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Chile Verde

Chile verde with slow-cooked pork in a rich green chile sauce made from blended tomatillos, poblano peppers, onion, and garlic. Tender shredded pork and visible green bits create a hearty Mexican comfort food stew you can ladle over warm tortillas.
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Prep Time 20 minutes
Cook Time 45 minutes
Rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork and aromatics
  • 2 lb pork shoulder
  • 1 onion Halved
  • 6 garlic cloves Pealed
  • 1 tsp cumin
  • 0.5 tsp oregano
Green chile base
  • 2 lb tomatillos Husked
  • 4 poblano peppers Roasted and diced
  • 0.5 cup fresh cilantro
  • 2 tbsp vegetable oil
  • 2 cup chicken broth
Seasoning and serving
  • salt and pepper to taste
  • 1 corn tortillas for serving Warm

Equipment

  • 1 Dutch oven

Method
 

Blend the green chile sauce
  1. Blend tomatillos, poblano peppers, onion, garlic, and cilantro until smooth, aiming for a thick but pourable sauce with visible green flecks.
Brown the pork
  1. Heat vegetable oil in a large pot over medium-high heat until shimmering, then sear pork cubes on all sides until browned.
Simmer until very tender
  1. Pour the blended tomatillo mixture over the pork, then add chicken broth, cumin, and oregano to combine.
  2. Bring the stew to a simmer, then cover and cook for 35-40 minutes at a steady simmer until the pork is very tender.
  3. Shred the meat directly in the pot and stir well so the sauce turns evenly green and clings to the pork.
  4. Season with salt and pepper to taste and stir to fully distribute the seasoning through the stew.
Rest and serve
  1. Let the chile verde rest for 10 minutes, uncovered or lightly covered, so it thickens slightly before serving.
  2. Serve hot with warm corn tortillas on the side for ladling into rustic bowls.

Notes

Pro tip: roasted poblanos keep the stew smoky—if you’re short on time, roast them until blistered, then dice and blend as directed. Refrigerate leftovers in a sealed container for up to 4 days; freeze for up to 3 months (thaw overnight in the fridge and reheat gently). For a dairy-free option, skip any toppings that contain cheese (the base is naturally dairy-free).