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The Pork Chile Verde That Will Become Your Family’s New Favorite

The authentic Pork Chile Verde recipe will rival any you find in a Mexican restaurant!

Imagine 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. How amazing is that!

Pork Chile Verde


Pork: Traditionally, Mexican chile verde is made with pork shoulder also sold as pork butt. Boneless pork country ribs are also a good option. Pork loin (not pork tenderloin) can be used, but cooking times may need to be adjusted. The much leaner pork loin dries up when overcooked.

Oil: Olive oil or any mild oil like vegetable or canola oil can be used.

Chiles: To make the savory and flavorful homemade chile verde sauce, I use Hatch chiles (sub with Anaheim chiles, if needed). For a slight spicy kick, I add jalapeños (use serrano peppers for extra heat) and lastly, I add poblano peppers.

Tomatillos: These are also known as Mexican husk tomatoes. If you cannot find fresh tomatillos, sub them with 11-12 ounces of canned tomatillos. Another option is to use a pound of fresh green tomatoes and add about 2 teaspoons of fresh lime juice to get similar flavor.

Aromatics: I use yellow or brown onions and fresh garlic.

Seasonings and Spices: Ground cumin, ground coriander, dried oregano, salt and ground black pepper.

Fresh Cilantro: If you don’t like cilantro, you can use fresh flat leaf parsley.

Broth: I like using chicken broth. Water can be used, but I prefer broth as it adds flavor.

Lime Juice: There is nothing quite like the flavor of fresh lime juice. The juice from the bottle cannot compare to the real fruit.

See the recipe card for full information on ingredients and quantities.


Season: Season the pork with salt and black pepper to taste.

Sear: Brown the pork until golden brown to lock in the flavor. Do this in batches so you don’t overcrowd the pot. Transfer to a plate.

Make the Chile Verde Sauce: In the same pot, sauté the onions and all the chile peppers until they start to become soft. Add the tomatillos and cook for another 3-4 minutes.

Season: Stir in the spices and garlic.

Finish the Green Chile Sauce: Stir in the broth, cilantro and lime juice and bring to a light boil. Remove from the heat.

Blend: You can use an immersion blender, regular blender or a food processor. Blend the green salsa mixture until smooth.

Simmer: Return the pork to the pot (with the sauce) and bring to a boil. Cover the pot, lower the heat and simmer, stirring occasionally until the pork is tender.

Garnish and Serve: Season to taste and garnish with cilantro, if desired. Serve and enjoy your freshly made Pork Chile Verde!


Meat Selection: Use pork shoulder or pork butt for this recipe. These cuts have the right amount of fat to keep the meat tender and flavorful during the cooking process.

Roasting Chiles: For an authentic flavor, roast fresh Anaheim or Hatch green chiles. You can do this over an open flame, on a grill, or under the broiler. Once roasted, place them in a sealed plastic bag for easy peeling.

Tomatillos: Look for firm, green tomatillos with dry, intact husks. Remove the husks, wash them thoroughly, and roast them along with the chiles for an enhanced flavor.

Searing the Meat: To add depth to your dish, sear the pork chunks in a hot skillet before transferring them to the slow cooker. This step enhances the Maillard reaction, which results in a richer flavor.

Low and Slow: Cooking the pork at a low temperature in the slow cooker allows the meat to become tender and absorb the flavors of the chiles and tomatillos. This process takes time, so plan ahead.


Yield: 4 | Serving size: 1

Calories: 450kcal | Total Fat: 21g | Cholesterol: 55mg | Sodium: 350mg | Total Carbohydrates: 61g | Sugar: 43g | Protein: 6g | Calcium: 109mg | Iron: 1.3mg | Potassium: 106mg | Fiber: 1g | Vitamin A: 289IU | Vitamin C: 10mg


1. Can I use canned green chiles instead of fresh ones?

While fresh roasted green chiles will provide the best flavor, you can use canned green chiles in a pinch. Just be aware that the flavor may not be as robust.

2. What can I serve with Pork Chile Verde?

Traditionally, Pork Chile Verde is served with warm tortillas, rice, and beans. It also pairs well with cilantro, lime wedges, and avocado.

3. How can I adjust the spiciness level?

The heat level of your Pork Chile Verde depends on the type and quantity of chiles you use. To make it milder, remove the seeds and membranes from the chiles, or use fewer chiles.

4. Can I make this dish in advance?

Yes, Pork Chile Verde reheats well and often tastes even better the next day as the flavors meld. Store any leftovers in the refrigerator.

5. Can I freeze Pork Chile Verde?

Yes, you can freeze Pork Chile Verde for longer storage. Just make sure to cool it completely before transferring it to a freezer-safe container. It can be stored in the freezer for several months. When reheating, you may need to add a bit of broth or water to maintain the desired consistency.

Let’s Make This Easy, Yummy Pork Chile Verde!

Chile Verde Pork
Pork Chile Verde

And there you have it – this easy, yummy Pork Chile Verde is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.

Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!

The Best Pork Chile Verde

Sandra Myers The Pork Chile Verde That Will Become Your Family’s New Favorite The Pork Chile Verde That Will Become Your Family’s New Favorite Print This
Prep Time: Cooking Time:
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 3 pounds boneless pork butt, pork shoulder roast or Boston butt, cut into 1 inch cubes
  • Salt and ground black pepper to taste
  • 2 – 3 tablespoons olive oil
  • 1 large onion, peeled and chopped
  • 2 jalapeño or serrano peppers, stems removed, seeded and chopped
  • 2 Hatch peppers or Anaheim peppers, stems removed and chopped
  • 2 poblano peppers, stems removed and chopped
  • 1 pound tomatillos, husks removed, rinsed and cut in half
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 5 garlic cloves, minced
  • 2 cups chicken broth or water, (plus more depending on how thin or thick you want the sauce).
  • 1 small bunch of fresh cilantro, chopped (about a cup of firm packed cilantro)
  • 2 tablespoons fresh lime juice
  • Chopped cilantro to garnish


  • Season the pork with salt and black pepper to taste.
  • In a Dutch oven or large pot, heat the oil over medium-high heat.
  • Brown the pork on all sides until golden brown. Do this in batches if needed so you don’t overcrowd the pot. Transfer the the seared pork to a plate and set aside. Pour out all but 2 tablespoons of rendered fat.
  • In the same pot, brown the onions , jalapeños, Hatch and poblano peppers for about 4 minutes or until they start to become soft. Add the tomatillos and cook for another 3-4 minutes.
  • Stir in the ground cumin, dried oregano and ground coriander and mix to combine. Stir in the garlic and cook for about a minute or until fragrant.
  • Stir in the broth, cilantro and lime juice and bring to a light boil. Remove from the heat.
  • With an immersion blender, blend the mixture until smooth or transfer the mixture to a blender or food processor and blend until smooth, scraping down the sides as needed. Be careful when blending hot liquids. Make sure you hold the lid down with the help of a kitchen towel.
  • Return the prepared chile verde sauce and the pork to the pot and mix to combine scraping the bottom of the pot with a wooden spoon to remove any brown bits. Bring to a boil over medium-high, cover, lower the heat to low and simmer, stirring occasionally for about 2.5 to 3 hours or until the pork is tender. Season to taste with salt and black pepper and garnish with cilantro, if desired. Serve.

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