Chile Verde Recipe

Chile Verde is a classic Mexican stew made with tender chunks of pork simmered in a bright, tangy green sauce of tomatillos, green chiles, and fresh herbs. Rich in flavor and warmth, this comforting dish is perfect served with rice, beans, or wrapped in warm tortillas.

Why You’ll Love This Recipe

• Deep, Authentic Flavor: Roasted tomatillos and green chiles create a vibrant, zesty sauce.
• Tender, Juicy Pork: Slow simmering ensures melt-in-your-mouth meat.
• Versatile Serving Options: Enjoy it in tacos, burritos, bowls, or as-is.
• Meal-Prep Friendly: Tastes even better the next day.
• Naturally Gluten-Free: A wholesome, hearty option for many diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ pounds boneless pork shoulder or butt, cut into 1-inch cubes
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 cups low-sodium chicken broth
• 1½ pounds tomatillos, husked and halved
• 3 to 4 poblano peppers, halved and seeded
• 2 jalapeños or serrano chiles (adjust for heat preference), halved and seeded
• ½ cup fresh cilantro
• Juice of 1 lime

Directions

1. Roast the Vegetables:
   Preheat your oven’s broiler. Arrange tomatillos, poblano peppers, and jalapeños on a baking sheet, cut side down. Broil for 8–10 minutes until the skins are blistered. Let cool slightly, then peel skins off the peppers.
2. Make the Green Sauce:
   In a blender, combine the roasted tomatillos and peppers with cilantro. Blend until smooth and set aside.
3. Brown the Pork:
   Season pork cubes with salt and pepper. In a large Dutch oven, heat oil over medium-high heat. Brown pork in batches to avoid crowding, then remove to a plate.
4. Sauté Aromatics:
   In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add garlic, cumin, and oregano. Cook for 1 minute until fragrant.
5. Simmer:
   Return browned pork to the pot. Pour in the blended green sauce and chicken broth. Stir to combine and bring to a boil. Reduce heat to low, cover, and simmer for 2 to 2½ hours, or until pork is fork-tender.
6. Finish and Serve:
   Stir in lime juice and adjust seasoning. Serve hot with rice, beans, or tortillas.

Servings and Timing

• Servings: 6 to 8
• Prep Time: 25 minutes
• Cook Time: 2½ hours
• Total Time: About 3 hours

Variations

• Chicken Chile Verde: Substitute pork with boneless chicken thighs for a lighter option.
• Tomato Blend: Add a few roasted green tomatoes or a green bell pepper to mellow the acidity.
• Instant Pot Version: Pressure cook on high for 30 minutes, then natural release.
• Chunky or Smooth Sauce: Adjust blending time for preferred texture.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 4 days.
• Freezing: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: Warm on the stovetop over medium heat until heated through, or microwave gently.

FAQs

What kind of meat is best for chile verde?

Pork shoulder or butt is ideal due to its marbling and flavor. It becomes incredibly tender when slow-cooked.

Can I make chile verde spicier?

Yes. Use more jalapeños or include the seeds for added heat. You can also add a serrano or two.

Do I need to peel the tomatillos?

No peeling is needed—just remove the husk and rinse them well to get rid of the sticky coating.

Can I use canned tomatillos?

Yes, in a pinch. Fresh tomatillos offer the best flavor, but canned (drained) can be used for convenience.

What do I serve with chile verde?

Serve it with rice, beans, tortillas, or even over eggs or nachos for a tasty twist.

Can I make chile verde in a slow cooker?

Absolutely. After browning the pork and sautéing aromatics, transfer everything to the slow cooker and cook on low for 6–8 hours.

Is chile verde gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure store-bought broth is gluten-free.

Can I blend the sauce ahead of time?

Yes. Prepare and refrigerate the sauce up to 2 days in advance to streamline cooking.

What’s the difference between chile verde and salsa verde?

Salsa verde is the base sauce—often used as a condiment—while chile verde is a stew made with meat and cooked in that sauce.

Can I make this vegetarian?

Yes. Substitute pork with beans or tofu and use vegetable broth instead of chicken broth.

Conclusion

Chile Verde is a warm, zesty, and satisfying dish that showcases the bold flavors of Mexican cuisine. With its vibrant green sauce and tender chunks of pork, it’s a recipe you’ll come back to again and again. Whether for a cozy dinner or a festive gathering, chile verde is sure to impress.

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