Chile Verde

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

  • 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.

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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.

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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.

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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.

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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.

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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.

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  • Rosa

    I made this using Hatch chiles. I followed the directions browning the meat, roasting the tomatillos etc., After I browned the meat I put everything in the crockpot. The meat was tender and the sauce was very flavorful. Roasting the tomatillos and chiles makes this taste so much better! Thanks for the recipe.


  • Kelly Wulff

    Followed the recipe…it’s too spicy (and we like spicy). Doubled Recipe Used Poblano, Ancho and Jalapeno Peppers. Add??? More Pork…Chicken Stock?

    • Elise Bauer

      Hi Kelly, the recipe does not call for ancho peppers, just jalapeño and either Anaheims or Poblanos. Individual chiles vary in their heat level, so you always should do a little taste test of a chile before using it. Anaheims are usually quite mild, but individual poblanos and jalapeños can sometimes be really hot. If you find that you’ve made a batch of chile verde that’s too hot, you can cool it down by serving it with a generous helping of sour cream.

      • Sherita

        I just made this and it was so Delicious!!!!! My husband is not really a verde fan and he couldn’t get enough. BTW I didnt think it was spicy enough. I added more jalapeno. LOVE IT.

  • Natalie

    My husband and I absolutely LOVE this dish, tastes even better than our favorite restaurant’s version. Thank you!!


  • Heather

    I have eaten a lot of Chile Verde in my life. It is my favorite of all Mexican food. I have never tried to make it myself. I attempted this recipe yesterday. Everything was perfect. Color was beautiful, flavor amazing, “heat” perfect. I followed the recipe to a T. I used two jalapeno peppers and two roasted poblano chiles. Unfortunately, the pork never got “fall apart tender” like all other chile verde recipes I have had. I cooked it in a heavy bottom pot on simmer for 4 hours. I started getting nervous so I transferred it to a crock pot and put it on high for 2 hours. Yes, the meat became tender yet the sauce was thick and more like a heavy gravy (almost like I added flour to it). I am determined to get this right. Any suggestions would be greatly appreciated.

    • Elise Bauer

      Hi Heather, sometimes meat takes longer to cook to get tender. Make sure the simmer is a very low simmer, and just have patience. (It once took me 8 hours of cooking to get some venison to get to the fall apart stage.) Also make sure that when you trim the excess fat, you are only trimming the excess fat, not all the fat. You need the fat marbling that is in the meat to get it to fall apart properly.

      • Heather

        Hello Elise,
        Happy New Year! Thank you for your quick response.
        Great tidbit about trimming the fat. I just knew I was being to anxious as far as time was concerned. I will be more patient next time. Thanks again!

    • Sarah

      I would get a pork butt and cook in oven. Start at 375° I would season it with garlic garlic salt a little bit of seasoning salt. So cook it at like 375° for about two hours. Then turn it down to 300° for about three hours to check it to see if it’s tender enough if not turn it back up to 350° and cook for another hour. I also cut my pork roast up so that it doesn’t take as long to cook and then cut up or shred your pork and then put it in the soup.

  • Roberta

    Do you know we we can cook it in the crock pot?

  • William

    Made this but smoked a bone in 12lb pork shoulder to 190 degrees allowed to cool so I could cut in cubes then stewed it for 3 hrs. In the roasted verde sauce. So good thankyou for the recipe.

  • Curtis Johnson

    I roast peppers, tomatillos, jalapeños garlic and onion on my charcoal Weber with some wood chips to give it a smoky flavor, I also cut my pork butt into 1″ rounds, season with salt pepper cumin and garlic and brown it on the grill before cutting into cubes and browning in skillet. Keeps a lot of the mess outside and gives a good smoky flavor and you don’t have to watch things so closely in a closed Weber. Finish it off in a crockpot, which I can do going down the road in my camper van. Yummm Also used the extra room to roast some taters and beets wrapped in foil, gonna try the salsa verde as a baked potato topping

  • Janet kilgo

    Could you add cubed potatoes?

    • Emma Christensen

      Hi, Janet! Yes, you could certainly add cubed potatoes! This recipe has such a long simmer time that it’s a little tricky to know when to add them. If you’re ok with very soft potatoes, I think you could add them along with the chile verde sauce right before you start simmering everything. If you prefer more firm potatoes, then I’d add them 1 to 1 1/2 hours before the end of cooking (partway through cooking). Let us know how it turns out!

  • Cathleen Scheer

    This recipe is the bomb !!! Have made it many times with great success. Now the only problem that I have is …we have moved up north to a very small town and have no access to tomatillos. Will green tomatoes work as I have plenty of them this time of the year.

    • Elise Bauer

      Hi Cathleen, I’m so glad you like the recipe! Sorry to be the bearer of bad news, but no, green tomatoes will not work in place of tomatillos in this recipe. Sorry!

      • Veronica Ivazes

        Hi, I’ve made this recipe before and it was awesome. I would have to agree green tomatoes will not work, but if you have access to a Mexican grocery store, or even just the Hispanic section of a grocery store check for canned tomatillos. I still prefer the fresh, but have also used the canned ones in other recipes if fresh ones are not available.

    • Carol

      Tomatillos are very easy to grow. I still have some left for last summer, plus to can freeze them whole or minced. Once the plant grows, they are very plentiful on it. There big types, little ones, green or yellow or purple (I like the smaller purple ones best). There are also small sweet ones.

  • Kendra

    I just made this today and oh my goodness was it tender and delicious. I followed the recipe as is and was not disappointed. Thanks!


  • Linda

    Mine turned out tasting sweet from roasting the tomatillos. I like a tangier version. Should i roast them less?

  • Nicole Stephens

    I LOVE this dish! I used chicken thighs instead of pork. I serve it in a bowl with fresh avo, sour cream, quest fresco and fresh cilantro and lime wedges and serve it with flour tortillas. Yum!!

  • Ken

    I smoked my pork for 5 hours. Let it cool to roughly room temp, wrapped in foil and the the fridge it went. The next day I followed the recipe to a T. It was fantastic. I already have a couple things I’m going to do different next time. One being, that I’ll smoke my peppers, garlic and 1 onion.

  • Leslie

    I have a bone in pork butt, can I put it in the crock pot as is, with the rest of the ingredients?

    • Elise Bauer

      Hi Leslie, yes you can do that. I would recommend searing the meat first for the flavor. When the chile verde is done, you may need to remove the pork and cut it up into smaller pieces.

  • Erich

    Great recipe. My variation is that I cut the pork into 3-4 inch chunks and put everything in a crockpot for 8 hours. The pork broke apart easily and was very tender.

    • Maureen

      Do you still do all the prep work (put the tomatillos and garlic under the broiler, puree the then cooked tomatillos, garlic, peppers and THEN put all the ingredients (raw pork shoulder?) into the crock pot or do you literally put all into crockpot for 8 hrs?? I’m not a cook.

      • Peltor

        It’s important to do all prep. The searing of the meat is called the maillard reaction… Look it up. The roasting of the tomatillos and chilies have a similar effect. Any time you heat ingredients you change the chemical make up therefore you change the flavor. It’s very important.

  • Teya

    This sounds Amazing! Can you use a crockpot for the cooking time?

  • Karen Wells

    I have made this several times. I never wavered from the ingredients except I sub. Chicken for pork. It would work with any meat. Perfect as is which is unusual for my style of cooking. It is perfect each and every time. My family loves it. As a matter of fact making it now for dinner.

  • Deirdre Mayo

    SHUT THE FRONT DOOR AND DROP THE MIC! I stumbled upon this recipe by accident. I grew tons of tomatillos in my garden this year. I canned enough of the for salsa than I care to tell you. What else could I use them for? Found this, and thought you can’t go wrong with pork and salsa. I’m thrilled to have found this recipe, and can’t wait to serve it to my friends and family! Well Done!

  • Mary

    I made the sauce the night before to save time the next day and I think it tasted wonderful! It really gave time for the flavors to come together. A local place used to have the dish but it closed down so I’m thrilled to find a replacement. My father loves heat while mom can’t handle it. I subbed green bell peppers in the beginning then added the jalapeños for my dad in his dish. He said it reminded of what his mother used to make which is a compliment that is tough to earn. Bravo!

  • 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!

    • Emma Christensen

      Hi, Tish! Here’s what I’d do: cut the pork into cubes (or shred it into pieces) and set it aside. Make the chile verde soup as the recipe says, but leave out the pork for now. Simmer the soup (without the pork) for 20 to 30 minutes, just until it’s bubbly and the flavors have had time to mingle. You could let it simmer for longer if you like, but since you’re not waiting for the pork to cook, you can cut the simmering time down. When you’re about ready to serve, add your cubed or shredded pork, let the pork warm up, and then it’s ready to eat! I think this would make a delicious version of the soup. Let us know how it turns out!

  • 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!

  • Larry

    I have made this many times and receive rave reviews every time. I am, in fact, making it today for my daughters birthday. I like using the fresh chilies but have found that a couple of cans of Ortega Fire Roasted Chilies are a good substitute. We can’t wait to dig in.

