Chile Verde

Authentic Mexican pork chile verde recipe, with chunks of pork shoulder slow cooked in a roasted tomatillo and jalapeno chile verde sauce. So good!

Photography Credit: Elise Bauer

Walk into almost any taqueria in this country and you will find chile verde on the menu. The chile will likely be made with chunks of pork shoulder, slow cooked in a green chile sauce of jalapeño chiles, garlic, and tomatillos.

It’s a favorite filling for burritos and tacos, and wonderful just on its own with a bit of rice and tortillas.

Many recipes call for puréeing raw tomatillos and adding them to the pork to cook. In this recipe we roast the tomatillos first, browning their skins, to bring out more flavor.

I recently begged this recipe from my Acapulco friend, Arturo who was surprised I wanted it. “But Elise, it’s so easy, anyone can make chile verde.” Gracias, Arturo. We loved it.

Chile Verde

Chile Verde Recipe

  • Cook time: 3 hours
  • Yield: Serves 8


  • 1 1/2 pounds tomatillos
  • 5 garlic cloves, not peeled
  • 2 jalapenos, seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles (optional)
  • 1 bunch cilantro leaves, cleaned and chopped
  • 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • 2 yellow onions, chopped
  • 3 garlic cloves, peeled and finely chopped
  • 2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
  • 2 1/2 cups chicken stock
  • Pinch of ground cloves


1 Roast the tomatillos, garlic: Remove papery husks from tomatillos and rinse well.

Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, let cool enough to handle.

If you want the additional flavor of chilies other than jalapenos, you can add a couple Anaheim or poblano chiles. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Let cool in a bag, remove the skin, seeds, and stem.

2 Purée tomatillos with garlic, jalapeño, cilantro: Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers, other chilies (if you are using them), and cilantro to the blender. Pulse until all ingredients are finely chopped and mixed.

3 Sear pork on all sides: Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.

Work in batches so that the pork is not crowded in the pan and has a better chance to brown well. Using a slotted spoon or tongs, lift pork out of pan and place in bowl, set aside.

4 Sauté onions and garlic: Pour off excess fat, anything beyond a tablespoon, and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about 5 minutes.

5 Add pork, oregano, tomatillo sauce, stock, ground cloves: If your skillet is large enough to cook the entire batch of chile verde, with the sauce and meat, then add the pork back to the pan. If not, get a large soup pot and add the onion mixture and the pork to it. Add the oregano to the pan.

Add the tomatillo chile verde sauce to the pork and onions. Add the chicken stock (enough to cover the meat). Add a pinch of ground cloves. Add a little salt and pepper. (Not too much as the chile verde will continue to cook down and concentrate a bit.)

6 Simmer 2-3 hours: Bring to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.

Adjust the seasoning to taste with salt and pepper. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Chile Verde on Simply Recipes. Thank you!


If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!


Green chili from Lisa Fain, the Homesick Texan

Showing 4 of 187 Comments

  • David Floyd

    Unbelievable!!!! Best Chili Verde I have ever eaten. Just made your recipe today. Just as you said, simple to make and incredible tasting. Everyone went crazy over this. This is my new go to for all occasions dish. The best Verde ever!!

  • Heather

    Thank you for a terrific recipe! Love the smell on the stove and the “can’t wait to eat” remarks from the resident family & guests. Rave reviews from all the eaters for this and many other recipes from your blog. So nice for me as the cook to have a reliable cooking inspiration source!!

  • Tish Barry

    Hi! So, I have a shoulder pork roast that I cooked for dinner last night, clearly I cannot cube it and so on, so my question is obviously how can I make this pork work? I’ve got everything else ready to mix together. BTW, roast is super tender! I’ve used the shredded in my green Chile. I just cut it so its not to long. I’ve seared it, if that is what you call it at that point. Just don’t want to ruin it after all the work!

  • Eric

    This Chile Verde turned out better than the local Mexican restaurant’s version, and theirs is pretty good!
    I’m definitely going to serve this at my next family gathering, I know that it will be a hit.

  • Bob Dolan

    Wow! Made this for the first time Friday … served it Saturday to guests from Puebla, Mexico. … They asked for the recipe!

    We are blessed with a “Latino Market” (that’s the name) just two miles from our house. The market has a butcher shop. The butcher cut a 3-lb slab from a pork shoulder and cubed it for me while I waited.

    At home I trimmed the meat further — making the cube size no more than 1″, and removing any fat big enough to carve out with a boning knife, and any bones, of course. There was still plenty of ‘connective tissue’ left in the cubes for flavor.

    Broiling the chiles worked OK, but next time I would roast them as I usually do on the gas grill. Here in SoCal we can grill year-round. Using the grill, we can roast several chiles at once and have more control over ‘doneness’.

    I transferred the meat, onions, and garlic from a saucier pan to a stew/soup pot and simmered for a little over 4 hours before starting the cool down. We usually cook soups and stews a day ahead — cooling down and refrigerating overnight.

    I forgot to add the oregano and clove when the simmering started. That gave me a ‘before and after’ taste test. Clearly the oregano mellowed the acidic flavor of the tomatillos. But opinions may vary on how much ‘mellowing’ is best — giving new meaning to ‘season to taste’.

    In years/decades of making chile verde, it was never better than with this recipe.
    Thank you so much!

View More Comments / Leave a Comment