Mexican Pork Chile Verde

Introduction

There’s something incredibly satisfying about a bowl of Mexican Pork Chile Verde—tender chunks of pork simmered in a rich, flavorful green sauce made from roasted tomatillos, green chilies, and aromatic herbs. This dish is a classic in Mexican cuisine, often served with rice, beans, or tortillas, making it a perfect comfort food for any occasion. The combination of spice, smokiness, and tang from the green chilies and tomatillos will warm you from the inside out.

What makes Chile Verde so special is its versatility. You can adjust the heat to your liking, and the flavors develop even more as it simmers, making it the ideal dish to prepare ahead of time for busy weeknights or a festive gathering. This recipe will walk you through making it from scratch, so you can enjoy the authentic taste of Mexican Chile Verde right at home.

Why You’ll Love This Recipe

There are so many reasons why Mexican Pork Chile Verde will be your new go-to dish:

• Tender Pork: The pork becomes melt-in-your-mouth tender after simmering in the flavorful green sauce.
• Perfectly Balanced Flavors: The smoky heat from the chilies combined with the tangy tomatillos creates a sauce that’s rich and flavorful.
• Versatile: It’s great as a main dish with rice or tortillas but can also be used as a filling for tacos, burritos, or enchiladas.
• Easy to Make: With just a few simple ingredients, you can make a comforting, flavorful meal in under two hours.
• Meal Prep-Friendly: This dish tastes even better the next day, making it perfect for leftovers or meal prepping.
• Customizable Spice Level: Adjust the heat to your preference by choosing mild or spicy chilies.

Preparation Time and Cook Time

• Total Time: 1 hour 45 minutes
• Preparation Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Servings: 6
• Calories per Serving: Approximately 400-450 calories
• Key Nutrients: Protein: 35g, Carbohydrates: 10g, Fat: 28g, Fiber: 3g

Ingredients

For the Chile Verde:

• 2 lbs pork shoulder (cut into 1-inch cubes)
• 1 tablespoon vegetable oil
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 6 tomatillos (husked and halved)
• 2-3 green chilies (such as poblano or Anaheim, stemmed and seeded)
• 1 jalapeño (optional, for extra heat)
• 1/2 cup chicken broth (or water)
• 1 teaspoon cumin
• 1 teaspoon oregano (Mexican if possible)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

For Serving:

• Warm tortillas (corn or flour)
• Rice (optional)
• Lime wedges (optional)
• Sliced radishes (optional, for garnish)

Ingredient Highlights

• Pork Shoulder: The key to this dish is the tender pork that absorbs all the flavors from the sauce.
• Tomatillos: These tangy, green fruits add the characteristic sour note to the dish and balance the heat from the chilies.
• Green Chilies: Chilies like poblanos or Anaheims are mild but flavorful, but you can add a jalapeño for an extra kick.
• Cumin & Oregano: These spices provide warmth and depth to the sauce.
• Cilantro: Fresh cilantro brings a bright, herbaceous finish to the dish.

Step-by-Step Instructions

Follow these simple steps to create your own Mexican Pork Chile Verde:

Prepare the Ingredients

1. Roast the Chilies and Tomatillos: Heat a dry skillet over medium-high heat. Add the tomatillos and green chilies to the skillet and roast them for 5-7 minutes, turning occasionally, until the skin is charred. This step adds smokiness and depth to the sauce.
2. Peel the Garlic: Add the garlic cloves to the skillet for the last 1-2 minutes of roasting to lightly char them.
3. Blend the Sauce: Once the tomatillos, chilies, and garlic are roasted, transfer them to a blender. Add a small amount of chicken broth and blend until smooth. Season with salt and pepper to taste.

Cook the Pork

1. Brown the Pork: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches, browning them on all sides. Remove the pork and set it aside.
2. Sauté the Onion: In the same pot, add the chopped onion and sauté for 3-5 minutes until softened and slightly golden.
3. Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Combine Everything

1. Simmer the Pork: Return the browned pork to the pot and pour in the roasted green sauce. Add the cumin, oregano, and chicken broth. Stir to combine and bring to a simmer.
2. Simmer Low and Slow: Reduce the heat to low and cover the pot. Let the pork simmer for about 1 to 1.5 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to ensure even cooking.

Finish and Serve

1. Adjust the Seasoning: Taste the Chile Verde and adjust the seasoning with more salt, pepper, or cumin if needed.
2. Garnish: Serve the Chile Verde hot, garnished with fresh cilantro and lime wedges. It’s perfect over rice, tucked into warm tortillas, or served with a side of beans.