  • Stacey

    I have made this recipe several times and love it. About how much salsa verde does this produce?I just made a huge batch of salsa verde and would like to use some of it to make this recipe. I couldn’t find an amount.

  • Donna

    Love chile verde! Have made this for years, and I use Ortega chilies along with jalapeños. Love the spices. Thank you for sharing this recipe!

  • Missy

    I made this tonight and my pork is tough. I followed the recipe. Flavor is amazing. If I leave it simmering will it make the meat more tender?? We have migrant workers in from mexico and was going to surprise them with some home cooking. Please help!

    • Elise Bauer

      Hi Missy, yes, if you leave it at a very low simmer, it should become more tender.

      • Missy

        Thank you Elise

      • frank jaeger

        2-3 hours doesn’t sound long enough for a pork butt. They have a lot of connective tissue I’d go at least 4 hours minimum.

  • Ryan

    I have made this dish at least 20 times. It is absolutely amazing.

  • Tanya Walker

    I cannot express how good this was! I used fresh tomatillos from the Farmer’s Market. OMG!

  • Linda

    This is just SO SO good. And, frankly, pretty easy.

    There’s a little labor involved, but there isn’t a lot of complex weird spices or ingredients.

    It’s just an absolute winner of a dish. Anyone I’ve made this for has gone ga-ga for it. Makes me look like seasoned chef :)

    I’ve served it over orzo/grains… I’ve also cooked in potatoes, as many others mentioned.

    Thank you.

  • David Lumpkin

    I make this and it was excellent. I used poblano peppers and did not add the cilantro, but poured in a cup or so of fresh made sopapito that I found at a local maket. Very tasty, sooo good!

  • Ashton

    After searching for the perfect chile verde recipe, my boyfriend and I have finally found it! This is the recipe that got me hooked on Simply Recipes about a year ago! We like our food spicy so we usually add a serrano pepper or two. The recipe calls for anaheim or poblano peppers as an option and we have experimented with both kinds as well as other peppers and each time it is delicious! We love the recipe so much that instead of giving gifts to my boyfriends family for Christmas we made them a dinner that included this chile verde and it was a huge hit! Pairs very well with palomas. :)

  • Sara

    If you do use a pressure cooker, I would personally recommend at least reducing the sauce at the end in a pan. There’s a rich flavor that comes right at the end when you cook it uncovered on the stove top.

  • @mstern68

    I make this dish in a pressure cooker all the time. 40 mins cook, 20 cool down. Easy peasy. Reduce chicken stock to about a cup or plan on thickening the sauce.

  • Heidi Barilari

    My friend and I were on a mission to find the best verde. This is perfect! I’ve made this recipie dozens of times. Always a crowd pleaser and super simple. I line my baking sheets with parchment paper for quick and easy clean up.

  • Craig

    I have to thank you again for this recipe–I was just going through some old links, and was happy to find it. The roasting and pureeing of the tomatillos is wonderful. This recipe was an important source for our own green chili!

  • Skellers

    This is the best chili Verde recipe out there IMO. So delicious. I’m always begged for the recipe

  • El Negrito

    Mike, Jalapeños are chiles too. As are poblanos, Anaheims, ancho, guajillos, etc… NM hatch peppers are great but the recipe works well with most green peppers. My friends from Monterrey use jalapeños for this recipe and it’s excellent.

  • Shannan

    Maybe that’s how it is done in NM, but true Mexicans use jalapeno. Depends on where you are from. Bet NM version is great, but there is something amazing about a Mexican Chile Verde! You’ll find more comments about this further down from Mexicans who grew up on the real deal. Thanks for your comment though!

  • Cook of the month
  • porter

    Funny, I opted to use some Hatch Green chilies il Iiue of the jalapeño before I even saw this post. Jalapeños are great, but the green chilies have a very distinct flavor. I can’t get enough of them.

  • Allie

    I have made this twice and it’s soo good. Pork and chicken thighs are equally good in this recipe. Now I need to try this in my crock pot now.

  • Sarah

    I love this recipe! It’s straightforward and tastes amazing!

  • Rick

    Great recipe!
    I to am from Albuquerque, NM and have won many awards over the past 25 years for my Green Chile Stew. New Mexico Green Chile Stew and Mexican Chile Verde are 2 different dishes. For those complaining that this recipe is missing NM Green Chiles, it’s not missing it, it’s not suppose to have NM Green Chile. It’s not Green Chile Stew like we make in NM. We don’t call our Green Chile Stew “Chile Verde”. This is an excellent recipe with great flavor. Get over yourselves New Mexicans!!

  • steve

    Jess, what chile’s should I use?

    • Jason

      If you want “chile verde”, use the ones in the recipe. I recommend adding the optional Anaheim and/or Poblano chiles. I like to add one of each (Poblanos are usually a bit hotter).

      If you want “green chile”, New Mexicans basically don’t use any other chile than green Hatch chiles. Nor do they use tomatillos. The typical recipe for green chile doesn’t resemble this one at all, nor does it taste anything alike.

  • doran

    I love how passionate people are about home cooked food! My opinion is that there is no “authentic” version of anything, cooking varies widely by region, family, and available ingredients.

    My favorite riff on this recipe is for Thanksgiving leftovers. I make stock from the bird carcass and use all the leftover meat, especially the dark meat, instead of pork. It’s really good. I also add cilantro and more roasted poblanos that the original calls for.

    Buen Provecho!

  • Cheetah

    Best chile verde ever. Better than any Mexican restaurant I’ve ever been in. Highly recommend.

  • Kathy Kreiter

    My favorite of your recipes is this one, and I cook from your site all the time. This year we had a bumper crop of tomatillos so have I roasted and frozen bags of them to make this through out the year. Thanks for such a wonderful, reliable recipe source.


  • El Negrito

    I love this recipe. I also add diced potatoes to mine during the last 30 minutes of cooking. Learned this from a friend of mine from Monterrey, NL.

  • Mark

    On my third time of making this, I think I’ve nailed it. Coming from the UK, fresh tomatilloes are like hen’s teeth (I have to rely on canned), and we don’t have all this Hatch chillies argument. This time round – three jalapenos (ours seem to be quite mild, so two never quite cut the mustard!), I managed to find fresh tomatilloes at the local farmer’s market (although I made the weight up with a couple of green peppers) and followed the recipe to the letter. It tastes amazing!

    • Elise

      Hi Mark, I’m so glad you like it! It’s one of my favorite recipes. :-)

  • Scott

    I came across this recipe in search for some good Chile Verde. It looked good and authentic to me. I have had a lot of Chile Verde in my life. I can tell you who has the best Chile Verde around here on the Central Coast of California (Salinas). I have had Chile Verde that just didn’t cut it.

    My wife, Mary had NEVER made Chile Verde before, but likes it. She made this recipe, but did all the cooking in a crock pot for 5 hours. It was absolutely excellent! It rated up there in the best Chili Verde I have had!
    I would Give this recipe 5 Stars!
    I highly recommend trying it!

    In the crock pot, you get more and GREAT to Freeze!
    Mmmmmm Leftovers are even better!

    Thanks Elise!



  • Elise

    Hi Mike,

    Given that you lived in New Mexico, where they put New Mexico green chiles in everything, even apple pie, I can see how you might come up with this assessment. But let me assure you that chile verde for most Mexicans does indeed use jalapenos.

    There is a huge culinary difference between the “Mexican” food most of us in the Southwest have grown up eating, and the food they actually do eat all over Mexico, by the way. Mexico has one of the most sophisticated and complex cuisines in the world. Most of what we eat here in the states, although delicious and satisfying, is not authentic Mexican cuisine.

  • Cindy

    This is a favorite recipe of mine and my husband’s! Any recommendations for a light side dish to complement its richness?

    With Mexican food, I love a simple shredded iceberg lettuce salad dressed only with vinegar and salt. ~Elise

  • Chris

    Loved it, loved it, loved it! My first time making it. My sister has made chile verde for years, but I wanted to alter it a little, so I made yours. I will definitely make this again and again. I’ve always wanted to use tomatillos. Maybe it was the jalapenos I used, but it could have been spicier. It was a little bit time consuming, but it was worth it. I did not use cloves. My son-in-law was impressed how well the pork turned out. I cut the pork in 1/2 inch to 1 inch pieces and cooked as required. This recipe is a keeper and is in my personal cook book.

  • sara

    AWESOME recipe! I added beans and potatoes to it and my fiance was completely blown away. Thanks a lot for sharing

  • Bridgett Howard

    Made this for dinner today and it was amazing!!! Thank you for posting such wonderful recipes. I always come back to your site for ideas and all of the recipes I have tried are a huge hit!!!

  • Miguelito

    I have made this recipe several times over the past year. Always turns out awesome. It’s the kind of dish that quickly becomes like a trusted old friend, so consistent and generous.
    For those having problems with the sauce being too thin after cooking so many hours in a crock pot, my recommendation is to simmer the dish on the stove top so that you can cook it with the lid off. After several hours, this gives you a sauce that’s like thick gravey.

