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GET IT NOWThis Chile Verde Recipe Is Everything You Love About Mexican Food
A few winters ago on our annual trip to Mexico, I found myself hesitating to try an authentic version of this chile verde (sometimes mispelled as chili verde). It wasn’t my usual preference of beef or chicken, in soups and stews, but with limited options on the menu, I decided to take the leap.
To say I was pleasantly surprised is an understatement. Here’s why chile verde was everything I love about Mexican food and the best things about this version I created at home:
- Fall-apart tender pork in a flavorful, spicy broth – This dish reminds me of a cross between salsa verde and pozole. The key components are super tender chunks of pork in a thick, seasoned broth with tomatillos, poblanos, and jalapenos. So, while the name sounds similar to a regular red chili, this pork chile verde has a unique flavor that tastes quite different!
- Fresh, natural ingredients – One of the many reasons I love Mexican food. But here in particular, I leaned into fresh chili peppers (two kinds!), tomatillos, and garlic. So, I only needed a couple of spices — and no starches to thicken.
- Easy to make – Don’t be intimidated by the cook time for my chile verde recipe, because it’s mostly hands-off! And since it keeps well, it’s great for meal prep, or even feeding a crowd if you double it.
If you love Mexican food as much as I do, this chile verde is like all the best parts — flavor, freshness, ease — in one comforting stew. Make it with me!
“I was so happy to see this recipe for chile verde. It has always been one of my favorites at the Mexican restaurant by my house, but I had never made it before. I am happy I tried it. It turned out fantastic and my family loved it!”
-Shanna
Ingredients & Substitutions
Here I explain the best ingredients for my chile verde recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Pork – You’ll need a tough cut that becomes tender and juicy when cooked low and slow. I recommend boneless pork shoulder, but pork loin or pork butt will also work. Cut into 1-inch cubes.
- Tomatillos – These are the key flavor in chile verde! Also known as “tomato verde” or “husk tomatoes”, these are actually not the same as green tomatoes and there isn’t really a good substitute for them. Look for firm, bright green ones with intact husks and a slightly sticky texture. Cut them into quarters.
- Green Chili Peppers – I included both poblano peppers and jalapeno peppers to layer on smoky, mild heat and a punchy kick. You can substitute other green chiles here, such as serrano peppers or anaheim peppers, but note that they’re hotter. I remove the seeds, but you can leave them in for extra spice — they are the spiciest part!
- Aromatics – I used a yellow onion for a little sweetness and fresh minced garlic. Feel free to use other types of onions, such as white onion, red onion, or even shallots.
- Spices – With the flavorful tomatillos and peppers, I only needed a simple combination of ground cumin, dried oregano, and sea salt. I didn’t include black pepper because the chiles already provide plenty of spice, but you can add it if you like.
- Chicken Broth – I use reduced-sodium, so you may need to adjust the salt if you use regular. If you prefer, make your own low sodium chicken broth or even bone broth.
- Lime Juice – Adds a refreshing citrusy tang. Fresh lime juice tastes the best.
- Olive Oil – For searing and sauteing. You can also use avocado oil.
How To Make Chile Verde
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Sear the pork. Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced pork in a single layer and sear on both sides. Remove and set aside.
- Saute the onions. Reduce heat to medium. Add the onion and saute until softened and starting to brown.
- Cook the tomatillos and green chiles. Add the minced garlic, tomatillos, poblanos, and jalapeños. Cook until the tomatillos start to soften.
- Simmer. Stir in the cumin, oregano, salt, and broth. Bring the chile verde to a simmer, cover, and cook until the tomatillos are fork tender.
- Blend. Use an immersion blender (I have this one and it’s the best!) to pulse the sauce mixture several times, until mostly smooth.
- Simmer again. Return the pork to the pot. Add more broth, as well as the lime juice. Stir well, cover, and simmer over low heat until the pork easily shreds with a fork. I like to garnish with fresh cilantro for serving.
My Recipe Tips
- If your pot isn’t very large, you may need to sear the pork in two batches. Avoid crowding the pan to ensure you get even browning.
- Scrape the browned bits from the bottom of the pot after you add the liquid. This is called deglazing and adds a lot of flavor. I recommend a wooden spoon, so you don’t scratch your pot.
- How to adjust the thickness: If your chile verde is too thick, add an additional 1/2 cup of broth near the end. I don’t usually need to do this, but it can be helpful if the heat was too high and too much liquid evaporated during the simmering process. On the other hand, if your stew is too thin, it probably needs to simmer for longer to reduce more.
