Southwestern Pork Chile Verde
Southwestern pork chile verde braises pork shoulder in a roasted tomatillo and green-chile sauce, a Mexican-American regional classic.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Broil or roast the tomatillos, green chiles, jalapeños, onion, and garlic until blistered; stem and seed the chiles as desired.
- 2
Blend the roasted vegetables into a coarse green sauce.
- 3
Brown the pork in batches in a heavy pot.
- 4
Return all pork to the pot, add the green sauce, stock, cumin, oregano, and salt.
- 5
Cover and simmer gently until the pork is fork-tender, 1 1/2 to 2 hours; uncover to thicken if needed.
Cook notes
Tips
Cook the chili verde low and slow for the best flavor.
Feel free to adjust the spices to match your heat preference.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze in individual portions.
- Reheat on the stovetop over low heat for best results.
Substitutions
- Use beef shoulder instead of pork for a different flavor.
- Chicken broth can be replaced with vegetable broth for a lighter version.
- Tomatillos can be substituted with green tomatoes if unavailable.
What to Serve With
- Warm corn tortillas
- Steamed rice
- Refried beans
Common Mistakes
- Not browning the pork enough can lead to less flavor.
- Adding too much salt at once; always season to taste.
- Not allowing enough time for the pork to become tender. Raises cooking time if necessary.
Recipe FAQ
Can I make Chili Verde ahead of time?
Yes, Chili Verde can be made a day in advance and reheated before serving. The flavors will deepen overnight.
What can I serve with Chili Verde?
Chili Verde pairs well with rice, tortillas, or refried beans.
Can I freeze leftovers?
Yes, leftover Chili Verde can be frozen for up to 3 months. Just thaw and reheat before serving.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Saucepan
Useful for simmering sauces, soups, grains, and small-batch stews.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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