Chile Verde Pork Recipe

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.

Course Entrees

Cuisine Mexican

Keyword easy recipe, pork, homemade recipe, chile Verde

Prep Time 30

Cook Time 3

Total Time 3 30

Servings large servings

Calories 558kcal

Author Holli Butterfield

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!

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