Pork Chile Verde

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. Hello beautiful!

Pork Chile Verde by Nutmeg Nanny

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. 

Pork Chile Verde by Nutmeg Nanny

Now while this dish might not be the most appetizing color is so freaking flavorful you will fall of 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.

You should probably get into the kitchen get to making this recipe right away.

Trust me.

Pork Chile Verde by Nutmeg Nanny

Looking for another Southwest inspired tomatillo recipe? Try these Fried Green Tomatillos!


Pork Chile Verde

This pork chile verde using fresh roasted hatch green chiles and lots of roasted tomatillos. It can be served plain, over rice or wrapped up in a corn tortilla.

Yield: 4 servings

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes


  • 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

Slightly adapted from Simply Recipes.


Remove papery skin from tomatillos, wash the tomatillo, cut 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 (aka: verde sauce), 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.

41 Responses to “Pork Chile Verde”

  1. #
    Taylor @ Food Faith Fitness — August 20, 2014 at 7:40 am

    Hello beautiful AND hello get in my belly right now please!! I would like to pour that sauce on absolutely all the things kay? Thanks. Pinned!

  2. #
    DessertForTwo — August 20, 2014 at 7:46 am

    Brandy. You do not understand. This is my favorite food of alltime. Growing up in Texas, we would wait for the Hatch chiles to come in from New Mexico. Our grocery stores would put these giant barrels out front on spits and they would fresh roast them. Oh my GAD. So good. You’ve ignited a craving in me! I’ve got to make this soon! Thanks, lady 🙂

  3. #
    Sarah Walker Caron (Sarah's Cucina Bella) — August 20, 2014 at 8:04 am

    I am a sucker for green chile-based sauces. This looks incredible. Now, where do I find these chiles for roasting? Because I *need* them!

  4. #
    Aimee @ ShugarySweets — August 20, 2014 at 8:35 am

    Girl, you rocked this recipe and these photos. I made a chile verde glazed tenderloin and while we ate every single bite, I couldn’t get a photo to save my life. It looked like baby vomit in photos, LOL!! YOURS looks amazing. And now I want to make this, tonight!!!

  5. #
    Christie - Food Done Light — August 20, 2014 at 9:03 am

    I absolutely adore chile verde. I cannot wait to make this. I think it is totally drool worthy. In fact I have to wipe off my keyboard right now.

  6. #
    Kim (Feed Me, Seymour) — August 20, 2014 at 9:15 am

    This looks like serious, serious comfort food!

  7. #
    The Chardonnay Kitchen — August 20, 2014 at 9:47 am

    Oh. Migod. YUM. I have a new-found love for tomatillos – so zingy and delicious! – and this looks marvelous. Do you think it would be adaptable for the slow cooker? Maybe sear the meat for that nice crust and then put everything into the SC to finish?

  8. #
    Sommer @ASpicyPerspective — August 20, 2014 at 9:52 am

    I wish this was sitting in front of me right now! Delish!

  9. #
    Alice // Hip Foodie Mom — August 20, 2014 at 10:00 am

    Brandy, saw this on G+ and had to click over. OH MY GAWD. I LOVE pork chile verde . . made a similar soup once . . hot damn, this looks so good. . love and sharing!!

  10. #
    Rebecca {foodie with family} — August 20, 2014 at 10:10 am

    Holy moly. I want this so badly I can taste it!

  11. #
    Nancy Long — August 20, 2014 at 10:13 am

    I was just to get some Hatch chilies for the first time here in FL and this just might be my first use for them. The rest I will roast and freeze.

  12. #
    Amanda @The Kitcheneer — August 20, 2014 at 10:20 am

    HELLO nurse! ( animaniacs reference) lol, but seriously I think I would fall off my chair because of this dish’s deliciousness! And, I love anything I can pop in my blender!

  13. #
    Lauren Kelly Nutrition — August 20, 2014 at 10:41 am

    That sauce! I need to make this ASAP!

  14. #
    Russell from Chasing Delicious — August 20, 2014 at 10:51 am

    Delicious! I’ll take a dozen!

  15. #
    Angie — August 20, 2014 at 10:55 am

    I just love this. My family loves all things Mexican, and I can’t wait to try this!

  16. #
    Heather Tallman — August 20, 2014 at 11:09 am

    Get in my belly!

  17. #
    Debra @ Worth Cooking — August 20, 2014 at 11:30 am

    This looks absolutely fantastic! I would be sure to burn it if I did it on the stove top cause that is just what I do… but maybe I could do it in the crock (just the slow cooking part)?

    • nutmegnanny replied: — August 22nd, 2014 @ 11:28 am

      Hi Debra! I think doing the slow cooking part in a slow cooker would work out fine! You would obviously cook it longer but flavor wise it should be just as delicious. I would probably cook mine around 6 hours on low and see how it looks. Hope this helps 😉

  18. #
    Ashley @ Wishes and Dishes — August 20, 2014 at 12:07 pm

    Oh wow!! This needs to be my dinner tonight!

  19. #
    Angela {Mind Over Batter} — August 20, 2014 at 1:50 pm

    Pork is my “go to” meat. I would love this so hard. I don’t know how you did it, but your photos make me want to lick my screen!

  20. #
    Julie — August 20, 2014 at 2:15 pm

    Definitely bookmarking this for fall. The long simmering time seems perfect for a chilly weekend!

  21. #
    Chelsea @ A Duck's Oven — August 20, 2014 at 3:44 pm

    Okay- pork chile verde might seriously be in my top 10 favorite foods. But I’ve never made it. And I’m a food blogger. WHAT. Thank you SO much for sharing this!!!

  22. #
    claire @ the realistic nutritionist — August 20, 2014 at 3:45 pm

    Oh my word this looks TO FREAKING DIE FOR.

  23. #
    Brenda@Sugar-Free Mom — August 20, 2014 at 8:22 pm

    I’m amazed that you were able to make pork look good! I mean the sauce is stunning and it’s hard to make a green sauce like that look tasty, but you’ve rocked this!

  24. #
    Carol at Wild Goose Tea — August 20, 2014 at 9:51 pm

    I went to my favorite Mexican restaurant last night and had Pork chili verde enchiladas. Sooooooooooooo good. I feel like I just have been given a treasure, because here the very next day is a recipe. Wow!

  25. #
    christine — August 20, 2014 at 10:45 pm

    This looks so tasty. I was introduced to tomatillos a few years back when I got them in my CSA basket and immediately fell in love.

  26. #
    Cassie — August 21, 2014 at 8:54 am

    I want this for breakfast lunch and dinner today. And tomorrow. Love the sauce, Brandy!

  27. #
    Connie — August 22, 2014 at 12:58 am

    I actually like the color of this. But you’re right, the most important part is that it tastes good and this looks great!

  28. #
    valmg @ From Val's Kitchen — August 22, 2014 at 7:56 am

    W/hat great color! My son loves things with some heat so this would be right up his alley!

  29. #
    Kari/Sourdoughnative — August 25, 2014 at 10:32 am

    Chile Verde is an absolute whole fam damily favorite! Love your photos and I know you’ll be making this again. It comes out beautiful in the slow cooker-wink, wink!

  30. #
    Joanne Bruno — August 26, 2014 at 2:57 pm

    I actually love all things green, so this sauce looks awe.some to me. I kind of want to drink it.

  31. #
    Lori in NC — September 1, 2014 at 10:57 pm

    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 replied: — September 2nd, 2014 @ 11:03 am

      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!

  32. #
    Melissa from HungryFoodLove.com — September 16, 2014 at 6:14 am

    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!


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