Description
Tender, flavorful pork simmered in a vibrant, homemade tomatillo and pepper sauce. This Chile Verde is a guaranteed crowd-pleaser!
Ingredients
Scale
- 3 pounds pork shoulder, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for extra heat)
- 1 pound tomatillos, husked, rinsed, and quartered
- 1 poblano pepper, roasted, peeled, seeded, and chopped
- 4–6 serrano peppers, stemmed (adjust to your spice preference)
- 1 cup chicken broth
- 1/2 cup chopped cilantro
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Lime wedges, for serving
- Your favorite toppings: chopped onion, cilantro, sour cream, shredded cheese, avocado
Instructions
- Pat the pork shoulder cubes dry with paper towels. Season generously with salt and pepper.
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
- Working in batches, sear the pork cubes on all sides until nicely browned. Don’t overcrowd the pot. Remove the browned pork to a plate and set aside.
- In the same pot, add the chopped onion and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pot.
- Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
- Add the quartered tomatillos, roasted poblano pepper, and serrano peppers to the pot. Cook, stirring occasionally, until the tomatillos soften and start to release their juices, about 5-7 minutes.
- Carefully transfer the tomatillo mixture to a blender or food processor. Be cautious when blending hot liquids!
- Add the chicken broth, cilantro, cumin, and oregano to the blender. Blend until smooth.
- Pour the blended chile verde sauce back into the pot. Bring the sauce to a simmer over medium heat.
- Return the browned pork to the pot. Make sure the pork is submerged in the sauce.
- Reduce the heat to low, cover the pot, and simmer for at least 2-3 hours, or until the pork is very tender and easily shreds with a fork. Check occasionally and add more chicken broth if needed to keep the pork submerged.
- Once the pork is tender, remove it from the pot and shred it with two forks.
- Return the shredded pork to the pot and stir to combine with the sauce.
- Taste and adjust the seasoning as needed.
- Serve the Chile Verde hot, garnished with your favorite toppings. Serve with warm tortillas, rice, or beans. A squeeze of fresh lime juice brightens the flavors beautifully.
Notes
- Spice Level: Adjust the number of serrano peppers to control the heat level. For a milder dish, remove the seeds and membranes from the serrano peppers. For a spicier dish, leave the seeds in or add an extra jalapeño.
- Pork Options: While pork shoulder is the traditional choice, you can also use pork loin or pork butt. Just be sure to adjust the cooking time accordingly.
- Roasting the Poblano: Roasting the poblano pepper adds a smoky flavor to the sauce. To roast the pepper, place it directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened. Place the pepper in a bowl and cover with plastic wrap. Let it steam for 10-15 minutes, then peel off the skin, remove the seeds, and chop.
- Slow Cooker Option: This recipe can easily be adapted for a slow cooker. Sear the pork as directed, then transfer it to the slow cooker. Add the remaining ingredients and cook on low for 6-8 hours, or on high for 3-4 hours.
- Instant Pot Option: For a faster version, use an Instant Pot. Sear the pork using the sauté function, then add the remaining ingredients. Cook on high pressure for 30 minutes, followed by a natural pressure release for 15 minutes.
- Vegetarian Option: For a vegetarian version, substitute the pork with cubed butternut squash or sweet potatoes. You may need to adjust the cooking time.
- Freezing: Chile Verde freezes well. Allow it to cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Serving Suggestions: Chile Verde is delicious served in burritos, tacos, enchiladas, or over rice. It’s also great as a filling for tamales.
- Prep Time: 30 minutes
- Cook Time: 150 minutes