Green Chile Pork Carnitas are a bold, comforting take on classic slow-cooked pork, infused with the earthy heat of roasted green chiles and rich, savory depth. This dish delivers tender, juicy pork that practically melts apart, bathed in a vibrant green chile sauce that clings to every bite.
Unlike traditional carnitas that rely solely on fat and citrus, this version leans into Southwestern flavors. Roasted green chiles and tomatillo salsa create a slightly smoky, tangy backbone, while cumin and oregano add warmth and balance without overpowering the pork.
Slow simmering is the key to success here. As the pork cooks gently, it absorbs the chile-infused broth, becoming incredibly tender while developing layers of flavor. The uncovered simmer at the end concentrates the sauce, giving the carnitas a rich, spoonable consistency perfect for serving.
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This recipe is incredibly versatile. Serve it piled into tacos, tucked into burritos, spooned over rice, or layered into bowls with beans and fresh toppings. It also makes excellent leftovers, with flavors that deepen overnight.
Whether you are feeding a crowd or stocking your fridge with flavorful protein for the week, these green chile pork carnitas are a satisfying, crave-worthy staple.
Servings: 6–8
Prep Time: 15 minutes
Cook Time: 2–3 hours
Total Time: 2½–3½ hours
Ingredients
- 3–4 pounds pork shoulder, cut into large chunks
- 1 tablespoon oil
- 1 medium onion, diced
- 4–6 cloves garlic, minced
- 2 cups roasted diced green chiles, Hatch preferred
- 1–2 jalapeños, diced, optional
- 1 cup tomatillo salsa or salsa verde
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 1 lime, optional, for finishing
Instructions:
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