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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
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 🙂
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!
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!!!
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.
This looks like serious, serious comfort food!
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?
I wish this was sitting in front of me right now! Delish!
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!!
Holy moly. I want this so badly I can taste it!