Chile Verde

This authentic Mexican Chile Verde recipe is loaded with tender cubes of seared pork butt simmered low and slow in a flavorful verde sauce (green sauce) made with tomatillos and a mix of Mexican green chiles: poblanos, anaheim peppers and jalapeno peppers. More Mexican Recipes.

Course Dinner

Cuisine Mexican

Keyword Chili

Prep Time 15

Cook Time 2 30

Total Time 2 45

Servings People

Calories 341kcal

Author Darcey Olson

Cost $17

Ingredients

Chile Verde Sauce

5 Medium tomatillos, husked
3 Medium poblano peppers, seeded and cut in half lengthwise
2 Medium Anaheim or Cubanelle peppers, seeded and cut in half lengthwise
2 Medium Serrano or jalapeño peppers, seeded and cut in half lengthwise

Pork Chile

2 tbsp olive or avocado oil
2.5-3 Lbs boneless pork shoulder, cut into 2" chunks *Note 1
1 medium white onion, chopped
5 cloves garlic, minced
½ tbsp Mexican oregano
1 tsp ground cumin
1 tsp garlic powder
¼ tsp coriander
Kosher Salt, to taste
1 cup Chicken stock or broth
¼ cup chopped cilantro
1 fresh lime, juiced
Optional Garnish: Tortillas, Lime Wedge, Avocado, Sour Cream

Instructions

Make The Chile Verde Sauce

Preheat the oven to broil. Lightly grease a baking sheet and place the cut peppers and tomatillos on the sheet, skin side up.
Bake the peppers and tomatillos for approx. 12-15 minutes, or until the skin is blistering.
Remove from the oven and let cool for 8-10 minutes. Peel the skin off the peppers and discard.
Transfer the peeled peppers and tomatillos to a blender or food processor. Process until smooth. Set aside.

Make The Pork Chile Verde

In a small bowl, mix together the cumin, garlic powder, coriander, salt and pepper. Sprinkle over the cubes of pork and toss to coat.
Heat a large dutch oven over medium-high heat and add the olive oil.
Sear the pork cubes for 2-3 minutes on each side, until browned. Don't overcrowd the dutch oven. Sear in batches, if needed.
Add the onions and cook until soft, approx. 5 minutes.
Add the garlic and oregano and cook until fragrant, approx. 30-60 seconds.
Add the green chile verde sauce and chicken stock and bring to a boil. Reduce to a simmer and cook for 2 hours, until the pork is fork tender. Keep cooking if the pork isn't quite tender yet.
Remove the chile verde from the heat and mix in the cilantro and lime juice.
Serve in individual bowls and top with your favorite garnishes.

Notes

Chicken Chile Verde - To make chicken chile verde, replace equal parts pork with boneless chicken thighs or drumsticks.

Thicken Chili Verde Sauce - To thicken the sauce, whisk 1 tablespoon of cornstarch into 1/4 cup of water and stir in to the sauce. The sauce will thicken as it simmers. If you prefer no cornstarch, keep simmering until your desired thickness is achieved.

Thin Chili Verde Sauce - To thin the sauce, add chicken stock, until your desired thinness is achieved.

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