Classic Mexican Chile Verde Pork
Tender braised pork simmered in a rich tomatillo and roasted green chile sauce — a authentic mexican restaurant-style chile verde that delivers bold, smoky flavors at around 380 calories per serving.
25m
6
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Ingredients
- 2.5 lbs pork shoulder, cut into 1.5-inch cubes
- 1 lb fresh tomatillos, husked and rinsed
- 4 Anaheim green chiles (or Hatch chiles), whole
- 2 poblano peppers, whole
- 1 jalapeño, seeded and chopped
- 1 large white onion, diced
- 6 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1.5 teaspoons kosher salt, divided
- 2 tablespoons vegetable oil
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 2 tablespoons fresh lime juice
- Warm flour or corn tortillas, for serving
- Sour cream and sliced radishes, for garnish
Instructions
- 1
Roast the Chiles and Tomatillos
Set your oven broiler to high. Place the Anaheim chiles, poblano peppers, and tomatillos on a foil-lined baking sheet. Broil 4–5 inches from the heat for 8–10 minutes, turning halfway through, until the chile skins are charred and blistered and tomatillos are softened and lightly browned. Transfer chiles to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, seed, and roughly chop the chiles. Transfer tomatillos and any roasting juices to a blender.
- 2
Blend the Green Sauce
Add the roasted, peeled chiles, jalapeño, half of the diced onion, 3 cloves of garlic, cilantro, and 1/2 cup of chicken broth to the blender with the tomatillos. Blend until smooth. Taste and season with a pinch of salt. Set aside.
- 3
Season and Sear the Pork
Pat the pork cubes completely dry with paper towels. Season all sides with 1 teaspoon kosher salt, smoked paprika, and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork on all sides until deeply golden brown, about 3–4 minutes per side. Transfer seared pork to a plate and set aside.
- 4
Sauté the Aromatics
Reduce heat to medium. In the same pot with the rendered pork drippings, add the remaining diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the remaining 3 cloves of minced garlic, cumin, and dried oregano. Stir and cook for 1 minute until fragrant.
- 5
Deglaze and Combine
Pour in 1/2 cup of chicken broth and scrape up any browned bits from the bottom of the pot with a wooden spoon — this fond adds deep flavor. Return the seared pork and any accumulated juices to the pot.
- 6
Simmer the Chile Verde
Pour the blended green tomatillo-chile sauce over the pork and add the remaining 1 cup of chicken broth. Stir to combine. Bring to a boil over medium-high heat, then reduce heat to low. Cover with a lid slightly ajar and simmer gently for 1 hour 30 minutes to 2 hours, stirring every 30 minutes, until the pork is fall-apart tender and the sauce has thickened to a stew-like consistency.
- 7
Finish and Adjust Seasoning
Stir in the fresh lime juice. Taste the chile verde and adjust seasoning with salt and pepper as needed. If the sauce is too thick, add a splash of chicken broth to reach your desired consistency. If too thin, simmer uncovered for an additional 10–15 minutes.
- 8
Serve
Ladle the chile verde pork into bowls or onto plates. Garnish generously with fresh chopped cilantro, sliced radishes, and a dollop of sour cream. Serve immediately with warm tortillas on the side for scooping.
Chef's Tips
For the most authentic mexican restaurant flavor, use Hatch green chiles when in season — they have the perfect balance of heat and sweetness. Charring the chiles and tomatillos under the broiler is a non-negotiable step; it adds a depth of smoky flavor that makes all the difference. This dish tastes even better the next day as the flavors continue to meld, making it ideal for meal prep. If you prefer a milder stew, remove all seeds from the jalapeño and substitute the poblanos for additional Anaheim chiles.
Nutrition Facts
Frequently Asked Questions
Everything you need to know about making this classic mexican chile verde pork
How long does it take to make Classic Mexican Chile Verde Pork?
This recipe takes 2H25 minutes total time, including 25 minutes prep time and 2H cooking time.
How many servings does this Classic Mexican Chile Verde Pork recipe make?
This recipe yields 6 servings.
What is the difficulty level of this Classic Mexican Chile Verde Pork recipe?
This recipe is rated as Medium difficulty level, making it suitable for home cooks with some experience.
Can I make substitutions in this Classic Mexican Chile Verde Pork recipe?
Yes, you can make substitutions, but they may affect the final result. Common substitutions include using different types of ingredients for dietary restrictions or personal preferences.
Can I make this classic mexican chile verde pork ahead of time?
Yes! You can prepare this classic mexican chile verde pork up to 1 day ahead. Assemble the dish completely, cover with foil, and refrigerate. When ready to serve, bring to room temperature for 30 minutes, then bake as directed, adding an extra 10-15 minutes to the cooking time if needed.
How do I store leftover classic mexican chile verde pork?
Store leftover classic mexican chile verde pork covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for 15-20 minutes, or microwave individual portions for 1-2 minutes until heated through.
What side dishes go well with classic mexican chile verde pork?
This classic mexican chile verde pork pairs beautifully with a simple green salad, roasted vegetables like broccoli or Brussels sprouts, or crusty bread. For a complete meal, serve alongside grilled chicken or a protein of your choice.
Can I freeze classic mexican chile verde pork?
Yes, this classic mexican chile verde pork freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, or store in freezer-safe containers. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.