Authentic Chile Verde Recipe: Tender Pork in Tomatillo Sauce

This chile verde features tender chunks of pork simmered in a bright green tomatillo sauce until the meat falls apart. A Mexican classic full of flavor, it makes a satisfying and slightly unexpected weeknight dinner.

I enjoy making family-favorite Mexican meals at home like chicken tacos and beef enchiladas, and this chile verde is always a hit. Serve with your favorite toppings for a hearty meal everyone will love.

Whenever I visit my local Mexican restaurant I order chile verde — the combination of super-tender pork and zesty green sauce is irresistible. Chile verde works well as a stew served with rice or as a filling for tacos, burritos, and enchiladas.

What is chile verde?

Chile verde is a Mexican-style stew featuring bite-sized pieces of pork slowly cooked in a tangy green sauce made from roasted tomatillos and peppers. The pork simmers in the sauce until it becomes fork-tender. This traditional dish is common across Mexico and popular in the U.S. for its bright, savory flavor.

How to make chile verde

The recipe begins by browning pork shoulder cut into 1-inch pieces in a large, oven-safe pot. While the meat browns, broil tomatillos, poblanos and jalapeños until tender and charred. After lightly steaming the peppers in a plastic bag to loosen skins, peel them and blend with the tomatillos, cilantro and chicken broth until smooth. Sauté onions and garlic in the pot, return the pork, pour in the green sauce, then simmer briefly on the stovetop before covering and finishing the stew in a 325°F oven for 2½–3 hours, or until the pork is very tender. Finish with fresh cilantro and your preferred toppings, then serve.

Tips for a great chile verde

• Choose a well-marbled cut of pork, such as pork shoulder or boneless country ribs, for the best texture and flavor.
• Make the green sauce up to two days ahead — it stores well in the fridge, and you can freeze extra for later.
• This recipe is written to be mild. For more heat, keep some of the jalapeño ribs and seeds.
• Store leftovers in the refrigerator for up to four days or freeze for about two months.
• Leftovers are versatile: use them in tacos, burritos, enchiladas, or spoon over nachos.

Flavor variations

This chile verde is delicious as-is, but you can easily adapt it.

• Toppings: offer sour cream, sliced radish, avocado, tortilla strips, chopped cilantro, or lime wedges.
• Vegetables: add carrots, potatoes or zucchini to stretch the stew and add texture.
• Proteins: while pork is traditional, use beef stew meat or boneless chicken thighs if you prefer.

More Mexican recipes to try

• Pork Tacos
• Mexican Salad
• Chicken Fajitas
• Tacos Al Pastor
• Bean Dip

Chile Verde

Author: Sara Welch

Ingredients

For the pork

• 1 tablespoon vegetable oil
• 3 pounds pork shoulder, cut into 1-inch pieces
• Salt and pepper, to taste
• 1 onion, peeled and diced
• 1 tablespoon garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 teaspoon dried oregano (Mexican oregano if available)

For the sauce

• 1 1/2 pounds tomatillos, husks removed
• 4 poblano peppers, cored and halved lengthwise, seeds and ribs removed
• 2 jalapeño peppers, cored and halved lengthwise, seeds and ribs removed (keep seeds for more heat)
• 1 cup cilantro leaves
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• Cooking spray
• Toppings for serving such as sour cream, cilantro and tortilla strips

Instructions

For the pork

• Heat the oil in a large oven-safe pot over medium heat.
• Season the pork pieces with salt and pepper.
• Brown half the pork for 3–4 minutes per side, then remove and repeat with the remaining pork.
• Return all the pork to the pot and discard excess fat, leaving about 1 tablespoon in the pan.
• Add the onion and cook 4–5 minutes until softened. Add garlic and cook 30 seconds. Season with salt and pepper.
• Stir in the cumin and oregano.

For the sauce

• Preheat the broiler and coat a sheet pan with cooking spray.
• Arrange the tomatillos, poblano peppers and jalapeños on the pan and broil 5–7 minutes, until tender and charred.
• Place the hot peppers in a sealed plastic bag for 4–5 minutes to loosen the skins, then peel the skins off.
• Blend the tomatillos, peeled peppers, cilantro, salt, pepper and chicken broth until smooth.

For the stew

• Preheat the oven to 325°F (160°C).
• Pour the blended sauce into the pot with the pork and onions, stirring to combine.
• Bring to a simmer over medium heat, cover the pot and transfer to the oven.
• Bake 2½–3 hours or until the pork is very tender.
• Spoon the stew into bowls, add desired toppings, and serve.

Notes

To increase the heat, leave some ribs and seeds in the jalapeños. The green sauce can be made ahead and frozen for convenience.