Chile Verde is a classic green chile pork stew, chock full of succulent slow-cooked pork shoulder in a rich, spicy hatch chili sauce made with tomatillos and peppers. This salsa verde pork uses pork shoulder, but you can also make this flavorful dish with chicken.
Chile Verde is most famously known in New Mexico, where it is practically the official state dish.
You can see this hatch green chile sauce on almost every menu in the state. It's like a flavor-punch gravy that goes with so many things.
Typically, I will serve green pork chili with corn tortillas, rice and beans, and taco slaw.
We've previously discussed my obsession with tacos, so it should be no surprise that I am going to make this into a Chile Verde taco situation.
What You’ll Love About This Pork Verde
- So much flavor.
- Easy to make.
- Makes beautiful leftovers.
- Freezes well.
Chile Verde Recipe Notes
Chili Verde is easy to make on the stovetop. I've also included all the instructions for making chili Verde in a slow cooker or an Instant Pot. Also, keep in mind that you can make this recipe with chicken instead of pork. I've even made it with extra firm tofu.
Ingredients For This Green Chili recipe
This recipe has a long list of ingredients. Don't let that scare you! You'll notice that the veggies are just different kinds of peppers, so they are in the same section at the grocery store.
- Pork shoulder. AKA pork butt. I usually use a 3 to 4 lb pork shoulder for this recipe.
- Tomatillos. These are like little green tomatoes that come in their own adorable natural wrapping paper husks.
- Peppers. Lots of peppers. You'll need Anaheim (or Hatch chiles if you're in New Mexico), poblano chiles, jalapeños, and serrano peppers.
- Chicken broth.
How To Make Chile Verde
Start the Chile Verde Sauce
- Roast the vegetables. Place the peppers and scored tomatillos on a sheet pan and roast at 500℉. Allow the skin to blacken, and turn them during the cooking process so that all sides are blackened. (Be sure to reserve the juices from the tomatillos.)
- Let the veggies rest. Place foil over the baking sheet and let the peppers and tomatillos sweat until cool.
- Trim and dice the pork shoulder into knuckle-sized pieces.
- Brown the pork shoulder in the Dutch oven. Season the pork with salt and pepper, and then brown the pork on all sides on medium-high heat. Remove the pork from the Dutch oven. Set aside.
- Drain off most of the pork fat from the pan—Reserve a little for caramelizing the onions.
PRO-TIP: Use the trimmed pork fat for browning the meat. Do this by placing the trimmed fat into your Dutch oven and cooking it over medium heat until some of the fat has rendered out. Remove the fat pieces and add in the pork shoulder.
Finish The Green Chili Sauce
- Reduce to medium heat. Add diced onion and a little salt. Caramelize the onions. All the crunchy brown bits from the pan should incorporate nicely as the liquid from the onion acts as a deglazing agent. (Flavor Wow!)
- Add the peppers, tomatillos, and reserved juice to the caramelized onions.
- Puree the sauce. I use a stick blender here to puree everything. If you don't have a stick blender, make sure to rough chop all the peppers before you add them back to the pot and squish the tomatillos well with your hands as you add them.
- Add the browned pork.
- Add the chicken stock. I add enough to cover the meat.
- Add the bay leaves, garlic, cumin, and oregano.
- Bring to a boil. Cover and reduce to simmer for about 2 hours. Stir occasionally.
You'll want to cook this until the pork is tender. If you need to reduce the sauce, raise the heat and cook with the lid off until you reach the desired consistency.
Add the fresh lime juice and minced cilantro. Serve and enjoy!
Other ways to cook Chile Verde
Using a classic Dutch oven is my favorite way to cook this Chile Verde pork recipe. However, sometimes you're short on time, or you'd rather come home from work and have dinner waiting for you.
Instant Pot Chile Verde
- Set the Instant Pot to sauté. After 1 minute, add the pork cubes and brown them on all sides.
