If you’re craving a hearty, flavorful Mexican-inspired dish, Chile Verde (translated as “Green Chili”) is the perfect comfort food. This award-winning recipe combines tender chunks of pork simmered in a bright, tangy green sauce made with roasted tomatillos, green chiles, garlic, and spices. Every bite delivers layers of flavor — slightly spicy, savory, and soul-warming. Whether you serve it over rice, wrapped in tortillas, or with warm homemade tortillas on the side, this dish will become a family favorite.
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🫑 What Is Chile Verde?
Chile Verde is a traditional Mexican stew known for its green sauce, which gets its color from tomatillos and green chiles. The meat, usually pork shoulder, is seared to lock in flavor, then slow-cooked until melt-in-your-mouth tender. It’s a dish that beautifully balances spice, tang, and richness, making it a staple in Southwestern and Mexican-American kitchens.
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🥘 Ingredients
For the Pork:
3 lbs boneless pork shoulder (cut into 1½-inch cubes)
2 tablespoons olive oil
Salt and black pepper to taste
For the Green Sauce:
1½ lbs tomatillos, husked and rinsed
4–5 Anaheim or poblano chiles
2 jalapeños (adjust for heat)
1 large onion, roughly chopped
5 cloves garlic, peeled
1 cup fresh cilantro leaves
1 tablespoon ground cumin
1 teaspoon dried oregano (Mexican if possible)
2 cups chicken broth
Juice of 1 lime
Salt to taste
Optional Garnishes:
Fresh cilantro
Diced avocado
Chopped onion
Lime wedges
Sour cream or Mexican crema
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🔥 Instructions
1. Roast the Vegetables
Preheat the oven to 450°F (230°C). Place the tomatillos, chiles, jalapeños, onion, and garlic on a baking sheet. Roast for about 15–20 minutes, turning halfway through, until the skins are blistered and slightly charred.
2. Prepare the Green Sauce
Allow the roasted vegetables to cool slightly. Remove stems and most of the seeds from the chiles and jalapeños. Transfer all roasted ingredients to a blender. Add cilantro, cumin, oregano, lime juice, and chicken broth. Blend until smooth. Season with salt to taste.
3. Brown the Pork
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Add the pork pieces in batches, searing them on all sides until browned. Don’t overcrowd the pot — this step builds deep flavor.
4. Simmer the Stew
Once all the pork is browned, return it to the pot. Pour the green sauce over the meat, ensuring it’s fully covered. Bring to a simmer, then reduce heat to low. Cover and cook for 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce thickens.
> 💡 Slow Cooker Option:
After browning the pork and blending the sauce, combine everything in a slow cooker and cook on Low for 6–8 hours or High for 4 hours.
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🍽️ Serving Suggestions
Serve your Chile Verde in a bowl with:
Steamed white or Mexican rice
Warm flour or corn tortillas
Refried beans or black beans on the side
A sprinkle of fresh cilantro and a squeeze of lime for brightness
This dish also makes a fantastic filling for **burr
🌶️ Award-Winning Chile Verde Recipe — Tender, Flavorful & Authentic!
