I’m sharing my Chili Verde Pork, where succulent pork shoulder meets a bright tomatillo, jalapeño and roasted poblano salsa with a surprising smoky heat that begs a closer look.

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I grew up chasing the kind of heat that wakes you up and makes you talk back, so this Chili Verde Pork still makes me grin. Big chunks of pork shoulder melt into a bright Tomatillo Salsa that’s tangy, green and a little wild, theres a kind of sloppy, proud flavor you want to shovel into bowls.

It doesnt hide behind fancy plating, it shouts and then apologizes later. I like that it can be loud or tamed, for a quick night or to feed a crowd, either way every spoonful pulls you back for one more bite.

Ingredients

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Pork shoulder: Rich in protein and fat, becomes meltingly tender, gives stew deep savory flavor.
Tomatillos: Bright, tangy and slightly herbal; high in vitamin C and low in calories.
Poblano chiles: Mild smoky heat, adds earthy flavor and vitamin A, not overwhelmingly spicy.
Jalapeños or serranos: Bring variable heat and fresh green kick, contain capsaicin that may boost metabolism.
Cilantro: Fresh bright herb, tiny calories, some say it tastes soapy, adds citrusy finish.
Onion: Sweet or sharp base flavor, supplies natural sugars for balance and dietary fiber.
Garlic: Garlicky pungency, good for heart health, adds depth, contains immune supportive compounds.

Ingredient Quantities

3 to 4 lb pork shoulder (Boston butt), cut into large chunks

1 1/2 to 2 lb tomatillos (about 12 to 16 medium), hulled

2 to 3 poblano chiles

2 to 4 jalapeños or serranos depending on heat preference

1 large white or yellow onion

4 to 6 garlic cloves

1 cup fresh cilantro leaves, packed

2 to 3 cups low sodium chicken broth

2 tablespoons vegetable oil or lard

1 to 2 teaspoons ground cumin

1 teaspoon dried oregano (Mexican oregano if you can get it)

1 to 2 bay leaves

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 to 1 teaspoon freshly ground black pepper

1 tablespoon fresh lime juice (optional)

1 to 2 tablespoons masa harina or corn flour (optional, for thickening)

How to Make this

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1. Cut the pork shoulder into large chunks, pat dry, then season with 1 to 1 1/2 teaspoons kosher salt, 1/2 to 1 teaspoon black pepper, and 1 to 2 teaspoons ground cumin plus the teaspoon dried oregano, rub it all over so every piece has some seasoning.

2. Heat 2 tablespoons vegetable oil or a bit of lard in a heavy pot over medium high heat, brown the pork in batches until well caramelized on all sides, don’t crowd the pan or it will steam, set browned pieces aside and leave the browned bits in the pot.

3. Char the poblanos over a gas flame or under the broiler until blistered all over, put them in a bowl covered with plastic or a lid to steam for 10 minutes then peel, seed and roughly chop; roast the hulled tomatillos, jalapeños/serranos, the onion (quartered) and garlic cloves until soft and blistered, about 8 to 12 minutes under broiler or on a sheet in a 450 F oven.

4. Put the roasted tomatillos, peppers, onion, garlic, 1 cup packed cilantro, 1 to 1 1/2 cups of the chicken broth, a pinch more cumin and oregano into a blender and puree until smooth, add extra broth if needed to get a pourable salsa verde.

5. Taste the salsa and adjust heat by adding more jalapeño or removing seeds, remember you can always add heat but not take it away, strain the salsa through a fine mesh if you want a smoother sauce and use a spoon to press out all the flavor.

6. Return the pot with the browned bits to medium heat, pour in a splash of broth and scrape up the fond, add the blended salsa, the rest of the chicken broth so the pork will be mostly submerged, toss in 1 to 2 bay leaves and the seared pork pieces.

7. Simmer gently covered until the pork is fall apart tender, about 1 1/2 to 2 1/2 hours on the stove top; or transfer to a slow cooker on low for 6 to 8 hours; or cook in an Instant Pot on high pressure 45 minutes then natural release for 15 minutes, times vary with chunk size so check for tenderness.

8. Remove pork, shred with two forks, skim off excess fat if you want, return shredded pork to the pot and simmer uncovered 10 to 20 minutes to marry flavors and reduce the sauce a bit.

9. If you want a thicker, silkier sauce mix 1 to 2 tablespoons masa harina with a little cold water to make a slurry and whisk into the simmering chile verde, simmer 5 more minutes until it thickens; finish with 1 tablespoon fresh lime juice if using and adjust salt and pepper to taste.

