Key Takeaways:
- Fork-tender pork chunks in zesty tomatillo sauce
- Makes 4 hearty servings (about 6 cups)
- Prep: 30 min | Cook: 2 hours | Total: 2.5 hours
- Freezer-friendly Mexican comfort food
Why You Need This Chili Verde Pork Recipe Now
I’ve tried countless Chili Verde Pork recipes, but nothing compares to this version. Traditional Chili Verde Pork combines perfectly tender meat with a bright, tangy sauce that’ll make your taste buds dance. The best part? This Chili Verde Pork recipe simplifies the process without sacrificing authentic flavor.
Most recipes get the sauce wrong—either too watery or lacking depth. My trick? Broiling the vegetables first creates smoky depth that transforms ordinary Chili Verde Pork into something spectacular. With just one pot and simple ingredients, you’ll master this Mexican classic in no time.
Looking for other spicy favorites? Check out my Sweet Chili Sauce that pairs perfectly with this dish!
Nutrition Per Serving
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 385 | – |
| Protein | 42g | 84% |
| Fat | 18g | 23% |
| Carbs | 12g | 4% |
| Fiber | 4g | 14% |
| Sodium | 720mg | 31% |
Serving size: 1.5 cups
Equipment & Ingredients
Kitchen Tools
| Essential Tools | Optional Tools |
|---|---|
| Large Dutch oven | Food processor |
| Blender | Meat thermometer |
| Large cutting board | Silicone gloves |
| Sharp chef’s knife | Storage containers |
| Tongs | Ladle |
| Heavy wooden spoon | Tortilla warmer |
| Measuring cups and spoons | Kitchen timer |
| Broiler pan or baking sheet | – |
| Aluminum foil | – |
Ingredients List
| For the Pork | For the Verde Sauce | For Serving |
|---|---|---|
| 2.5 lbs pork shoulder | 1.5 lbs tomatillos | Warm tortillas |
| 2 tbsp vegetable oil | 2 poblano peppers | Lime wedges |
| 1 tsp salt | 2 jalapeños | Diced white onion |
| 1 tsp black pepper | 1 large white onion | Fresh cilantro |
| 6 garlic cloves | Mexican rice | |
| 2 cups chicken broth | Sliced avocado | |
| 1 cup fresh cilantro | Crumbled queso fresco | |
| 1 tbsp ground cumin | ||
| 1 tsp dried oregano |
Substitutions
- Pork Shoulder: Pork butt or boneless country-style ribs
- Poblanos: Anaheim or cubanelle peppers
- Tomatillos: Canned tomatillos (drain first) or green tomatoes with lime juice
- Chicken Broth: Vegetable broth or water with bouillon
- Fresh Cilantro: Parsley (for cilantro-haters) or cilantro paste
If you love making recipes in your pressure cooker, try my Instant Pot Chili Recipe for another quick weeknight meal!
Step-by-Step Instructions
Initial Setup (10 minutes)
- Gather all equipment and ingredients:
- Place everything on counter
- Clear workspace
- Preheat broiler on high
- Set up prep station:
- Position cutting board in center
- Place waste bowl for scraps nearby
- Arrange ingredients in order of use
- Keep paper towels handy
Preparation Phase (30 minutes)
- Prepare the Pork (15 minutes):
- Unwrap pork shoulder and place on cutting board
- Look for natural muscle separations (makes cutting easier)
- Trim visible fat (but leave some for flavor)
- Cut into 1-inch cubes (about the size of a large dice)
- Cut against the grain for maximum tenderness
- Place cubes in bowl and pat dry with paper towels
- Season evenly with 1 tsp salt and 1 tsp pepper
- Toss gently to coat all sides
- Let rest at room temperature while preparing vegetables
- Prepare Tomatillos (5 minutes):
- Remove papery husks
- Rinse under warm water to remove sticky residue
- Important: Don’t skip rinsing – residue is bitter!
- Cut any large ones in half
- Place on broiler pan or baking sheet
- Prepare Peppers (5 minutes):
- Wear gloves! Pepper oils can burn skin
- Cut poblanos and jalapeños in half lengthwise
- Remove stems
- Remove seeds and white membranes for less heat
- Place on same pan as tomatillos
- Beginner Warning: Wash hands thoroughly after handling peppers
- Prepare Remaining Vegetables (5 minutes):
- Peel and quarter the onion
- Keep root end intact so quarters stay together
- Peel garlic cloves
- Rinse cilantro and pat dry
- Roughly chop cilantro (stems are okay)
- Add onion and garlic to broiler pan
Cooking Phase (2 hours)
- Brown the Pork (15-20 minutes):
- Place Dutch oven on stove over medium-high heat
- Add 2 tbsp vegetable oil
- Wait until oil shimmers (about 2 minutes)
- Add pork in 3-4 batches (don’t overcrowd!)
