Chile Verde (Mexican Pork Chili) + Video
User Reviews
4.9
Chile Verde (Mexican Pork Chili) + Video
Description
This Chile Verde recipe starts by seasoning pork shoulder cubes with cumin, salt, and pepper. The vegetables and chiles—including tomatillos, Anaheim or poblano peppers, jalapeños, serrano chiles, onion, garlic, and cilantro—are prepared by boiling to soften, then blended into a smooth green sauce. The pork is browned in oil to develop color and flavor before being combined with the green sauce and cooked slowly until the meat is tender.
The sauce’s mixture of tangy tomatillos and varied green chiles provides a layered, bright, and mildly spicy flavor with herbal notes from cilantro. Serving suggestions might include tortillas, rice, or beans alongside this stew-like dish.
Optional variations include roasting the vegetables before pureeing for a smoky flavor or extending the dish by adding boiled red potatoes or cooked beans after several hours of cooking, warming them through in the chile verde sauce. The recipe notes that boneless pork shoulder is often sold wrapped in netting and sometimes called pork butt.
Ingredients
- 1 1/2 lbs pork shoulder cut into 1-2-inch cubes (See Note 1, boneless
- 1 tbsp cumin ground
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 1/2 lbs tomatillos husks removed
- 6 Anaheim chile or poblanos, green
- 2 jalapeños
- 2 serrano chile
- 1 large white onion
- 5 cloves garlic
- 2 cups cilantro about 1 bunch
Instructions
- Cut the pork shoulder (pork butt) into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes. (See Note 2)
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup, set aside.
- In a large skillet or Dutch oven over medium high heat add the oil. When oil shimmers, add the pork and, working in batches so they brown and not steam, cook on all sides.
- Add all the cooked pork back to the Dutch oven and pour the pureed tomatillo green pepper sauce over and mix together completely to incorporate. Bring to a quick boil, close the lid and cook on low for 3 hours or until fork tender, stirring occasionally.
- After 3 hours, stir in remaining 1 cup cilantro infused chile verde puree (See Note 3). Serve hot with warmed tortillas or biscuits to sop up the amazing chile verde gravy.
Instant Pot Method
- This could easily be cooked in the Instant Pot, too. Just brown the pork as directed on the Sauté setting (in batches to brown, NOT steam) and pour the vegetable chile puree on top. Close the lid and press the Manual setting on High for about 20 minutes. Allow for a Natural release and you're ready to eat. (See Note 3)
Notes
- Boneless pork shoulder, also known as pork butt, is commonly sold wrapped in cloth netting.
- For a smoky flavor, roast the tomatillos, chiles, and onion under a broiler instead of boiling.
- After 3 hours of cooking, you can add cooked boiled red potatoes or beans to extend the dish; stir them in with reserved chile verde puree and warm through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 46mg | 15% |
| Sodium | 594mg | 25% |
| Potassium | 510mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 23.3mg | 26% |
| Calcium | 33mg | 3% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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