Chile Verde Recipe cravings tend to strike on the busiest days. You want something bold and comforting, but you also want dinner to just work. I get it. This is the kind of dish that fills your kitchen with the smell of roasted chiles and simmering pork, then practically invites everyone to the table. I’m sharing my easy, reliable method that delivers tender chunks of pork in a tangy green sauce with just the right heat. No tricky steps, just smart shortcuts and a few secrets I’ve learned by making this again and again.
Pork In Salsa Verde
At its heart, this is slow-simmered pork nestled in a bright, herbal salsa verde. If you’re new to this style of cooking, think rustic comfort with a spark of citrusy tomatillo and roasted chile flavor. My version keeps the spirit of tradition while making it weeknight friendly.
Ingredients You’ll Need
- 2.5 to 3 pounds pork shoulder, cut into 1.5 inch cubes, excess fat trimmed
- 1.5 pounds tomatillos, husked and rinsed
- 2 poblano peppers and 2 jalapeños, stems removed
- 1 medium white onion, quartered
- 5 cloves garlic, peeled
- 1 cup low sodium chicken broth, plus more as needed
- 1 tablespoon fresh lime juice, plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano (Mexican if you have it)
- 1 bunch fresh cilantro, stems and leaves
- Kosher salt and black pepper
- 1 tablespoon neutral oil
I like serving it with warm tortillas, rice, and sliced radishes. If you want a fun spicy snack to munch while it simmers, these air fryer buffalo cauliflower bites totally scratch that itch without stealing focus.
This Chile Verde Recipe is flexible and forgiving, which is exactly what we need when weeknights get real.
How To Make Pork Chile Verde
Step by Step
- Roast the green stuff. Set your broiler to high. Arrange tomatillos, poblanos, jalapeños, onion, and garlic on a sheet pan. Broil 6 to 8 minutes per side until tomatillos blister and the peppers char. Rotate the pan if needed for even color.
- Steam and peel. Transfer hot peppers to a bowl and cover for 10 minutes so the skins loosen. Peel off most of the charred skin and remove seeds for milder heat. Keep some seeds if you want extra kick.
- Blend the salsa verde. Add tomatillos, peeled peppers, onion, garlic, cilantro, cumin, oregano, lime juice, and 1 cup broth to a blender. Blend until smooth. Taste and season with salt and pepper. The sauce should be bright and a little tart.
- Brown the pork. Pat pork dry and season with salt and pepper. Heat oil in a heavy pot over medium high. Sear pork in batches until nicely browned on at least two sides, 6 to 8 minutes per batch. Don’t crowd the pot.
- Simmer to tender. Return all pork to the pot. Pour in the salsa verde and stir to coat. It should mostly cover the pork. If not, add a splash of broth. Bring to a gentle simmer, then reduce heat to low, cover, and cook 75 to 90 minutes, stirring occasionally, until the pork is fork tender.
- Finish and balance. Uncover and simmer 10 to 15 minutes more to thicken slightly. Add a squeeze of lime to brighten, then adjust salt. The flavor should land bold, savory, and fresh.
What You’ll Need
A sturdy Dutch oven or deep pot, a blender, a sheet pan, and tongs. That’s really it. If you’re cooking for a crowd, double it and use a wider pot so the meat browns well. While you wait, a light starter like this creamy artichoke hummus keeps everyone happy until dinner is ready.
My family said it tastes like a cozy restaurant meal at home. The pork was so tender and the sauce had that perfect bright zip. We finished every last bite.
Pro tip for blender safety: let hot ingredients cool for a couple minutes before blending, or vent the lid slightly and cover with a towel.
Want to add a little kick around the rim of your margarita or sprinkle some heat on the rice? Make a batch of this easy sriracha salt and keep it in your pantry for moments like this.
This Chile Verde Recipe is a low and slow type of love, but it doesn’t demand your attention. Once it’s simmering, you’re free to set the table and relax.
Anas Recipe Tips
Go for pork shoulder. It’s well marbled and turns succulent as it cooks. Lean cuts dry out. If shoulder is labeled as butt or Boston butt, that works too.
Control the heat level with pepper choices. Poblanos are mild and deeply flavorful. Jalapeños bring a medium punch. For more heat, add serranos. For less, remove seeds and membranes from the jalapeños. Keep a few seeds if you like it lively.
Roast the tomatillos until they blister. That little bit of char deepens the sauce and tames the sharpness. If you can’t find fresh tomatillos, use canned tomatillos in a pinch, drained well, then roast under the broiler just until warm and slightly darkened.
Season in layers. Salt the pork before browning, season the salsa after blending, then taste again at the end. Brightness matters here, so finishing with fresh lime is a small move with a big payoff.
Short on time? Swap in jarred salsa verde and boost it with a handful of fresh cilantro and a squeeze of lime. It won’t be exactly the same, but it will still be delicious and fast.
