Chile Verde

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

Chile Verde
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.

Chile Verde
Elise Bauer

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.

Video: How to Make Chile Verde

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Chile Verde

Chile Verde

Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
Servings 8 servings

Ingredients

  • 1 1/2 pounds tomatillos

  • 5 garlic cloves, unpeeled

  • 2 jalapeños, seeds and ribs removed, chopped

  • 2 Anaheim or Poblano chiles, optional

  • 1 bunch cilantro leaves, 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

  • Extra virgin olive oil

  • 2 yellow onions, chopped

  • 3 garlic cloves, finely chopped

  • 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano

  • 2 1/2 cups chicken stock

  • Pinch ground cloves

To serve:

Method

  1. Prepare the tomatillos:

    Remove papery husks from tomatillos and rinse well.

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    Elise Bauer
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    Elise Bauer
  2. Roast the tomatillos, garlic:

    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.

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    Elise Bauer
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    Elise Bauer
  3. 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.

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    Elise Bauer
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    Elise Bauer
  4. 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.

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    Elise Bauer
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    Elise Bauer
  5. 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.

  6. 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.)

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    Elise Bauer
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    Elise Bauer
  7. 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.

Links:

Green chili from Lisa Fain, the Homesick Texan

Nutrition Facts (per serving)
832 Calories
54g Fat
28g Carbs
58g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 832
% Daily Value*
Total Fat 54g 69%
Saturated Fat 19g 93%
Cholesterol 206mg 69%
Sodium 426mg 19%
Total Carbohydrate 28g 10%
Dietary Fiber 4g 16%
Total Sugars 6g
Protein 58g
Vitamin C 24mg 120%
Calcium 107mg 8%
Iron 5mg 25%
Potassium 1224mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.