Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chile Verde (Pork)
Tender pork slowly stewed in a tangy roasted tomatillo and green chilli sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
6 steps- 1
Roast the Chillies: Char the tomatillos, poblanos, and jalapeños under a broiler until blackened, then steam in a covered bowl and peel the poblanos.
- 2
Brown the Pork: Season and sear the pork cubes in batches until browned, then set aside.
- 3
Blend the Sauce: Blend the roasted tomatillos, chillies, onion, garlic, cumin, and cilantro into a green sauce.
- 4
Combine: Return the pork to the pot, add the green sauce and stock, and bring to a simmer.
- 5
Stew: Cover and simmer gently for 1.5 hours until the pork is fork-tender and the sauce has thickened.
- 6
Serve: Adjust seasoning and serve with warm tortillas, rice, and beans.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
67/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving525
Calories
59 g
Protein
1 g
Carbs
31 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Chile verde is a slow-simmered stew of pork braised in a tangy green sauce of tomatillos and roasted chiles, beloved across northern Mexico and the American Southwest. It is the kind of dish made in big batches for family gatherings, where the pork is cooked until it shreds at the touch of a spoon. The green comes from tomatillos and fresh chiles rather than the dried reds of its cousin chile colorado.
Listahan note
This version browns the pork first and then braises it low and slow so the meat turns spoon-tender and the sauce reduces into something rich. The tomatillo base is roasted for a deeper, less sour green.
Technique cues
- Brown the pork in batches and do not crowd the pot, because a real sear builds the savory base that a green stew otherwise lacks.
- Roast the tomatillos and chiles before blending so their sauce tastes mellow and smoky rather than aggressively tart.
- Simmer uncovered for the last stretch so the sauce reduces and clings to the pork instead of staying soupy.
Kitchen flow
- Parallel prep
- While the seared pork rests, roast the tomatillos and chiles and blend the sauce so it is ready to pour over and braise.
- Make-ahead
- Chile verde tastes even better the next day, so make it ahead and reheat gently before serving.
- Leftover move
- Spoon leftovers into warm tortillas for tacos or over fried eggs and beans for a hearty breakfast plate.
- Cleanup rhythm
- Deglaze the searing pot with the sauce so the browned bits lift off, leaving an easier pot to wash later.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pork shoulder
braising meat
Purpose: The fat and connective tissue in shoulder melt down over a long braise into tender, juicy meat.
Handling: Cut into large cubes, pat dry, and season before searing hard on all sides.
Adaptation: Country-style pork ribs or boneless pork butt work just as well.
Tomatillos
tart sauce base
Purpose: Tomatillos give the stew its bright acidity, which cuts the richness of the pork.
Handling: Husk, rinse, and roast until soft and blistered before blending.
Adaptation: Canned tomatillos in a pinch, reduced down to concentrate the flavor.
Poblano and jalapeno chiles
green chile flavor and heat
Purpose: Roasted green chiles bring the smoky, grassy backbone and adjustable heat that define chile verde.
Handling: Roast, steam, and peel the poblanos, then blend with the tomatillos and jalapeno to taste.
Adaptation: Hatch or Anaheim chiles when in season, or canned roasted green chiles for convenience.
Cilantro
fresh herb
Purpose: Cilantro keeps the sauce tasting fresh and green even after a long braise.
Handling: Blend a handful into the sauce and reserve more to finish each bowl.
Adaptation: Stir in fresh parsley plus extra lime for cilantro-averse eaters.
Cumin and oregano
warm seasoning
Purpose: Mexican oregano and cumin give the stew its earthy depth and tie the sauce to the pork.
Handling: Toast briefly with the onions and garlic before the liquid goes in.
Adaptation: Regular dried oregano works, though Mexican oregano is more citrusy and authentic.
Technique notes
- Save the fond left from searing the pork and scrape it into the braise, since it carries deep savory flavor.
- If the finished sauce tastes too tart, balance it with a pinch of sugar or a splash of the pork's juices.
- Skim excess fat from the surface near the end so the stew tastes rich without being greasy.
Ingredient swaps
- Milder for kids
- Use only poblanos and skip the jalapeno seeds so the stew is gentle and green without much heat.
- Weeknight shortcut
- Use a slow cooker or pressure cooker with jarred salsa verde and roasted green chiles to skip the roasting.
- Lower-sodium direction
- Build flavor with extra roasted garlic, cumin, and lime so you can cut back on added salt.
Serve alongside
- Warm corn tortillas
- Cilantro-lime rice
- Pinto or borracho beans
- Charred green onions
- Mexican lager
- Tamarind agua fresca
- Sparkling water with lime
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate for up to four days; the flavor deepens and the fat is easy to lift off when chilled.
- Freeze in portions for up to three months and thaw overnight before reheating gently on the stove.
- Reheat low and slow with a splash of broth so the pork stays tender and the sauce loosens.
Equipment
- Heavy Dutch oven
- Blender for the sauce
- Sheet tray for roasting chiles
- Tongs
Make this household-aware
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Plan it in Listahan
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