- Add the tomatillos, Poblano peppers, Anaheim peppers, jalapeno chilies, serrano chilies, onion, and garlic. Add one teaspoon of Kosher salt plus the bay leaves and the chicken broth.
- Set to manual and cook for 25 minutes. Allow the pressure to release naturally.
Chile Verde In A Crock Pot
- Cook on LOW for 6-8 hours or HIGH for 2-4 hours until the pork reaches an internal temperature of 165 degrees.
FAQs and Expert Tips
Typically chile Verde is made with pork shoulder. I have also used a cut of pork called a club roast that is a little leaner.
- Chile Verde Chicken. Substitute chicken breasts and or thighs for the pork in this recipe.
- Vegan Chile Verde. Make the Chile Verde sauce using vegetable broth. Skip the steps where you add any meat. Add diced extra firm tofu and simmer for about 20 minutes.
- How to just make the Chile Verde sauce. You don't need to add any protein to this recipe. Simply follow the directions for making the sauce. This green chili sauce is amazing on eggs.
What to Eat With Chile Verde
Besides the obvious tortillas, you can serve Chile Verde with diced avocado, chopped cilantro, and white onions. Top it with a sprinkle of grated cotija cheese. Yum!!!
Here are a few more Mexican Food Recipes to keep that hunger at bay.
Hungry For More Comfort Food?
Here are more of our family's favorite comfort food recipes. I know your family will love them to.
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Chile Verde Pork
- 2 - 4 lbs pork shoulder trimmed and cut into knuckle size pieces
- 10 -12 medium sized tomatillos scored
- 10-12 anaheim chile peppers
- 2 poblano chile peppers
- 1-3 jalepeno peppers I usually use 3
- 1-3 serrano peppers I usually use 2
- 1 large yellow onion diced
- 1 bunch fresh cilantro
- 5 cloves garlic
- 4-6 limes juiced (add to taste)
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1-2 bay leaves
- 1 teaspoon salt and pepper to taste
- 32 oz chicken stock
- Place the peppers and scored tomatillos on a sheet pan and roast at 500℉. Blacken skin and turn so that all sides are blackened. (Be sure to reserve the juices from the tomatillos)
- Place foil over the baking sheet and let the peppers and tomatillos sweat until cool.
- While peppers are cooling brown the pork shoulder. (See below)
- While browning the pork shoulder work on removing the skin and seeds from the peppers and the core from the tomatillos. Make sure to reserve all the juices!
- Trim and dice pork shoulder into knuckle sized pieces.
- Use the trimmed pork fat for browning the meat. Do this by placing the trimmed fat into your dutch oven and cooking it over medium heat until some of the fat has rendered out. Remove the fat pieces and add in the pork shoulder.
- Salt and pepper pork, and then brown pork on all sides on medium high heat.
- Remove pork from dutch oven. Set aside.
- Drain off the majority of the pork fat from the pan. Reserve a little for carmelizing the onion.
- Reduce to medium heat. Add diced onion and a little salt. Caramelize onion. All the crunchy brown bits from the pan should incorporate nicely as the liquid from the onion acts as a deglazing agent. (Flavor Wow!)
The Magic Sauce
- Add the peppers, tomatillos and reserved juice to the caramelized onions.
- I use a stick blender here to puree everything. If you don't have a stick blender make sure to rough chop all the peppers before you add them back to the pot and squish the tomatillos well with your hands as you add them.
- Add the browned pork.
- Add the chicken stock. I add enough to cover the meat.
- Give everything a big stir.
- Add bay leave, garlic, cumin, and oregano.
- Bring to a boil. Cover and reduce to simmer for about 2 hours.
- Stir occasionally.
- You will want to cook this until the pork is tender. If you need to reduce the sauce, raise the heat and cook with the lid off until you reach the desired consistency.
- Add the fresh lime juice and minced cilantro.
- Serve and Enjoy!