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This authentic Pork Chile Verde is the ultimate Mexican one-pot comfort food - tender, fall-apart pork braised low and slow in a rich, smoky homemade salsa verde (green chili sauce) made from charred tomatillos and roasted poblano peppers. Serve with rice, beans, or warm tortillas. Make it in the oven, in an Instant Pot, or in a Slow Cooker.
Why This Recipe Works
- I make everything in one pot (Dutch oven) - minimal cleanup! The prep time is only 20 minutes! The pork braises in the oven for nearly 3 hours (hands off), giving it time to become incredibly tender and soak up every bit of that green chili sauce, like my slow-cooker salsa verde chicken.
- Homemade salsa verde from scratch. We char the tomatillos and peppers under the broiler - it takes about 15 minutes and makes a world of difference in flavor. Once you try a homemade green chili sauce, you'll never go back to the jarred stuff. I use a similar method for my roasted tomato salsa.
- A well-balanced meal. Pork Chile Verde is naturally gluten-free, dairy-free (with optional toppings), protein-rich, and budget-friendly. The long braise transforms an affordable cut of pork shoulder into something truly spectacular.
- Make it all year long! This pork green chile stew is especially perfect for cold-weather cozy dinners, but equally at home at a summer cookout or Cinco de Mayo spread - serve it with rice, beans, tortillas, tacos, or over nachos. And don't miss my other authentic Mexican recipes like chicken enchiladas, baked or fried chicken taquitos, and Pico de Gallo.
Best Pork Options for Pork Chile Verde
- Pork shoulder (also sold as pork butt or Boston butt) is the cut I use here. It has plenty of marbling and connective tissue - exactly what you want for braising. As it cooks low and slow at 325°F (163°C), the connective tissue converts to gelatin, making the braising liquid feel rich and coating rather than watery, while keeping the pork tender without drying out. It's also a more affordable cut, which makes this dish very budget-friendly for the number of people it feeds. If you like this cut of meat, you've got to try my apple cider braised pork shoulder!
- Cuts to avoid here are lean cuts like pork loin or tenderloin, which don't have enough fat or connective tissue for this kind of recipe. They'll be overdone and dry long before the sauce has time to develop. Stick with pork shoulder. Lean pork cuts are more appropriate for faster cooking recipes like my stuffed pork tenderloin, stovetop creamy pork medallions with orzo, and grilled marinated pork tenderloin.
Other Substitutions & Variations
- Chicken broth. You can also use vegetable broth or water instead! I don't recommend using beef broth.
- Tomatillos. I used fresh tomatillos. Canned tomatillos (drained) work as a backup. If you can't source tomatillos at all, you can use canned green enchilada sauce (though this is generally a big no-no since it's thinner and already seasoned).
- Poblano peppers. I use these as the mild base of the salsa verde. If you can't find them, Anaheim peppers are a good substitute. They have a similar mild heat and flesh that chars and peels well.
- Jalapeños and serrano. Jalapeños bring moderate heat and the serrano is the optional extra kick. Remove seeds after roasting for a milder sauce. Leave them in for more heat. If you want zero heat, skip the serrano and seed the jalapeños.
- Peppers. This is a green pepper dish, so if you want to add other green peppers, such as bell peppers, Hatch chiles, or even Anaheim peppers, go right ahead! Make sure to char them with the other peppers.
- Seasonings and herbs. I use Mexican oregano (regular works too), ground cumin, fresh cilantro, and fresh garlic cloves.
- Neutral oil. I use neutral cooking oil with a high smoke point for both the broiling step and the sear. Avocado oil, vegetable oil, or canola oil all work.
- Lime juice. Freshly squeezed only.
- The photo below shows all the ingredients you need (labeled):
Serving Ideas
My family loves it when I serve the pork chile verde the classic way: over Mexican rice or cilantro-lime black bean rice to soak up the salsa verde, with warm flour tortillas on the side.
I also like to set traditional fresh toppings out at the table: sliced radishes, chopped cilantro, pico de gallo, crumbled cotija or queso fresco, sliced avocado, green onions, tortilla chips, roasted tomato salsa, and lime wedges.
If you're looking for side dishes to round out the meal, my Mexican corn dip, a fresh avocado-corn-tomato salad, and Mexican street corn pasta salad all pair beautifully here.
More Creative Serving Suggestions
- Serve it burrito-style. Spoon the pork and a little sauce into a large flour tortilla with Mexican rice and beans, wrap it up, and you've got a proper burrito.
- Make chile verde tacos. Pile shredded pork into small corn tortillas with thinly sliced radish and a squeeze of lime.