  • Sean

    I have made this a few times since seeing this recipe. TWO THUMBS WAY UP! I thought the flavor, spice and tenderness of the pork was amazing. I have made just the sauce a few times and served it over eggs, burgers, pork chops, and with some chips. I use jalapeno, pablano, and anaheim peppers.

  • Smile Ramirez

    This recipe is so easy and wonderful. You cannot go wrong with it. I blended my own tomatillos, and use bullion to taste. I used the tomato sauce with jalapeno and added some serrano peppers too. I already made it 3 times and it turned out delicious each time. Thanks!

  • Violet

    I was so very disappointed in the finished product of this recipe. It was a lot of work (never mind what Arturo said) and was not worth the effort or expense. I have had great chile verde, and believe me, this was not great. I think the mistake might have been the whole bunch of cilantro, as the consistency and appearance were not right. Or, as Rita suggested, perhaps it shouldn’t be made with jalapenos. This dish was bland (not even spicy!) and unappetizing.

    There are several things that could affect the outcome of this recipe. First, the jalapenos. I’ve bought jalapenos that have turned out to have absolutely no heat at all. Tasted just like bell peppers. You really have to taste your jalapenos before using them in a recipe to gauge their heat level. If your jalapenos have little heat, the chile verde will have little heat. Second, overripe tomatillos are tasteless, even if you roast them. The overripe ones tend to be paler and more purple-ish pink in color. Third, you need to generously season the pork cubes with salt and pepper. It’s amazing what just adding more salt to a recipe can do to take it from bland to wonderful. ~Elise

  • Chillay Verdas

    I do one thing different – first I start with a pork roast. Use a rub with garlic, olive oil, cumin etc. Cook and eat that as a roast. The “leftovers” get cubed and thrown in the crockpot (can also freeze for a later date). Pan saute the onion and garlic, throw in the spices and the rest of the ingredients into the crock. Usually use a jar of good chili verde to boost the peppers, and add a can of diced tomato also.

  • MalinoisMom

    Golly Gee. This was sooooo freaking good!! I think mine was a bit too watery, but the flavor was fabulous. Yes, I did tweak it a bit, but I “pretty much” followed the recipe. My 80 year old Mother loved it so much she make herself a huge bowl full to take to work with her today. I’ll definitely be making Chili Verde again. I just need to figure out how to get the moisture content down so I can use it for my tamales…without having to add Masa Harina to it in order ot thicken it up.

  • Dawn

    I just made your version of Chili Verde. It is so darn good! I wanted to let you know that I used all the underdeveloped green tomatoes that were left on my vines in addition to the few puny tomatillos we were able to grow in our backyard garden. Roasting them under the broiler is a stroke of genius. This was an excellent way to utilize those poor little green tomatoes that never got a chance to ripen properly in this short tomato growing season of 2011. I’ve seen Rick Bayless use green tomatoes in his cooking but he’s so skilled I was afraid to try his recipes. Your simple chili verde was just the ticket. Thank you.

  • Debbie

    Fantastic. Added cumin, tripled the garlic, cooked in Dutch oven 2.5 hours at 300* roasted fresh anaheims, poblanos, jalapeños & 1 fresh cayenne….
    Dinner tonight with homemade tortillas, tomorrow the pork will be tamale filling! Can’t wait for that!

  • Eric

    Made this with a mix of Hatch (fresh roasted) and Poblanos tonight. Came out wonderful!

  • Mikey


    A simple trick to peel your tomatillos easily is to soak them in water first. The tomatillos skins become pliable and cohesive and come off in one piece or two…..

  • Amy

    I used to live in Colorado and Green Chili is something I missed so much after I moved away. I made this tonight for dinner and oh my goodness!! It smelled fabulous and tasted divine. All I will change next time is keeping some of the seeds of the jalapenos in there. I took them all out to follow the recipe to a “T”, so that I knew how it was supposed to turn out, but we like quite a bit of heat around here.

  • Jillie alias Gator Gal

    Ah….finally the weather goes from 90-70 and down to the fortys tonight. Fall has come to south Louisiana, Cajun home land!
    I have made this receipe several times before and today as the coolness enters the southern smells I go to this receipe, under my favorites!
    I love this! It is easy and has the right combination of spices. My Cajun friends gather around the kitchen, leaving their gumbos behind, to have a taste of a Mexican Gumbo. Ca c’est bon!
    Thank you and come visit in Cajun Country!

  • Jin-na

    I love this recipe. It was my first time making it and I followed the instructions exactly w/o making any modifications. The pork is so tender and full of flavor. Thank you for sharing your recipes!

  • Scott

    I tried this and it is great except that I used too much salt. Is there anything that I can cut this with to expand and dillute it to take some of the saltiness away?

    Serve it with plain rice, rice that you make in unsalted water. ~Elise

  • Andy

    I have made this several times now in an attempt to replicate the amazing chile verde from El Taco De Mexico in Denver.

    I personally think mine turns out better. :)

    I have yet to try it with cloves. I also use at least 10 Hatch or other NuMex (Big Jim) variety – whatever is available locally during the summer. Thanks for sharing the recipe!

    This blows my friends away any time I make it.

  • Zeba

    Made this with potatoes, corn, roasted hash chilies and squash last night. Awesome.

  • Avelyne

    Wonderful recipe Elise! Thank you so much for sharing! I made this for the first time today and it is simply delicious! Can’t wait to try more of your recipes!

  • joe

    made this recipe several times…its tastes delicious, but it does have a peculiar smell…to the point where i have to cook it outside…any thoughts? is it normal? am i screwing up a step?

    No idea. It should smell delicious. ~Elise

  • CarolinaDivina

    Someone asked for a vegetarian recipe, I would recommend nopales.

  • reluctant housechef

    This is just wonderful. The first time I made it, I didn’t listen to you Elise and everytime I came up to check on it, I salted. This time, I salted the cubes of pork in the beginning and then left it alone (I figured there was enough sodium in the chicken stock anyway)and it was PERFECT. It came out chunky and stew-y and was perfect over the spanish rice recipe you suggested. Chile Verde is what my man orders whenever we go out to eat Mexican food, and I am so glad I’ve found a recipe that compares (he says it’s even better). I just love this site and that you road test everything so we don’t have to – thank you!

  • Jason

    This recipe took me a little longer to put it together than I had expected. But it was such a hit with the whole family, including my finicky 7-year-old and 4-year-old. I can’t wait to have it again!

  • Flor

    Im Mexican and moved to Australia last May. Not much Mexican food out here, so I decided to do some cooking of my own. I used your recipe because it was the closest recipe to what I remember eating growing up. It was difficult to find some of the ingredients here in Australia but I managed to put it all together and it was FANTASTIC! I served it to 5 Australians including my boyfriend….and they LOVED IT!!
    Thanks for sharing!

  • Sooz

    wow wow wow just like grandma’s !! You have to use tomatillos or it won’t have that authentic flavor, and roasting is also a must. I made it just as written except used 3 jalapenos, plus 2 serranos and 2 each anaheim & pasilla peppers. I scraped out all the seeds, it was barely even ‘warm’ so next time will leave the seeds in for a bit of heat (and I’m really wimpy). but it was YUMMY with flour tortillas, we ate it so fast I will make a double batch this weekend. The meat is unbelievably tender, chunks of velvet flavor. My favorite recipe !

  • Nevadamtnbear

    Elise – this is my second comment on this recipe (we love it that much). We’ve also started doubling the recipe for canning purposes! It’s awesome. Make it ahead and then can it into quart jars and then all you have to do is reheat anytime you’ve got a hankering for a little green love. For those who are into canning – I HIGHLY recommend canning this recipe (remember you have to pressure can).

    I also use a combination of Poblano and jalapeno chili and when I remember I’ll even add Anaheim peppers. This summer we’re growing purple tomatillo as well as green. It will be interesting to see what color the “verde” ends up being this fall.

    Thanks again for an awesome recipe.

  • Lindsey Campuzano

    I adore this recipe! My husband is from Mexico and he absolutely loves it as well. I do sometimes add nopales, potatoes and peas during the last 30 minutes of cooking time. I made this recipe for my sister almost 2 years ago and she still raves that it is the best thing she has ever eaten.

  • egoiste

    These people sound like Texans arguing about REAL Chili has no beans lol.
    I don’t really believe authenticity should even be part of the recipe argument. ALL Mexicans make everything differently and not just region to region. Depending on your region, you’re going to use chiles traditionally available in your are. Heck, even here in Austin, a salsa verde can have pureed avocados, Mexican Crema, can be fresca (uncooked) or stewed, and tomattillos.
    To me, authentic only needs to be delicious or not delicious. Bland or not bland. Will I, as a Tejano, look at it and think, wow, they spiced this for gringos?
    That said, I posted on Facebook that I cooked a wild boar in a salsa verde and people asked for the recipe. I ALWAYS check yours first because yours are always great.
    Sure enough, your recipe is nearly to the letter with the one I made. Fortunately, I had frozen some Hatch chiles during our local grocery chain’s Hatch chile festival.
    I am kind of a chile purist when it comes to Hatch chile recipes so I used no tomatillos but I wouldn’t call yours any less authentic. I just know I wanted a Hatch chile and not a tomatillo.
    This is a delicious delicious recipe even with wild boar shoulder! I added flour to thicken it up at the end, and of course I had to add not one but TWO tablespoons of cumin (to be authenticly Mexican to ME) and braised it in a dutch oven covered all day. YUMMM.

