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I’m thrilled to share my favorite Mexican stew recipe with you! This pork chile verde is a true crowd-pleaser. Picture tender pork swimming in a zesty tomatillo sauce – it’s comfort food at its finest.
My authentic recipe brings the flavors of Mexico right to your kitchen. The secret? Slow-cooking the pork until it’s fork-tender. Trust me, the aroma will have your neighbors knocking at your door!
Ready to dive into this mouthwatering dish? Let’s get cooking!
5 Reasons You’ll Love This Recipe
This Pork Chile Verde recipe will soon be your top pick! The homemade salsa verde is a big reason why. It’s made with fresh stuff, giving you real Mexican taste at home.
The pork gets slow-cooked to be super tender. It’s so soft, it just melts in your mouth. It’s perfect for cold nights.
This dish is also super flexible. You can have it as a big stew, over rice, or in tacos. You can do so much with it!
It’s also great to make ahead. Cook it on the weekend and eat it all week. It freezes well, which is great for when you’re busy.
The mix of tangy and savory tastes is amazing. It tastes just like your favorite Mexican place, but at home.
This Pork Chile Verde is more than just a meal – it’s an experience that brings the rich, authentic flavors of Mexico to your dining table.
Exact Ingredients List (+ Possible Substitutes)
I love sharing my favorite pork chile verde recipe with you! Let’s look at what you need for this tasty dish. The main ingredient is a tender pork shoulder. It makes the stew rich and flavorful.
We’ll use tomatillos, poblano peppers, and jalapeños for the green sauce. These add a mix of tangy and spicy tastes. If you can’t find tomatillos, you can use green tomatoes instead. But the taste will be a bit different.
- 3 pounds pork shoulder, cut into 1-inch cubes
- 1.5 pounds tomatillos, husked and rinsed
- 4 poblano peppers
- 2-3 jalapeño peppers (adjust for desired heat)
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1/2 cup fresh cilantro, chopped
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- Salt and pepper to taste
- 2 tablespoons vegetable or canola oil
- 1-2 tablespoons lime juice
If you can’t find poblano peppers, green bell peppers are a good choice. They’re milder. Or, try using boneless chicken thighs instead of pork shoulder. It will still taste great!
Instructions
I start by seasoning the pork with salt and pepper. Then, I sear it in hot oil until it’s browned. Next, I roast peppers and tomatillos under the broiler for about 7-10 minutes, flipping them once.
After roasting, I steam the peppers in a plastic bag to make peeling easier. Once cooled, I remove the skin and blend the roasted vegetables with cilantro. This makes a tasty salsa verde.
In the same pot, I sauté onions and garlic until they smell good. Then, I mix the browned pork, spices, chicken broth, and my salsa verde in the pot.
The magic happens during slow cooking. I let it simmer covered for 2-4 hours. This makes the pork tender and full of flavor.
Just before serving, I add fresh lime juice and more cilantro. This makes the dish even better. The result is a delicious pork chile verde full of flavor!
- Season and sear pork
- Roast and blend vegetables for salsa verde
- Combine ingredients and slow cook
- Add final touches before serving
Tips, Tricks & Storing
This pork chile verde recipe is so versatile! If you like it hot, keep the seeds in the peppers. It’s great as a make-ahead meal. You can prepare it up to 3 days before and keep it in the fridge.
This recipe is also great for freezing. I make a big batch and freeze it for up to 3 months. Just thaw it in the fridge before reheating.
For the best taste, use a Dutch oven. It keeps all the flavors in. Or, if you prefer, use a slow cooker. Cook it on low for 6-8 hours or high for 4 hours.
- Adjust spice level by keeping or removing pepper seeds
- Make-ahead and refrigerate for up to 3 days
- Freeze for up to 3 months
- Use a Dutch oven for optimal flavor
- Slow cooker option available
If the sauce gets too thick when reheating, add a bit of water or broth. This keeps it tasting great!
Recipe Variations & Serving Suggestions
I love trying new twists on classic recipes. For a lighter option, I swap pork for chicken to make chicken chile verde. It’s just as tasty and a bit leaner.
If you’re looking for vegetarian options, firm tofu or extra beans work great in this dish. You can even add more veggies to make it bigger.
When it comes to serving ideas, I have a few favorites. I often spoon the chile verde over cilantro lime rice for a zesty kick. It’s also perfect wrapped in warm flour tortillas or stuffed into burritos.
For toppings, I sprinkle on some crumbled cotija cheese, diced white onions, and fresh cilantro.
Want to get creative? Use the chile verde as a topping for nachos or fill enchiladas with it. It’s so versatile! For a complete meal, I serve it with Mexican rice and refried beans on the side.
No matter how you choose to enjoy it, this chile verde is sure to be a hit at your dinner table.