10. Serve hot with chopped cilantro and extra chopped onion if you like, warm tortillas or rice on the side, and remember chile verde tastes even better the next day so it’s perfect for leftovers.

Equipment Needed

1. Heavy pot or Dutch oven (6 to 7 qt) for browning and braising the pork
2. Cutting board and good chefs knife for trimming and chopping
3. Tongs and a slotted spoon to turn and remove browned pork pieces
4. Baking sheet and broiler rack or cast iron skillet to roast and char the peppers, tomatillos, onion and garlic
5. Blender (or immersion blender) to puree the salsa verde
6. Fine mesh sieve and a spoon to strain the salsa if you want it smooth
7. Two forks for shredding the pork and a ladle to serve or transfer sauce
8. Measuring cups and spoons for broth, spices and masa slurry
9. Optional: Instant Pot or slow cooker if you prefer alternative cooking methods

FAQ

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. For slow cooker brown the pork first, then cook on low 6 to 8 hours or high 3 to 4 hours until fork tender. For Instant Pot brown on saute, then pressure cook 40 to 50 minutes on high with 15 minutes natural release. You might need less liquid in the IP so it wont be soupy.

Q: How do I control the heat level? A: Use jalapeños for milder, serranos for hotter. Remove seeds and membranes to cut heat, or keep some if you like a kick. Roast the poblanos and chiles first, taste a little pureed sauce before adding everything, you can always add more heat.

Q: How do I thicken the sauce without changing the flavor? A: Make a slurry with 1 to 2 tablespoons masa harina mixed with a few tablespoons of warm water, stir into the simmering stew and cook 5 to 10 minutes. Or simmer uncovered to reduce, or blend some of the cooked veggies and pork into the sauce.

Q: Can I swap the pork for something else? A: Yes. Bone in pork or boneless both work, bone adds flavor. Chicken thighs are a good substitute but cook much faster so adjust time, about 20 to 30 minutes in the IP or 3 to 4 hours in slow cooker. Beef chuck will behave similar to pork shoulder so it's an okay swap.

Q: How long does chile verde keep and how should I reheat it? A: Keeps 3 to 4 days in the fridge, up to 2 to 3 months frozen. Cool completely before freezing. To reheat, warm slowly on the stove over low heat with a splash of chicken broth so it doesnt dry out, or microwave in short bursts stirring between.

Q: Any quick tips for better flavor? A: Brown the pork well, roast and char the tomatillos and chiles for depth, add fresh cilantro and a squeeze of lime at the end to brighten it, and always taste for salt at the end since flavors change while it simmers.

Authentic Chile Verde Recipe Substitutions and Variations

Pork shoulder: swap for boneless country style ribs, or beef chuck for a richer, beefy version, or bone in chicken thighs if you want it lighter and faster. each will need small time tweaks, beef takes longer, chicken a lot less.
Tomatillos: use canned tomatillos or a jarred salsa verde (about 2 cups), or green tomatoes plus a tablespoon or two of lime juice and a splash of vinegar if you cant get tomatillos. canned is easiest and still bright.
Poblano chiles: substitute roasted Anaheim or Hatch chiles, or use canned roasted green chiles, or for a milder dish just use a green bell pepper plus a jalapeño. roast or char them for the best flavor.
Cilantro: switch to flat leaf parsley plus extra lime for brightness, or use a mix of scallions and parsley if you hate cilantro, or basil in a pinch though it changes the profile. adjust the acid so it doesnt taste flat.

Pro Tips

– Brown in batches, dont crowd the pan or you’ll just steam the meat. The browned bits are gold, scrape them up with a splash of broth to deepen the sauce, and resist the urge to rush this part.

– Char the poblanos and tomatillos till they get good black spots, then cover to steam for a few minutes so the skins loosen. You dont have to peel every little fleck of char, those bits add smoky flavor.

– Control heat by removing seeds and ribs from jalapeños/serranos if you want mild, or leave some in for a slow burn. Taste the blended salsa before committing, you can always add more heat but cant take it away.

– For a silky sauce use masa mixed into cold water and add it slowly, a little goes a long way so stop when it coats the back of a spoon. Make it a day ahead if you can, chill and skim off excess fat then reheat gently — the flavors settle and taste way better next day.

Authentic Chile Verde Recipe

Recipe by James Level

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I’m sharing my Chili Verde Pork, where succulent pork shoulder meets a bright tomatillo, jalapeño and roasted poblano salsa with a surprising smoky heat that begs a closer look.

