Easy Pork Chile Verde Recipe

A overhead photo of pork chili verde in a bowl with plates of rice.

Slow cooked pork in a homemade chile verde sauce has amazing flavors and it easy to make. Serve with tortillas or rice.

5 from 4 votes

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Course: Main Course

Cuisine: Mexican

Keyword: homemade chile verde sauce, pork stew, spicy stew

Prep Time: 20

Cook Time: 2

Servings: servings

Calories: 272kcal

Author: Analida Braeger

Ingredients

Salsa Verde

2 Poblano peppers fresh, seeded and cored
2 Jalapeño peppers fresh, whole, stem removed only
6 cloves Garlic whole
¼ Onion peeled only
6 Tomatillos outer shell removed
2 Tbsp Olive oil for broiling
½ tsp Salt
1 Cup Cilantro
1 tsp Oregano
1 tsp Cumin powder
⅛ tsp Black pepper

Pork Ingredients

3 lbs Pork shoulder cut into 2 inch cubes
1 tsp Salt Kosher
2 tbsp Olive oil
1 Cup Onion chopped
2 Cloves Garlic minced
2 Cups Chicken stock
4 oz Diced green chiles
1 lime fresh, juiced

Instructions

Make the salsa verde:

Place the poblanos, jalapeños, onion, garlic and tomatillos on a baking sheet with sides.
Drizzle the olive oil over the vegetables, sprinkle with salt and toss them to coat with the oil.
Broil at 500°F for 5 minutes or until the vegetables are slightly charred.
Place the poblanos in plastic bag and seal for 5 minutes. This will allow them to steam for easy skin removal.
Remove the poblanos from the bag and remove the skin.
Place all the roasted vegetables in a blender along with the cilantro, oregano, cumin and black pepper.
Blend until you have a smooth pureé.

Prepare the pork:

Place the cut up pork in a bowl and sprinkle with the salt. Mix thoroughly.
Add the olive oil to a soup pot or Dutch oven on medium-high heat.
Once the olive is hot and shimmers add the pork and allow it to sear. Don't flip the pork chunks or move them around until they have developed a nice brown sear on one side.
When both sides are seared, add the onion and garlic. Cotinue to cook until the onion is soft and translucent.
Add the chicken stock and salsa verde to the pot. Stir until combined.
Turn the heat to low and simmer covered for 1 hour.
Add the roasted green chiles. Cover and simmer for 1 additional hour or until the pork is very tender. Check the pork with a fork for tenderness.
Check the salt level once the pork is tender and add some fresh lime juice.
Serve over rice or wrapped some in warm tortillas.

Notes

Instant Pot instructions:

1. Make the chili verde sauce per the instructions above.

2. Set the instant pot to sauté mode and add the olive oil. Once the oil is hot, add the pork and allow to sear on both sides until brown.

3. Add the onion and garlic. Sauté until the onion is soft and translucent.

4. Add the chicken stock and salsa verde to the pot. Stir until combined.

5. Add the diced chiles and lime juice. Turn off sauté mode.

6. Close lid and pressure valve. Cook on high pressure for 35 minutes.

7. Allow the pressure to naturally release for 10 minutes before doing a quick release.

8. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender.

Recipe variations:

Spice Level Variations:
- Adjust the heat by varying the types and amounts of green chiles used. For a milder version, use mild green chiles, or go bold with spicier varieties hatch chiles.
Bean Additions:
- Some variations include beans like white beans or cannellini beans, adding a creamy texture and an extra layer of protein to the dish.
Potato Inclusion:
- Adding diced potatoes to pork chile verde contributes heartiness and a pleasant starchiness. The potatoes absorb the flavors of the sauce, enhancing the overall texture.
Beer or Broth Base:
- Use beer or a combination of broth and beer as the cooking liquid. The beer can add depth and complexity to the sauce, creating a unique flavor profile.
Slow Cooker or Instant Pot Versions:
- Adapt the cooking method to a slow cooker or Instant Pot for convenience. Slow cooking allows flavors to meld over time, while an Instant Pot can significantly reduce cooking time without sacrificing taste.
Cilantro-Lime Crema Topping:
- Elevate the dish by serving it with a dollop of cilantro-lime crema. The freshness of cilantro and the citrusy kick of lime complement the richness of the pork chile verde.
Grilled Pork Variation:
- Grill the pork before incorporating it into the chile verde for a smoky flavor and an added layer of complexity.
Vegetarian or Chicken Substitutes:
- Create a vegetarian version by replacing the pork with mushrooms, tofu, or additional vegetables. Alternatively, substitute pork with chicken for a lighter variation.

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