Chile Verde Pork
Ingredients
- 3 lbpork loin or pork shoulder
- salt and freshly ground black pepper
- 2 tbspoil
vegetable or canola oil
- 1 largeyellow onion
- 3 clovegarlic
- ½ tbspground cumin
- ½ tbsporegano
- 2 clow-sodium chicken broth
- 4fresh poblano chiles
- 2fresh jalapeño peppers )
- 1 ½ lbfresh tomatillos
, husks removed
- ½ cfresh cilantro
Directions
- 1
Season pork pieces on all sides with salt and pepper.
- 2
Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- 3
Remove the pork from the pot. Add a little additional oil to pan, if needed.
- 4
Add onion and saute until tender. Add garlic and cook for 30 seconds.
- 5
Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- 6
Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- 7
Meanwhile, make the sauce.
- 8
Place rack on second to top level of oven and turn the oven to high broil.
- 9
Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- 10
Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- 11
Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- 12
Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- 13
Add the peppers, tomatillos and cilantro to a blender and puree.
- 14
Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- 15
Serve with tortillas, and a side of Mexican rice and beans.
Chile Verde Pork
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About this Recipe
Authentic Chile Verde Pork: A Taste of Mexico at Home
Prepare for a culinary journey with our incredible Chile Verde Pork recipe, designed to bring the rich, authentic flavors of Mexico right to your kitchen. This isn't just any stew; it's a slow-cooked masterpiece featuring succulent pieces of pork, braised to absolute perfection until they're fall-apart tender.
The real star of this chile verde recipe is the vibrant, homemade green chile sauce, or salsa verde. We build its incredible depth of flavor from scratch using fresh tomatillos, roasted poblano chiles, and a touch of jalapeño for that perfect kick. The aromatic blend of cumin and oregano infuses every bite, creating a dish that's both hearty and bright.
Crafting this chile verde pork is a rewarding experience. Starting with browning the pork creates a beautiful caramelization, locking in moisture and building a robust foundation for the sauce. As it simmers gently for hours, your home will fill with an irresistible aroma, promising a truly memorable meal. Whether you're gathering for a family dinner or looking for a comforting dish, this recipe delivers restaurant-quality taste that’s easy to achieve at home.
Serving Suggestions & Tips:
- Serve your delicious chile verde alongside warm corn or flour tortillas for scooping up every last drop of that amazing sauce.
- It pairs beautifully with a side of fluffy Mexican rice and creamy refried beans.
- Spice Adjustment: For less heat, remove more seeds and veins from the jalapeños, or omit them entirely. For extra fire, leave some seeds in or add an additional jalapeño.
- Pork Cut: While pork loin works well, pork shoulder (Boston butt) is also an excellent choice, offering even more richness as it breaks down during slow cooking.