I’m excited to share my Chili Verde Pork, with pork shoulder paired with bright tomatillos, jalapenos, and roasted poblano in a tangy verde sauce and easy stovetop, Instant Pot, or crock pot options.
I didn’t expect a simple bowl to change my week, but this Authentic Chile Verde did. I use pork shoulder and a pile of husked tomatillos that somehow become that bright tangy base you crave.
My take on Chili Verde Pork is messy, not perfect, and sometimes i overdo the heat, but that little mistake made me love it more. And that Tomatillo Salsa brightness cuts through the richness so you want another bite.
If you like bold, slightly spicy flavors this one will nag at you until you try it. It smells bright, green, and somehow a little sinful.
Ingredients
- Pork shoulder: Rich in protein and fat, gives deep savory mouthfeel and collagen for tender bites.
- Tomatillos: Bright, tart green fruit, lots of vitamin C, low calorie, adds lively sourness.
- Poblano peppers: Mild heat, smoky when roasted, good vitamin A and C, earthy flavor.
- Jalapeños: Sharper heat, capsaicin kick, adds brightness, small amounts boost metabolism.
- Onion: Sweetens when cooked, provides fiber and B vitamins, builds savory base.
- Garlic: Pungent, garlic gives umami and heart friendly compounds, not overpowering in stew.
- Cilantro: Fresh herb, vitamin K rich, bright citrusy note that lifts heavy flavors.
- Lime: Sharp acidity and vitamin C, brightens the stew and balances richness.
Ingredient Quantities
- 3 lb pork shoulder, trimmed
- 1 1/2 lb tomatillos, husked and rinsed about 8 to 10
- 2 poblano peppers, roasted and peeled
- 2 jalapeños, stems removed more if you like it hotter
- 1 large white or yellow onion, chopped
- 4 garlic cloves
- 2 tbsp vegetable oil
- 2 cups low sodium chicken broth
- 1 cup fresh cilantro leaves loosely packed
- Juice of 1 lime about 1 to 2 tbsp
- 1 tsp ground cumin
- 1 tsp dried oregano Mexican if available
- 1 bay leaf
- 1 1/2 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp sugar or honey optional to balance acidity
- 1 to 2 tbsp masa harina or 1 tbsp cornstarch for thickening optional
- Warm corn tortillas for serving optional
- Extra chopped white onion cilantro and lime wedges for garnish optional
How to Make this
1. Cut the pork shoulder into 1 to 1 1/2 inch chunks, pat dry and season with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.
2. Roast the tomatillos, poblanos and jalapeños under the broiler or over a gas flame until well charred; let cool, peel the poblanos, remove stems and seeds from peppers if you want less heat, and roughly chop. You can roast the garlic too for a mellower flavor.
3. In a blender combine roasted tomatillos, poblanos, jalapeños, 2 garlic cloves or the roasted garlic, about 1/2 the chopped onion, 1 cup of the chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp of the remaining kosher salt, a few cilantro leaves, and the lime juice; blend until fairly smooth. If it’s too thick add a tablespoon or two of broth.
4. Heat 2 tbsp vegetable oil in a heavy pot on medium high. Brown the pork in batches so it gets a good sear, transfer browned pieces to a plate. Don’t overcrowd the pan.
5. In the same pot add the rest of the chopped onion and cook until softened, scrape up the browned bits, return all the pork to the pot, pour in the blended salsa verde and the remaining 1 cup chicken broth, add the bay leaf and the remaining 1/2 tsp kosher salt (total
1.5 tsp used), and another crack of black pepper.
6. Bring to a simmer, then lower heat, cover and cook gently until pork is fork tender, about
1.5 to 2 hours on the stove. For a crock pot cook on low 6 to 8 hours. For an Instant Pot use sauté to brown then pressure cook on high 35 to 45 minutes with natural release.
7. Taste the sauce near the end and balance acidity with 1 tsp sugar or honey if needed, remove the bay leaf. If you prefer a very smooth sauce you can strain or blend again.
8. If you want a thicker stew, make a slurry of 1 to 2 tbsp masa harina whisked into 1/4 cup water (or 1 tbsp cornstarch mixed with 2 tbsp water), stir into the simmering chile verde and cook a few minutes until it thickens.
9. Stir in the remaining chopped cilantro, adjust salt and lime to taste, shred or chop the pork into bite sized pieces, serve hot with warm corn tortillas and extra chopped white onion, cilantro and lime wedges for garnish. Enjoy.
Equipment Needed
1. Large heavy pot with lid, like a Dutch oven
2. Blender or food processor for the tomatillo salsa
3. Rimmed baking sheet for roasting under the broiler
4. Chef’s knife and a sturdy cutting board
5. Tongs and a slotted spoon, plus a plate to rest the browned pork
6. Wooden spoon or heatproof spatula to scrape up browned bits
7. Measuring cups and measuring spoons
8. Fine mesh strainer or immersion blender if you want a silky sauce
9. Small bowl and whisk for the masa slurry, youll also want a rubber spatula to stir
FAQ
Authentic Chile Verde Recipe Substitutions and Variations
- Pork shoulder: swap for pork butt (same fat, same result) or boneless country style ribs. For a lighter, quicker version use 2.5–3 lb boneless chicken thighs, but cut simmer time way down so it doesn’t dry out.
- Tomatillos: use 2 cans (about 14 oz each) roasted green salsa or canned tomatillos/puréed tomatillos if fresh aren’t available. You can also roast 3–4 green tomatoes plus extra lime, though flavor will be a bit different.
