This is a hearty stew made with pork and a homemade (tomatillo) green chile sauce. It’s simple, flavorful and such a comforting meal. If you can broil and stir you can make this recipe.
Related: Next up try our Pozole and Sancocho recipes.
Chile Verde Ingredients- Tomatillos
- Jalapeños
- Poblano peppers
- Garlic
- Cilantro
- Pork Shoulder
- Oil – Canola or Vegetable
- Chicken Stock
- Recaito – optional but I like the flavor it adds
- Salt and pepper
- Serve with avocado, fresh onion and tortilla chips
First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half. Cut the jalapeños in half, removing stems and seeds. Cut the poblano peppers in half, removing stems. Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.
Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.
Cut the pork shoulder in to small cubes, removing any large pieces of fat. In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.
Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours. Taste and add any salt, pepper or other seasoning you think it needs. Serve warm with fresh avocado, red onion and tortilla chips.
Notes- I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
- Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
- Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.
- Chalupa
- Quesadillas
- Ceviche
- Torta
- Elote
- Chicharron
- Mole Sauce
- Chipotle Sauce
- Queso
- Enchilada Sauce
- Chicken Verde Enchiladas
- Taco Dip
- Birria Tacos
- Chimichangas
- Fajitas
- Huevos Rancheros
Ingredients
- 8 Tomatillos
- 2 Jalapeños
- 2 Poblano peppers
- 4 cloves Garlic
- 2 tbsp Cilantro
- 3 lbs Pork Shoulder
- 1 tbsp Oil
- 2 ½ cups Chicken Stock
- 1 cup Recaito
Instructions
- First make the chile verde sauce, or tomatillo sauce. Remove the papery peel from the tomatillos and cut in half.
- Cut the jalapeños in half, removing stems and seeds.
- Cut the poblano peppers in half, removing stems.
- Place these on a baking sheet lined with foil. Lightly oil and salt the tops of the vegetables. Then broil for 5 minutes.
- Add the broiled vegetables to a blender along with the garlic and cilantro. Blend into a sauce.
- Cut the pork shoulder in to small cubes, removing any large pieces of fat.
- In a large dutch over or pot add the neutral oil and heat over high heat. Add the pork pieces and sear for 2 minutes on all sides.
- Turn the heat down to low and add the chicken stock, tomatillo sauce and recaito (if using). Cover and simmer for 2 hours.
- Taste and add any salt, pepper or other seasoning you think it needs.
- Serve warm with fresh avocado, red onion and tortilla chips.
Notes
- I tend to remove all of the seeds from the jalapeños as my family likes a lower spice level (plus you can add more spice with hot sauce or adding spices like cayenne in at the end). But leave some or all of the seeds in if you want more spice.
- Pork shoulder is traditional but a few good substitutes include pork butt (sometimes called Boston butt) or beef chuck roast.
- Chile verde makes great leftovers! Store in an airtight container in the refrigerator or at least 3 days and rewarm on the stovetop or microwave.