Go Back
+ servings
Fork-tender chunks of pork shoulder braised in a tangy sauce made from char-roasted green chiles and tomatillos. Garnished with queso fresco, cilantro and red onions.
Print

Chile Verde

This Chile Verde is one of my favorite stews, and I've spent over a decade perfecting this recipe. With fall-apart tender chunks of pork in a green chili sauce made from roasted peppers and tomatillos, it's irresistibly delicious.
Course Entree, Soups & Stews
Cuisine Mexican
Keyword chili, stew
Level Beginner
Main Ingredient Pork
Diet Gluten-Free, Low-Carb
Prep Time 1 hour
Cook Time 2 hours 30 minutes
Servings 8 people
Calories 340kcal

Ingredients

For Pork

  • 1800 grams pork shoulder (cut into 2-inch cubes)
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • 1 tablespoon vegetable oil

For Chile Verde Sauce

  • 600 grams Poblano chili peppers (6 large peppers)
  • 140 grams Jalapeño peppers (5 large, to taste)
  • 375 grams onion (2 small onions, peeled and halved)
  • 40 grams garlic (1 head, cloves separated)
  • 1200 grams tomatillos
  • 25 grams cilantro

For Chile

  • 4 cups low-sodium chicken stock
  • 2 teaspoons honey
  • 1 teaspoon Mexican oregano
  • 1 bay leaf
  • Salt (to taste)
  • Cilantro (for garnish)
  • Queso fresco (for garnish)

Instructions

  • Preheat the oven as hot as it will go or set it to broil.
  • Sprinkle the salt, cumin, and cinnamon evenly over the pork, and then drizzle on the vegetable oil. Mix this together to distribute evenly and let the pork marinate while you prepare the green chili sauce.
    Marinated pork shoulder for Chile Verde.
  • To make the Chile Verde Sauce, line up the Poblanos, Jalapeños, onions, and garlic in a single layer on a baking sheet and poke holes in the peppers with a knife or skewer.
  • Roast the chilies on one side until the skin is blistered and starting to char (about 6 minutes). Flip the chilies over and continue to roast them until the second side starts to char. Set these aside to cool.
    Char-roasted green chili peppers, onions, and garlic.
  • Remove the husks from the tomatillos and wash them repeatedly with cold water until they are no longer soapy. Place them in a single layer on a baking sheet and roast them in the oven until they start to char on one side (about 10 minutes).
    Char-roasted tomatillos.
  • When the chili peppers are cool enough to handle, put on some gloves and remove the stems, seeds, and any loose skin. Most of the heat in chili peppers is in the membranes that connect the seeds to the pod, so you can adjust the peppers' heat by removing these or leaving them in place. Add the cleaned chilies to a blender or food processor.
    Cleaning roasted Poblano Chilies.
  • Peel the garlic cloves and add them to the blender as well, along with the onions, cilantro, and roasted tomatillos. Puree the mixture.
    Chile Verde sauce in blender.
  • For the chile, heat a large dutch oven or other heavy-bottomed pot over medium-high heat until hot. Add the pork in a single layer. You probably won't be able to fit it all in one batch, so divide it up into two or three batches. Once it's browned on one side, flip it over and brown the other side. Transfer the browned pork to a bowl and repeat with the remaining meat.
    Browning marinated pork.
  • Once your last batch of pork has browned on both sides, add the chicken stock, honey, oregano, and bay leaf and return the rest of the pork to the pot. Add the green chili sauce and stir to combine.
    Salsa Verde added to pork.
  • Once the mixture comes to a boil, skim off any foam that floats to the surface. Turn down the heat to maintain a gentle simmer and let this cook for about 1.5 hours, stirring periodically.
    Skimming scum off of Green Chili
  • After an hour or so, skim off any excess fat that pools around the edges of the pot.
    Skimming oil off of Chile Verde
  • Taste the sauce and adjust with salt and honey to taste. Continue cooking the pork until you can cut a piece in half easily with a fork (another 30-60 minutes).
    Tender pork in green chili sauce.
  • Serve the Pork Chile Verde with warm corn or flour tortillas.

Nutrition

Calories: 340kcal | Carbohydrates: 23g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 92mg | Sodium: 730mg | Potassium: 1255mg | Fiber: 6g | Sugar: 12g | Vitamin A: 856IU | Vitamin C: 106mg | Calcium: 75mg | Iron: 4mg