This Authentic Chile Verde Recipe takes me back to my childhood home in a snap. The smell of stewed meats simmering for hours.
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So tasty with BOLD, zesty Mexican flavors… Mmm!
I also find this dish to be extremely easy to make, and in these step-by-step pictures, I’m going to show you how.
Table of Contents
More Authentic Mexican Pork Recipes
🥣 How to Make It
This Chile Verde Recipe starts with the pork. Any cut will do, but pork loin is not as fatty. Trim off any excess fat.
- Rinse the pork loin
- Pat it dry with a paper towel
- Chop it into 1 to 2-inch pieces
Cutting into really small pieces is not recommended, or it will fall apart completely. You want meat to stay intact but still be tender.
Dig out the biggest pot you have. I used the pot I use to steam my tamales. Yes, that big!
- Heat the oil
- Season the pork pieces with salt and pepper.
- Sear the meat in a large pot.
Take your time in searing the meat.
Do NOT skip this step as tempting as it may seem. It will lock in the flavors.
Be sure to stir occasionally to sear all sides of the meat. The pork has to be CRISPY.
More Traditional Mexican Pork Recipes:
While the meat is searing, make the salsa verde. We are making an Easy Chile Verde Recipe that’s why we are roasting all the salsa ingredients.
If you have the time and want to roast everything on the stove, that’s fine too. Pork Chile Verde is just one of many tomatillo recipes from Mexico.
You can also buy pre-made salsa verde for even easier cooking.
🇲🇽 Authentic Mexican Food Varies
- Mexico is a big country, and food varies from region to region, state to state, family to family.
- Could there be a different variation of this recipe and still be considered “authentic”? Of course!
- Add all the roasted ingredients into the blender.
- Blend until smooth.
- Set aside until ready to use.
👩🏼🍳 Pro Tip:
Make the tomatillo sauce a day before. That way it will all come together easier. Another thing you can do is make a double batch of Roasted Salsa Verde Recipe and freeze it until you’re ready to use.
How to freeze Salsa Verde: Make the salsa. Let it cool down before placing in a sealable plastic bag. Remove as much air as possible. Place in freezer. Frozen, it lasts up to 3 months. Thaw completely before using.
Check the meat in the stock pot. It should be nice and browned at this point.
- Remove the seared meat from the pot.
- Drain the fat from the pot, if necessary.
- Add remaining onion and garlic.
- Cook for 1-2 minutes, until onion is translucent.
Return the meat back to the pot.
Don’t go very far. This step will go very quickly.
- Add the salsa verde.
- Add chicken broth to the blender to get all the sauce.
- Add the liquid from blender and remaining chicken broth.
- Place a lid on the pot and let cook for 1 hour.
Using other proteins: You can easily make this recipe with beef or chicken. Simply swap out the type of meat for Chile Verde Beef or Chile Verde Chicken.
However, at that point, you are making Salsa Verde Chicken and Salsa Verde Beef. Both are very yummy dishes.
🥔 Adding Potatoes:
You can also add potatoes to the Chile Verde. Many people do, and you might have seen or tasted that version of this dish.
• Add peeled and cubed, raw potatoes 30 minutes before turning off the stove.
• You can use cooked potatoes, add them 5-6 minutes before turning off the stove. You just want them to heat through.
Don’t add them now, or the potatoes will crumble.
Don’t want to slave over the stove for hours? Here are other ways to make this recipe.
Slow Cooker Instructions
- Follow the steps according to the recipe up until Step 15.
- Place the seared meat in the slow cooker.
- Add the onions, garlic, chicken broth, and salsa verde.
- Set on low for 6-8 hours, or high for 4 hours.
Instant Pot Instructions:
- Turn on SAUTE feature and HIGHT HEAT.
- Heat Oil.
- Season and sear meat on all sides.
- Add the salsa verde.
- Place lid on. Move valve to SEALING.
- Press High Pressure. Cook 20 minutes.
- Then let out the full NATURAL RELEASE.
This Pork Chile Verde is incredibly FLAVORFUL. Tasty til the last bite. Serve with Mexican rice and pinto beans. Or chile verde burrito. Hope you enjoy.
