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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.
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.
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!
That sauce! I need to make this ASAP!
Delicious! I’ll take a dozen!
I just love this. My family loves all things Mexican, and I can’t wait to try this!
Get in my belly!
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)?
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 😉
Oh wow!! This needs to be my dinner tonight!
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!
Definitely bookmarking this for fall. The long simmering time seems perfect for a chilly weekend!