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Chile Verde Recipe

February 13, 2022 by Great Grub, Delicious Treats

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This pork Chile Verde recipe is so flavorful and is packed with tender chunks of pork in a delicious homemade salsa verde sauce made with roasted peppers, onions, garlic, cilantro, and seasonings. Absolutely scrumptious!

A white bowl filled with chili verde pork and a black Dutch oven in the background.

I love pork with anything, and I love Tex-Mex and Mexican foods. Living in Texas makes it sort of a requirement. I decided to combine those two loves for this delicious Chile Verde recipe. It’s the perfect meal any time of year. In the summer, it’s a great addition to any party or get-together. In the winter, it’s the perfect meal to warm you up on a cold day. There’s really no wrong time to serve it if you ask me, and that’s just what I’ve been doing for years. I figured it was about time that I shared my recipe with all of you. Everyone I know loves it, and I think everyone you know will, too.

Tender Pork Chile Verde Recipe

This delicious Chile Verde features tender, seasoned pork butt bathed in a spicy Verde sauce. Every bite is an explosion of delicious Mexican flavors. Juicy, tender pork and the flavorful, homemade salsa Verde sauce combine to create a dish that’s just so good and packs a punch of both flavor and heat! It’s a tasty recipe that’s perfect over rice, with a side of Mexican rice, or even as a Mexican pulled pork sandwich.

A Dutch oven full of chili verde pork.

Tips

This recipe is fairly straightforward, but I do have some tips here to help ensure that you make the best recipe possible and also make sure you don’t burn your eyes out of your sockets. You really won’t, but it will feel that way if you aren’t careful!

  • Always wear gloves and never touch your face when working with the hot peppers in this recipe. If you get their juices in your eyes, you’ll be miserable. Trust me.
  • Always remove the seeds from your peppers. They add no flavor. They’re just little bombs of heat. I like a spicy dish, but if you add the seeds, it’s just too much.
  • Trim as much fat off of your pork butt as possible before cooking. While fat adds flavor, too much fat will make the dish greasy.
  • Never skip the searing process when cooking your pork butt. Searing it gives it a lot more flavor and helps seal in the juices as it cooks.

Frequently Asked Questions

If you have questions about this Chile Verde recipe, then read on. The following FAQ answers the most commonly asked questions about Chile Verde.

What is Chile Verde made of?

Chile Verde is a Mexican-American stew. It’s total comfort food, filled with tender chunks of pork in a savory green sauce consisting of roasted green chili peppers and tangy tomatillos.

What’s the difference between green chili and Chili Verde?

There is no difference. Chili Verde literally translates to “green chili”. They’re the same thing. 

How can I thicken my Chile Verde?

The easiest way is to mix a little cornstarch and water and add it to the pot. Only add a little at a time so you don’t overdo it. You can also add a tablespoon or two of Masa Harina or cornmeal to the Chile Verde to thicken it. Be sure to mix it in very well so that it can absorb the excess moisture.

Can you freeze Chile Verde?

Absolutely. Let it chill in the refrigerator, then transfer it to an air-tight, freezer-safe container or heavy-duty freezer bags. To defrost, simply leave it in the fridge overnight.

A close up pic of a white bowl filled with chili verde.

Chile Verde Side Dishes

Chile Verde is a delicious meal, and it’s made even better with delicious Mexican sides. It pairs perfectly with so many different foods. Some of my favorites include:

  • White rice
  • Spanish rice
  • Cornbread
  • Street corn
  • Refried beans
  • Cilantro lime rice
  • Mexican street corn casserole
  • Fiesta corn
  • Frijoles y chorizo
  • Corn and beans
  • Flour tortillas

Storage and Reheating

You can store this Chile Verde recipe in an air-tight container in the refrigerator for up to 5 days. For longer storage, you can freeze it for up to 2 months. Just follow the instructions in the FAQ above. To reheat it, place it in a pot and heat it over medium-low heat until heated through.

Chile Verde Recipe Ingredients

There are several ingredients to this recipe. You’ll be making both seasoned pork and salsa verde, so you’ll need a few things. Don’t worry, many of them are seasonings, and everything you need can be easily found at your local grocery store.

