Pork Chile Verde

By Kay Chun

Published October 9, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
2½ hours
Prep Time
15 minutes
Cook Time
2¼ hours
Rating
5(2,369)
Comments
Read comments

Chile verde is a classic Mexican pork stew with tender braised pork in a tangy sauce of tomatillos, green chiles and garlic. Tomatillos, poblano chiles, jalapeño and garlic cloves are broiled until nicely charred and deep golden, then puréed with fresh cilantro to create the vibrant smoky sauce. Choose tomatillos that are plump, unblemished and firm. (Soft tomatillos are overripe.) If poblano chiles aren’t available, feel free to substitute with Anaheim or Cubanelle peppers. Sweet onion (such as Vidalia) is called for here to start the stew, as the extra natural sugar in the onion helps balance the tart tomatillos. Tuck any leftovers into tortillas for fantastic tacos the next day.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:4 servings 

  • 1 pound tomatillos, husks removed

  • 3 poblano chiles, stemmed

  • 1 jalapeño, stemmed

  • 3 large, peeled garlic cloves

  • 3 tablespoons extra-virgin olive oil

  • Salt and pepper

  • 1 loosely packed cup cilantro leaves and tender stems, plus chopped leaves for garnishing 

  • 1 ½ pounds pork shoulder or butt, cut into 1-inch cubes

  • 1 ½ cups finely chopped sweet onion

  • 1 teaspoon ground cumin

  • 1 teaspoon dried oregano

  • 2 cups low-sodium chicken broth

  • Cooked rice, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

36 grams carbs; 124 milligrams cholesterol; 683 calories; 22 grams monosaturated fat; 5 grams polyunsaturated fat; 13 grams saturated fat; 44 grams fat; 4 grams fiber; 1328 milligrams sodium; 36 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Heat broiler on high and set the rack 6 inches from the heat. On a large rimmed sheet pan, combine tomatillos, poblanos, jalapeño, garlic cloves and 1 tablespoon of the oil; season with salt and toss to evenly coat.

  2. Step 2

    Broil the mixture, turning halfway through, until nicely charred, about 15 minutes.

  3. Step 3

    Transfer poblano chiles to a small bowl and cover with plastic wrap (or seal in a small resealable bag); let steam for 5 minutes.

  4. Step 4

    Peel the poblanos and discard skins. In a blender, combine the poblanos, tomatillos, jalapeño and garlic, and scrape in the accumulated juices on the sheet pan. (There is a lot of good flavor in the caramelized juices!) Add the cilantro and purée until smooth.

  5. Step 5

    Heat oven to 325 degrees.

  6. Step 6

    In a large Dutch oven, heat the remaining 2 tablespoons oil over medium. Season pork with salt and pepper and add half to the pot. Cook, turning occasionally, until browned all over, 5 minutes. Transfer to a plate and repeat with the remaining pork.

  7. Step 7

    After all the pork has been browned and removed from the pot, add the onion and cook, stirring occasionally, until softened, 3 minutes. Add cumin and oregano and cook, stirring, until fragrant, 1 minute. Return the pork to the pot (with any accumulated juices), add the broth and tomatillo purée, and season with salt and pepper.

  8. Step 8

    Bring to a boil, cover and transfer to the oven. Roast until pork is very tender, 1 ½ hours. Season stew with salt and pepper to taste.

  9. Step 9

    Divide the pork chile verde among shallow bowls, garnish with chopped cilantro and serve warm, with rice.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
2,369 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Dennis Chiapello

I tried making pork chile verde once. No matter the recipe, there's a whole lot of hidden work behind "1 1/2 lb. pork shoulder or butt, cut into 1-inch cubes." You'll need a sweat band around your forehead and maybe a slug of tequila to get you through.

Señor Dave

No shade to Denver compadres, but having first made this in the Rio Grande valley around El Paso since 1972 we always use New Mexico varietal green chiles — 6-4, Big Jim, Sandia — in lieu of poblanos. Note: Mexican oregano is what you want here rather than “regular” Italian. We correct seasoning at the end with a drop or two of white vinegar and/or pinch sugar if necessary. Think it’s prolly unique to EP area but we also add diced potato (1 or 2) halfway through cooking. Best burritos ever!

Jim Ball Chicago

I've made a version of this for years after having it at the Blue Bonnet in Denver. I've heard it called "Denver Green Chili." It is absolutely killer. My only comments are 1. I use Medium Hot Hatch green Chili's, but Poblano are excellent, too. 2. Sometimes this Chili can be very acidic. I add about 1/2 teaspoon of baking soda at the end and taste, adding perhaps up to 2 teaspoons total until it rounds out. Too much and it tastes soapy. 3. I like to add 1/2 cup Masa with 1/2 cup water.

AnneCecile

Made as written, but omitted the jalapeno, which would have been too spicy for my family. After reading the comments, I agree that there is no need to peel the poblano here since they get pureed. Flavors were great and my husband who grew up on Mexican food enjoyed the dish very much. Will do it again.

Rebecca

Rounded up to 2 lbs pork, very good as written.

Tina Robi

I cannot figure out where that insane sodium amount comes from in this recipe! I would like to lower it, but how?

Private comments are only visible to you.

Recipe Tags

or to save this recipe.