- Use leftovers in a quesadilla. Shred the pork and layer it with Oaxacan or Monterey Jack cheese, then grill until crispy.
More Homemade Mexican Food
Pork Chile Verde (Mexican Pork Green Chile Stew)
This traditional Pork Chile Verde is the ultimate Mexican one-pot comfort food - tender, fall-apart pork braised low and slow in a rich, smoky homemade salsa verde (green chili sauce) made from charred tomatillos and roasted poblano peppers. Serve with rice, beans, or warm tortillas. Chile verde is a staple of northern Mexican cuisine and Mexican-American cooking, particularly in New Mexico and Colorado, where pork green chile stews have deep regional roots. I cook it in the oven and provide alternative cooking instructions for the Instant Pot & Slow Cooker.
Ingredients
For the Salsa Verde:
- 1 pound fresh tomatillos husked and rinsed
- 4 large poblano peppers stems removed
- 2 medium jalapeno peppers stems removed (adjust for desired heat)
- 1 medium serrano pepper stems removed (optional, for added heat)
- 8 cloves garlic peeled
- 4 tablespoons neutral cooking oil with high-smoking point plus more if needed
- Salt to taste
- 1 cup fresh cilantro leaves
- 1 large lime freshly squeezed
- 1 cup chicken broth
For the Pork:
- 3 ½ pounds boneless pork shoulder trimmed of excess fat and cut into 1 inch cubes
- Salt and pepper to taste
- 2 tablespoon neutral cooking oil with high-smoking point
- 1 large onion diced
- 2 teaspoons
ground cumin
preferably Mexican oregano - 1 tablespoon dried oregano (preferably Mexican oregano)
- 2 cups chicken broth plus more if needed
To Serve:
- Mexican rice or flour tortillas warmed
- Radishes thinly sliced
- Lime wedges
- Cilantro chopped
- Green onions sliced
- Cotija or queso fresco crumbled
- Avocado sliced
Instructions
Make Salsa Verde
- Preheat your broiler to high.
- On a baking sheet, toss the tomatillos, poblano peppers, jalapeños, serrano pepper (if using), and garlic with the oil and a pinch of salt. Spread them in a single layer. Do NOT put parchment paper on the baking sheet or it could potentially burn and catch fire! You can use aluminum foil if you like.
- Broil until charred and softened, about 10-12 minutes, turning halfway through. Watch carefully so peppers don't burn completely. If the garlic starts to turn black before the peppers, remove them.
- Transfer the roasted peppers and garlic to a heatproof bowl and cover with plastic wrap. Let them steam for 10 minutes.
- Peel and discard the skin of the poblanos, serranos, and jalapenos (and remove seeds from the spicy peppers if you want a milder sauce). Transfer the peppers, garlic, and tomatillos, including pan juices, to a blender.
- Add cilantro, lime juice, and 1 cup of chicken broth, then blend until smooth. Adjust salt to taste and set aside.
Cook the Pork
- Preheat your oven to 325°F (163°C).
- In a medium bowl, season the pork cubes generously with salt and pepper.
- In a 5-quart Dutch oven or similar oven-safe pot with a lid, heat 2 tablespoons of oil over medium-high heat. Sear the pork in batches until browned on all sides. Remove and set aside.
- Pour in the remaining 2 tablespoons of oil then add the onion to the pot and sauté until lightly browned.
- Stir in cumin and oregano and cook for 1 minute until fragrant.
- Return the pork to the pot. Pour in the chicken broth and the prepared salsa verde. Bring to a boil on the stovetop.
- Cover the pot and transfer to the preheated oven. Cook for 2 ½-3 hours, or until pork is tender and easily shreds with a fork.
- Taste and adjust seasoning with salt and pepper as needed. Serve with Mexican rice, tortillas, sliced radishes, avocado, cotija or queso fresco, lime wedges and extra cilantro if you like!
Notes
- Trim the excess external fat cap from the pork shoulder before cooking it, but don't obsess over it. A little fat left on keeps things moist during the braise, and you can skim the surface at the end if needed.
- If you know you want a milder, less spicy version of the stew even before cooking this dish, feel free to cut all the peppers in half and remove the seeds prior to charring. Place them skin side up. You will only need to turn the garlic during broiling.
- Though the dish is delicious made the day of, it tastes even better the next day as the flavors meld.
- If you accidentally made the chile verde too spicy, you can always add sour cream, unsweetened plain yogurt, or Mexican crema to the stew to mellow it out.
- If you have a gas stove or a torch, you can always use those to char your peppers and garlic. If you can't char the garlic, don't worry! You can always mince it up and saute it with the onions and herbs.