Make it ahead. The flavors bloom overnight in the fridge. Reheat gently with a splash of broth until hot and saucy. This Chile Verde Recipe is one of those even-better-tomorrow situations.
Need a fresher side to round out the plate? Try a crisp salad like this healthy salmon Caesar salad with light dressing. Opposites attract in the best way.
Freeze for later. Cool completely, portion into freezer bags, and freeze flat for up to 3 months. Thaw overnight in the fridge and rewarm gently.
More Mexican Recipes with Salsa Verde
Easy Ways to Use Extra Salsa Verde
Chilaquiles verdes. Toss warm tortilla chips in gently heated salsa verde and top with a fried egg, a few slices of avocado, and crumbled queso fresco. Breakfast magic.
Enchiladas verdes. Roll shredded chicken or leftover pork in tortillas, tuck in a baking dish, and smother with salsa verde. Bake until bubbling and add a drizzle of crema and chopped cilantro.
Grilled fish with salsa verde. Spoon over grilled cod or halibut for a fresh, bright dinner that’s done in minutes. A squeeze of lime and you’re set.
Green rice. Stir a few spoonfuls into cooked rice with a pat of butter or a splash of oil. It becomes fragrant and lively without any extra work.
Leftover pro tip: Salsa verde makes an instant dressing when whisked with a little olive oil and lime juice. It loves crunchy slaw and sliced cucumbers. If you’re in a baking mood for dessert after this savory feast, the tangy finish of this classic old fashioned lemon pound cake pairs beautifully.
And for a cozy weekend breakfast the next day, consider a sweet treat like carrot cake pancakes to balance the spice from dinner.
Frequently Asked Questions
What cut of pork works best? Pork shoulder hits the sweet spot of flavor and tenderness. It’s forgiving and turns silky after a slow simmer.
Can I use store bought salsa verde? Yes. Choose a brand with simple ingredients, then brighten with fresh lime and cilantro. It’s a great shortcut.
How do I thicken the sauce? Uncover and simmer for the last 10 to 15 minutes so excess liquid evaporates. It should cling to the pork without feeling heavy.
What toppings should I add? I love diced white onion, cilantro, avocado, and radishes. A dollop of crema mellows the heat.
For dessert harmony after all that zing, a citrusy slice of lemon blueberry pound cake is a cheerful finish.
Common Questions
Q: Can I make this in a slow cooker?
A: Yes. Brown the pork and blend the salsa as written. Combine in the slow cooker and cook on low 6 to 8 hours until tender. Finish with lime and season to taste.
Q: How spicy is it?
A: Medium by default. Remove seeds and membranes for milder heat. Add a serrano or keep seeds for more fire. Always taste as you go.
Q: What’s the best way to serve it?
A: Warm tortillas, rice, and beans are the usual trifecta. I also like spooning it over roasted potatoes or folded into quesadillas the next day.
Q: How do I store and reheat?
A: Refrigerate up to 4 days in a sealed container. Reheat over low heat with a splash of broth until hot. It freezes well for up to 3 months.
Q: Any quick sides while it simmers?
A: Absolutely. Mix up a fast drink and set out a nosh like the hummus above, or keep it light with fruit. If you want a fun, not too heavy treat later, these frozen yoghurt bites are great to have on hand.
A warm, simple, and very doable finish
With a little roasting and a gentle simmer, you get tender pork in a bright, flavorful sauce that tastes like you worked much harder than you did. Keep the heat level where you like it, finish with lime, and don’t forget the toppings. Save this Chile Verde Recipe for nights when you want comfort and color in the same bowl. If you’d like to compare methods, this trusted Pork Chile Verde recipe – Tastes Better from Scratch is a helpful reference too. When you make it, come back and tell me how it went. I’ll be cheering you on at the table.
Pork Chile Verde
Ingredients
Method
- Set your broiler to high. Arrange tomatillos, poblanos, jalapeños, onion, and garlic on a sheet pan. Broil for 6 to 8 minutes per side until tomatillos blister and the peppers char.
- Transfer hot peppers to a bowl and cover for 10 minutes to loosen the skins. Peel off most of the charred skin and remove seeds for milder heat.
- In a blender, combine tomatillos, peeled peppers, onion, garlic, cilantro, cumin, oregano, lime juice, and 1 cup broth. Blend until smooth. Taste and adjust seasoning with salt and pepper.
- Pat pork dry and season with salt and pepper. Heat oil in a heavy pot over medium-high heat. Sear pork in batches until browned on two sides, about 6 to 8 minutes per batch.
- Return all pork to the pot, pour in the salsa verde, and stir to coat. If necessary, add a splash of broth to mostly cover the pork.
- Bring to a gentle simmer, reduce heat to low, cover, and cook for 75 to 90 minutes, stirring occasionally until the pork is fork-tender.
- Uncover and simmer for an additional 10 to 15 minutes to thicken slightly. Add lime juice to taste and adjust salt before serving.