    Incidentally, I do believe Anaheims are just transplanted from Hatch and cultivated there a long long time ago =]

  • Laura

    Oh my–this is SO good, and definitely now one of my go-to recipes! One of my nearly fruitless searches in Mexican restaurants has been for a good authentic chile verde. Now I’m thrilled to be able to easily make my own that, if I do say so myself (as does my husband!), is the best one I’ve ever had! I also roast the poblano/Anaheim with the garlic and tomatillos. It really makes all the difference in the world whether you take a little extra time and use all fresh ingredients vs. anything canned/jarred.

  • Tres Amie

    I made this for the family over the weekend (great grandma, grandma, grandpa, mom, dad and 3 yr old boy! Everyone loved it. Granted, I had to tone down the chilis a little, anaheims and cubanelles instead of jalapenos, and leave out the cilantro which most of us dislike, but it was our first taste of tomatillos, which we all decided would not be our last! Thanks for a great recipe, and let me tell you, it works great in the slow cooker! Served with your Spanish rice, warm tortillas and a lovely salad of mesclun with lemon/evoo dressing over greens, cherry tomatoes, olives, pine nuts, cheddar, jack and cotija cheese. Thanks again!


  • mtnman1000

    WOW. This was awesome. I had a hispnaic girfriend who cooked chile verde a time or two and this I hate to say tasted as good or even better. It takes quite some time to prepare but is so worth it. I never thought it would be good on rice but it definitely is. Peronnaly as most, in a bowl with fresh flour tortillas is the way to go. I threw a few sprigs of cillantro on top as I love fresh cillantro!!

  • J

    This was excellent. My SO, from Zacatecas, Mexico could not get enough. It’s AUTHENTIC!!! I roasted the jalapenos and a poblano with the tomatillos’s….YUM!!

  • frankie

    This was my first time attempting to make chile verde. It was a big hit with my husband and kids. They loved the spice to it. Very flavorful. Thanks so much.

  • Tom

    For some of you above you need to try this recipe before typing. it is fantastic and when I can the verde its not worth canning becouse everyone I know loves it and its gone in two weeks…… This time im gona do 16lbs of pork butt vacume seal in 1lb packs and 6lbs tomos plus all and see if it will make it past 1 month thats about 12 jard but its so good load up on the tortillas. I am a master at another recipe thank you for this its a hit bst ive had in 30 years. This need to be at the top of your comment list erase the unknowing..Tom

  • Sandra

    I have to say this is proabably the best Chili Verde that I have made. My husband loved it. Thank you so much for the recipe. I do love your recipe site.

  • Cathy

    Hello Elise. I previously posted on Oct 11th.
    Recently I purchased from Costco a 2 1b. box of previously smoked shredded pork. The idea is to add your own sauce to give it flavor. Do you think it would work to make your recipe as written just without browning the pork? Then after adding all the sauce ingredients and cooking down awhile, I could add the pork.
    Obviously wouldn’t be as good as the original but I thought it sounded easy.
    Any thoughts?
    p.s. I love your site!!

    Hi Cathy, it’s worth a shot. ~Elise

  • Kurt

    Thank you for the wonderful recipe. I made this for a chili cook-off at work, and received numerous requests for the recipe!

  • Cathy

    Delicious! Followed the recipe exactly including the Anaheim chili. My only problem was I used 3.39 lbs of pork shoulder butt country style ribs. By the time I trimmed all the fat, I probably only cooked 2 lbs. It takes forever trying to get rid of all the fat. Is there an easier cut of pork to use? I feel like a pork loin wouldn’t taste as good. But this recipe was delicious with the “must have” garnishes of cotija cheese and cilantro. YUMM!!!!

    Oh, I wouldn’t have trimmed all the fat, just “excess”. You can always skim the fat off the top after it’s done cooking. ~Elise


  • Susan

    Another hit, Elise! I made this for dinner today. WOW! It is so good, everyone loved it. The meat gets so tender, the tomatillos lend just enough acid to give it a nice bright flavor. I added a few Anaheim chili’s from our garden, a jalapeno and a couple of Hatch Chili’s just to use them up. I will difinately make this again. Perfect cold weather comfort!


  • Bracey

    This is exactly what I have been looking for. Tomatillo salsa. Thank you! I suggest one change. Use Mexican Oregano instead of the commonly found Greek or Italian Oregano. Slightly different and stronger flavor that adds that authentic note. Easy to find in Hispanic markets. Wonderful in guacamole and salsa fresca too.

  • Sonia Gallego

    I just made this recipe for dinner. I must say it was delicious…my husband loved it!!!

    It is so simple to make which is a bonus!!!

  • Oliver

    Found this recipe by searching “best chile verde” and man did I get lucky. This is a very easy to follow recipe and yielded fantastic results. I added an extra anaheim chile and a serrano chile for extra heat but otherwise stuck to the recipe. I made this for the first time for 6 close friends and it was a hit. I also added the spanish rice, which went very well with the pork. Served it with small hot flour and corn torillas, shredded cabbage, sour cream, mexican hot sauce and sliced avocados. Everyone ate until they couldn’t eat anymore. The only thing I could add would be to give yourself time to prep, use freshly roasted chiles and let the chile verde cook, cook, cook. Enjoy!

  • Danielle

    I’ve made this three times so far, and it keeps getting better and better. I’ve even used ground pork instead of the pork butt in a pinch. I can’t imagine cool weather without chile verde!

    For the biggest bang for my buck, I buy a huge shoulder roast (about 10 lbs) and cut it into thirds; I make chile verde, salsa verde carnitas, and cochinitas pibil and freeze the lot of it. Thanks for such wonderful recipes… keep them coming!

  • Christine

    I made this last night and it was fantastic! I did do one thing different. I added 1 TBSP of Cumin. It was great! Thanks you for another amazing recipe!

  • Lulu

    This was so delicious and EASY. One of the tastiest dishes I have ever made.
    I cooked this for Cinco de Mayo for my mother, who is a very picky eater. She loved it.
    I think the only thing I changed was that I added more garlic, as we can never get enough. I’ll definitely be making this again.
    Thank you!

  • Monica

    I can’t believe I’ve never commented on this! A few years ago, I was at the taco shop & wanted to try something new. I got a Chile Verde burrito and it was heaven. An absolute mess, but delicious. I quickly came home & googled Chile Verde & found this recipe and made it – perfect. I’ve made it several times since. I’ve started compiling recipes to pass on to my daughter and this one is definitely going in! Today I’m here looking up the recipe to attempt to make it in the crockpot, attempting to use what I have on hand – it won’t have the charred veg & browned pork, as I’m using canned tomatillos, chile, jarred garlic & pork I bought on sale and has been in the freezer for a few weeks. Hopefully it comes out okay.

  • Azhockeydad

    This is a marvelous recipe. So delicious and simple.

  • alicia

    I made this sometime last year and it was so good and versatile. I served it with your spanish rice recipe, I used to make burritos, tacos, tostadas, and I made eggs with it. It’s such a hit with us that it’s going to be the main course along with your Spanish rice at my boyfriend’s birthday party in April.

    Thank you!

  • Monica

    I don’t care how authentic this is, because it is amazing! I found this recipe months ago and have made it countless times since then. I think it’s the best recipe I’ve ever made. I’m impressed with myself every time I make it!!! It tastes on queue with other chili verde recipes I’ve had, and I’m from Southern California. I followed the recipe exactly, and added the optional Anaheim chili’s. Thanks for this wonderful recipe!!! I can’t say enough good things about it!

  • Michelle

    This recipe is awesome! I am making it again tonight, Sooo delicious! I followed every step and everyone was amazed.
    Thanks :)

  • Jeff

    This recipe is awesome! We are making this again tomorrow night for a party. We are getting hand made tortillas from a Mexican restaurant in Saratoga Springs, NY. Can’t wait- it’s soooo gooood!

  • Michele

    Yum yum yum. This is the stuff! I like it with all three kinds of chiles. And especially with burritos or just a scoop of sour cream. Seemed authentic enough to this gringo!

  • Karen


    We moved to from Colorado to Indiana about 3 years ago and one thing I REALLY miss is a bowl of green chili. (out here if you ask for it, they look at you weird and might give you salsa verde).

    This was awesome! Thank you! We will definitely be making this again.

  • Maggi

    This WAS the most delicious Chile Verde I’ve ever made and tasted!!!!!! For me it was so much fun to make too. You’ve got to try it and don’t listen to those that have talked negatively about it. My husband who is Mexican loved, loved, loved it!

  • Elaine

    I have been making your recipe since last year and cannot find the words to say “THANK YOU” for this recipe. It is one of the most delicious meals we cook at home and guests are always requesting it. I do use the Anaheims AND the Jalepenos and follow the recipe exactly how you have it. I live in a small midwestern town but I can always find tomatillos and peppers at the market…Thanks again..