Servings

servings

Calories

550

kcal

Equipment: 1. Heavy pot or Dutch oven (6 to 7 qt) for browning and braising the pork
2. Cutting board and good chefs knife for trimming and chopping
3. Tongs and a slotted spoon to turn and remove browned pork pieces
4. Baking sheet and broiler rack or cast iron skillet to roast and char the peppers, tomatillos, onion and garlic
5. Blender (or immersion blender) to puree the salsa verde
6. Fine mesh sieve and a spoon to strain the salsa if you want it smooth
7. Two forks for shredding the pork and a ladle to serve or transfer sauce
8. Measuring cups and spoons for broth, spices and masa slurry
9. Optional: Instant Pot or slow cooker if you prefer alternative cooking methods

Ingredients

3 to 4 lb pork shoulder (Boston butt), cut into large chunks
1 1/2 to 2 lb tomatillos (about 12 to 16 medium), hulled
2 to 3 poblano chiles
2 to 4 jalapeños or serranos depending on heat preference
1 large white or yellow onion
4 to 6 garlic cloves
1 cup fresh cilantro leaves, packed
2 to 3 cups low sodium chicken broth
2 tablespoons vegetable oil or lard
1 to 2 teaspoons ground cumin
1 teaspoon dried oregano (Mexican oregano if you can get it)
1 to 2 bay leaves
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 to 1 teaspoon freshly ground black pepper
1 tablespoon fresh lime juice (optional)
1 to 2 tablespoons masa harina or corn flour (optional, for thickening)

Directions

Cut the pork shoulder into large chunks, pat dry, then season with 1 to 1 1/2 teaspoons kosher salt, 1/2 to 1 teaspoon black pepper, and 1 to 2 teaspoons ground cumin plus the teaspoon dried oregano, rub it all over so every piece has some seasoning.
Heat 2 tablespoons vegetable oil or a bit of lard in a heavy pot over medium high heat, brown the pork in batches until well caramelized on all sides, don’t crowd the pan or it will steam, set browned pieces aside and leave the browned bits in the pot.
Char the poblanos over a gas flame or under the broiler until blistered all over, put them in a bowl covered with plastic or a lid to steam for 10 minutes then peel, seed and roughly chop; roast the hulled tomatillos, jalapeños/serranos, the onion (quartered) and garlic cloves until soft and blistered, about 8 to 12 minutes under broiler or on a sheet in a 450 F oven.
Put the roasted tomatillos, peppers, onion, garlic, 1 cup packed cilantro, 1 to 1 1/2 cups of the chicken broth, a pinch more cumin and oregano into a blender and puree until smooth, add extra broth if needed to get a pourable salsa verde.
Taste the salsa and adjust heat by adding more jalapeño or removing seeds, remember you can always add heat but not take it away, strain the salsa through a fine mesh if you want a smoother sauce and use a spoon to press out all the flavor.
Return the pot with the browned bits to medium heat, pour in a splash of broth and scrape up the fond, add the blended salsa, the rest of the chicken broth so the pork will be mostly submerged, toss in 1 to 2 bay leaves and the seared pork pieces.
Simmer gently covered until the pork is fall apart tender, about 1 1/2 to 2 1/2 hours on the stove top; or transfer to a slow cooker on low for 6 to 8 hours; or cook in an Instant Pot on high pressure 45 minutes then natural release for 15 minutes, times vary with chunk size so check for tenderness.
Remove pork, shred with two forks, skim off excess fat if you want, return shredded pork to the pot and simmer uncovered 10 to 20 minutes to marry flavors and reduce the sauce a bit.
If you want a thicker, silkier sauce mix 1 to 2 tablespoons masa harina with a little cold water to make a slurry and whisk into the simmering chile verde, simmer 5 more minutes until it thickens; finish with 1 tablespoon fresh lime juice if using and adjust salt and pepper to taste.
Serve hot with chopped cilantro and extra chopped onion if you like, warm tortillas or rice on the side, and remember chile verde tastes even better the next day so it’s perfect for leftovers.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 426g
Total number of serves: 8
Calories: 550kcal
Fat: 45g
Saturated Fat: 13g
Trans Fat: 0.5g
Polyunsaturated: 6g
Monounsaturated: 18g
Cholesterol: 140mg
Sodium: 610mg
Potassium: 820mg
Carbohydrates: 7g
Fiber: 2.5g
Sugar: 3g
Protein: 34g
Vitamin A: 1200IU
Vitamin C: 60mg
Calcium: 60mg
Iron: 2.5mg

Authentic Chile Verde Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Authentic Chile Verde Recipe Substitutions and Variations

Pro Tips