There’s something truly special about a slow-simmered stew, and this Chile Verde recipe is a perfect example. It’s a dish that warms you from the inside out with its vibrant green sauce and incredibly tender pork. The blend of roasted poblanos and tomatillos creates a deep, savory flavor that’s simply irresistible.
I find this dish is perfect for a cozy Sunday dinner or even for meal prepping because it tastes even better the next day. It’s a family favorite that always gets rave reviews, and it freezes beautifully, making it a lifesaver on busy weeks.
Why I Love This Chile Verde Recipe
This Chile Verde recipe is a genuine winner for so many reasons! It’s surprisingly simple to put together, especially if you prep the peppers ahead of time. The flavor payoff is huge—that rich, roasted green sauce is unbeatable.
- Flavor Bomb: The roasted poblanos and tomatillos make it sing!
- Weeknight Wonder: Easy enough for a busy evening.
- Crowd Pleaser: Always a hit when I have guests over.
- So Versatile: Delicious served so many ways!
Chile Verde Ingredients
The magic of a truly great Chile Verde lies in its vibrant green sauce, a symphony of fresh, slightly smoky flavors that meld beautifully with tender pork. It’s this beautiful marriage of ingredients that makes this dish so special and utterly comforting.
Here are the stars of our Chile Verde:
- Pork Shoulder/Butt: This cut is perfect for slow cooking. It becomes incredibly tender and flavorful, soaking up all the delicious sauce.
- Tomatillos: These little green gems provide a tangy, slightly acidic base that balances the richness of the pork.
- Poblano Peppers: They bring a mild, earthy pepper flavor and a lovely green hue to our sauce after roasting.
- Jalapeño Peppers: For a pleasant kick of heat and a bit more pepper depth.
- Onion and Garlic: The essential aromatics that build the foundation of flavor in almost any savory dish.
- Cilantro: Its fresh, herbaceous notes are crucial for that authentic Chile Verde taste.
- Chicken Broth: Helps to create the perfect sauce consistency and adds another layer of savory flavor.
- Cumin and Oregano: These classic spices add warmth and depth to the overall profile.
Substitutions and Tips
- Adjust the Heat: No two peppers are alike! Feel free to use more or fewer jalapeños and serranos, or even omit them, to suit your spice preference. For a milder sauce, remove the seeds and membranes from the peppers.
- Fresh vs. Canned Tomatillos: Fresh tomatillos offer the brightest flavor, but canned ones are a convenient shortcut and work beautifully.
- Herb Alternatives: If you’re not a fan of cilantro, you could try parsley for a milder, fresh taste, though it will change the classic flavor profile.
- For Extra Depth: Roasting the peppers and tomatillos is key! Don’t skip this step. It adds a wonderful smoky depth that canned ingredients can’t replicate.
- Storage Ease: This delicious pork stew keeps wonderfully in the fridge for up to three days, making it a fantastic make-ahead meal.
You’ll find exact measurements in the printable recipe card below, but these core ingredients are the heart of our flavorful Chile Verde.
Kitchen Tools You’ll Need
- Large Dutch oven or heavy-bottomed pot (a slow cooker also works!)
- Baking sheet for roasting peppers/tomatillos
- Blender or food processor for the sauce
- Cutting board and knife
- Measuring cups and spoons
How to Make Chile Verde
Step 1: Prepare the Pork
First, pat your pork cubes nice and dry. This helps them brown better. Season them well. Sprinkle on salt and pepper generously. These humble seasonings are key!
Step 2: Brown the Pork
Grab a large Dutch oven or a heavy pot. Warm up some olive oil over medium-high heat. Carefully add the pork cubes in batches. Brown them on all sides until they have a nice crust. This step builds loads of flavor. Remove the pork and put it aside for now.
Step 3: Sauté Aromatics
Add the chopped onion to the same pot. Cook it until it’s soft and looks translucent. That’s about 5 to 7 minutes. Now, stir in the minced garlic. Cook for just one minute more until you can really smell its wonderful aroma. Don’t let it burn!
Step 4: Roast Peppers and Tomatillos
If you’re using fresh ingredients, place your tomatillos, poblano peppers, jalapeños, and optional serranos on a baking sheet. Broil them for about 10 to 15 minutes. Turn them now and then. You want their skins to get nicely charred and the tomatillos to soften. Put the hot peppers into a bowl. Cover it with plastic wrap. Let them steam for about 10 minutes. This makes them easy to peel. After steaming, peel, stem, and seed the peppers. If you’re using canned tomatillos, just drain them well.
