Easy Mexican Pork Chile Verde Recipe

Like any solid stew, pork chile verde is easy to throw together in a pinch, satisfies a crowd, and is immensely comforting no matter what kind of day you’ve had. Experiment with different green chiles for flavor nuance and heat levels.

For the chile verde:

• 7–10 tomatillos, husked and rinsed
• 1–2 (depending on heat preference) small green chiles, like Serrano, Hatch, or Anaheim, stems removed, sliced lengthwise
• 2 jalapeno peppers, stems and seeds removed, sliced lengthwise
• 2 poblano peppers, stems and seeds removed, sliced lengthwise
• 3 garlic cloves, peeled
• 1 large onion, medium diced
• ½ teaspoon ground cumin
• ½ teaspoon Mexican oregano
• Kosher salt and black pepper, for seasoning

For the pork:

• 2 pounds pork shoulder, cut into medium-sized chunks
• 3 tablespoons olive oil or vegetable oil
• 1 ¼ cup water or chicken stock
• Juice of one lime
• Kosher salt and black pepper, for seasoning
• Cilantro, for garnishing
• Flour tortillas, for serving

1. 1

   Preheat the oven to broil setting. Evenly season the pork with salt and black pepper, and allow to come to room temperature.

2. 2

   To make the chile verde sauce, first toss the tomatillos, jalapenos, poblanos, and chiles with a drizzle of oil on a baking sheet. Roast under the broiler on high until charred, blistered spots begin to appear, about 5–8 minutes. (Don’t walk away during this part: the broiler works fast.)

3. 3

   Remove veggies from the oven and turn off the broiler. Place a sheet of tin foil over the baking sheet and allow to cool slightly for about 10 minutes.

4. 4

   In a food processor or blender, puree the roasted tomatillos, peppers, onion, garlic, cumin, and oregano until smooth. Season with salt and pepper.

5. 5

   Heat 3 tablespoons oil in a large Dutch oven over high heat. Using tongs, sear the pork shoulder until all sides are caramelized and golden brown.

6. 6

   Lower the heat and add the chile verde sauce and water or stock to the pot. Season with salt and pepper. Stir to combine with a sturdy wooden spoon, making sure to incorporate all the crispy bits of pork on the bottom of the pot. Bring to a low simmer and cover for 2 to 3 hours, until meat is fork-tender and falling apart.

7. 7

   Add lime juice and stir to incorporate. Taste, and adjust seasoning as needed.

Serve with fresh cilantro leaves, a dollop of sour cream, a sprinkle of cotija cheese, and warm tortillas.

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