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!

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 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.

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

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

Slightly adapted from Simply Recipes.

Directions:

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.