Last Updated on August 16, 2025 by Casia Valdés
Imagine tender chunks of pork simmered in a vibrant green chile and tomatillo sauce, infused with garlic, cumin, cilantro—and a subtle heat from jalapeño and poblano chiles. This Pork Chile Verde recipe is a celebration of Mexican comfort food, bringing brightness to every bite with heritage flavors and satisfying warmth.
Whether you’re cooking for a summer feast or a cozy winter dinner, Chile Verde is versatile, soulful, and endlessly shareable.
Table of Contents
Why You’ll Love This Pork Chile Verde
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Juicy pork shoulder infused with zesty tomatillo and chile flavor
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Balanced seasoning: earthy cumin, fresh cilantro, and savory garlic
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Bold green sauce that’s tangy and slightly spicy
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Perfect for pairing with tortillas, rice, beans, or tacos
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Make-ahead friendly—flavors deepen with time
Ingredients
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3 lbs pork loin or pork shoulder, trimmed and cut into 1″ pieces
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Salt and freshly ground black pepper, to taste
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2 Tbsp oil (vegetable or canola)
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1 large yellow onion, chopped
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3 garlic cloves, minced
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½ Tbsp ground cumin
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½ Tbsp dried oregano
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2 cups low-sodium chicken broth
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4 fresh poblano chiles, seeded and halved
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2 jalapeños, seeded and halved (optional for less heat)
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1.5 lbs fresh tomatillos, husks removed and halved
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½ cup fresh cilantro, coarsely chopped
Step-by-Step Instructions
1. Season & Sear the Pork
Season pork pieces generously with salt and pepper. Heat oil in a large stockpot over high heat. Once hot, add pork in batches and sear until golden on all sides (about 3–4 minutes per batch). Remove and set aside.
2. Sauté Aromatics
In the same pot, add chopped onion and sauté until soft. Stir in minced garlic, cumin, and oregano, cooking for 30 seconds more until fragrant.
3. Braise Pork
Return pork to the pot. Pour in chicken broth and bring to a simmer. Reduce heat, cover, and cook for 2–4 hours until pork is tender and shreds easily. If needed, add more liquid to keep pork partially submerged.
4. Broil & Puree the Sauce
Preheat oven to high broil. Line a baking sheet with foil or spray with oil. Arrange poblano chiles, jalapeños, and tomatillos cut-side down. Broil for 7–10 minutes until slightly charred and caramelized.
Transfer roasted peppers and tomatillos to a sealed plastic bag to steam for 5 minutes. Peel off the skins and discard.
In a blender, combine roasted vegetables and cilantro. Purée until smooth.
5. Combine & Simmer
Add the green chile-tomatillo purée to the pork along with its braising juices. Stir to integrate and simmer for another 30–45 minutes until sauce thickens and melds with the pork.
Serving Suggestions
Serve Chile Verde sizzling hot with:
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Fresh corn or flour tortillas for taco-style enjoyment
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Mexican rice or cilantro-lime rice
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Refried beans or a crisp cabbage slaw
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Garnish with chopped onion, cilantro, queso fresco, or avocado slices
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For a festive touch, lime wedges and pickled jalapeños on the side
Tips & Variations
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Adjust heat: Remove seeds from peppers for milder flavor or leave some for more heat.
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Prefer leaner meat? Use pork loin, though shoulder delivers richer texture.
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Make vegetarian by omitting pork—sauté extra veggies and simmer in broth.
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Add richness with a spoonful of Mexican crema before serving.
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Slow cooker option: Sear pork and sauté onions first, then transfer everything to a crockpot and cook on low for 6–8 hours.
Make-Ahead & Storage
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Refrigerate leftovers in sealed containers for up to 4 days. Reheat gently on stove.
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Freeze for up to 3 months; thaw overnight and reheat in a pot with a splash of broth.
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Flavors deepen when made ahead—reheat slowly for best texture.
FAQs
Can I use canned green chiles instead of fresh?
Fresh makes a difference, but you can substitute 4 roasted poblano peppers plus 7‑8 oz canned green chiles. Adjust seasoning.
Why roast the tomatillos and peppers?
Roasting adds smokiness and depth, balancing the tart tomatillo flavors.
Can I reduce the cook time?
Using pork loin and pre-cooking in a pressure cooker can reduce time—but flavor develops best with slow simmering.
Is Pork Chile Verde spicy?
Mild to moderate. Adjust heat by including or omitting jalapeño seeds, or reducing pepper quantities.
Final Thoughts
Pork Chile Verde is a quintessential Mexican dish that brings bright, tangy sauce and succulent pork together in perfect harmony. From taco nights to winter dinner tables, it’s versatile, flavorful, and deeply comforting.
Whether you’re scooping it into tortillas, serving it over rice, or tucking into nachos—this Chile Verde recipe promises plenty of warmth, tradition, and irresistible bold flavor in every bite.
Pork Chile Verde
Ingredients
Method
- Season pork pieces generously with salt and pepper. Heat oil in a large stockpot over high heat. Once hot, add pork in batches and sear until golden on all sides (about 3–4 minutes per batch). Remove and set aside.
- In the same pot, add chopped onion and sauté until soft. Stir in minced garlic, cumin, and oregano, cooking for 30 seconds more until fragrant.
- Return pork to the pot. Pour in chicken broth and bring to a simmer. Reduce heat, cover, and cook for 2–4 hours until pork is tender and shreds easily. If needed, add more liquid to keep pork partially submerged.
- Preheat oven to high broil. Line a baking sheet with foil or spray with oil. Arrange poblano chiles, jalapeños, and tomatillos cut-side down. Broil for 7–10 minutes until slightly charred and caramelized.
- Transfer roasted peppers and tomatillos to a sealed plastic bag to steam for 5 minutes. Peel off the skins and discard.
- In a blender, combine roasted vegetables and cilantro. Purée until smooth.
- Add the green chile-tomatillo purée to the pork along with its braising juices. Stir to integrate and simmer for another 30–45 minutes until sauce thickens and melds with the pork.