For the Salsa Verde

  • Tomatillos – outer skins removed, rinse off sticky surface
  • Poblano peppers – stems and seeds removed
  • Serrano peppers
  • Jalapeno peppers – stems and seeds removed
  • Cilantro
  • Onion
  • Cloves garlic
  • Lime
  • Chicken broth – divided
  • Garlic salt

For the Pork

  • Boneless pork butt or pork shoulder – fat trimmed and cut into 1-inch pieces
  • Cumin
  • Garlic powder
  • Black pepper
  • Oregano
  • Red pepper flakes
  • Vegetable oil
Chili verde recipe in a medium sized bowl, a small red bowl filled with salsa verde sauce in the background, sitting next to a Dutch oven.

How to Make Chile Verde

Making this recipe is very simple when you break it down into steps. It’s a recipe that even beginners can make!

Step 1: Prep

Line a baking sheet with foil and spray it with nonstick cooking spray. Set it aside.

Prep the tomatillos by removing the outer skins and placing them in a bowl of water. Rinse and rub off the sticky layer underneath the skins and place the tomatillos on the prepared baking sheet. Next, cut the stems off all the peppers. Cut them in half and remove the seeds. Rinse and place them on the baking sheet, skin side up.

Step 2: Roast the Peppers

Broil on high, turning a couple of times during broiling, for about 10 minutes. The skins should be black and bubbly.

Step 3: Add Peppers to a Blender

Add the tomatillos, jalapenos, and serrano peppers to a blender or Vitamix. Then, place the poblano peppers in a large resealable bag and let them sit for about 10 minutes. Next, remove them from the bag and peel off the skins. Add them to the blender, as well.

Step 4: Make the Salsa Verde

Add the cilantro, onions, 8 ounces of chicken broth, lime juice, and garlic salt. Blend until smooth.

Step 5: Make the Pork

In a large dutch oven, heat oil over medium-high heat. Then add the pork and sprinkle it with the cumin, garlic powder, black pepper, oregano, and red pepper flakes. Stir. Sear all sides of the pork.

Step 6: Finish the Chile Verde

Once the pork is seared on all sides, add the remaining 6.5 ounces chicken broth and the salsa Verde to the pan. Simmer over medium-low heat until the pork is tender enough to fall apart when a fork is placed in it. Enjoy!

In process shots of ingredients for this Chile Verde recipe.

Try This Tender, Delicious Chile Verde Today

This Chile Verde recipe is so full of flavor and so easy to make, you deserve to have it in your life. When you break it down, it’s quite an easy recipe, and it’s so filling. It’s the perfect dish for anyone who loves both a feast and Mexican flavors. Give it a try, and I know you’ll love it as much as I and my family do.

A double photo collage of chili verde in white bowls.

More Delicious Mexican Food Recipes

Chile Relleno Casserole – This delicious Ground Beef Chile Relleno Casserole is made with fresh, oven roasted poblano peppers. The smoky flavor the peppers give this casserole is what makes it so delicious as well as all the cheese.

Mile High Nachos – These nachos are fully loaded with perfectly seasoned ground beef, refried beans, nacho cheese, two types of cheese, jalapeños, green onions, sour cream salsa and guacamole. So good!

Stuffed Jalapeño Poppers – These delicious stuffed jalapeño poppers are absolutely delicious. Amazing little bite-size poppers that tastes so good and are the perfect appetizer recipe that consistently gets gobbled up first on the appetizer table.

And here are some delicious Easy Beef and Bean Enchiladas from our other blog, Deliciously Seasoned that you might enjoy too.

A three photo collage of tender pork chili verde recipe.

