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Chile Verde

Chile verde is a Mexican comfort food stew with a rich green chile sauce made from blended tomatillos, poblano peppers, and cilantro. This slow-cooked pork chile verde delivers tender shredded pork and visible pepper pieces for a hearty, rustic bowl.
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Prep Time 20 minutes
Cook Time 45 minutes
rest 10 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

pork shoulder
  • 2 lb pork shoulder, cubed
tomatillos
  • 2 lb tomatillos, husked Leave tomatillos husked; keep any sticky residue for blending.
poblano peppers
  • 4 poblano peppers, roasted and diced Roast until blistered, then dice for visible pepper pieces in the sauce.
onion
  • 1 onion, halved
garlic
  • 6 garlic cloves
cilantro
  • 0.5 cup fresh cilantro Use leaves and tender stems for best flavor.
chicken broth
  • 2 cup chicken broth
cumin
  • 1 tsp cumin
oregano
  • 0.5 tsp oregano
vegetable oil
  • 2 tbsp vegetable oil
salt and pepper
  • 0.25 tsp salt and pepper to taste Season gradually; you can add more after shredding.
corn tortillas
  • 1 corn tortillas for serving Warm for serving alongside the stew.

Equipment

  • 1 Dutch oven

Method
 

Blend the green sauce
  1. Blend tomatillos, poblano peppers, onion, garlic, and cilantro until smooth, scraping down as needed (no visible chunks except the pepper texture you want). Stop blending once the mixture looks like a thick, pourable green sauce.
Sear the pork
  1. Heat vegetable oil in a large pot over medium-high heat and sear pork cubes on all sides until browned, about 6–8 minutes total. You should see dark edges on the pork and a lightly sizzling surface.
Simmer until tender
  1. Pour the blended tomatillo mixture over the pork and add chicken broth, cumin, and oregano, stirring to combine. Bring the mixture to a simmer with steady bubbling across the surface.
  2. Cover and cook at a gentle simmer for 35–40 minutes, until the pork is very tender. Stir once or twice so the sauce thickens evenly and doesn’t scorch.
  3. Shred the meat directly in the pot and stir well so the pork is coated in the green chile sauce. Continue stirring until you no longer see large chunks.
  4. Season with salt and pepper to taste and simmer 2–3 minutes more to marry flavors. Look for the sauce to look glossy and evenly green.
Rest and serve
  1. Let the chile verde rest, covered, for 10 minutes before serving. The sauce will thicken slightly and the pork will stay tender when ladled.
  2. Serve the chile verde hot with warm corn tortillas on the side. Garnish with extra cilantro if desired for a bright green finish.

Notes

Pro tip: roast the poblano peppers first for deeper flavor, then dice so you still get visible pepper pieces in the stew. Store leftovers in the fridge up to 4 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is yes—freeze in portions for up to 3 months and thaw overnight in the fridge. For a lighter option, use leaner pork shoulder or trim excess fat before cubing.