This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe Print Recipe

Indulge in a Flavorful Delight with Pork Chile Verde!

If you’re looking for a meal that’s the epitome of comfort food, try the Pork Chile Verde. This dish is like a warm embrace from a cuddly teddy bear. It is complete with tender pork chunks. These chunks are nestled in a spicy broth of tomatillos and chilies. Make sure to grab some warm flour tortillas and get ready to be wrapped up in a blanket of Mexican magic!

Pork Chile Verde

Chile Verde with tender bites of pork paired with rice and beans, and some warm flour tortillas are the perfect combination for a delicious dinner meal. This flavorful dish will bring the whole family together on a cold winter night. 

This Pork Chile Verde recipe is a great combination of savory flavors with a spicy kick. Spicy is based on more or fewer peppers in the Tomatillo Chile Verde sauce.

Chile Verde can be made with chicken or pork and can be made in the slow cooker or right on the stovetop. Tomatillo Chile Verde sauce can be made the day before, or store-bought Tomatillo Chile Verde sauce can be used but I recommend homemade.

For This Recipe, You Will Need:

  • Meat – Boneless pork shoulder

Vegetables

  • Onion – Yellow or white
  • Tomatillos – should be firm, not squishy
  • Cilantro
  • Chile peppers – Jalapeños or serranos
  • Garlic
  • Spices – Ground cumin, Mexican Oregano, black pepper, and salt
  • Chicken stock or broth
  • Lime Juice
  • All-purpose flour
  • Cooking oil – Olive oil, or vegetable oil

How to Make This Recipe on the Stove Top

  • Cut pork into cubes, coat cubes with flour, and add oil to a stockpot. Sear meat until golden brown on medium-high heat
  • Remove pork from the pot.
  • Over medium heat, add the chopped onion, garlic, salt, and pepper to the stockpot, and saute until transparent.
  • Add the cumin, pork, and chicken stock to the stockpot, and cook for 1/2 hour on medium heat or until the meat is tender.
  • Make the Chile Verde Sauce while the meat cooks. 
  • Add Chile Verde sauce to cover the pork in the pot completely, and cook an additional 1/2 hour on low heat. Season with salt to taste.

Slow-Cooker

  • Make the Chile Verde Sauce 
  • Coat pork cubes with flour, and sear in a large skillet 
  • Place meat, spices, broth, onions, garlic, and chile verde sauce into the slow cooker on low for 6-9 hours, or high for 4-6 hours. Season with salt to taste. Enjoy!

Why You Will Love This Pork Chile Verde Recipe

  • Pork Chile Verde is a very versatile dish
  •  It is perfect as a filling for a burrito 
  • Delicious Pork Chile Verde Chimichanga topped with guacamole
  • If you love rice bowls! top Cilantro Rice with this delicious Pork Verde 
  • Top Sopes with this delicious meat

Storing Pork Chile Verde

Refrigerator – Store in an airtight container for up to 5 days.

Freezer – Store in an airtight container for up to 3 months in the freezer

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! 

Latest Recipes

Pork Chile Verde

Eunice Huerta
Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course dinner
Cuisine Mexican

Ingredients
  

  • 4 pounds boneless pork shoulder trimmed of excess fat and cut into 1-2 inch cubes.
  • 2 medium yellow onions diced
  • 6 cloves garlic minced
  • 1 cups chicken stock
  • 1 tsp ground cumin
  • 1 tablespoon dried Mexican oregano
  • Kosher Salt & black pepper to taste
  • Olive Oil
  • 6 medium tomatillos husked and rinsed, roasted
  • 1/4 cup water
  • 2 jalapeno or serrano peppers stemmed and roasted (or 1 for less spicy)
  • 1/2 cup cilantro chopped
  • 1/2 small white onion cut into large chunks
  • 2 tbsp. lime juice
  • 1 garlic minced
  • 1/2 tsp kosher or sea salt or to taste
  • 1 1/2 tablespoons Olive Oil

Instructions
 

  • Trim off any excess fat from the pork and cut it into 2-inch squares.
  • In a (6 quart) medium stockpot, over high heat, coat meat cubes with flour and sear the pork in the oil until golden brown.
  • Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil
  • In the same pot, over medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent.
  • Add the cumin, pork, and chicken stock back to the stockpot and cook for 1/2 hour.
  • Add Chile Verde sauce to cover the pork in the pot completely, and cook an additional 1/2 hour on low heat.
  • Preheat oven to 425 degrees F
  • Line the baking sheet with aluminum foil or parchment paper.
  • Place the tomatillos, onion, and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss
  • Roast for 15 minutes or until the tomatillos are soft.
  • Add the roasted vegetables, lime juice, and cilantro into the blender and pulse.
Keyword pork chile verde, chile verde pork, chile verde recipe
Tried this recipe?Mention @thebusyabuelita or tag #thebusyabuelita!

Discover more from The Busy Abuelita

Subscribe to get the latest posts sent to your email.