Chile Verde
User Reviews
4
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Prep Time
30 mins
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Cook Time
2 hrs 30 mins
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Total Time
3 hrs
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Servings
6
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Calories
671 kcal
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Course
Main Course
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Cuisine
Mexican
Chile Verde
Description
Chile Verde centers around pork shoulder cooked in a vibrant green sauce made by roasting tomatillos and poblanos, then blending them with jalapeños, onions, garlic, and cilantro. This roasted green sauce imparts a smoky, tangy, and mildly spicy flavor profile that complements the richness of the pork. The pork is simmered with chicken stock and seasonings such as Mexican oregano and optional cumin until it becomes fork tender and easy to shred.
The texture is a balance of tender meat in a slightly thickened sauce, intended to be served over a generous portion of cooked rice. The dish is commonly garnished with fresh cilantro and a squeeze of lime to brighten the flavors. Roasting the peppers and tomatillos before blending creates depth and a subtle char that enhances the sauce’s complexity.
Chile Verde works well as a main course for lunch or dinner and makes excellent leftovers since the flavors deepen over time. The recipe encourages serving ample green sauce with each bowl to fully enjoy its signature taste. The method permits flexibility, such as using the broiler for quicker roasting or testing pork doneness after two hours to reach the ideal tender stage.
The instructions suggest starting the meat browning while the green sauce ingredients roast to save time. Using homemade chicken stock adds flavor but store-bought stock can be used instead. The recipe yields a generous amount of sauce, ensuring plenty is available for serving or to accompany tortillas or other sides.
Ingredients
- 2-2.5 lbs. pork shoulder
- 2 cups chicken stock
- 4 cups rice cooked
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin optional
- neutral cooking oil generic cooking oil
- 1/2 teaspoon salt plus more to taste
- black pepper freshly cracked
- cilantro for garnish, optional
- lime for garnish, optional
For the Green Sauce:
- 10 tomatillo approx. 1 lb
- 3 jalapeños
- 2 onion white
- 3 poblano pepper or 2 larger ones
- 4 garlic cloves
- 1/2 bunch cilantro
Instructions
- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
- Add the poblanos and tomatillos to the blender and combine well with the other ingredients. You might have to blend half first to get all of it to fit into a single blender.
- Cut the pork shoulder into 1.5-2" chunks. I usually cut off any thick pieces of fat but I do try to leave some fat on each of the chunks. Season well with salt and pepper. Add a thin layer of oil to a Dutch oven or saucepot over medium-high heat. Once the oil is hot add the pork and try to create a single layer so that it browns evenly. You can do it in batches if you have to. Cook until well browned on both sides, approximately 3-4 minutes per side. Once browned, you can drain any fat if you want but I usually leave most of it in.
- Add 1 cup of chicken stock to the pot along with 1/2 teaspoon salt, freshly cracked black pepper, 1 tablespoon Mexican oregano, and 1/4 teaspoon cumin (optional). It will simmer quickly and this gives you a chance to scrape up any bits of fond that are stuck to the pan.
- Add the blended green sauce to the browned pork along with a final cup of stock. I usually add the final cup of stock to the blender and swish it around to get all the leftover green bits.
- Bring the Chile Verde to boil and then reduce heat to a simmer, which was medium-low on my stove. Cover and simmer for 2-3 hours.
- I usually test the pork after 2 hours. If it's tender and pulls apart easily then it's ready to serve. If it's tough then give it some more time on the stove. This batch simmered for about 2 1/2 hours.
- Take a final taste for seasoning. I added generous pinches of salt and Mexican oregano at this point, but keep in mind this will depend on which stock you're using.
- Serve over rice and optionally garnish with freshly chopped cilantro and a squeeze of lime. Be sure to serve plenty of the sauce in each bowl as that's the key to Chile Verde. Buen Provecho!
- Store leftovers in an airtight container in the fridge.
Notes
- Pork shoulder is often called pork butt; either name works for this dish.
- Roasting the poblanos and tomatillos in the oven is preferred, but the broiler can be used to speed this up.
- Test the pork after about 2 hours; it should be fork tender and nearly shreddable. If not, continue cooking until tender.
- The recipe produces a large amount of green sauce, so be sure to serve each bowl with plenty of sauce for the best experience.
- Homemade chicken stock deepens flavor, but store-bought stock can be substituted if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Calories | 671kcal | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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