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4.9 from 21 votes

Pork Chile Verde Recipe

Chile Verde, made with tender pork, potatoes, and salsa verde, made with tomatillos, poblano chiles, Serranos, and jalapeños, makes a spicy flavorful saucy pork dinner.

Prep Time
20 mins
Cook Time
3 hrs
Additional Time
10 mins
Total Time
3 hrs 30 mins
Servings: 6
Calories: 278 kcal
Course: Main Course
Cuisine: Mexican , Tex-Mex

Ingredients

  • 2 Tablespoons olive or vegetable oil
  • 3 pounds pork ribs or pork shoulder (cut into large chunks)
  • 8 tomatillos halved
  • 2 serranos deseeded and destemmed
  • 2 poblanos deseeded and destemmed
  • 1 Jalapeño deseeded and destemmed
  • ½ onion
  • 3 garlic cloves
  • 1 Tablespoons chicken bouillon
  • 2 teaspoon salt
  • 1 teaspoon pepper
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • 1 to 3 cups water
  • 4 potatoes peeled and cubed

Instructions

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  1. Turn on the broiler to 500°.
  2. In a large dutch oven or stockpot, heat the oil and brown 4 to 5 pieces of meat at a time. When all the meat has been browned, add all the meat back to the pan.
  3. Line a cookie sheet with tin foil and place the tomatillos, chilis, onion, and garlic on the pan. Place under the broiler for 10 minutes or until chilis begin to blacken.
  4. Remove from the oven and let cool for 5 minutes. Add all the tomatillos, chilis onion and garlic to the blender and add all the spices and 1 cup of water. Blend for 2 minutes.
  5. Pour green sauce over the meat and turn on medium. Allow the chili to simmer over medium low heat for an hour. Add water as necessary.
  6. When the meat has simmered for an hour, add the potatoes and continue to simmer for an hour to 2 hours, stirring occassionally. Add water as needed.
  7. Serve with hot tortillas or rice.

Notes

  • Tips for making chili verde:
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  • How do I store leftovers?
  • You will need to brown the meat before cooking in the sauce.  When browning the meat, only do 4 to 5 pieces at a time.  If you overcrowd the pan, it will steam the meat instead of browning it.
  • The tomatillos, peppers, onion, and garlic will need to blacken under a double broiler for 5 to 10 minutes.
  • The blackened vegetables will be blended and poured over the browned meat to cook for an hour.
  • As the green chile cooks, you will need to add water.  The consistency of this dish will be like a thick gravy.  The potatoes also help thicken it. 
  • After the meat is tender the potatoes will be added and the chili verde cooked for an additional hour.  
  • You can remove the bones from the meat once it is cooked if you prefer, but isn’t necessary. 
  • This chili verde gets better and better as it simmers.
  • Store in an airtight container in the refrigerator for up to 5 days.

Nutrition Information

Calories 278kcal (14%) Carbohydrates 7g (2%) Protein 28g (56%) Fat 15g (23%) Saturated Fat 4g (20%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Cholesterol 93mg (31%) Sodium 895mg (37%) Potassium 704mg (20%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 258IU (5%) Vitamin C 43mg (48%) Calcium 39mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 278

% Daily Value*

Calories 278kcal 14%
Carbohydrates 7g 2%
Protein 28g 56%
Fat 15g 23%
Saturated Fat 4g 20%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Cholesterol 93mg 31%
Sodium 895mg 37%
Potassium 704mg 15%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 258IU 5%
Vitamin C 43mg 48%
Calcium 39mg 4%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.