Chile verde pork is a true Mexican classic—bright, tangy, savory, and deeply comforting. Tender chunks of pork shoulder simmer slowly in a roasted tomatillo and green chile sauce until melt-in-your-mouth soft. The combination of blistered tomatillos, fragrant cilantro, and smoky chiles creates a sauce that’s vibrant yet rich, with just the right balance of acidity and warmth. It’s the kind of dish that fills the kitchen with irresistible aroma and brings everyone to the table quickly.
As the pork browns, it builds the foundation of flavor that makes chile verde so beloved. The roasted tomatillo blend adds a natural tang that cuts through the richness of the pork, while green chiles bring earthy depth and gentle heat. Jalapeños or serranos can be added for extra spice, but the dish is just as satisfying when kept mild and mellow. Over time, the sauce thickens into a velvety, green-gold mixture that clings to every piece of pork.
This chile verde is incredibly versatile. Serve it with warm tortillas to scoop up every bit of sauce, spoon it over rice for a hearty meal, or pair it with refried beans for a deeply satisfying plate. It reheats beautifully and tastes even better the next day as the flavors continue to meld.
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A small addition of flour or masa slurry at the end creates a luxurious texture that makes the sauce feel restaurant-quality. Whether you’re preparing a family dinner or cooking for guests, this chile verde delivers bold, traditional flavor with minimal fuss.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: About 1 hour 50 minutes
Ingredients
- 2–3 lbs pork shoulder, cut into bite-sized chunks
- 1 tbsp oil
- 1 tsp salt (to taste)
- 1 tsp black pepper
- 1 onion, diced
- 4 cloves garlic, minced
- 1 lb tomatillos, husked and rinsed
- 4–6 roasted green chiles (Hatch, Anaheim, or poblanos), chopped
- 1–2 jalapeños (optional for heat)
- 1 cup cilantro
- 1 tsp cumin
- 1 tsp oregano
- 2 cups chicken broth
Instructions:
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