Real Deal Pork Chile Verde

My authentic flavored, Mexican Pork Chile Verde starts with browned pork shoulder thats been rubbed with spices, then simmered in a flavorful puree of tomatillos, chiles, onion and cilantro until tender. It’s amazing and perfect in a bowl, stuffed in soft tacos or enchiladas. I’m sharing both Stovetop and Instant Pot methods with a video to show you just how to make it!

We pretty much eat this Pork Chile Verde regularly. A heavy rotation dinner that’s easy to prepare with comfort food dependability. This stuff is AMAZING!

What’s Pork Chile Verde?

Call it Pork Chile Verde, Green Chile Pork, or Green Chile Pork Stew, it all comes down to tender pork thats seasoned with salt, pepper and cumin, then seared to brown and caramelize. A puree of boiled or roasted tomatillos, jalapeños, serrano chiles, onion and cilantro gets poured over the pork and simmers for 3 hours or 20 minutes in the Instant Pot.

What are Tomatillos?

Tomatillos add that extra bit of spice, a slight tangy heat and a thickness to the sauce. Think of it like a tomato. Tomatillos are called “tomate verde” in Mexico, which means green tomato and are considered a staple in Mexican cooking.

Just remove the outer husk and for this recipe I boiled them with the chili peppers and onion.

How to Make Pork Chile Verde

• 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.
• 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. If you prefer, you can either grill or place the tomatillos, chiles and onion under the broiler for a charred flavor instead of boiling.
• 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.

Can this be made in the Instant Pot?

This could easily be cooked in the Instant Pot, too.

1. Brown the pork as directed on the Sauté setting (in batches to brown, NOT steam)
2. Pour the vegetable chile puree on top. Close the lid and press the Manual setting for about 20 minutes.
3. Allow for a Natural release and you’re ready to eat.

This one packs the heat, too. To lessen, just omit one or all of the Serrano chiles if you want to take it down a notch.

A side dish of a salad is what we like to cool the mouth a bit or a squeeze of some Mexican Crema on top does the trick, too. I usually make fresh from the oven jalapeno cornbread with a drizzle of honey on top, but kept it simple this time.

I love meals like this where it’s fairly simple, the slow cooking is no effort on my part and the result is like you spent hours laboring over it but you didn’t. Enjoy!

Watch how to make this below!

Pork Chile Verde

My authentic Mexican flavored Pork Chile Verde starts with seasoned, browned pork shoulder simmered in a balanced puree of tomatillos, chiles and onion.

4.75 from 8 votes

Print Pin Rate

Course: Dinner, Main

Cuisine: Mexican, Tex Mex

Keyword: green chile pork, pork chile verde, Pork Stew

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

Servings: 6

Calories: 195kcal

Author: Kevin Is Cooking

Ingredients

• 1 1/2 lbs pork shoulder cubed
• 1 tbsp ground cumin
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 lb tomatillos
• 6 Anaheim green chiles
• 2 jalapeños
• 2 Serrano chiles
• 1 large onion
• 5 garlic cloves
• 1 bunch cilantro about 2 cups

US Customary - Metric

Instructions

• 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)

Notes

1. If you prefer, you can either grill or place the tomatillos, chiles and onion under the broiler for a charred flavor instead of boiling.
2. 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.

Nutrition

Calories: 195kcal | Carbohydrates: 11g | Protein: 14g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 46mg | Sodium: 594mg | Potassium: 510mg | Fiber: 3g | Sugar: 5g | Vitamin A: 190IU | Vitamin C: 23.3mg | Calcium: 33mg | Iron: 2.1mg

Have you made this recipe? Let me know on InstagramTag @KevinIsCooking and hashtag me #keviniscooking!