Savory Pork Chile Verde Recipe

If you’re looking for a comforting dish that’s bursting with authentic Mexican flavors, Pork Chile Verde is the perfect choice. This traditional dish combines tender pork with a vibrant green sauce made from roasted peppers, tomatillos, and aromatic spices. Whether it’s a family dinner or a gathering with friends, this recipe is guaranteed to impress. Best of all, it’s a one-pot meal that fills your kitchen with an irresistible aroma. Let’s dive into the recipe!

Ingredients

Here’s what you’ll need to create this delicious Pork Chile Verde:

• For the Pork:
  • 3 1/2 lbs pork butt/shoulder, sliced into 1-inch cubes
  • 2 tsp salt (plus more to taste)
  • 2 tsp granulated garlic
  • 1 tsp black pepper
  • 1/2 cup pork lard or avocado oil
  • 5 cups water
• For the Sauce:
  • 13 large Anaheim peppers (900g), stems and seeds removed
  • 2 large poblano peppers (250g), stems and seeds removed
  • 4 large jalapeños (240g), stems removed
  • 1 large onion (300g)
  • 12 cloves garlic (60g)
  • 8 medium tomatillos (250g)
  • Handful of fresh cilantro
  • 4 bay leaves
  • 1 tsp cumin seeds
  • 1 tsp oregano
• For the Potatoes:
  • 2 medium Russet potatoes, peeled and diced
  • Salt and pepper to taste

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 3 hours

Instructions

1. Prepare the Pork

1. Season the pork cubes with 2 tsp salt, 2 tsp granulated garlic, and 1 tsp pepper. Mix well and set aside for 10 minutes to allow the flavors to meld.
2. In a large pot or Dutch oven, heat 1/2 cup lard or avocado oil over medium-high heat. Once hot, add the pork in batches, browning each side for 3–4 minutes. Remove and set aside.

2. Roast the Vegetables

1. Preheat a grill, broiler, or stovetop griddle. Roast the Anaheim, poblano, and jalapeño peppers until their skins are charred and blistered. Transfer them to a bowl, cover with plastic wrap or a towel, and let them steam for 10 minutes. Peel off the charred skin.
2. On the same heat source, roast the onion, garlic, and tomatillos until lightly charred. Remove and set aside.

3. Blend the Sauce

1. In a blender, combine the roasted peppers, onion, garlic, tomatillos, cilantro, cumin seeds, and oregano. Add 1 cup of water to help the mixture blend smoothly. Blend until you achieve a thick, vibrant green sauce.

4. Cook the Chile Verde

1. Return the browned pork to the pot. Pour the blended sauce over the meat, then add the bay leaves. Stir well to coat the pork with the sauce.
2. Add the remaining 4 cups of water to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 1.5–2 hours, stirring occasionally, until the pork becomes tender.

5. Prepare the Potatoes

1. While the pork is simmering, peel and dice the Russet potatoes. Season with salt and pepper.
2. After 1.5 hours of simmering, add the diced potatoes to the pot. Stir them into the sauce and continue cooking for another 30 minutes, or until the potatoes are fork-tender.

Serving Suggestions

Pork Chile Verde is best served warm with a side of fluffy white rice or fresh tortillas. Garnish with chopped cilantro and a squeeze of lime for a zesty kick. For a complete meal, pair it with refried beans or a crisp green salad.

Pork Chile Verde is a dish that perfectly balances earthy spices, tender meat, and the tangy freshness of roasted tomatillos and peppers. This recipe might take some time, but the results are well worth the effort. Whether you’re hosting a dinner or simply indulging in a comforting meal, this vibrant dish is sure to become a household favorite. Enjoy the rich flavors of Mexico with every bite!