Chile Verde Recipe

Great Grub, Delicious Treats
This Chile Verde is tender chunks of pork that are perfectly seasoned and cooked low and slow in a delicious homemade salsa Verde sauce on the stove top.
3.34 from 3 votes
Print Recipe Pin Recipe
Prep Time 45 mins
Cook Time 2 hrs
Total Time 2 hrs 45 mins
Course Dinner
Cuisine Mexican
Servings 8 Servings
Calories 639 kcal

Ingredients
  

For the Salsa Verde

  • 15 tomatillos, outer skins removed, rinse off sticky surface
  • 2 Poblano peppers, stems and seeds removed
  • 4 Serrano peppers, stem and seeds removed
  • 4 jalapenos peppers, stems and seeds removed
  • 1 cup cilantro
  • 1 medium onion, cut in half
  • 4 cloves garlic
  • 1 lime
  • 14.5 ounce can chicken broth, divided
  • 1 tablespoon garlic salt
  • 1 teaspoon Slap Ya Mama® seasoning

For the Pork

  • 6-7 pounds boneless pork butt fat trimmed, cut into 1 inch pieces
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ½ teaspoon red pepper flakes
  • 2-3 tablespoons vegetable oil

Instructions
 

For the Salsa Verde

  • Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
  • Remove outer skin from tomatillos and place in a bowl of water. Rinse and rub off the stickiness off the tomatillos. Place on the prepared baking sheet.
  • Using gloves, cut the stems off all of the peppers, remove the seeds and cut each pepper in half. Rinse and place on the baking sheet, skin side up.
  • Place onion and garlic on baking sheet.
  • Broil on high until the skins on the peppers are blackened and blistery, turning a couple time during broiling. This should take about 10 minutes, give or take.
  • Once skins are blistery, remove the baking sheet from the oven and place tomatillos, jalapenos and serrano peppers into a Vitamix or blender.
  • Place poblano peppers into a large sealable baggie. Let sit for approximately 10 minutes, then peel the skin off the peppers and add to the Vitamix or blender.
  • Next, add garlic salt, Slap Ya Mama, cilantro, onion, garlic, 8 ounces of chicken broth and juice from one lime.
  • Blend until smooth and there are no chunks. Add more seasoning to taste, if needed.

For the Pork

  • In a large dutch oven or large pot, heat oil over medium high heat.
  • Add pork and sprinkle with cumin, garlic powder, black pepper, oregano, and red pepper flakes, stir.
  • Sear all sides of pork then add the remainder (6.5 ounces) of the chicken broth to pan along with the salsa verde. Stir to combine.
  • Reduce heat to low, cover and let cook for approximately 1½ – 2 hours, stirring frequently until pork is fall off the fork tender.
  • Use for tacos, burritos, enchiladas, or enjoy with a side salad and refried beans.

Nutrition

Calories: 639kcalCarbohydrates: 10gProtein: 81gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 255mgSodium: 489mgPotassium: 1758mgFiber: 3gSugar: 5gVitamin A: 584IUVitamin C: 46mgCalcium: 89mgIron: 6mg
Keyword Chile Verde, Chile Verde Recipe, Homemade Salsa Verde, Pork Chile Verde
Tried this recipe?Let us know how it was!

Here are a few pics that are perfect to pin to your favorite Pinterest boards.

Enjoy, Terri

A large bite of pork chili verde with a bowl full in the background.
A big spoon full of this chili verde recipe sitting above a white bowl.
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Filed Under: All Recipes, Main Meals, Mexican Food, Pork Recipes Tagged With: Chile Verde, Pork Chile Verde

Reader Interactions

Comments

  1. Richard Adams

    March 5, 2022 at 2:06 pm

    Ok. First off. Do you use chicken or vegetable broth? This makes zero sence! Then divided? Wtf?

    • Great Grub, Delicious Treats

      March 5, 2022 at 2:51 pm

      Thank you Richard. Sorry about that. It’s chicken broth and the directions have been updated. The divided part is we are only using 8 ounces of broth with the salsa verde and the remainder gets added into the pork.

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :)

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Welcome to Great Grub, Delicious Treats! Hello, my name is Terri and I'm so glad you stopped by. I'm a self taught cook/foodie at heart, mom to three kids, photographer and have a love for amazing food. I left my full time job of being a hospice admissions RN, which was super tough and extremely sad, and at times, very rewarding to be there for the patients and families to blog full time which I absolutely love. I hope you enjoy, and check out, all of the delicious recipes on my site while you're here! And don't forget to sign up to receive every new recipe right to your email. Thanks again for stopping by! :) Read More…

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