Pork Chile Verde (GF) – Culinary Seasons

Chile Verde is a pork and green chile stew that originated in Northern Mexico. Depending on who you ask, the variations in spice level and ingredients in the sauce can vary by region. This recipe uses the Charred Tomatillo Salsa recipe which makes it quick to assemble if you have the salsa premade. I made this particular batch of salsa with Hatch Chiles and I added some jalapenos to the sauce as well. It had a bit of a kick but the flavors blended together nicely.

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Chile Verde uses a tougher cut of pork such as pork shoulder or pork butt. Learn how to breakdown a Pork Shoulder here. By breaking down a tougher cut of meat it allows the Chile Verde to “stew” for an extended period of time allowing the flavors of all the ingredients to blend together. You will enjoy the leftovers as much or more than the tacos or burritos you enjoy the first night.

Pair the Chile Verde with the Southwest Sweet Potato Salad for a roasty, citrus flavor explosion! Enjoy!

  • Pork Spice Mix

  • 3 1/2 lbs Pork Shoulder or Butt (1 – 1 1/2 inch cubed)

  • 1 tsp Kosher Salt

  • 1 tsp Black Pepper

  • 1 tsp Mexican Oregano (crushed between palms)

  • 1/2 tsp Coriander

  • 1/4 tsp Cumin

  • 1 tsp Ancho Chile Powder

  • 1/2 tsp Granulated Onion

  • 1/2 tsp Granulated Garlic

  • Sauce Prep

  • 1/4 cup Vegetable Oil

  • 5 cups Charred Tomatillo Salsa

  • 1 ea Large Yellow Onion 1/2″ diced

  • 1 ea Jalapeno 1/2″diced

  • 1 cup Cold Water

  • Season and Sear Cubed Pork
  • Combine the seasoning mix together.
    Toss together with the cubed pork and mix well to coat the pork.
  • In a heavy bottom large pot (5-6 quarts) heat the oil over medium high heat.You may need to adjust the temperature up as you sear the pork.

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  • Sear the pork in small batched to just cover the bottom of the pot.
    As the pork sears/browns, turn the pieces to brown on all sides.
  • Once the first batch is seared remove form the pot. Continue seararing the pork in batches until all pieces have been seared.
  • Assembling the Sauce
  • Preheat oven to 350° with rack in the center of the oven.
  • Over a medium heat, add the Onions to the pot and cook until they are beginning to become translucent.
  • Add the diced jalapenos and continue to cook for a minute longer.
  • Turn the heat up to high allowing the pot to increase in temperature.Deglaze the pot with water, scraping the bottom to release any fond (brown bits in the pot).

    A hot pot and cold water will allow the brown bits to release form the pot.

  • Once the bottom of the pot is scraped clean.
    Add the Charred Tomatillo Salsa. Stir to incorporate.
  • Bring the sauce to a simmer.
  • Add the reserved seared cubed pork. Stir to incorporate.
  • Bring to a boil. Cover and put into the oven.
  • Cook for 1 1/2 hours and check for tenderness.
    Most likely, the Chile Verde will go a full 2 hours.
  • Once removed from the oven, skim the fat from the top and discard.
  • Great as Tacos, Burritos, Nachos or even Quesadillas! Enjoy!
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