This Authentic Chile Verde Recipe takes me back to my childhood home in a snap. The smell of stewed meats simmering for hours. 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.
How to Make Authentic Chile Verde
This Authentic Chile Verde Recipe starts with the pork. I am using pork loin because it is not as fatty. You can use another cut of pork, but be sure to trim off any excess fat.
- Rinse the pork loin
- Pat it dry with a paper towel
- Chop it into 1 to 2-inch pieces
I do not recommend cutting into smaller pieces, or it will fall apart completely. You want meat to stay intact but to still be very 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. It will lock in the flavors. I highly recommend NOT skipping this step as tempting as it may seem.
Be sure to stir occasionally to sear all sides of the meat.
While the pork is searing, make the salsa verde. We are making an Easy Chile Verde Recipe that’s why we are roasting all the salsa verde ingredients.
If you have the time and want to roast everything on the stove, that’s fine too. Gotta admit I love tomatillo recipes. Pork Chile Verde was a classic growing up.
You can also buy pre-made salsa verde. My mom would think this is sacrilege, but I won’t tell if you don’t tell. Lol.
Authentic Mexican Food Varies
For many years, I did not use the phrase “authentic Mexican food” to describe my recipes.
• Mexico is a big country, and food varies from region to region, state to state, family to family. I have lived and traveled all over Mexico since I was a kid, and it still blows my mind how different we are as Mexicans. Yet, we can all sing “Cielito Lindo” word for word. 🙂
That said, I still consider this an Authentic Chile Verde Recipe because this is the way my family makes it in Durango, Mexico.
- Add all the roasted ingredients into the blender.
- Blend until smooth.
- Set aside until ready to use.
Pro Tip: Make the salsa verde a day before. That way it will all come together easier. Another thing you can do is make a double batch of Roasted Tomatillo Salsa Verde and freeze it until you’re ready to use.
How to freeze Salsa Verde: Make the Salsa Verde. Let it cool down before placing in a sealable plastic bag. Remove as much air as possible. Place in freezer. Frozen Salsa Verde lasts up to 3 months. Thaw completely before using.
Check the pork in the stock pot. It should be nice and browned at this point. To make an authentic Chile Verde, the pork has to be crispy and well seared.
Also check for fat. Depending on what cut of pork you used, there might be a lot of fat still in the pot.
- 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.
Don’t go very far. This step will go very quickly.
- Return the seared pork back into the pot.
- Add the salsa verde to the pot.
- Add chicken broth to the blender to get all the salsa verde.
- Add 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.
You can also add potatoes to the Chile Verde. Many people do, and you might have seen or tasted that version of this dish.
• I recommend adding 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 Authentic Chile Verde Recipe.
Slow Cooker Chile Verde:
- 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 Chile Verde:
- 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.
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This Pork Chile Verde is incredibly flavorful. Tasty til the last bite. Serve with Mexican rice and pinto beans. Or use as a filling for pork tamales or chile verde burrito. So yummy! Hope you enjoy.
Mexican Chile Verde
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 3 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 1/2 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.
More Authentic Mexican Pork Recipes
Red Pork Tamales (or Tamales de Puerco en Chile Rojo) is traditional Mexican food at its best. So tasty. So incredibly delicious. They are worth the effort to make.
Pork Chops in Mexican Red Salsa, or Chuletas en Salsa Roja, is a hearty and yummy dish that is great for busy weeknights. Incredibly tasty and very flavorful.
Grilled Pork Chops Adobo (Chuletas Adobadas) are full of lick-smacking flavor. Consider this recipe for your next backyard BBQ or family dinner. Your family and friends will love you for it!