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Pork Chile Verde

A simple yet comforting dish featuring tender pork in a vibrant salsa verde, perfect for weeknight dinners.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Pork and Salsa Verde Ingredients
  • 2.5 to 3 pounds pork shoulder, cut into 1.5 inch cubes, excess fat trimmed Shoulder is well marbled for tenderness.
  • 1.5 pounds tomatillos, husked and rinsed Can substitute with canned tomatillos if needed.
  • 2 poblano peppers, stems removed Mildly flavorful.
  • 2 jalapeños, stems removed Adjust heat level by removing seeds.
  • 1 medium white onion, quartered For flavor in the sauce.
  • 5 cloves garlic, peeled Adds aromatic flavor.
  • 1 cup low sodium chicken broth Plus more as needed for simmering.
  • 1 tablespoon fresh lime juice Plus more to taste.
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano Mexican if available.
  • 1 bunch fresh cilantro, stems and leaves For blending in salsa.
  • Kosher salt and black pepper To taste.
  • 1 tablespoon neutral oil For searing the pork.

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
Cooking
  1. 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.
  2. 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.
  3. 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.
  4. Uncover and simmer for an additional 10 to 15 minutes to thicken slightly. Add lime juice to taste and adjust salt before serving.

Notes

This recipe is flexible; you can adjust the heat level based on pepper choices. It can be made ahead of time and flavors improve after a night in the fridge. Store leftovers for up to 4 days and reheat gently.