Chile verde is a tasty, one pot meal of tender pork served in a tomatillo and jalapeño sauce. The spicy dish originated in northern Mexico, where it’s called carne de puerco en salsa verde (pork in green sauce). In this New Mexico-style recipe, the tomatillos are roasted first, which brings out a richer flavor and adds depth to the dish. However, the popularity of the dish has spread to other states throughout the Southwest and West, where it is served on its own and as a filling for tacos and burritos. Serve with Spanish rice and corn or flour tortillas.
Recipe Servings: 8
Prep Time
15 minutes
Cook Time
3 hours
Total Time
3 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1½ lbs tomatillos
- 5 garlic cloves, unpeeled
- 2 Anaheim or Poblano chiles (optional)
- 2 jalapenos, deseeded and chopped
- 1 bunch cilantro leaves, chopped
- 3–4 lb pork shoulder (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes
- Salt, to taste
- Freshly ground black pepper, to taste
- Olive oil, as needed
- 2 yellow onions, chopped
- 3 garlic cloves, peeled and minced
- 2 Tbsp of chopped fresh oregano (or 1 Tbsp dried oregano)
- 2½ cups chicken stock
- Pinch of ground cloves
Directions
- Remove papery husks from tomatillos and rinse well.
- Cut tomatillos in half and place cut side down, along with 5 unpeeled garlic cloves, on foil-lined baking sheet.
- Place under broiler for 5–7 minutes to lightly blacken skin. Remove from oven and cool enough to handle.
- Roast Anaheim or poblano chiles, if using, over a gas flame or under broiler until blackened all around. Cool in paper bag and then remove skin, seeds, and stems.
- Place tomatillos, skins included, into blender. Remove garlic cloves from skin and add to blender, along with jalapenos, other chiles, if using, and cilantro.
- Pulse in blender until all ingredients are finely chopped and mixed.
- Season pork cubes generously with salt and pepper.
- Add olive oil to large pan and heat over medium-high heat. Add pork and brown well on all sides. Cook in batches so pork is not crowded in pan.
- Remove pork with tongs or slotted spoon and place in bowl. Set aside.
- Pour off excess fat from pan leaving about a teaspoon.
- Add onions and chopped garlic to pan and cook about 5 minutes, stirring occasionally until onions appear limp.
- Add onion mixture and pork to pan. If pan is not large enough, get a large soup pot.
- Add oregano and the tomatillo chile verde sauce to the pork and onions. Add chicken stock and pinch of cloves.
- Add salt and pepper. Bring to a boil and simmer 2–3hours uncovered until pork is fork-tender.
- Adjust with salt and pepper, if needed.
- Serve with Spanish rice and corn or flour tortillas.
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