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Pork Chile Verde
Ingredients
- 4 tablespoon oil divided
- 3 ½ to 4 lbs pork loin chopped into 1-inch pieces (not tenderloin)
- 2 tablespoon Salt Divided
- 1 tspn Pepper
- 10 tomatillos
- 1 onion divided
- 3 garlic cloves divided
- 2-3 serrano chile (use 3 if you like it spicy)
- ½ bunch cilantro
- 2 cups chicken broth (or water, but taste for salt)
Instructions
For the Pork
- In a large stock pot, heat 3 tablespoons of oil.
- Season the pork with salt and pepper.
- Add the pork to the stock pot.
- Sear on all sides.
- Stirring occasionally.
For the Salsa Verde
- Meanwhile preheat the broiler on high.
- Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
- Note: if you like it spicy, use 4 to 5 serrano chiles.
- Drizzle 1 tablespoon of oil over all the ingredients and mix well.
- Add salt over everything.
- Place the sheet pan inside the oven.
- Broil for 4-5 minutes until the tomatillos are black and charred.
- Add all the tomatillos and cilantro into a blender.
- Blend until smooth.
- If there is excess fat, remove the seared pork from the pot.
- Drain any excess fat.
- Place the remaining ½ onion chopped and 1 finely minced garlic into the pot.
- Stir and cook for 1 minute.
- Return the pork to the pot.
- Add the salsa verde from the blender.
- Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
- Add the liquid from the blender and remaining chicken broth to the pot.
- Stir to combine.
- Cover with a lid.
- Cook for 1 hour on low.
- Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
- Serve with Mexican rice and beans.
Video
Notes
- Make the salsa verde. Sear the meat.
- Place the seared meat in the slow cooker.
- Add the onions, garlic, chicken broth, and salsa verde.
- Set on low for 6-8 hours, or high for 4 hours.
- Turn on SAUTE feature and HIGHT HEAT.
- Heat Oil.
- Season and sear meat on all sides.
- Add the salsa verde.
- Place lid on. Move valve to SEALING.
- Press High Pressure. Cook 25 minutes.
- Do not release the pressure when done. Full NATURAL RELEASE.
• You can use cooked potatoes, add them 5-6 minutes before turning off the stove. You just want them to heat through.
Nutrition
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.
This was fantastic and full of flavor, the little bit I had leftover, cut meat and potato into smaller pieces and stuffed my empanadas, was so delicious.
It’s great to hear that you enjoyed the Authentic Chile Verde recipe and found it full of flavor. Using leftovers to stuff empanadas sounds absolutely delicious! It’s always fun to get creative with them and create new tasty dishes.
Can you add papas to an instant pot
I wouldn’t add papas to the instant pot until after. Once it’s done with its cycle cooking, add diced potato and run it again at high pressure for 5 minutes.
My family asks for this all the time. Comes together fairly quickly and house smells incredible while it cooks. Love it!
Happy to hear you liked it.
This recipe is almost perfect…except it’s missing two important ingredients for it to be authentic Chile Verde…you need to add Cumin seeds or powder if you don’t like the seeds, (seeds give much better taste) y oregano! I’ve lived in Mexico all my life and learned to cook on the ranchos en Hidalgo y Querétaro and these two spices will make it so delicious!
I love cumin. We use it a lot in Durango. Probably too much. lol. I didn’t add it to this recipe because this is the way that my family makes this recipe. It would definitely add good flavor to the dish.
I love salsa verde but I’m embarrassed to say that I’ve never made my own! It’s so versatile–I could use it in this recipe and several others 🙂
I love reading the tips on preparing chili verde. This recipe sounds easy.
Thank you for sharing this recipe- I adore this but have never tried to make it myself. I will now, seems more simple than I thought and how stunning is yours!
Mmmm, I love chili verde. This recipe would surely be a hit in my house!
This looks delicious! I know my family would love it
Mexican is literally my favourite food, I love all the different flavours and bits and bobs! These look delicious!! x
What a new and delicious recipe for me to make for the whole family and I am sure they are going to love it.
What a delicious dish! Not sure I would add the Jalapenos to mine though haha.
I was reading your recipe as one of my kiddos walked by and said “Mom, that looks amazing! Will you make that?” haha.. looks like I will be going to the store tomorrow and saving your recipe. It looks delicious!
I made this green Chile verde last week, it was delicious and very authentic, I like using pork with bone in it so I used riblets instead.
Yum! That sounds wonderful!
This really look so delicious! Never heard of it before but I can’t wait to try to cook it. Thanks a lot.