  • Melissa

    Hi Elise!

    I made your Chile Verde tonight for dinner but cooked it in a pressure cooker and added hominy, cooked another 5 minutes, and enjoyed. Delicious! Thanks for all the inspiration and great recipes!

  • Sody

    I tried this recipe last night and it turned out amazing!
    Instead of a couple of peppers, I roasted about 10 serrano peppers to make the sauce! It needed to be more spicy for my taste.

    When I told my sisters about my intention to make chile verde, they said to boil the pork in just enough water to cover it along with the some salt and a little bit of minced garlic. Once the water evaporated, I browned it with the olive oil, pepper, salt, and more garlic. I think pre-boiling made it the pork more tender.

    It was so delicious!!

  • Tammy

    Man, I’ve been looking at this recipe for ages and just never had the right ingredients on hand to make it. Not having access to fresh tomatillos at the moment, I made it the cheater’s way, with jarred chile verde sauce (Goya), but STILL. Wowzer. I even cheated further and added a can of drained and rinsed black beans (I needed to use them up and they go so well with pork/chiles), and it’s still just knock-your-socks off. Awesome, awesome, awesome. (Next time I see fresh tomatillos I’m doing this the real way – I can only imagine how amazing that will be!)

  • Rhonda

    Many have already raved about this recipe, but I just had to chime in. Everyone in my family loves it. My half-Mexican husband was skeptical about using tomatillos, but he’s a convert. Right now our farmer’s market has great tomatillos, so I’m making batches of this like crazy and freezing them for the winter. Thank you, Elise.

  • Maureen

    This is a great recipe. For those who were asking about finishing in the slow cooker, that is what I did and it turned out beautifully. Followed every step and instead of simmering on the stove 2-3 hours, I put it all in the slow cooker on low for 5 1/2 hours. I put more chicken broth than called for because I was paranoid about the meat drying out, turned out very soupy but still good flavor and tender meat. After we ate most of it for dinner, I added the bone that still had some raw meat on it and I’m going to leave the slow cooker going overnight to thicken it up some. I used fresh tomatillos and anaheims and I think I would use more anaheims next time for the chili flavor.

  • Brooke C

    I just made this recipe last night. And it was the BEST Chile Verde I have ever eaten! The flavor was amazing, the texture was perfect, the bite at the back of your throat was just enough to make it simply wonderful! I am adding this one to my favorite recipe’s file!!

  • junk

    WOW, This recipe is awesome !

    I made the first time without the anaheim peppers but used more pablano and Jalapeno.

    Super good plain,on rice, or in a taco/burrito.

    I froze some leftovers and reheated very well,same or better than fresh.

    I have made since with all anaheim and jalapeno and it was awesome also.

    I double the anaheim and/or pablano peppers I use about equal parts of tomatillos and peppers (so about 4 each of the peppers). The key is roasting the peppers/tomatillos.

    Try it you will like it Mikey!

  • Don

    Great recipe. I usually don’t use tomatillos but gave it a try for something different. If you want some fire, add a habanero or two finely diced.

  • Erika

    Goooood! It was delicious!

  • Pepe

    This was excellent….added some serrano peppers to the mix to make it mas caliente…It tasted just like mi madre used to make back in mexico….muy bueno and gracias..

  • Will

    Possibly one of the best dishes I have ever made!! Absolutely fantastic. My sauce thickened to a lovely consistency so going forward I don’t think coating with flour is needed. Can’t wait to make again!

  • Belynda

    This was a great recipe. Very authentic taste. I also coated the meat in flour to give it a little more thickness and added a few serrano peppers to give it a bit more kick, simmered for about 3 hours…served with rice and flour tortilla’s VERY VERY good. Next time I will try the slow cooker. This recipe is a keeper thanks for sharing!


  • B. Anna

    Thank you, this is very good. My first time and just made it for dinner. My husband loves it, went back for seconds. I will follow the suggestion of coating the pork in flour to thicken up the sauce, mine was thin despite cooking it for five hours in the slow cooker hoping the liquid would cook down. Or I might just reduce the amount of chicken stock when using the slow cooker. Since it was my first time using the recipe I did not want to mess with it, just follow word for word then adjust next time. I wasn’t sure how hot the Anaheim pepper would be so I opted to use one Anaheim and two Jalapenos, just right for me. So kind of you to share your recipe, it was simple to put together and the end result was delicious.

  • Will

    looks fantastic!!! Going to make this weekend. Problem is I live in London and Mexican ingredients not th most plentiful here. No fresh tomatillos only canned and the can is 6lbs!!! Looks like I will have to make a quadruple batch. So I found the poblano chilis and had to buy 8 and 12 pounds of pork butt. So far I have spent about 70 quid or about 120 of your American dollars. Think the wife is going to kill me, LOL!

  • Alison

    This was so good!! I got a hankering for Chile Verde after watching an episode of “Diners, Drive-Ins, and Dives” on Food Network. After reading about 10 recipes, I decided on this one, since it looked like the closest to what was being cooked on the show. I served it over a recipe I found for Jalepeno Macaroni and Cheese (again, just like in the show), and this was the best dinner I have had in a long time!!! The only change I made was to use pork tenderloin tips instead of pork shoulder, since they were on sale at the local market. Delicious!!

  • Lupe

    Tried the chili verde tonite. I added some lime juice to the recipe which seemed to brighten it. Because I was only serving two, I cut back on ingredients (it was so good that next time I will definitely make the whole recipe!) Because I cut back ingredients, I also reduced the cooking time…the meat was very tender after an hour of cooking in my cast iron pot, but the sauce was on the thin side…easily remedied w/a bit of cornstarch. Next time, maybe I’ll trying coating the pork w/flour before browning. Looking forward to trying more of your recipes. Thank you for your wonderful recipe(s) and marvelous site.

  • Gil

    Thank You! I made this for the 1st time today
    tweaked it a tat. I forwarded this recipe to my family & friends. I Loved it!

    I made it with spanish rice & refried beans. My girlfriend has a new favorite :-)

    I have a delicious recipe for spanish rice I think you will like? Here it goes, keep in mind my grandmother taught me when I was a young guy. Thought I’d share.

    1 cup
    1/2 cup of chopped brown onion
    2 cloves of fresh pressed garlic
    3 Tbs.of any lite cooking oil
    1 Tbs.Knorr Chicken Bouillon/ Caldo de Pollo
    4oz/8oz tomato sauce( depends on how red u like it)
    1 med sized diced fresh red tomato
    1/2 bunch of Cilantro ( I smells wonderful)
    finely chopped approx. about a small handfull I never really measure.

    I saute the onion & garlic first( becareful not to burn the garlic) & as the onion starts to get soft, add the rice.
    Toast the rice lightly, careful not to burn it if you do burn the rice a bit, don’t worry it won’t hurt. Onced the rice is nicely & evenly toasted add the water,tomato sauce, & diced tomato,chicken bouillon, & chopped cilantro.

    Leave uncovered until the water starts to boil. Give it a good stir.
    Then cover & lower the flame, until you see a lightly boiling. If it boils over,lower the flame. Cook 15 mins. Leave covered! Turn off flame. Leave it alone for about 10 mins so it finishes cooking as it’s cooling down, then it’s ready to serve. Hope this helps those spanish rice lovers out there, dump the box. This is easy..and will make your kitchen smell yummy!


    Thanks again Elise

    Hi Gil, so glad you liked the recipe! Thank you for yours, it’s quite similar to my mother’s Spanish rice recipe. I do recommend making Spanish rice with homemade chicken stock if you are able. You will be blown away by the difference, I promise you. ~Elise

  • Babara

    I made this recipe last weekend, and it was fantastic. I highly recommend it.

  • Katie

    I have made this recipe twice and I LOVE it. So does the rest of my family. I add potatoes and Carrots to make it go a little further(I have a family of 11 I am feeding lol) Got to make it stretch. We eat it on top of Spanish rice with a lil lemon juice from our lemon trees. Thanks for the awesome recipe.

  • Cindy

    WOW!! This is one great recipe! I made it with a peice of pork shoulder the first day I started making Tamales (cooking meat is day 1 in the Tamale process), It was my first time making Tamales by myself and making this dish on Day 1 boosted my confidence! My husband is of Mexican heritage and has eaten his 88 year old mothers food for his lifetime. She grew up as a child working in her familys restaurant. He Loved this recipe and compared it hers and to his Dad;s cooking of long ago. His dad was born in 1910 and has been gone 35 years..Thanks for a fabulous recipe! I am making it with Chicken tonite!

    BTW My Tamales were Perfect!

  • Elaine Blake

    This is the best recipe EVER! Just remember the prep time is about an hour…so if you want this ready in time for dinner start early, totally worth it. Thank you Elise!

  • Nevadamtnbear

    Oh holy heaven, this recipe ROCKS! I made it for dinner and this was seriously the BEST Chili Verde I’ve EVER had, and we’ve had some pretty darn awesome fare.

    I tweaked the recipe a little. I roasted one of the jalapeno peppers and used one raw. I also used 3 large poblano’s. I broiled the tomatillos, jalapeno and poblanos all together at the same time for about 25 minutes, so things got a nice burn to the skin, but weren’t overdone.

