Oh yes — now we’re talking real comfort food from the heart of Mexican cuisine! 🇲🇽💚
Authentic Chile Verde (Green Chili) is a tender pork stew simmered in a vibrant green sauce made from roasted tomatillos, green chilies, and fresh herbs. The flavor is bright, tangy, and mildly spicy — and the slow simmer gives you meat that melts in your mouth.
Here’s a traditional, from-scratch recipe 👇
🌶️ Authentic Mexican Chile Verde
🍽️ Serves:
6–8 people
⏱️ Time:
Prep: 25 min | Cook: 2–2½ hrs | Total: ~2½ hrs
Ingredients
For the meat:
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3 lbs pork shoulder (butt), trimmed and cut into 1½-inch cubes
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1 Tbsp kosher salt
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1 tsp black pepper
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1 Tbsp vegetable oil or lard
For the green sauce:
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1½ lbs tomatillos, husked and rinsed
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3–4 poblano peppers
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2–3 jalapeños (for mild-to-medium heat; add a serrano for spicier)
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1 white onion, quartered
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5 garlic cloves, unpeeled
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½ cup fresh cilantro leaves
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1 cup chicken broth (plus more as needed)
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1 tsp ground cumin
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Salt, to taste
👩🍳 Instructions
1. Roast the vegetables
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Preheat broiler or grill to high heat.
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Place tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet.
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Roast or broil for 6–8 minutes, turning occasionally, until blistered and lightly charred.
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Transfer peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes.
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Peel and discard skins from poblanos and jalapeños (optional for milder flavor).
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Squeeze garlic cloves from their skins.
2. Blend the green sauce
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In a blender, combine roasted tomatillos, peppers, onion, garlic, cilantro, cumin, and 1 cup chicken broth.
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Blend until smooth.
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Taste and add salt as needed.
3. Brown the pork
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Pat pork cubes dry with paper towels and season with salt and pepper.
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Heat oil in a large heavy pot or Dutch oven over medium-high heat.
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Brown pork in batches (don’t overcrowd), about 3–4 minutes per side.
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Remove browned pieces and set aside.
4. Simmer it low and slow
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Return all pork to the pot.
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Pour in the green sauce, plus an extra 1–2 cups of broth until pork is just covered.
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Bring to a boil, then reduce heat to low, cover, and simmer for 1½–2 hours, stirring occasionally, until pork is fork-tender and sauce thickens.
5. Adjust & serve
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Taste and season with more salt or lime juice for brightness.
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The sauce should be rich, slightly tangy, and cling to the pork beautifully.
🍚 Serve with
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Warm corn tortillas
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Mexican rice
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Refried beans
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Or over white rice with avocado and lime wedges
💡 Tips & Variations
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Substitute chicken thighs for pork for a lighter version.
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Add a handful of spinach or roasted green chiles at the end for extra color and depth.
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For a thicker stew, uncover the pot for the last 20–30 minutes to let the sauce reduce.
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This dish actually tastes better the next day — the flavors deepen overnight!
Would you like me to share a slow-cooker version of Chile Verde too? It’s incredibly easy and just as authentic.
