Chile verde pork is a Mexican stew with tender meat in a spicy green broth. Make this recipe today – it’ll be perfect for dinner tonight!
How to make chile verde pork
INGREDIENTS & SUBSTITUTIONS
- Pork shoulder – you can use pork loin if necessary, but the meat won’t be as tender
- Anaheim green chiles – or you can use poblano chiles
- Serrano chiles
- Garlic – substitute 2-3 teaspoons minced garlic
- Vegetable oil – or another oil with a high smoke point, like canola or avocado oil
- Spices – ground cumin, salt, black pepper
To make the dish less spicy, replace the serranos with more Anaheim green chiles. Or replace both peppers with poblano chiles instead.
For a heartier stew, consider adding cubed red potatoes or some black beans.
Boil the potatoes until they are fork tender, then add at the end with the remaining chile verde puree. The cooked beans should be added at the end as well.
Step by step instructions
- Prep the ingredients
First, cube and season the pork. Slice all the peppers in half and remove the seeds.
Also, remove the outer skin from the tomatillos, onion, and garlic, and cut the onion in half for easier blending.
- Blend the puree
Next, boil the tomatillos, chiles, and onion. Or you can char them with a grill or broiler for added flavor.
Transfer to a blender or food processor along with the garlic and cilantro. Blend until smooth, then set aside.
TIP: Cilantro stems are full of flavor, so there’s no need to remove them. Rinse the entire bunch of cilantro, pat it dry with paper toweling, then include both leaves and stems in the puree.
- Make the pork chile verde
Brown the pork in batches. Then, add all the pieces back to the Dutch oven and cover with the puree. Make sure to reserve a cup of puree to add at the end.
Simmer for about 3 hours, stirring occasionally.
When the meat is tender, stir in the remaining puree. Add the cooked beans or cooked potatoes as well, if you’ll be using those.
How to thicken chile verde
The easiest way to thicken the stew is to use a slurry of cornstarch and water.
Stir together equal parts of each, usually 1-2 tablespoons, until well combined. Then, stir the slurry into the stew and let it simmer for a few more minutes.
- It’s best to wear gloves when handling chile peppers, especially when seeding. The oils can burn when transferred to the skin or eyes, and it’s easy to miss some spots when washing with soap and water.
- You can also make this Mexican pork stew in an Instant Pot. Instructions for this can be found in the recipe card below.
Can I freeze chile verde?
Yes! Let it cool completely, then transfer to an airtight container. Freezer bags will also work, but make sure to squeeze all of the air out before storing.
Pork chile verde will last about 3 months in the freezer.
When you’re ready to use, let it thaw in the refrigerator for at least a few hours or overnight. Reheat in the microwave or on the stove until warmed all the way through.
This recipe first appeared on Kevin Is Cooking September 2015 and has been updated with new photos and video.
Watch how to make pork chile verde below!
Chile Verde Pork
- 1 1/2 lbs pork shoulder cubed
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 1/2 lbs tomatillos
- 6 Anaheim green chiles
- 2 jalapeños
- 2 Serrano chiles
- 1 large onion
- 5 garlic cloves
- 1 bunch cilantro about 2 cups
- Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup, set aside.
- In a large skillet or Dutch oven over medium high heat add the oil. When oil shimmers, add the pork and, working in batches so they brown and not steam, cook on all sides.
- Add all the cooked pork back to the Dutch oven and pour the pureed tomatillo green pepper sauce over and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 3 hours or until fork tender, stirring occasionally.
- After 3 hours, stir in remaining 1 cup cilantro infused chile verde puree. Serve hot with warmed tortillas or biscuits to sop up the amazing chile verde gravy. (See Note 2)
Instant Pot Method
- This could easily be cooked in the Instant Pot, too. Just brown the pork as directed on the Sauté setting (in batches to brown, NOT steam) and pour the vegetable chile puree on top. Close the lid and press the Manual setting on High for about 20 minutes. Allow for a Natural release and you're ready to eat. (See Note 2)
- If you prefer, you can either grill or place the tomatillos, chiles and onion under the broiler for a charred flavor instead of boiling.
- Options to add to this to make it go further are fork tender, cubed and boiled red potatoes or beans. Add after the 3 hour mark and stir in with remaining cup of chile verde puree, cover and heat to warm through.