    I added the oregano to the food processor with the mixture. Ohh, I forgot to add the garlic to be roasted, so I just added it to the mixture. And I used frozen onions (I was lazy this afternoon and didn’t want to cut them up myself).

    Awesome recipe!

  • Cindy Kirsten-Murphy

    Thank you Elise – this is one of the BEST recipes I’ve ever had the pleasure of making…

    Our family has been on an endless quest for “killer” chili verde, so we’ve tried it wherever we can find it, including my kitchen (er… mixed results, no comment…) and had some mighty fine chili at family gatherings and a couple of local establishments.

    I’ve never been a fan of tomatillos, so at first I was reluctant to try this recipe – but roasting the veggies seems to make all the difference. I added 4 more Anaheims to the mix (single recipe), roasted everything on the grill and deglazed the roasted peppers & tomatillos with pineapple juice, which added some welcome sweetness.

    Speaking of deglazing, it really works out if you deglaze the pork fond with beer (trust me on this one ;-)

    One word of caution: when they say “pinch” of cloves, they mean it – cloves are sort of the secret ingredient in the overall flavor, but more than a pinch will overpower!

    It’s by far the tastiest tomatillo-based recipe we’ve ever enjoyed, and did not even make it to “leftover” status, which says a lot..!

    I highly recommend this recipe – you will love it!

    Thanks, Elise!

  • Shannon

    I make chile verde in a slow cooker and it is probably the easiest thing ever! You can make the tomatillo salsa the way that Elise describes, or you can buy the La Victoria brand of salsa verde and add a few onions.

    Sear the pork roast (fat trimmed) on a pan
    Put it in the crock pot
    Throw the onions in and pour the sauce all over.

    Cook on low for 8-10 hours and you’ll have a delicious smelling house and a wonderful meal. Don’t forget cilantro as a garnish!

    But now I’m going to try to make it this least I’m going to make the sauce myself instead of buying the canned stuff. Roasted tomatillos are delicious!

  • Danielle F

    I made this for a dinner party I had over the weekend and it was a big hit! I never thought of roasting the peppers and tomatillos beforehand and I think it takes the flavor to a whole other level. Simply amazing. Definitely will be making again, and again, and again!!!!

  • Michele

    Just made this…so GOOD! Used it in tacos with sour cream. Oh, yeah.

  • Susan

    Elise! I just won a little chili cookoff at work today with your recipe (and gave you the credit, fair is fair) and I used canned tomatillos. I’m looking forward to using fresh, but this recipe is stunning, even with canned. Thank you.

    Hey that’s great, congrats! ~Elise

  • angela

    I know this is a late response for Jason, but I always make 1.5 to 2x the recipe. 1x recipe is enough for me plus 2 man-appetites for a couple days (like for over a long weekend in). Since it can be a little labor intensive, I like to make more and freeze the rest.

    Love love love this recipe.

  • Pam

    I made this and we really loved it! The meat was tender and the sauce was delicious. Thanks for the great recipe.

  • Beth

    I just made this for dinner, substituting turkey thighs for the pork, which I don’t eat. I made it in a slow cooker on high for about 5 hours, sauteing the onions and garlic first on the stovetop. I left the turkey thighs whole on the bone, but skinned, and browned them too. Deglazed the pan with some broth. After they’d been in the slow cooker long enough, I shredded the turkey. Otherwise I totally followed the recipe. It was amazing. I have family in both AZ and NM, and love chile verde but have never found a good recipe for it. This is it! Next time I might cook it for a shorter time though. The tomatillos were more acidic in the beginning, which I liked. I squeezed a little lime juice on my portion to compensate for the lost acid. I will make this dish often. Yum!!

  • Traveler32

    Delightful discussion!

    Ever mindful that “fresh is best”, I still have to ask – Has anyone tried substituting canned tomatillos?

    Thanks in advance.

    I’m sure it would work fine. Fresh tomatillos are only available certain times of the year. ~Elise

  • Jason

    This recipe looks great, but I’m wondering if anyone has tried to double it or at least 1.5X it. I’m having some people over for the Super Bowl, and I’m not sure it would be enough for everyone.

    Any thoughts? Anyone make it for a large crowd? Thanks!


    The best Chile verde recipe I’ve found. (And I do real research.) You can tinker with the chilis, it doesn’t really matter, to each their own. I roasted 90% of my chili mix. Simmer and adjust. Kick-ass recipe, don’t listen to the “which chili pepper is a real verde pepper” guy.

  • Jim

    Thanks so much for this recipe! I used 3 1/2 lbs of a 5 lb pork loin and after the first bite regretted not making the entire amount. We served it as a burrito with just a little cheese and sour cream. Next we’ll try it with chicken thighs.

  • Cee Michigan

    Oh my goodness, actually went to a farmers market and bought the ingredients which were cheap. Bought the pork shoulder on sale paid $6 for 2. Made this dish last night and all I can say is AWESOME…AWESOME…AWESOME! Too easy even for the semi-cook.

  • Amy C

    Oh Elise, I think you have made my year with this recipe. I had chile verde for the first time 2 years ago in a restaurant in Sedona, since then I haven’t been able to get it out of my mind.

    I made this recipe tonight, exactly as written – it was perfect! You know that feeling when you’ve eaten something so yummy you feel all warm and cozy and outrageously happy? Totally there right now. It was the perfect balance of heat and flavor. Thank you!

  • Rick

    I made this recipe yesterday and it was incredible.I followed the recipe with a slight adjustment. I only added 1/2 of one jalapeno to keep the spicyness down for my guests. Will use a full one next time but think 2 would make it too spicy. I have had alot of Chile Verde in my time and this one is one of the best ever. Thanks Elise for sharing your recipe!

  • jamie

    I made this in my slow cooker the other day. I halved the liquid, but I’m thinking that given the liquid that came from the tomatillos, I may be able to just cut the stock out entirely for slow cooking. Yay for crockpots and chili verde!

    I’m glad to see in the comments that it freezes/reheats well. I will be cooking for one for the first week back from my vacation (returning jan 4 to the several feet of snow at least) and would love to make a batch of this and freeze to take into work for “back-up lunches” :)

  • Carolina

    Thank you for this recipe. It is wonderful. It tastes just like the one my grandmother would make for us in Mexico. Thank you so much. Now that’s what I call chile verde.

  • Karen

    Oh my gosh, an unbelievably delicious recipe! The tomatillos at the store didn’t look so good, so I only got about 1 1/8 lbs. of them. I bought three pasilla chiles and used them along with the tomatillos. I will most definitely make this again. I only wish I had doubled the recipe!

  • Sandra

    I made this last night and I’m craving it today! Soooo delicious, I loved it and it was so easy to make. I halved the recipe and instead of Jalapeno’s I used three green Serrano chiles and two Anaheim green chiles as well. I roasted the tomatillos, garlic and both chiles and just took the skin off of the Anaheim chiles because it gets too papery and it came out soooo great! My husband loved it and i’ll definitely be making this again.

    Thank you.

  • kmp

    This was my 2nd attempt at Chile Verde and it by far blew away the first recipe (which shall remain nameless).

    I won’t usually comment on a recipe if I’ve made several modifications, but this one was so good, I thought I would chime in. I made mods based on what was in the fridge, what I needed to use up from the CSA and what I had to pull in from the garden before last night’s frost:

    -2 lb tomatillos
    -6 large garlic cloves, unpeeled
    -6 to 8 small jalapenos, half of them roughly seeded
    -4 ‘other’ green chile peppers, unseeded (medium hot)
    -1 bunch flat-leaf parsely (cilantro is prob better, but I did not have any)
    -random handful of fresh chives, curly parsely, oregano
    -1 lb bonelss pork chops, diced to 1 inch
    -1 lb smoked boneless chicken breast, diced to 1 inch
    -2 yellow onions
    -6 garlic cloves

    Everything else as listed in recipe. Did not slice tomatillos before roasting (lazy). Slow cooked on the stovetop for about 3 hrs. This was definitely spicy, but not eye-watering. The flavors were complex and wonderful. My fiance has now requested this for lunch EVERY DAY. :)

    I’m planning on using the last couple of pounds of tomatillos to make a chile verde base (roasted tomatillos, garlic & chiles) and freeze that for the winter, when tomatillos are a distant memory.

    Thanks for a fabulous recipe!

  • Anita

    I had Chili Verde for the first time in a restaurant two weeks ago – the basic taste was great, but it was far too salty. I found your recipe – sounded good and had pictures to boot. I made this last night – followed the recipe exactly, except less salt. It is absolutely delicious. When I clicked the link for “Spanish Rice”, I was pleasantly surprised to see that that recipe too, is yours – I have made that several times – instead of cooking it on the stove though, I have baked it in the oven. Now, I am on a mission to try your home-made tortillas – thank you for these fabulous recipes!!

  • April

    I made this last night with some tomatillos that came with my CSA box. I had no idea what to do with them! This was sooooooo delicious.