How to Serve

Here are a few ways to enjoy your Mexican Pork Chile Verde:

1. Tacos: Spoon the Chile Verde into warm tortillas for delicious, hearty tacos. Top with onions, cilantro, and a squeeze of lime.
2. With Rice: Serve over a bed of fluffy rice to soak up all the flavorful sauce.
3. With Beans: Serve alongside refried or black beans for a complete meal.
4. Burritos: Roll up the Chile Verde in a large flour tortilla for a satisfying burrito.
5. As a Stew: If you prefer a stew-like dish, simply ladle the Chile Verde into bowls, and garnish with chopped cilantro and a squeeze of lime.

Additional Tips

Maximize your Mexican Pork Chile Verde experience with these tips:

1. Make it Ahead: Chile Verde tastes even better the next day, as the flavors continue to meld. Feel free to make it a day ahead and reheat when ready to serve.
2. Adjust the Spice: If you like it spicier, feel free to add extra jalapeños or hot sauce. If you prefer a milder dish, remove the seeds from the chilies before roasting.
3. Searing the Pork: Don’t skip the searing step for the pork. Browning the meat adds depth and flavor to the final dish.
4. Add Vegetables: Add additional vegetables like bell peppers or zucchini for added texture and flavor.
5. Toppings: Don’t forget to garnish with fresh cilantro, lime wedges, and even a dollop of sour cream for an extra creamy finish.

Recipe Variations

Make this recipe your own with these variations:

• Chicken Chile Verde: Swap the pork for boneless, skinless chicken thighs for a lighter version of this dish.
• Beef Chile Verde: Use beef chuck roast or stew meat in place of the pork for a heartier option.
• Vegetarian Chile Verde: Skip the meat and use hearty vegetables like potatoes, mushrooms, or cauliflower as a base.

Freezing and Storage

To keep your Mexican Pork Chile Verde fresh, follow these storage tips:

• Storage: Store leftover Chile Verde in an airtight container in the fridge for up to 3-4 days.
• Freezing: Chile Verde freezes well for up to 3 months. Allow it to cool completely before transferring to a freezer-safe container.
• Reheating: Reheat on the stovetop over low heat, adding a splash of broth or water if needed to thin out the sauce.

Special Equipment

Here are the kitchen tools you’ll need to make Mexican Pork Chile Verde:

• Large Pot or Dutch Oven: For simmering the pork and sauce together.
• Blender: To puree the roasted chilies, tomatillos, and garlic into a smooth sauce.
• Knife and Cutting Board: For chopping the pork, vegetables, and aromatics.
• Tongs: To easily flip the pork while browning.

FAQ Section

Here are answers to some common questions about making Mexican Pork Chile Verde:

• Can I make this in a slow cooker?
  Yes! Brown the pork and vegetables, then transfer everything to a slow cooker with the sauce and cook on low for 6-8 hours.
• Can I use other cuts of pork?
  Yes, you can use pork loin or tenderloin, though pork shoulder is ideal for its tenderness when slow-cooked.
• What’s the best way to reheat leftovers?
  Reheat on the stovetop over medium heat with a splash of broth or water to bring the sauce back to its original consistency.

Print

Conclusion

This Mexican Pork Chile Verde recipe is a flavorful, hearty dish that’s sure to become a staple in your kitchen. The tender pork slow-cooked in a smoky, tangy green chile sauce creates a rich and satisfying meal that’s bursting with authentic Mexican flavors. Paired with warm tortillas, fluffy rice, or a side of beans, this dish is perfect for sharing with friends and family, making it ideal for any occasion, from casual weeknight dinners to festive gatherings.

The key to this recipe is the balance of spices and the deep, smoky heat from the green chiles. Whether you opt for mild or spicy peppers, the sauce brings out the pork’s natural flavors, creating a comforting, savory dish that everyone will love. Plus, the slow-cooked pork is so tender it practically melts in your mouth.

Feel free to get creative with toppings—fresh cilantro, a squeeze of lime, or a dollop of sour cream can all add a nice touch. This Mexican Pork Chile Verde also makes excellent leftovers, with the flavors deepening even more the next day.

So gather your ingredients and let the slow cooker do the work while you enjoy the delicious smells filling your kitchen. Don’t forget to snap a photo and tag me on social media—I love seeing your delicious creations!