- What if it’s too spicy? Sometimes an extra splash of lime juice can help, but I find that the best way to tame a spicy chile verde is to serve it with a dollop of sour cream or a sprinkle of shredded cheese. Creamy diced avocado can help, too!
- Is it supposed to be green? Yes, chile verde is green, but mine is not usually bright green. The cooking process, along with the pork, leaves it brownish green.
- Slow cooker variation: Follow the steps above through step 5, then transfer the mixture from the Dutch oven to a Crock Pot, add the pork, and cook on Low for about 8 hours, until the pork is fall-apart tender.
Chile Verde (Easy Recipe)
My chile verde recipe has fall-apart tender pork in a thick, spiced broth with tomatillos and chili peppers. An easy, flavorful Mexican meal!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Heat the olive oil in a large Dutch oven over medium-high heat.
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Add the pork in a single layer and sear on both sides, about 4 minutes per side. (You may need to cook in batches if using a smaller pot.) Remove the pork and set aside.
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Reduce heat to medium. Add the onion and saute for 5-7 minutes, until softened and starting to brown.
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Add the garlic, tomatillos, poblanos, and jalapeños. Cook for about 5 minutes, until the tomatillos start to soften.
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Stir in the cumin, oregano, and salt. Pour in 1 cup of the broth. Stir well. Bring to a simmer, cover and cook for about 10 minutes, or until the tomatillos are fork tender.
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Use an immersion blender to pulse the mixture several times, until mostly smooth. You can also transfer the mixture to a blender or food processor and blend.
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Return the pork to the pot. Add the remaining 1 1/2 cups of chicken broth and lime juice. Stir well, cover, and simmer over low heat for 1 1/2 to 2 hours, until the pork easily shreds with a fork.
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If the chili verde is too thick, add an additional 1/2 cup of broth. (This is usually not needed, but can help if the heat was too high and too much liquid evaporated during the simmering process.)
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Serve hot, garnished with fresh cilantro.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 cup
- Tips: Check out my recipe tips above to help you get the best flavor in your chile verde, how to adjust it if it’s too thick, too thin, or too spicy, and a variation to make it in the slow cooker.
- Storage: Let the stew cool completely, then store in an airtight container in the refrigerator for up to 3-5 days.
- Meal prep: Because the flavors meld and intensify over time, this dish tastes even better the next day.
- Reheat: You can warm the entire pot on the stove again, or individual portions in the microwave. The pork stays tender pretty easily.
- Freeze: Pork chile verde keeps well in the freezer for up to 3 months. Thaw in the fridge overnight, or with the bag submerged in cold water on the counter, before reheating.
- Note on serving size: This 1-cup amount makes a good starter, but if you want to enjoy it as a meal (which I’ve done and it’s great!), double the amount per serving to 2 cups.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chile Verde
13 Comments
Linda Dreher
1Great recipe! Put in crockpot with the blended chilis on low for 8 hours. Served over Mexican rice. Came out delicious. 5 stars for how many times my husband said how good it was!
SHANNA
1I was so happy to see this recipe for Chile Verde. It has always been one of my favorites at the Mexican restaurant by my house, but I had never made it before. I am happy I tried it. It turned out fantastic and my family loved it!
Lori Williams
0Can I use boneless pork chops or a tenderloin?
Maya | Wholesome Yum
0Hi Lori, These cuts are not ideal for a slow cooked stew like this, as they are very lean and do better with fast, high-heat cooking instead of slow. You could substitute pork loin or even beef chuck roast.
Linda
0Can you do this in the crockpot? Recipe please!
Maya | Wholesome Yum
0Hi Linda, Sorry, I don’t have a Crock Pot version of this recipe yet.
DawnMarie
0Absolutely wonderful! So happy to have found this recipe! Love cooking and really love finding great new recipes!
Maya | Wholesome Yum
0I’m happy you liked this chile verde, Dawn! Enjoy!
Laura Mathis
0I made this soup but mine turned out green not red like the picture. Did I miss something?
Maya | Wholesome Yum
0Hi Laura, My picture is not really red, it’s greenish brownish. The color can vary depending on the color of your tomatillos. I hope it was delicious regardless!
Kara
0Served it with jalapeno cornbread, and it was a hit with the whole family!
Samantha
0Now that the weather is finally cooling down, I was looking for a cozy new soup to try. This one warmed us up from the inside out! Such great flavor and the perfect level of heat… thank you!
Allyson Zea
0I make this all the time and it’s so delicious!!!! YUM!!