- Common Mistake: Overcrowding prevents browning
- Space cubes 1-inch apart
- Cook 3-4 minutes without moving
- Check one piece – should be golden brown
- Turn each piece with tongs
- Cook additional 3-4 minutes
- Remove to clean plate
- Repeat with remaining batches
- Pro Tip: Don’t clean pot – those brown bits = flavor!
- Make Verde Sauce (25-30 minutes):
- Position oven rack 6 inches from broiler
- Place pan of prepared vegetables under broiler
- Broil 8-10 minutes
- Watch carefully! Rotate pan if needed
- Vegetables should be charred in spots
- Remove and let cool 5 minutes
- Transfer everything to blender
- Add cilantro, cumin, oregano
- Blend on medium speed 30 seconds
- Scrape down sides
- Blend 30 more seconds
- Perfect Texture: Sauce should be somewhat chunky, not puréed
- Final Cooking (1.5 hours):
- Return Dutch oven to medium heat
- Pour in blended sauce (it will sizzle!)
- Add 2 cups chicken broth
- Stir, scraping bottom to release brown bits
- Return pork and any juices to pot
- Bring to gentle boil
- Reduce heat to low
- Cover with tight-fitting lid
- Simmer 1.5 hours
- Stir every 30 minutes
- Doneness Test: Pork should easily break apart with spoon
Love the tangy flavors in this dish? My homemade Sweet Chili Sauce makes a fantastic dipping sauce for chips to serve alongside!
Finishing Steps (10 minutes)
- Check seasoning:
- Taste sauce carefully (it’s hot!)
- Add salt if needed (start with 1/4 tsp)
- Add pepper if desired
- Let rest:
- Remove from heat
- Let stand 10 minutes uncovered
- Sauce will thicken slightly
- Serve:
- Warm tortillas in microwave or skillet
- Ladle chili verde into bowls
- Garnish with cilantro, lime, onion
- Serve with rice if desired
Troubleshooting
| Problem | Solution |
|---|---|
| Sauce too thin | Simmer uncovered 15-20 minutes |
| Pork tough | Cook 30 minutes longer |
| Too spicy | Add 1/2 cup sour cream |
| Not spicy enough | Add extra jalapeño or hot sauce |
| Sauce too chunky | Blend 30 seconds longer |
| Sauce too smooth | Next time, pulse instead of blend |
Variations & Substitutions
Chicken Verde
- Substitute 2 lbs chicken thighs for pork
- Reduce cooking time to 45 minutes
- Tip: Bone-in thighs add more flavor
Vegetarian Verde
- Replace pork with 2 cans pinto beans (drained)
- Add 1 diced zucchini
- Reduce cooking time to 30 minutes
- Use vegetable broth instead of chicken
Loaded Verde
- Add 1 cup diced potatoes in last 30 minutes
- Mix in 1 cup corn kernels in last 15 minutes
- Fold in 1/2 cup chopped roasted red peppers when finished
Storage & Reheating
Refrigerator
- Cool completely before storing
- Keep in airtight container 3-4 days
- Best Practice: Store sauce and meat together
Freezer
- Portion into freezer-safe containers
- Leave 1/2 inch headspace
- Freeze up to 3 months
- Label with date and contents
Reheating
- Thaw overnight in refrigerator
- Stovetop: Medium-low heat 10-15 minutes with splash of broth
- Microwave: 2-3 minutes, stirring halfway
- Caution: Never reheat more than once
Safety Notes & Tips
Food Safety
- Internal pork temperature should reach 145°F
- Don’t leave at room temperature over 2 hours
- Always reheat to 165°F
Handling Tips
- Wear gloves when handling hot peppers
- Keep faces away from blender steam (spicy!)
- Use pot holders for Dutch oven
Pro Tips
- Choose well-marbled pork shoulder for best results
- Don’t skip browning the meat – color equals flavor
- Let chili verde rest before serving – flavors deepen
- Secret Trick: Add 1 tbsp honey to balance acidity
- Tastes even better the next day!
This recipe is gluten-free and dairy-free when served without cheese
