Pork chile verde is a beloved Mexican-American stew of tender pork shoulder slowly braised in a bright, tangy green sauce made from roasted tomatillos, poblanos and jalapeños. The pork becomes so tender it falls apart, and the sauce is fresh, smoky and gently spicy. Serve it with warm tortillas and rice for an unforgettable dinner.
A Southwest classic
Chile verde is popular in northern Mexico and across the American Southwest, especially New Mexico and California. Every family has its own recipe, but the soul of the dish is always green chiles and pork.
What are tomatillos?
Tomatillos look like small green tomatoes wrapped in papery husks. They have a tart, citrusy flavor that gives salsa verde and chile verde their tang. Remove the husks and rinse off the sticky coating before cooking.
Roast for smoky flavor
Broiling the tomatillos, peppers, onion and garlic until charred adds a smoky depth and softens their sharpness. You can also roast them on a grill or in a dry cast-iron pan.
Pork shoulder is best
Pork shoulder, also called pork butt, has enough fat and connective tissue to become melt-in-your-mouth tender after slow cooking. Lean cuts like loin will dry out.
Brown the pork
Searing the pork in batches adds a rich, caramelized flavor to the stew. Do not crowd the pot, or the meat will steam instead of browning.
Controlling the heat
Poblanos are mild, jalapeños are medium. For a milder stew, remove the jalapeño seeds; for more heat, add a serrano pepper.
Slow and gentle
Keep the stew at a bare simmer, covered, or braise it in a 325°F oven. After about two hours, the pork should break apart easily with a spoon.
Slow cooker chile verde
Brown the pork and make the sauce, then cook everything on low for 7 to 8 hours.
Ways to serve
Serve chile verde in bowls with tortillas, spoon it over rice, or wrap it in burritos. It also makes amazing tacos and enchiladas.
Toppings
Sour cream, crumbled cotija, diced onion, cilantro, sliced radishes and lime wedges brighten each bowl.
Make it with chicken
Chicken thighs work well too; simmer them for about 45 minutes, then shred.
Serving ideas
For another Mexican favorite, try our pozole rojo, or for a lighter chili, the healthy turkey chili.
Storage
Chile verde keeps for 4 days in the fridge and freezes well for 4 months. The flavor improves overnight.
New Mexico green chiles
In New Mexico, chile verde is often made with roasted Hatch green chiles, harvested in late summer and roasted in big drums outside grocery stores. If you can find them fresh or frozen, use them instead of poblanos for an authentic, smoky flavor with a pleasant heat.
Thickening the sauce
The tomatillo sauce thickens as it braises. If it is still thin at the end, simmer uncovered for 15 minutes, or mash a few pieces of pork into the sauce.
Leftovers
Leftover chile verde makes the best breakfast burritos with scrambled eggs and potatoes, or a filling for green enchiladas topped with cheese.
Fresh herbs
Stir in extra chopped cilantro just before serving for color and freshness.
Choosing tomatillos
Pick firm, bright green tomatillos that fill their husks. Skip any that are soft, yellow or sticky inside the husk, because they will taste dull.
Frequently asked questions
Is pork chile verde spicy?
It is medium. Adjust by removing seeds or adding more jalapeños.
Can I use canned tomatillos or salsa verde?
Yes. Use two 16 oz jars of salsa verde instead of the roasted sauce for a shortcut.
What cut of pork is best?
Boneless pork shoulder or butt.
