Go Back
+ servings
Pork Chile Verde on a white plate next to Mexican rice.
Print Recipe
4.67 from 3 votes

Mexican Chile Verde

This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors. 
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: Mexican
Servings: 7
Calories: 398kcal


  • 4 tbsp oil divided
  • 3 1/2 to 4 lbs pork loin chopped into 1-inch pieces (not tenderloin)
  • 2 tbsp 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)
  • 1/2 bunch cilantro
  • 2 cups chicken broth (or water, but taste for salt)


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 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.


  • 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.
Adding Potatoes:
• 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.


Calories: 398kcal | Carbohydrates: 5g | Protein: 52g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 143mg | Sodium: 2352mg | Potassium: 1065mg | Fiber: 1g | Sugar: 3g | Vitamin A: 110IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 2mg