Authentic Chile Verde Recipe

Pork Chile Verde is a comforting Mexican dish made with tender pork simmered in a flavorful green chile sauce.

The sauce is made with roasted tomatillos, green chiles, garlic, and spices that give every bite a rich and slightly tangy flavor.

It’s the kind of hearty meal that tastes even better the next day and fills the kitchen with an amazing smell while it cooks.

🥣 How to Make It

• Rinse the pork loin
• Pat it dry with a paper towel
• Chop it into 1 to 2-inch pieces

Any cut will do, but pork loin is not as fatty. If using pork butt or boneless pork shoulder, trim off any excess fat. Cutting into really small pieces is not recommended, or it will fall apart completely. You want meat to stay intact but still be tender.

• Heat the oil
• Season the pork pieces with salt, pepper, and cumin.

🐖 More Mexican Pork Recipes

• Pork Chile Colorado with Nopales
• Pozole Verde
• Cochinita Pibil Tacos
• Asado de Puerco
• Red Pork Tamales
• Chuletas en Salsa Roja
• Pambazo Sandwich
• Chuletas Adobadas

• Sear the meat in a large pot.
• Do this in batches so the pork gets a good, brown sear.
• Take your time in searing the meat. Remove pieces as they sear with a cooking spoon so as not to crowd the pot.
• Do NOT skip this step as tempting as it may seem. It will lock in the flavors.

The searing is what will make this dish taste like something from a Mexican restaurant, or you’re eating at your grandmother’s home in Mexico.

• Add all the roasted ingredients into the blender or food processor.
• Blend until smooth.
• Set aside until ready to use.

Roast everything on a baking sheet to make things easier. Or, if you have time, roast the ingredients on the stove over medium high heat.

You can also buy pre-made salsa verde for even easier cooking, but don’t tell my mom I said that. lol.

👩🏼‍🍳 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.

• Remove the seared meat from the pot.
• Drain the fat from the pot, if necessary.
• Add remaining white 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.

Want to make it spicier? Add more serranos or use more jalapeños. Or to make it less spicy, don’t add serranos or jalapeno peppers, instead use only poblano peppers to make the sauce. For an even milder sauce, use anaheim peppers.

• Pour in the salsa verde.
• Add some 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 variations are very yummy dishes.

🥔 Adding Potatoes

• Add peeled and cubed, raw potatoes 30 minutes before turning off the stove.
• To use cooked potatoes, add them 4-5 minutes before turning off the stove. You just want them to heat through in the chile verde sauce.

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.

🍴 Sides

• Corn Tortillas
• Frijoles Puercos
• Arroz Mexicano
• Chiles Toreados
• Frijoles de la Olla
• Ensalada de Nopales

🔥 Reheating and Storing Instructions

• Place leftovers in an airtight container. Store in the fridge for up to 4 days.
• Or freeze for up to 4 months. Thaw and microwave for 3-3 ½ minutes.

Pork Chile Verde is one of those classic recipes that always feels warm and comforting. The tender chunks of pork and bold green sauce come together for a meal that is simple, filling, and packed with flavor. Whether you serve it for a weeknight dinner or a special family gathering, this dish is always a crowd favorite.

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