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–+ servings
tender pieces of stewed pork in chile verde sauce getting shred with a fork

Pork Chile Verde Recipe

Prep 20 minutes
Cook 2 hours 30 minutes
Total 2 hours 50 minutes
Makes 8 servings

Equipment

Ingredients

  • 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

To serve:

  • Corn tortillas, julienne radishes, tortilla chips, lime wedges (optional)

Instructions

  1. Season the pork with salt and black pepper to taste.
  2. In a Dutch oven or large pot, heat the oil over medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Stir in the broth, cilantro and lime juice and bring to a light boil. Remove from the heat.
  7. 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.
  8. 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.

Pork Chile Verde in the Instant Pot

  1. Follow the recipe instructions as written searing the pork and sautéing the onions, tomatillos and chiles in the pressure cooker using the "Sauté" function. After blending the sauce and returning the pork to the pot, seal the pot and cook on high pressure for 28 minutes. Do a 10 minutes natural pressure release.

Pork Chile Verde in the Slow Cooker

  1. Follow the recipe instructions as written searing the pork and sautéing the onions, tomatillos and chiles in a large sauté pan or skillet. After blending the sauce, transfer the pork and the green chile sauce to the crockpot. Cook on low for 6-7 hours or on high for 4-5 hours.

Pork Chile Verde in the Oven

  1. Preheat the oven to 325 degrees Fahrenheit. Follow the instructions as written. After returning the pork and sauce to the pot, bring to a simmer. Transfer the pot to the oven and cook until the pork shreds easily with a fork, about 2 1/2 to 3 hours.

Nutrition

Calories: 346 kcal, Carbohydrates: 9 g, Protein: 33 g, Fat: 19 g, Saturated Fat: 5 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 102 mg, Sodium: 376 mg, Potassium: 885 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 248 IU, Vitamin C: 43 mg, Calcium: 55 mg, Iron: 3 mg
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