Pork Chile Verde is a tasty dish featuring tender pork simmered with green tomatillos and spicy peppers. It’s full of flavor and perfect for warming you up on a chilly day!
Whenever I make this, my home smells amazing and everyone can’t wait to dig in. Pair it with rice or tortillas for a delicious meal that’ll have folks coming back for more.
Key Ingredients & Substitutions
Pork Shoulder: This cut of meat is ideal for slow-cooking because it becomes tender and flavorful. If you prefer, you can substitute with pork butt or even turkey for a lighter option.
Green Tomatillos: These provide a tangy flavor. If unavailable, consider substituting with ripe tomatoes and adding a squeeze of lime juice to mimic the tartness.
Jalapeño & Poblano Peppers: Adjust the heat based on your preference. For a milder option, use bell peppers or banana peppers. If you want more heat, add serrano peppers instead!
Cilantro: Fresh cilantro adds brightness to the dish. If you’re not a fan, swap it out for fresh parsley. It’s not the same, but it’ll keep it fresh!
How Do I Get the Pork Perfectly Tender?
The key to tender pork is cooking it low and slow. When you brown the pork, it develops flavor, but the long simmer ensures it’s melt-in-your-mouth good.
- Start with medium-high heat to brown the pork. This brings out rich flavors.
- Once browned, take it out of the pot to prevent overcooking.
- Add your liquids and veggies before returning the pork. Simmer gently—beyond boiling reduces tenderness.
- Consider a slow cooker for a more hands-off approach; the pork will be delicious after 6-8 hours!
How to Make Pork Chile Verde
Ingredients You’ll Need:
For the Pork and Vegetables:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 4-6 green tomatillos, husked and quartered
- 2-3 jalapeño peppers, stems removed (adjust for spiciness)
- 1-2 poblano peppers, chopped
For the Broth and Seasoning:
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep the ingredients and another 1.5 to 2 hours for cooking. If you decide to use a slow cooker, it will take about 6-8 hours on low heat. It’s a perfect dish to let simmer while you enjoy your day!
Step-by-Step Instructions:
1. Browning the Pork:
Start by heating the olive oil in a large pot or Dutch oven over medium-high heat. While the oil heats up, season your pork cubes with salt and pepper. Once the oil is hot, add the pork in batches, being careful not to overcrowd the pot. Brown the pork on each side, which will take about 5-7 minutes. When browned, remove the pork from the pot and set it aside.
2. Cooking the Onions and Garlic:
In the same pot, add the diced onion. Cook it for about 5 minutes until it’s nice and translucent. Then stir in the minced garlic and let it cook for another minute until it’s fragrant. This will give your dish a flavorful base!
3. Adding the Veggies:
Now it’s time to add in the green tomatillos, jalapeños, and chopped poblano peppers. Cook these veggies for about 5-7 minutes until they start to soften. Stir occasionally to make sure they don’t stick to the pot.
4. Combining Everything:
Return the browned pork back into the pot. Then pour in the chicken broth. Stir in the ground cumin, dried oregano, and adjust the salt and pepper to your taste. Bring everything to a boil, then reduce the heat and let it simmer gently.
5. Simmering to Perfection:
Cover the pot and let it cook for about 1.5 to 2 hours. This will make the pork very tender and let all the flavors blend nicely. If you prefer, you can also transfer everything into a slow cooker and cook it on low for 6-8 hours—this is a great option for busy days!
6. Final Touches and Serving:
Once cooked, taste the mixture to see if it needs any more seasoning. Serve your Pork Chile Verde hot, garnished with fresh cilantro and lime wedges on the side. It’s delicious with tortillas or rice—enjoy every bite!
Can I Use Different Cuts of Pork?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can use pork belly or pork loin as alternatives. Just keep in mind that pork loin cooks faster and may require less time to simmer, so adjust accordingly to avoid overcooking.
What If I Can’t Find Tomatillos?
No worries! If tomatillos are unavailable, you can substitute them with ripe green tomatoes or even canned green salsa for a similar flavor. Just keep in mind that the texture and taste may vary slightly, but your dish will still be delicious!
How to Store Leftovers
Store any leftover Pork Chile Verde in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze it for up to 3 months. To thaw, simply place it in the fridge overnight, or use the defrost setting on your microwave.
Can I Adjust the Spice Level?
Definitely! To keep it milder, you can remove the seeds and membranes from the jalapeño and poblano peppers before chopping. If you prefer more heat, consider adding an extra jalapeño or a pinch of cayenne pepper to the pot. Adjust according to your taste for the perfect kick!
