves
• 6 tomatillos, (husks removed)
• 1 large white onion, (peeled and quartered)
• 1 bunch cilantro, (bulk of stems removed)
• 3/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. cumin
• 1/2 tsp. oregano
• 1 cup chicken broth

Instruction:

1. Preheat oven to 450 degrees. Place the peppers, tomatillos, garlic, and onion onto a baking sheet. Place the baking sheet in the oven 2 racks down from the broiler. Let the veggies roast for 20-25 minutes or until the veggies are charred, keep an eye on them so they don’t overcook. Let cool down a bit before moving on to step 2.
2. Place the veggies into a blender and place the cilantro on top. Place on lid on blender. Pulse until a fine salsa forms, you can make this any texture you desire. If your salsa is too thick to blend up properly, add a splash of the chicken broth from the recipe.
3. On a baking sheet or in a ziplock bag coat the pork with the flour. Set a large skillet to medium high heat. Add the enough oil to coat the bottom of the pan. When the pan and oil are hot, brown the flour coated pork on all sides, no need to cook through. You may need to cook the pork in batches if your pan isn’t large enough to do all at the same time.
4. Add the meat to the slow cooker. Pour over the salsa, add the salt, pepper, cumin and oregano. Pour over the chicken broth and stir.
5. Cover and cook on LOW for 9 hours without opening the lid during the cooking time.
6. Serve over tortillas with desired toppings, enjoy!

Chili Verde

Prep: 0 30min0

Total: 0 3h30min0

Yield: 1 gallon

Serving Size: 1 of 22 servings

Nutrition Facts: servingSize 1 of 22 servings, calories 346, Fat 23g, Saturated Fat 7g, Carbohydrate 14g, Fiber 2g, Sugar 5g, Protein 21g, Cholesterol 75mg, Sodium 347mg

Ingredients:

• Olive oil
• 5 cups diced onion
• 1/2 cup chopped garlic
• 1/3 cup chopped serrano peppers
• 1/3 cup chopped jalapeno peppers
• 5 pounds cubed pork shoulder
• 1 quart chicken broth
• 15 to 20 Anaheim peppers
• 12 to 15 tomatillos
• 3 tablespoons garlic powder
• 1 teaspoon freshly ground black pepper
• 1 tablespoon ground cumin
• 1 tablespoon Mexican oregano
• 1 teaspoon ground coriander
• 2 teaspoons salt
• 1/2 cup corn flour

Instruction:

1. Preheat oven to 350 degrees F.
2. In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
3. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
4. Meanwhile, place the Anaheim peppers on a sheet pan.
5. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
6. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
7. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
8. Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
9. In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
10. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.

How to make The BEST Mexican Chile Verde Pork Stew

FAQ

What is chile verde sauce made of?

Is chili verde and salsa verde the same?

What meat is chili verde made of?

What is verde chili?