- Poblano peppers: substitute 2 Anaheims or 3 large green bell peppers plus 1 jalapeño for extra heat. If you find Hatch chiles they’re a great swap when in season.
- Fresh cilantro: use flat leaf parsley for herb freshness (won’t taste the same), or try chopped scallions plus extra lime if you really don’t like cilantro.
Pro Tips
– Brown the pork in batches so it actually gets a crust, dont crowd the pan or you’ll just steam it. Let pieces sit a bit before flipping so they form a good sear, that browned fond is flavor gold.
– Char the tomatillos and peppers until really blackened, then peel the poblanos for less bitterness. If you want less heat scoop out the seeds and ribs, but if you want a brighter kick add a minced jalapeño at the end instead of blending all of it.
– Use masa harina to thicken when you want body and a subtle corn note, use cornstarch if you only care about thickness and a neutral taste. Always mix either into cold water first then stir into the simmering sauce, and give it a few minutes to actually cook so the raw starch taste goes away.
– Make it a day ahead if you can, the flavors meld and the pork soaks up the sauce. Reheat gently on low, add a splash of broth or water if it looks dry, and refresh with chopped cilantro and lime right before serving.
Authentic Chile Verde Recipe
I’m excited to share my Chili Verde Pork, with pork shoulder paired with bright tomatillos, jalapenos, and roasted poblano in a tangy verde sauce and easy stovetop, Instant Pot, or crock pot options.
8
servings
507
kcal
Equipment: 1. Large heavy pot with lid, like a Dutch oven
2. Blender or food processor for the tomatillo salsa
3. Rimmed baking sheet for roasting under the broiler
4. Chef’s knife and a sturdy cutting board
5. Tongs and a slotted spoon, plus a plate to rest the browned pork
6. Wooden spoon or heatproof spatula to scrape up browned bits
7. Measuring cups and measuring spoons
8. Fine mesh strainer or immersion blender if you want a silky sauce
9. Small bowl and whisk for the masa slurry, youll also want a rubber spatula to stir
Ingredients
-
3 lb pork shoulder, trimmed
-
1 1/2 lb tomatillos, husked and rinsed about 8 to 10
-
2 poblano peppers, roasted and peeled
-
2 jalapeños, stems removed more if you like it hotter
-
1 large white or yellow onion, chopped
-
4 garlic cloves
-
2 tbsp vegetable oil
-
2 cups low sodium chicken broth
-
1 cup fresh cilantro leaves loosely packed
-
Juice of 1 lime about 1 to 2 tbsp
-
1 tsp ground cumin
-
1 tsp dried oregano Mexican if available
-
1 bay leaf
-
1 1/2 tsp kosher salt plus more to taste
-
1/2 tsp freshly ground black pepper
-
1 tsp sugar or honey optional to balance acidity
-
1 to 2 tbsp masa harina or 1 tbsp cornstarch for thickening optional
-
Warm corn tortillas for serving optional
-
Extra chopped white onion cilantro and lime wedges for garnish optional
Directions
- Cut the pork shoulder into 1 to 1 1/2 inch chunks, pat dry and season with 1 tsp kosher salt and 1/2 tsp black pepper; set aside.
- Roast the tomatillos, poblanos and jalapeños under the broiler or over a gas flame until well charred; let cool, peel the poblanos, remove stems and seeds from peppers if you want less heat, and roughly chop. You can roast the garlic too for a mellower flavor.
- In a blender combine roasted tomatillos, poblanos, jalapeños, 2 garlic cloves or the roasted garlic, about 1/2 the chopped onion, 1 cup of the chicken broth, 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp of the remaining kosher salt, a few cilantro leaves, and the lime juice; blend until fairly smooth. If it’s too thick add a tablespoon or two of broth.
- Heat 2 tbsp vegetable oil in a heavy pot on medium high. Brown the pork in batches so it gets a good sear, transfer browned pieces to a plate. Don’t overcrowd the pan.
- In the same pot add the rest of the chopped onion and cook until softened, scrape up the browned bits, return all the pork to the pot, pour in the blended salsa verde and the remaining 1 cup chicken broth, add the bay leaf and the remaining 1/2 tsp kosher salt (total
- 5 tsp used), and another crack of black pepper.
- Bring to a simmer, then lower heat, cover and cook gently until pork is fork tender, about
- 5 to 2 hours on the stove. For a crock pot cook on low 6 to 8 hours. For an Instant Pot use sauté to brown then pressure cook on high 35 to 45 minutes with natural release.
- Taste the sauce near the end and balance acidity with 1 tsp sugar or honey if needed, remove the bay leaf. If you prefer a very smooth sauce you can strain or blend again.
- If you want a thicker stew, make a slurry of 1 to 2 tbsp masa harina whisked into 1/4 cup water (or 1 tbsp cornstarch mixed with 2 tbsp water), stir into the simmering chile verde and cook a few minutes until it thickens.
- Stir in the remaining chopped cilantro, adjust salt and lime to taste, shred or chop the pork into bite sized pieces, serve hot with warm corn tortillas and extra chopped white onion, cilantro and lime wedges for garnish. Enjoy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 316g
- Total number of serves: 8
- Calories: 507kcal
- Fat: 37.5g
- Saturated Fat: 14.5g
- Trans Fat: 0.2g
- Polyunsaturated: 7.5g
- Monounsaturated: 16.9g
- Cholesterol: 119mg
- Sodium: 584mg
- Potassium: 898mg
- Carbohydrates: 14.4g
- Fiber: 3.4g
- Sugar: 7.1g
- Protein: 35.3g
- Vitamin A: 1200IU
- Vitamin C: 38mg
- Calcium: 25mg
- Iron: 1.1mg