Chile Verde

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Difficulty:

Easy

Prep Time:

30 mins

Cook Time:

6 hrs

Total Time:

6 hrs 30 mins

Pairs well with...

Ingredients

Cook time varies based on method: 2.5-3 hours (stovetop) / 6-8 hours (slow cooker) / 30 minutes (Instant Pot)

For the Pork:

2 lbs pork shoulder (pork butt), trimmed and cut into 1½-inch cubes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
2 tablespoons vegetable oil

For the Verde Sauce:

1½ lbs fresh tomatillos, husks removed, rinsed and halved
2 large poblano peppers, halved and seeded
2 Anaheim chiles, halved and seeded
1-2 jalapeño peppers, halved (remove seeds for mild heat)
1 medium white onion, quartered
6 garlic cloves, unpeeled
¼ cup fresh cilantro leaves
1 teaspoon Mexican oregano
1 teaspoon kosher salt

SHORTCUT OPTION: Skip the homemade verde sauce and use 2½ cups high-quality salsa verde (such as Herdez, 505 Southwestern, or La Costena) plus ¼ cup fresh cilantro. Reduce added salt by half since store-bought salsa is higher in sodium.

For the Stew:

1 medium yellow onion, diced
3 garlic cloves, minced
2 cups low-sodium chicken broth
1 bay leaf
Juice of 1 lime
¼ cup fresh cilantro, chopped (for garnish)

1Step 1: Make the Verde Sauce (skip if using store-bought)

Roast vegetables: Preheat oven to broil. Place tomatillos cut-side down on one baking sheet. On another sheet, arrange poblanos, Anaheims, jalapeños, onion quarters, and unpeeled garlic.
Broil: Place sheets 6 inches from broiler. Broil tomatillos 8-10 minutes until lightly charred. Broil peppers and aromatics 12-15 minutes, turning once, until pepper skins are blackened.
Blend: Cool 10 minutes, then peel garlic and remove most charred pepper skins. Blend all roasted vegetables with cilantro, oregano, and 1 teaspoon salt until smooth. Taste and add ¼ teaspoon cumin for extra warmth, or ½ teaspoon sugar if tomatillos are particularly tart.

2Make the Chile Verde

Season and sear pork: Toss pork with salt, pepper, and cumin. Heat oil in Dutch oven over medium-high heat. Sear pork in batches until browned on all sides, about 6-8 minutes per batch. Remove pork.
Create the stew: Add diced onion to pot, cook 5 minutes until softened. Add minced garlic, cook 30 seconds. Return pork to pot. Add 2 cups verde sauce (reserve ½ cup), chicken broth, and bay leaf. If stew seems too thick during cooking, add extra broth ¼ cup at a time. Bring to boil.
Simmer: Reduce heat to low, cover, and simmer 2-2½ hours until pork is fork-tender.
Finish: Remove bay leaf. Stir in remaining verde sauce, simmer uncovered 15 minutes. Add lime juice and taste for seasoning. Garnish with cilantro.

3Alternative Cooking Methods

Slow Cooker:

After searing pork and sautéing onions, transfer to a slow cooker with 1½ cups verde sauce, 1 cup broth, and a bay leaf. Cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir in the remaining sauce for the last 30 minutes.

Instant Pot:

Use the Sauté function for searing and onions. Add 1½ cups verde sauce, 1 cup broth, and a bay leaf. Pressure cook HIGH 30 minutes with natural release. Switch to Sauté, add remaining sauce, and simmer 10 minutes.

4Serving & Pairing

Serve with: Warm corn tortillas, Mexican rice, or creamy polenta
Toppings: Mexican crema, queso fresco, sliced avocado, lime wedges
Pair with: Rombauer Chardonnay