Pork chile verde is one of those dishes that feels both rustic and deeply comforting, a bowlful of warmth built on layers of roasted green chiles, tender pork, and slow-simmered aromatics. This New Mexican classic captures the perfect balance of heat, tang, and savory richness, making it a staple in homes where green chile is more than an ingredient—it’s a way of life.
What sets this stew apart is its simplicity. The process is straightforward, yet the flavor that develops over time is remarkably complex. As the pork simmers, it absorbs the brightness of tomatillos, the earthiness of cumin and oregano, and the unmistakable depth of roasted chiles. The result is a stew that becomes richer, softer, and more aromatic with every passing minute.
This dish is versatile enough for both weeknight comfort and festive gatherings. Serve it ladled over rice, tucked into warm tortillas, or poured generously over burritos for a smothered, satisfying meal. Each serving offers tender bites of pork suspended in a vibrant green sauce that feels both hearty and refreshing.
One of the great joys of chile verde is how customizable it is. You can keep it brothy or let it reduce into a thicker sauce. You can add potatoes for a heartier stew or finish it with lime for a brighter touch. No matter how you prepare it, the stew rewards patience and offers deep, lasting flavor.
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Once you make this version at home, it has a way of becoming part of your regular rotation—reliable, crowd-pleasing, and always worth the time spent simmering.
Servings: 6
Prep Time: 20 minutes
Cook Time: 1.5–2 hours
Total Time: 2 hours 20 minutes
Ingredients
• 2–3 lbs pork shoulder, cut into chunks
• 2 tbsp oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 cups roasted chopped green chile
• 1 cup tomatillos, chopped (optional but traditional)
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• 3 cups chicken broth
• Optional: diced potatoes
Instructions:
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