Recipe

Pork Chile Verde

A bright, savory green stew with roasted tomatillos and chiles, simmered until the pork is fork-tender and the sauce turns silky.

By Matt Campbell

•

4.8

A bowl of pork chile verde with tender chunks of pork in a glossy green sauce, topped with cilantro and diced onion on a neutral-toned kitchen table

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Chile verde is one of those dishes that feels like it should be complicated, like you need a special pot and three hours of spiritual preparation. Nope. This is the version I make when I want bright green chile flavor, tender pork, and a sauce that makes you keep “checking for seasoning” with another tortilla.

The trick is simple: roast the tomatillos and peppers to build depth, then let the pork take a long, low simmer until it basically gives up and becomes spoon-tender. The result is cozy and rich, but still zingy and fresh, which is exactly my kind of comfort food.

Fresh tomatillos, jalapeños, cilantro, onion, and garlic arranged on a light-colored kitchen counter in natural window light

Why It Works

Roasting does the heavy lifting. Tomatillos and peppers char, soften, and concentrate, giving you a deeper, less sharp green sauce.
Pork shoulder stays juicy. It has enough fat to stay tender through a long simmer, which is exactly what chile verde wants.
Blending creates that restaurant-style sauce. Smooth, spoon-coating, and perfect for clinging to rice, tortillas, or chips.
It gets better overnight. The flavors settle in and turn even more savory the next day.

Pairs Well With

Storage Tips

Refrigerator: Cool completely, then store in an airtight container for up to 4 days. The sauce thickens as it chills. Add a splash of broth or water when reheating.

Freezer: Freeze in portioned containers or freezer bags for up to 3 months. Thaw overnight in the fridge, then rewarm gently on the stove.

Reheating: Warm over medium-low heat, stirring occasionally. If the sauce looks tight or sticky, loosen with broth. Taste again at the end and add a pinch of salt or a squeeze of lime to wake it up.

Yield note: You will end up with roughly about 8 cups, depending on how much it reduces.

Portioned chile verde in clear glass meal prep containers with lids on a kitchen counter, ready for the refrigerator

Common Questions

What is chile verde?

Chile verde is a stew or braise made with green chiles and usually tomatillos, which give it that signature tangy, bright flavor. It is often made with pork, but chicken is common too.

Is chile verde spicy?

It can be. This recipe lands around medium for a lot of people with 2 jalapeños and 2 poblanos, but pepper heat can be wildly inconsistent. If you want milder chile verde, remove the seeds and ribs and lean more on poblanos. For hotter, swap in a serrano or two.

Can I make chile verde without tomatillos?

You can, but it will taste different. Tomatillos bring a tart, fruity acidity. In a pinch, you can use a mix of green salsa (salsa verde) and a little lime, but the flavor will be less roasted and more straightforward.

Should the sauce be smooth or chunky?

Totally personal. I like a smooth blended sauce for that velvety, restaurant vibe. If you want it chunkier, pulse the blender a few times and leave some texture.

Can I use an Instant Pot or slow cooker?

Yes, and I still recommend roasting and blending the sauce first for the best flavor.

Instant Pot: Brown the pork using Sauté (in batches), then pour in the blended sauce, add bay leaf, and cook on High Pressure for 35 minutes. Let it naturally release for 10 to 15 minutes, then quick release. If the pork is not fork-tender, pressure cook 5 to 10 minutes more. Finish with lime and simmer on Sauté to thicken if needed.

Slow cooker: Brown the pork first if you can (big flavor payoff). Add pork, blended sauce, broth, and bay leaf. Cook on LOW 6 to 8 hours or HIGH 4 to 5 hours, until fork-tender. Finish with lime.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed sheet pan (for roasting tomatillos and peppers)
Foil or parchment paper (optional, for easier cleanup)
Blender or food processor
Large Dutch oven or heavy pot with a lid
Tongs and a wooden spoon
Cutting board and sharp knife
Instant-read thermometer (optional, but helpful)

The first time I made chile verde at home, I was aiming for “casual taco night” and accidentally landed on “why are we standing around the pot eating straight from the ladle.” It is one of those recipes that makes the kitchen smell like you did something impressive, even if the real move was just roasting stuff on a pan and letting time do its thing. Now I make it whenever I want a meal that feels like a hug but still has a little spark to it.

Pork Chile Verde

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 2 hours 10 minutes

Total Time 2 hours 30 minutes

Servings 6

Ingredients

2 lb pork shoulder (pork butt), cut into 1 1/2-inch chunks
1 1/2 tsp kosher salt, plus more to taste
1/2 tsp black pepper
2 tbsp neutral oil (avocado, canola, or grapeseed), divided
1 1/2 lb tomatillos (about 10 to 12), husked and rinsed
2 poblano peppers, halved and seeded
2 jalapeños, halved (seeded for milder)
1 large yellow onion, quartered
5 garlic cloves, peeled
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if you have it)
2 cups low-sodium chicken broth, plus more as needed
1 bay leaf
1/2 cup chopped cilantro (stems and leaves), plus more for serving
1 tbsp fresh lime juice, plus more to taste

For serving (pick your favorites):

Warm tortillas
Cooked rice
Diced white onion
Sliced radishes
Sour cream or crema

Instructions

Roast the tomatillos and chiles. Heat the oven to 450°F and set a rack in the upper third. Line a rimmed sheet pan with foil or parchment if you want easy cleanup. Add the tomatillos, poblanos, jalapeños, and onion. Drizzle with 1 tbsp oil and toss. Tuck the garlic under the onion pieces so it does not scorch, or add the garlic for the last 10 minutes of roasting. Roast for 18 to 22 minutes, flipping the peppers once, until the tomatillos are blistered and the peppers have dark spots.
Blend the sauce. Add the roasted vegetables and any juices to a blender. Add cumin, oregano, cilantro, and 1 cup of the broth. Blend until smooth. If it is too thick to blend, splash in more broth. Safety note: if everything is still hot, vent the blender lid (or cover with a towel) and blend in batches so steam does not build up.
Brown the pork. Season pork with 1 1/2 tsp salt and pepper. Heat a Dutch oven over medium-high heat with the remaining 1 tbsp oil. Brown the pork in batches so it actually sears, about 2 to 3 minutes per side, until nicely browned. Transfer browned pork to a plate.
Simmer until tender. Pour the blended green sauce into the pot and scrape up any browned bits. Add the remaining 1 cup broth and the bay leaf. Return pork and any juices to the pot. Bring to a gentle simmer, then cover and cook on low for 1 hour 45 minutes to 2 hours, stirring occasionally, until the pork is fork-tender. For the extra-foolproof cue, the pork is typically in the 195°F to 205°F range when it is truly spoon-tender.
Finish and wake it up. Remove the bay leaf. Stir in lime juice. Taste and adjust salt. If you want a looser stew, add a splash of broth. If you want it thicker, simmer uncovered for 10 to 15 minutes. If your tomatillos are extra tart, a tiny pinch of sugar can round it out.
Serve. Ladle into bowls over rice, or pile into warm tortillas. Top with diced onion, cilantro, radishes, and crema if you are feeling fancy.