- If you feel that the stew is too thick, go ahead and add more chicken broth to thin it out. Only do this after it has been cooking in the oven for a while, or it is very dry before placing the pot into the oven.
- I like to put the lid to my pot in the oven while it's preheating. Once I transfer the pot to the oven, the lid is already at the correct temperature (hot!) and will help ensure even cooking. Use protective gloves (oven mitts) at all times.
- If you don't have a blender but do have an immersion blender, you can put all the peppers, garlic, cilantro, lime juice, and chicken broth into a high-sided vessel and use the immersion blender to make the salsa verde.
- The tomatillos and peppers can all be found at your local Mexican store! Most major chain grocery stores should carry them as well. Tomatillos are typically available from late summer to fall.
- As this is a chile verde (green chile), I don't recommend adding tomatoes to this dish. The red tomatoes will change the color and flavor of the dish a bit. If you do add the tomatoes, don't add the lime juice to the dish, as tomatoes add acidity; just use the lime slices as a garnish if needed.
- Need more filling ingredients? Add diced potatoes, pinto beans, or carrots to the braise for a heartier, stew-like version.
- The nutritional info DOES NOT INCLUDE sides and ingredients for serving like rice, beans, flour tortillas, etc.
How to Make Pork Chile Verde in a Slow Cooker (Crockpot)
- Note: I still recommend broiling the tomatillos, peppers, and garlic first, then blending the salsa verde. Browning the pork is also worth it because it gives the final dish much better flavor, but it is not technically required if time is tight.
- Combine the browned pork, sautéed onion, cumin, oregano, chicken broth, and salsa verde in the slow cooker.
- Slow cook: Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the pork is fork-tender.
- If the sauce is too thin at the end, cook it uncovered on High for 20-30 minutes, or transfer it to a pot and simmer until thickened.
- Add fresh toppings like cilantro, lime, avocado, radishes, and cheese only when serving.
How to Make Pork Chile Verde in an Instant Pot
- Use Sauté to brown the pork in batches, then remove it. Add the onion and cook until softened, then stir in the cumin and oregano.
- Deglaze and combine: Pour in some chicken broth and deglaze thoroughly, scraping up all browned bits to prevent a burn warning. Return the pork and add the remaining broth and salsa verde.
- Pressure cook: Cook on High Pressure for 35 minutes. Let it Natural Release for 15 minutes, then carefully Quick Release the remaining pressure.
- Use Sauté again after opening the pot if the sauce needs thickening. Simmer uncovered until it reaches the texture you like, then taste and adjust with salt, pepper, and lime.
Storage Tips
- Fridge: Store in an airtight container for up to 3-4 days.
- Freezer: Cool completely and freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth if needed. For the microwave, reheat in short intervals and stir between each one so the pork warms evenly.
Supplies
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Baking sheet
- 5-quart or larger Dutch oven or pot with lid
- Blender or immersion blender
Nutrition
Nutrition Information
Pork Chile Verde (Mexican Pork Green Chile Stew)
Amount per Serving
Calories
404
% Daily Value*
Fat
18
g
28
%
Saturated Fat
4
g
25
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
11
g
Cholesterol
121
mg
40
%
Sodium
441
mg
19
%
Potassium
1148
mg
33
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
47
g
94
%
Vitamin A
571
IU
11
%
Vitamin C
82
mg
99
%
Calcium
59
mg
6
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist's advice.
How to Make Pork Chile Verde (Step-by-Step Photos & Tips)
- BROIL THE VEGGIES: Toss tomatillos, poblanos, jalapeños, serrano (if using), and garlic with oil and salt. Broil until charred and softened, turning halfway. You want blistered skins - not burnt to a crisp.
- STEAM THE VEGGIES: Transfer to a bowl, cover, and let steam, then peel the peppers. This step removes bitterness and gives you a smoother sauce.
- BLEND THE SALSA VERDE: Add roasted vegetables (with juices) to a blender with cilantro, lime juice, and chicken broth. Blend until smooth and season to taste.
- SEAR THE PORK: Pat pork dry and season generously with salt and pepper. Heat oil in a Dutch oven and sear pork in batches until browned on all sides. Don't crowd the pan. Remove and set aside.
- SAUTÉ: Add onion to the pot and cook until lightly browned. Stir in cumin and oregano and cook briefly until fragrant.
- COMBINE: Return pork to the pot. Pour in salsa verde and chicken broth, then bring to a boil.
- BRAISE: Cover and transfer to a 325°F oven. Cook for 2½-3 hours, until the pork is fork-tender.
- SERVE: Adjust seasoning and serve with rice or tortillas, plus toppings like radishes, avocado, cilantro, lime, and cheese.
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