This pork chile verde uses fresh roasted hatch green chiles and lots of roasted tomatillos. It can be served plain, over rice, or wrapped up in a corn tortilla.
So you know those fresh hatch green chiles I showed you how to roast?
Well, they got a big workout in this pork chile Verde recipe. They brought just the right amount of spice and I’m totally and completely in LOVE with this dish.
I honestly never had chile Verde until I made this recipe.
I know!
What kind of a sad pork chile Verde-less life was I leading?
Well, to be fair these Southwestern flavors were not huge in Ohio.
We had our fair share of Mexican cooking but that mostly stopped at tacos, margaritas and chorizo, and eggs.
Now while this dish might not be the most appetizing color is so freaking flavorful you will fall off your seat in excitement. Ok, maybe you won’t fall off your seat but you will be very happy.
The first night I made this I served it over white rice but the next day (the day of these pictures) I served it wrapped up in warm freshly toasted corn tortilla.
Yeah. The corn tortilla is where it’s at.
The other great thing is that I made the Verde sauce in my Vitamix and simply simmered away for only 3 hours. That’s it!
Just 3 hours till delicious pork chile Verde.
Get into the kitchen and start making this right away!
Trust me!
More Tex-Mex-inspired dishes
- Need a slow cooker recipe? Try my Slow Cooker Taco Soup.
- Love a one pot recipe? Try my Tex Mex Chicken and Vegetable Skillet.
- Craving a stuffed squash? Try my Southwest Taco Stuffed Spaghetti Squash.
- Want a hearty pasta recipe? Try my One Pot Ground Chicken Fajita Pasta.
Pork Chile Verde
Ingredients
- 1-1/2 pound tomatillos
- 4 whole roasted green hatch chiles
- 3 cloves garlic paper removed
- 2 cups cilantro about 1 bunch with stems removed
- 2 tablespoons olive oil
- 3 pounds pork butt fat trimmed cut into 1 inch cubes
- Kosher salt and pepper to taste
- 1 yellow onion diced
- 1 tablespoon dried oregano
- 3 cups chicken stock
Instructions
- Remove the papery skin from the tomatillos, wash the tomatillo, cut it in half, and add to a rimmed baking sheet, cut side down.
- Place under the broiler and cook just until the skin starts to blister and black spots start to appear on the tops of the tomatillos.
- Remove from the oven and add to a blender (I used my Vitamix) along with the roasted green chiles, garlic, and cilantro. Blend on medium speed until blended and smooth. Set aside.
- In a large skillet or pot (I used my 3.5 quart Le Creuset braiser pan) add olive oil and set over medium-high heat.
- Season cubed pork with lots of salt and pepper and add to the skillet to quickly brown. Add in the onion after the pork has started to brown and let cook together for a few minutes just to soften the onion.
- Pour in the tomatillo mixture and chicken stock and stir to combine.
- Turn the mixture down to low and let simmer for about 3 hours until the pork is tender. If the mixture cooks down too much simply add more chicken stock to thin it out as it simmers.
- Serve overtop rice or wrapped in a corn tortilla.
Liz Dogoli
Sunday 31st of January 2021
making this - it was so easy and smells divine while cooking
Christine
Saturday 29th of August 2020
This dinner was amazing! We put them in tacos tonight but will try them on rice tomorrow! So flavorful and tender!!!
Melissa from HungryFoodLove.com
Tuesday 16th of September 2014
The color is just perfect and is calling my name.... I plan to make this multiple times this cold weather season... oh that looks so warming!
Lori in NC
Monday 1st of September 2014
Made this for dinner tonight - it was out of this world. The pork was falling apart in the broth/sauce, and the flavor was spectacular. I think we added too much chicken broth - we'll cut back a little next time. We had dinner tonight, leftovers for lunch this week, and enough to freeze for another dinner. Can't wait to try it again.
nutmegnanny
Tuesday 2nd of September 2014
Hi Lori! I'm so glad you gave the dish a try and love it! Thank you for letting me know :) I have made it at least 3 times since posting and we cannot get enough!
Joanne Bruno
Tuesday 26th of August 2014
I actually love all things green, so this sauce looks awe.some to me. I kind of want to drink it.