Why We Love Chile Verde (Mexican Pork Chili)

Chile Verde is a beloved Mexican dish known for its tender, slow-cooked pork and rich, flavorful green sauce. The combination of roasted tomatillos, green chiles, and spices creates a tangy, smoky, and slightly spicy stew that’s both comforting and deeply satisfying. Whether served with warm tortillas, over rice, or tucked inside burritos and tacos, this dish is a staple of Mexican cuisine—and a favorite in many households.

Ingredients

For the Pork:

1 1/2 lbs boneless pork shoulder, cut into 1–2-inch cubes
1 tbsp ground cumin
1 tsp salt
1 tsp black pepper
2 tbsp vegetable oil

For the Green Sauce:

1 1/2 lbs tomatillos, husks removed
6 Anaheim green chiles or poblanos
2 jalapeños
2 serrano chiles
1 large white onion
5 cloves garlic
2 cups cilantro (about 1 bunch)

Instructions

Step 1: Prepare the Pork

Cut the pork shoulder into 1–2-inch chunks.
Season with cumin, salt, and black pepper. Set aside.

Step 2: Roast the Vegetables

Peel the tomatillos, onion, and garlic.
Remove the stems from the peppers and slice them in half lengthwise. Cut the onion in half.
Bring 6 cups of water to a boil in a Dutch oven or large pot.
Add the tomatillos, chiles, and onion. Cook for about 8 minutes.
Using a slotted spoon, transfer the cooked vegetables, raw garlic, and cilantro to a blender or food processor. Blend until smooth.
Reserve 1 cup of the puree and set aside.

Step 3: Brown the Pork

In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat.
When the oil shimmers, add the pork in batches (do not overcrowd) and brown on all sides.
Return all browned pork to the Dutch oven.

Step 4: Simmer the Chile Verde

Pour the pureed green sauce over the pork and mix well.
Bring to a quick boil, then cover and reduce the heat to low.
Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
Stir in the reserved 1 cup of chile verde puree right before serving.

Serve hot with warm tortillas or even fluffy biscuits to soak up the rich, delicious sauce.

Instant Pot Method (Faster Option!)

Want to make Chile Verde even faster? Use an Instant Pot!

Brown the pork using the Sauté setting, working in batches.
Pour the vegetable chile puree over the pork.
Seal the lid and set to Manual (High Pressure) for 20 minutes.
Allow for a Natural Pressure Release.
Stir in the reserved cup of puree before serving.

Serving Suggestions

Tacos & Burritos: Fill corn tortillas or burritos with the pork, and top with crumbled cotija cheese and fresh salsa.
Rice Bowls: Serve over fluffy white or Mexican rice for a hearty meal.
Classic Side: Simply enjoy with warm flour or corn tortillas and a side of refried beans.

This Chile Verde is an irresistible dish packed with deep, smoky, and tangy flavors—perfect for cozy weeknight dinners, Sunday family meals, or festive gatherings. Enjoy every bite!