Pork Chile Verde Recipe

Cook Time: 240 minutes

This delicious slow-cooked pork dish is full of bold flavors, featuring a tangy tomatillo and serrano pepper sauce with tender chunks of pork. It's perfect for a hearty meal with family or friends.

Ingredients

• 1 pounds fresh tomatillos, husked, or more to taste
• 3 serrano peppers
• 4 cloves garlic, peeled
• 1 tablespoon olive oil
• 3 tablespoons lard or vegetable oil
• 3 pounds pork shoulder, trimmed and cut into 1 -inch cubes
• 2 teaspoons garlic salt
• teaspoon freshly ground black pepper
• 1 medium yellow onion, coarsely chopped
• 1 green bell pepper, coarsely chopped
• cup red wine
• 1 cup low-sodium chicken stock
• cup chopped fresh cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

Directions

Step 1: Preheat the oven to 350F (175C).

Step 2: In a bowl, combine tomatillos, serrano peppers, and garlic. Drizzle with olive oil and toss to coat. Transfer the mixture to a baking sheet and place in the preheated oven. Roast for about 30 minutes, until the vegetables are tender.

Step 3: Remove the vegetables from the oven and let them cool slightly. Transfer them to the bowl of a food processor and puree until smooth. Reduce the oven temperature to 275F (135C).

Step 4: While the vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle the pork with garlic salt and pepper, then add it in batches to the pot. Brown each batch for about 7 minutes, then remove it with a slotted spoon to a plate.

Step 5: Drain and discard all but 2 tablespoons of the pan drippings. Add the chopped onion and bell pepper to the pot. Saut, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.

Step 6: Pour the wine into the pot and bring it to a boil. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Stir in the browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and kosher salt.

Step 7: Cover the pot and transfer it to the oven. Cook for 3 to 4 hours, or until the pork is tender.

Step 8: Once cooked, let the dish stand for 15 minutes, covered, before serving.

Cook's Note

If you prefer, you can substitute white wine or additional chicken stock for the red wine.

Nutrition Facts

Serving size: 1 serving

• Calories: 411
• Total Fat: 29g (38% Daily Value)
• Saturated Fat: 9g (47% Daily Value)
• Cholesterol: 102mg (34% Daily Value)
• Sodium: 495mg (22% Daily Value)
• Total Carbohydrate: 6g (2% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 3g
• Protein: 28g (55% Daily Value)
• Vitamin C: 15mg (17% Daily Value)
• Calcium: 46mg (4% Daily Value)
• Iron: 2mg (13% Daily Value)
• Potassium: 610mg (13% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Story Behind Pork Chile Verde

Pork Chile Verde is a classic Mexican dish with deep roots in the culinary traditions of Mexico. The name Chile Verde literally translates to green chili, which refers to the vibrant green sauce made primarily from tomatillos and green chilies. Historically, this dish emerged in Northern Mexico, where pork was a widely available and affordable protein. The slow-cooking technique used in Chile Verde reflects the Mexican heritage of creating rich, flavorful meals from simple ingredients, allowing families to stretch their resources while maintaining bold flavors.

Regional Variations

Different regions of Mexico and the southwestern United States offer unique spins on Pork Chile Verde. In Northern Mexico, the sauce tends to be slightly thicker with a pronounced roasted tomatillo flavor, while in New Mexico, green chiles like Hatch chiles are often incorporated for a smokier, spicier profile. Some regions may also include potatoes or carrots for added texture, whereas others focus solely on the tender pork and vibrant green sauce. These regional variations highlight the adaptability of the recipe and its ability to reflect local produce and culinary preferences.

How It Differs from Similar Dishes

While Pork Chile Verde may resemble other Mexican pork dishes like Carnitas or Cochinita Pibil, its defining characteristic is the green tomatillo-based sauce. Unlike Carnitas, which are typically fried until crispy, Chile Verde is slow-cooked, resulting in tender, succulent pork enveloped in a tangy, slightly spicy sauce. Compared to Cochinita Pibil, which uses achiote and citrus for flavor, Chile Verde relies on the fresh, earthy taste of tomatillos, cilantro, and green chilies, giving it a distinct brightness and herbal aroma.

Where It Is Typically Served

Pork Chile Verde is a versatile dish that can be enjoyed at home, in casual eateries, or at festive gatherings. It is often served with warm tortillas, Mexican rice, or beans, making it a hearty main course. In many Mexican-American restaurants, it appears on lunch and dinner menus, frequently accompanied by sides like guacamole, fresh salsa, and lime wedges. Its comforting, rich flavor makes it a popular choice for family meals, Sunday dinners, and holiday celebrations.

Interesting Facts

• The use of tomatillos, rather than red tomatoes, is what gives Chile Verde its signature tangy and slightly acidic taste.
• Pork is preferred for this dish due to its ability to absorb the flavors of the green sauce, but chicken or beef versions also exist in different regions.
• The slow-cooking process, sometimes lasting several hours, was originally a practical method to tenderize tougher cuts of meat.
• Chile Verde is traditionally associated with Northern Mexico, yet it has become a beloved staple in Southwestern U.S. cuisine.
• Many modern variations include a touch of wine or stock to enhance depth of flavor, showing the dishs adaptability over time.

FAQ about Pork Chile Verde Recipe

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