    I used chicken breast, because sometimes pork tastes a little off to me and I couldn’t find chicken thighs. It also turned out a little watery (I think I didn’t use enough meat) so I added a can of hominy that I had in the cupboard. I guess I made a Posole Verde! I hope the authenticity police don’t get me! :)

  • Kelly

    This recipe was really good and easy to make. It’s now one of my favorites!

  • ebere


    I love the recipe.
    We’ll have Chile Verde for dinner tonight.

  • Andre


    Love your site and Thanks for providing it!!

    I used to live in Ukiah, CA and their was a little place called El Azteca that made what they called a Chile Verde Bowl. It was served like a bowl of soup. Huge chunks of tender pork and the green sauce was do die for. (They would never give me the recipe, Mmmm). It was a perfect rainy day dish. Warmed every part of the body. I always had them add cheese and onions to the top. I can wait to try your recipe and make it like a soup.

    Thanks again,


  • creyes

    I need a recipe for chile colorado. Anyone got one?

  • Katie

    WOW! This is a GREAT recipe! I have been craving Chile Verde since I moved to Washington, DC. (There was a little Mexican restaurant in Summerville, TN that had awesome Chile Verde.) Well, I finally gave up trying to find it and made my own. THANK YOU! This is EXACTLY what I’d been craving! And, you’re right. It was EASY!

  • Ptoo

    I made this dish the other night. It was wonderful except that I should have covered the pot. The uncovering really concentrated the sauce and made it too thick for my taste. I think the next time I’ll braise it.
    Thanks for a great recipe.

  • jobo

    I grew up in El Paso TX and indeed jalapeno’s typically go into the border version I ate in all around El Paso and in Juarez Mexico. And the whole Hatch chile thing is mostly good marketing IMHO. Chiles grown in the Mesilla Valley and Anthony NM/TX (the state line runs through the middle of town) are just as good.

    There is no single “authentic” version of these dishes. Mexican cooking is like Chinese cooking – there’s different versions and specialities for every region (Sonoran, Chihuahuan, Baja, Yucatan etc.) before you even get to US regional variations (Santa Fe, Border style, TexMex, Southwest, Californian).
    The first time I encountered fideo (pasta)at a Mexican resturant my reaction was pasta? Mexicans don’t eat pasta! My friend from California was all excited – Fideo! Just like home.

    After growing up in El Paso my heart belongs to border style. Rellenos are soft not crunchy, spicing is hot, not sweet/smokey, and pico de gallo is made fresh from raw onions, diced raw tomatoes, and raw jalapeno’s. No vinegar, no cooked ingredients. I’m still hunting for Machaca in Denver that tastes like Lucy’s in El Paso.

    Having said that I love almost every variation of Mexican cooking I’ve tried the one notable exception being an encounter with enchiladas made with American cheese. Talk about nearly dying on that first unsuspecting mouthful!

    I enjoy Rick Bayless – Mexico One Plate at a time for getting to see many different versions of dishes depending on where in Mexico he’s talking about.

  • Bob Lynch - Alameda

    Great recipes, all.

    To summarize, there really are essentially 4 separate recipes all under the same “Chile Verde” title (at least that are authentic).

    There’s “Chile + Tomato”
    And “Chile + Tomatillo”
    And “Chile Solo”
    And “Chile + The Works” (AKA “Gourmet C.V.”)

    They all have their great forms, and in fact I like them all – but for separate reasons, for separate meats and purposes. The C+Tomato version is savory, rounded, warm and great with both chicken and pork. The C+Tomatillo is tart (sometimes surprisingly so), so goes great with fattier cuts of pork and even beef. C-Solo is the lean king: it can be made as a separate sauce to be put UNDER fish, or if thick enough, over Huevos Rancheros. The “CV+Works” is variously concocted by all the Nouvelle Cuisine chefs who seem to feel compelled to have the whorls of their thumbprint in the recipe. Often having slivers of 4 or 5 types of chile, doused with oregano and epazote, not infrequently specifying a particular cut of pork chop to use, and requiring decidedly different cooking technique. Fussy. But when done right, JUST as delicious as any of the simpler classics, from an entirely different angle.

    The dogma regarding Hatch (“Big Jim” or “Sandia XO” or more normally and less usefully “Hatch”) is overwrought. One can easily go to any tolerably well represented farmer’s market and get lugs of big green chiles (usually for a song), take them home, make a mesquite charcoal grill, grill them till blackened thorougly, then freeze for the winter. There is absolutely NOTHING like the flavor of a chile (of any type) that has been mesquite roasted, then frozen WITHOUT peeling. Over the course of months in the freezer, the “hot” gets much more deep, and the smokey flavors just bring the whole thing to a height that ordinary mortals rarely aspire OR achieve.

    I also recommend highly the “hatchchile” or whatever it is, dot-com. They are proud of their pods (they’re expensive). But they deliver a 50 lb box to your doorstep with not a single pod bad. I always roast them all at one go – uses less charcoal that way.

    Chile verde is my favorite dish for a reason: it is one of the broadest, most flexible dishes in the world that still has a unique (and almost unmaskable) flavor that brings images of warm fires, cozy Mexican chocolate and on warmer days, big cans of Tecate with lime. NOTHING else is flexible enough to do that!

    In my Humble Opinion.

  • Melanie

    Hey Elise,

    I made this last night and it turned out great! Even my 18-month old loved it. I could see myself hording this information and making it a secret family recipe…very brave of you to let it out. Thank your friend for giving it away to all of us.

    And I just have to add that the smell of roasting tomatillos is now in my top five favorite smells. I’ve never smelled anything like it!

  • Deana

    Absolutely amazing!!

    Do NOT hesitate to make this recipe. The only difference I made was to put it in a slow cooker for about four-five hours. It makes a lot so I put some in two-serving sized containers and froze it. And it comes out tasting just as good as the day I made it.

    This is a definite keeper. I’m making it again this weekend for a friend of mine.

    Thanks for sharing!

  • Dino

    A pork shoulder butt is also called a Boston Butt as per the NAMP meat buyers guide. It is not called Picnic Roast. The picnic is part of the shoulder of the hog but is not part of the butt. The picnic is actually closer to the top section of the front legs. Both are acceptable for chile verde. The preferred chile used in “chile verde” is usually the Serrano Chile over the Jalepeno by most Mexican cooks because it is hotter and adds more flavor.

  • Wendy

    What a great recipe! I had never tried tomatillos before, now I think will use them more often. It was delicious! I will definitely make this again, and again! Thanks for sharing!

  • Susan J

    Last night some foodie friends were coming over to watch the Oscars and I made this dish. I served it with rice on the side and chopped avocado, red onions and cilantro.

    They went nuts! They said they’d been trying to find a recipe to recreate the chile verde they’d had in Taos and hadn’t had any luck. This hit the nail on the head.

    I had bought boneless country style pork ribs for another dish but used that meat instead of pork shoulder. I also did roast a couple of pastilla chiles. I will DEFINITELY make this a permanent part of my repetoire. Thanks for a great recipe!

  • Flo

    I tried this recipe last week and it is wonderful. Very easy for a beginning cook. Thank you for your wonderful website. It has been my favorite for a long time. flo walton femce lake NM

  • Susan

    I just made this today – and it was fantastic! I am a long-time fan and maker of green chile with Hatch chiles so this was different for me. Soooo good. I also added a few serranos along with the jalapenos so mine really had some good heat. THANKS for the recipe – much appreciated.

  • Bea

    This recipe was absolutely fantastic. I always order Chili Verde in the Mexican Restaurants I love to go to and this is equilivent to any (if not better) of theirs. I made this for my daughter’s family and my son-in-law told me at least 5 times that evening how much he enjoyed it. Even my picky daughter loved it. Thank you so very much for sharing.

  • bere

    I am mexican, and I learned to make this dish many years ago. I have family in Northern Mexico, and Central Mexico.
    I LOVE this recipe. Everyone in Mexico has a version of it.
    Your recipe is a perfect basic one, people can make changes to suit their taste!!
    We, sometimes put sliced zucchinis and/or cubed potatoes in ours.
    And OF COURSE we eat this on tacos. (we mexicans will make a taco from almost everything!)

    Thanks for the recipe.

  • Elise

    Hi Matt,

    Most of the heat of the jalapenos resides in the seeds and the ribs inside the chili pepper. Depending on how hot your chili is (individual jalapenos vary widely) the seeds could be extraordinarily hot. So, taste first and use with caution.

  • Matt

    Hi Elise,
    I will definitely try this out. One question – why are the seeds from the jalepenos removed? Do they add a flavour that is unwanted? Or is it possible to leave them in for extra kick?

  • Michael


    Great recipe! As for the arguments posted by people who state that New Mexico fashion of the dish is the orginal, I must state that they are a bit off. The dish they refer to may be original to their area of the world, and that does not take away anything from their dish.

    I live on the road and my job takes me all over the world. I enjoy trying new food and i do find that there are always similar foods to the ones I find in our country, but I always try to understand that what I have tasted is from the country I am visiting.

