This Easy Chile Verde Pork recipe bubbling in a stockpot creates these delicious smells and warmth in your home. You can make this recipe in the slow cooker, crockpot, instant pot or just on the old fashioned stovetop.
This easy Chile Verde pork recipe is very special to me. My mom has been making it since I was a little kid. We loved it so much that we would eat it for breakfast, lunch and dinner.
We all loved dipping the ladle into that huge stockpot on the stove to pull out yet another delicious bowl of delicious Chile Verde pork. I start smiling just thinking about that delicious Chile Verde smell.
Everyone always asks for seconds or thirds with this amazing and easy to make dinner! Pair this recipe with some amazing Spanish rice and you are going to be in heaven. You can eat this recipe as a stew over rice, in a burrito or taco.
There are two main things that I do to make this recipe the most incredible Chile Verde you have ever tasted. First is to slowly roast all the peppers and onions to perfection in your oven, then let them cool. Once they have cooled, pour them into a blender and you can blend it all together for an amazing sauce for that juicy pork to simmer in.
Second is taking the time to bread and fry up the pork before adding to your Chile Verde saucepot. You will not regret taking the extra time for these steps because you can taste all your hard work in every bite you take.
The other way to make this fantastic recipe and save yourself some time is by going to the store and buying two to four cans of the large green enchilada sauce and adding them to your stockpot. With a little harmless cheating, you have just created this amazing green chili sauce with little to no work.
You can also skip the breading and frying up the pork if you’re in a real rush, just add your pork directly to the sauce and cook. This recipe will still taste amazing with half the effort.
Can you freeze Chili Verde?
Yes, you can freeze Chile Verde. If you are going to freeze it, then first allow it to cool completely before dividing it into freezer bags. Label the bags with the date so you know how long they have been in your freezer. Lay each bag flat in the freezer and allow it to freeze. Use within 3 months.
If you’re just storing your Chile Verde to use later in the week and not placing it in the fridge, you can place your leftover Chile Verde in an airtight container and then freeze it for up to 5 days. If you’re making this recipe ahead of time, the Chile Verde can be made and stored in the fridge for three days in advance. Then you can add in your pork and simmer to perfection on the day you need it for a quick dinner option.
How can I thicken my Chile Verde?
We thicken up our Chile Verde with a slurry, the slurry is a mixture of one tablespoon cool water and a tablespoon of corn starch. Mix together until smooth, then stir the slurry into your Verde sauce. Stir for one minute to see that the Verde sauce is thickened enough, if not thick enough then repeat the process. If the Verde sauce is looking too thick, you can thin it out by adding a ¼ cup of chicken broth until the Verde sauce becomes the desired thickness.
What is Chile Verde made of?
This recipe is made up of chunks of pork shoulder, slow-cooked in a green chile sauce of jalapeño chiles, garlic and tomatillos. Then eaten in a taco or burrito or even poured over rice.
What does Chile Verde mean?
Chile Verde a Mexican-American stew with tender chunks of pork in a savory green sauce made from roasted jalapenos, tomatillos, onions and garlic. Sometimes the Verde sauce contains beef, pork or both but it is always flavored with hot green peppers.
How to make Chile Verde?
You start this recipe by roasting the tomatillos, onions, and peppers under a broiler. This gives the Chile Verde sauce a slightly smokey flavor and cuts down on the sourness of the tomatillos. Allow your roasted peppers to cool, then blend the peppers up in your blender and pour the liquid into your stockpot. Make your flour mixture to bread your pork before frying, then sear each piece of pork on all sides. This seals in some of the juices and creates that amazing flavor that everyone loves.
Finally, simmer the meat in the Chile Verde sauce for two to three hours or until the pork is tender. This makes the meat super tender and juicy, reduces even more of the sourness from the tomatillos and further melds all the flavors together.
Is Chile Verde spicy?
It can be made super spicy but this recipe is made for everyone’s tastes. I think it’s a perfectly salty and savory recipe.
Chile Verde Pork Recipe
Ingredients
- 20 tomatillos, husked and rinsed
- 3 jalapenos, stems removed
- 2 large poblano peppers, stems removed
- 1 serrano pepper, stem removed
- 2 medium onions, chopped (about 2 cups)
- 1 tbsp minced garlic
- 2 tbsp cooking oil
- 2 1/2 pounds pork shoulder, cut into bite-sized chunks
- 1 ½ cup flour
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 cups chicken stock
- lime juice for garnish
- Cilantro, chopped for garnish
Instructions
- CHILE VERDE
- Preheat your oven 400
- Spray a large baking sheet with nonstick cooking spray or grease with oil.
- Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under the broiler.
- Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
- Remove the baking sheet from the broiler and cover it with aluminum foil.
- Let it sit for 10 minutes.
- Uncover and remove as much of the skin from the peppers and tomatillos as you can. At this point, you can also remove the seeds from any of the peppers if you don't want it too spicy.
- Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use.
- COOKING THE PORK
- Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil.
- In a medium-sized bowl mix flour, salt, and pepper.
- Dip each piece of pork in the flour mixture and then toss it into the pan.4. Sear the meat on all sides until nicely browned.
- Add the Verde sauce and chicken stock to the meat in the Dutch Oven and let simmer for 2-3 hours or until the meat is tender.
- Serve hot and pour over rice, make burritos, or tacos. Enjoy!
It never said where to use the line juice. I assume in the sauce but just for clarification, would that be right? Before cooking of after?
Great question, the lime juice is meant to be a garnish 🙂 Happy cooking!