Step 5: Blend the Sauce
Time for the blender! Combine the roasted tomatillos. Add the roasted poblano, jalapeño, and serrano peppers (if you’re using them). Toss in the fresh cilantro. Pour in the chicken broth. Add the ground cumin and dried oregano. Blend everything until it’s smooth. This green sauce is the heart of our Chile Verde!
Step 6: Combine and Simmer
Return the browned pork to the pot. Now, pour that vibrant blended sauce right over the pork. Stir everything together well. Make sure the pork is coated. Bring the mixture to a gentle simmer. Then, turn the heat down to low. Cover the pot tightly. Let it cook for 2 to 3 hours. Or, until the pork is super tender and falls apart easily. This slow cooking is crucial for tender pork.
Step 7: Slow Cooker Option
If you prefer your slow cooker, now’s the time! After browning the pork and sautéing the aromatics, combine everything in the slow cooker insert. Pour the blended sauce over the pork. Cook on low for 6 to 8 hours. Or, cook on high for 3 to 4 hours. Use whatever fits your schedule best.
Step 8: Final Seasoning
Once the pork is perfectly tender, give your Chile Verde a taste. Adjust the seasoning with more salt and pepper if needed. This is your chance to make it just right for your palate. Every batch can be a little different!
How to Store Chile Verde
Storing your delicious Chile Verde is simple. For refrigerator storage, let the stew cool completely. Then, place it in an airtight container. It will stay fresh for up to 3 days. It tastes even better the next day!
Want to freeze it? Cool it down. Transfer it to freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
Tips for Success
- Roast Your Peppers: Don’t skip charring those poblanos and jalapeños. It adds a smoky depth!
- Don’t Rush the Simmer: Low and slow is the way to go for fork-tender pork.
- Taste and Adjust: Always sample before serving and add salt or pepper as needed.
- Control Your Heat: Remove seeds and membranes from peppers for less spice.
- Drain Canned Tomatillos Well: This prevents a watery sauce later on.
Serving Suggestions
- Serve hot with warm corn tortillas.
- Enjoy over fluffy white or brown rice.
- Use as a hearty filling for burritos or tacos.
- Top with a dollop of sour cream and fresh cilantro.
- A side of avocado slices is always a good idea.
Chile Verde
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Total Time: 2.5-3.5 hours
- Yield: 6-8 servings
- Category: Main Course
- Method: Stewing
- Cuisine: Mexican
- Diet: Gluten Free
Description
A classic Mexican stew made with tender pork simmered in a vibrant green sauce of roasted poblanos, jalapeños, tomatillos, and cilantro.
Ingredients
- 2–3 lbs pork shoulder or butt, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 large onion, chopped
- 4–5 cloves garlic, minced
- 1 (28 oz) can tomatillos, drained or 1.5 lbs fresh tomatillos, husked and rinsed
- 4–6 poblano peppers, roasted, peeled, and seeded
- 2–3 jalapeño peppers, roasted, peeled, seeded, and chopped (adjust to taste)
- 1–2 serrano peppers, roasted, peeled, seeded, and chopped (optional, for extra heat)
- 1 cup chicken broth
- 1/2 cup chopped fresh cilantro
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and black pepper to taste
- Warm tortillas or rice, for serving
Instructions
- Pat the pork cubes dry and season with salt and pepper.
- In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the pork in batches on all sides. Remove pork and set aside.
- Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
- To roast peppers and tomatillos: Place fresh tomatillos, poblanos, jalapeños, and serranos on a baking sheet. Broil for 10-15 minutes, turning occasionally, until skins are charred and tomatillos are soft. Place peppers in a bowl and cover with plastic wrap for 10 minutes to steam. Peel, stem, and seed the peppers. For canned tomatillos, simply drain.
- In a blender, combine the roasted tomatillos, roasted poblano, jalapeño, and serrano peppers (if using), cilantro, chicken broth, cumin, and oregano. Blend until smooth.
- Return the browned pork to the pot. Pour the blended chile verde sauce over the pork. Stir well.
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until the pork is fork-tender. Alternatively, cook in a slow cooker on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust seasoning with salt and pepper.
- Serve hot with warm tortillas, rice, or as a filling for burritos or tacos.
Notes
- Roasting the peppers and tomatillos adds a depth of smoky flavor.
- Adjust the amount of jalapeño and serrano peppers to control the heat level.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