  • Rick

    Hi Elise — I posted a comment on Oct. 10 about my wife making this recipe for me on my birthday. She did, and it was wonderful! The smells and flavors made my day very special. Thanks again for this great recipe. It has changed many of our cooking habits. Now Patti wants to make her own green salsa with fresh tomatillos.

  • Yvette

    This was the first time I ever made Chile Verde. I made a mistake, but don’t think it was noticable. Once I toasted the tomatillos, I added them to the blender with the toasted skin and all. Next time I will remove the skin. It was a hit, I had doubled the recipe, and it didn’t even last for 2 days. My favorite part was the juice, so yummy, couldn’t get enough of it. The pork was so tender, it fell apart. Awesome job, thanks for posting this recipe, I will be adding it to my cookbook.

    Note from Elise: The toasted skins are fine, they add flavor to the sauce. We keep them on, but you can take them off if you want.

  • Teresa

    Thank you for this wonderful recipe! I made it today for dinner and we LOVE it. My modification is that I added a couple of roasted Hatch chiles I had tucked away in the freezer and a single serano chile. We love it! It’s great to be able to make it at home. Thank you and your friend for sharing it.

  • Kate

    I have been looking for a chili verde recipe to try and I came across this one. The only variation that I made was I braised the pork shoulder (bone in) until it fell off the bone and could be shredded. I simmered the sauce for a couple of hours and it turned out wonderfully.

  • Kelly


    I love your blog! I was nervous about cooking with chiles, but I bought the ingredients for the chile verde, and I was so happy with the tomatillo salsa I had by step two that I stopped and started eating! I’m really excited about the fact that I can now make a salsa that’s much better than most I can buy. Thanks for the recipe! My apartment still smells good: smoky and spicy!

  • elimarcita

    Ay! Dios Mio! Que si es, que si no es?! I am tapatia (from Guadalajara) and I learned from my mother to make this dish when I was ten years old and yes, my cousins on the other side of town made it totally different. I like my mom’s version as well as theirs; and that’s all that matters that your mouth likes it. Thank you for sharing it and by the way, we put sliced zucchinis and corn in ours; not because it was authentic but because I liked them.

  • Penelope J Fisher

    I made it and it was excellant. My Spainish/Mexican husband, along with our kids, didn’t leave any left overs. My husband thought it was the best Chile Verde he had ever tasted. Thanks for the great recipe. Just like the other reader,I would also like a recipe for Chile Colorado and would still hope some kind person out there would educate me on “Hatch”.
    Sicerely, Penelope

  • Penelope J Fisher

    This sounds like a fantastic recipe. I can’t wait to try it. I can understand how passionate we can be about authenticity. Being Greek, and taught from childhood how to cook Greek from my grandmother and mother, I am very picky about Greek food to the point that I won’t even eat at most Greek restaurants because a lot of the food is Americanized. I felt really bad when my friend made Baklava. She was so proud of it. I didn’t like it at all. But, I would never criticize it. I don’t put my pickyness on anyone else. I cook the way I was taught, for family and friends. I respect that others may not cook Greek according to my standard. So, I try to just stay humble and not get an attitude or argue as to what is the “right” way to prepare Greek food. I am more than happy to give imput if asked. I also agree that every region of a country has it’s own variations and that we should just enjoy food and cooking. It doesn’t have to be such an intense subject.
    Also, this may be a silly question but, I am not real familiar with chilis. What is “Hatch” and how do I get it. I live on a small Island in Washington State. I could probably go to Pikes Place Market and find out. That is where my Yiayia(grandmother) used to take me to get ingredients for Greek food before it bacame more available. But, that is like a two hour drive. Thanks, Penelope

  • Kim

    Made this Friday night – it was awesome!! The recipe was perfect and it tasted so authentic. Thank you for posting it – now if you could work on a Chili Colorado recipe, our family would be in heaven :>)

  • Carolyn

    Made this wonderful dish yesterday and my husband and I enjoyed it last night. I did alter the sauce slightly adding fresh lime juice and cumin. I also roasted onions and garlic along with the tomatillos. This is definietly a keeper!

  • Wes

    Oh.My.God :-) This recipe was awesome. My day started with me actually finding tomatillos at the local grocery store AND anaheim chilis. I actually roasted them myself, and I loved the texture of the chilis after I peeled the skin off. This was a really awesome dish and a welcome change to my dinner table. Thanks, Elise!

  • carmen

    I served this Tuesday night and it was such a hit with my husband and our senior in high school son and his two friends. The house had such a wonderful aroma from the roasted tomatillos, garlic and chilis. I added some canned hatch chili peppers too. Very gratefully, Carmen

  • Darren

    I am a big green chile fan. I learned to make it from my mother and Aunts. Being from a hispanic family (gallegos) who settled Colorado from the south in the late 1600s I have always believed that the family recipe is authentic. I can only suppose that culinary tastes have changed over a period of 350+ years and the traditional mexican recipes that may have changed over time didn’t make it into the US. Anyways, every couple of years I head out west and buy green chiles by the bushel. This year’s trip had me coming back with 5 bushels of Hatch green chile. I have bought other varieties in the past (gordito, big jim, anaheim).

    The way I was raised to make it never involved a tomatillo. We use pork cut into cubes (whatever cut is handy). Brown the pork and add a small onion (chopped). A couple tbs flour, throw in the amount of garlic you like (1 or 2 cloves for my family). When the onions have softened add chicken stock (or water… we use what is on hand) a chopped tomato and a cup of chopped green chiles. At this point I may also add 1 (sometimes 1/2) chopped jalepeno if I feel it needs spicing up. A bit of cilantro and a dash of cumin (if you are into cumin). Let it stew for awhile ( I didn’t mention salt but add to taste). Serve with beans, bolito beans are the best but since they are hard to come by I usually use pintos. If I’m feeling extravagant I will throw in some chicos. Serve with bunuelos. Enjoy!

    I know that recipes with similar ingredients can carry the same name and vary greatly from region to region (example Borscht from Ukraine vs. Borscht from Russia) and each can be delicious in its own right. I have never tried a tomatillo based chile verde and may have to give it a try. Who knows I may find I like it better (though Russian Borscht is quite tasty I prefer Ukranian).

    Elise, I hope the chile battle doesn’t become another curry battle for you. :-)

    Note from Elise: You and me both! It just goes to show you how passionate people are about the food they grew up with. Another monkey wrench in this mess is the fact that the cuisine of Mexico isn’t homogeneous. Food from Northern Mexico, or Sonora, mostly dry desert, is very different than food you would find in Guadalajara, Mexico City, or Oaxaca. Sort of like comparing home cooking in Alabama to that of Vermont. Regional differences are profound.

  • Kersti

    Any ideas how to make a vegetarian version of this? I am never able to make a flavorful green chile without the pork.

  • Luis Villa

    Hi Elise
    Great recipe! I’m Mexican, living in Guadalajara, and this is exactly how chile verde is done in many homes here, with jalapeños; fresh ones, not canned. It’s like Mexican confort food. Pork as described here adds to the robust taste of the dish. It can also be made with chicken for those who want to reduce their cholesterol intake.
    Those macho enough, who laugh in the face of a massive coronary attack, prepare it with chicharrón de pancita which is like pork rinds made fron the belly of the pork, which includes a layer of fat and the tender meat next to it, the type used for pancetta.
    This meat thickens the sauce and is great intacos made with fresh hand-made tortillas, without the messy splattering a thinner sauce can make. If extra chile is added, this, like any other hot dish, is wonderful with a very cold beer as an aid in curing a hangover or “cruda”.

  • JEN

    Thanks so much for new version of chile verde. I’ve always made the “Hatch” version before but am anxious to try this version since my husband grows way more tomatillas than I can usually find uses for. I have found that once skinned and rinsed, tomatillas can be frozen whole and keep very well. Like chiles, no blanching needed! Another preservation tip I picked up this season–roast and steam chiles–then freeze without peeling. (Freeze on tray so they don’t stick together.) When you want to use, remove from freezer bag and let thaw for a few minutes–the peel comes off much more easily than when initially roasted. JEN

  • jill

    I’ve made this in the slow cooker, I just followed all the steps up to 5 and then stick everything in the slowcooker, turn it on low for 8 or s hours. It’s great. I got a similar recipe from the book ‘The Gourmet Slow Cooker: Simple and Sophisticated Meals from Around the World’
    It’s great!

  • Kate

    Would this freeze well? I’m a decent cook but for some reason, can never seem to grasp which dishes would freeze and re-heat decently. I love chile verde — it’s my taqueria standard order — so I’m very excited to try this out. Thanks!

  • Jaime

    It possible to use chicken for this? Chicken thighs maybe? This recipe just sounds wonderful!

  • Libby

    This sounds like the version my El Paso, Texas-raised father makes! I can’t wait to try yours. In my Dad’s version, diced potato is added during the last 30 minutes of cooking. They soak up the delicious broth and become really flavorful…also a great way to stretch the number of servings among more people.

    • steve

      What kind of potato?

      • El Negrito

        I use russet potatoes Steve. They’re more course and therefore won’t become soggy. I add them in about the last 30 minutes of cooking. Always good to test the potatoes tenderness to your liking though :)