Chile Verde Pork — PurePrep

Name: Chile Verde Pork
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 6
Cuisine: Mexican
Ingredients: 2 ½ lb pork shoulder cubed (Also sold as pork butt. Bone-in works too — just remove the bone before serving.); 1 ½ lb tomatillo husked, rinsed; 3 poblano pepper halved, seeded; 2 jalapeño halved, seeded (Leave seeds in for a spicier stew.); 1 white onion quartered; 6 garlic peeled; 2 tbsp avocado oil (Vegetable oil or lard can be substituted.); 1 ½ c chicken broth (Use low-sodium to control salt levels.); 1 tsp ground cumin; 1 tsp dried oregano (Mexican oregano preferred, but Italian works.); 1 tsp kosher salt (Season generously — pork shoulder needs good seasoning.); ½ tsp black pepper; ¼ c fresh cilantro roughly chopped (Used both in the sauce and as a garnish.); 2 tbsp lime juice (About 1 large lime. Add at the end to brighten the sauce.)

✓ AI-generated · AI-reviewed

25 minPrep

120 minCook

145 minTotal

6Servings

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Ingredients

2 ½ lb pork shoulder cubed (Also sold as pork butt. Bone-in works too — just remove the bone before serving.)
1 ½ lb tomatillo husked, rinsed
3 poblano pepper halved, seeded
2 jalapeño halved, seeded (Leave seeds in for a spicier stew.)
1 white onion quartered
6 garlic peeled
2 tbsp avocado oil (Vegetable oil or lard can be substituted.)
1 ½ c chicken broth (Use low-sodium to control salt levels.)
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano preferred, but Italian works.)
1 tsp kosher salt (Season generously — pork shoulder needs good seasoning.)
½ tsp black pepper
¼ c fresh cilantro roughly chopped (Used both in the sauce and as a garnish.)
2 tbsp lime juice (About 1 large lime. Add at the end to brighten the sauce.)

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Instructions

Preheat Broiler

Position an oven rack 6 inches from the broiler element and set the broiler to high.

Arrange Vegetables for Broiling

Place the tomatillos, poblano halves, jalapeño halves, onion wedges, and garlic cloves on a large rimmed baking sheet in a single layer.

Drizzle 1 tablespoon of the avocado oil over the vegetables and toss lightly to coat.

Broil the Vegetables

Broil the vegetables for 10 to 12 minutes, until the tomatillos are soft and charred in spots and the pepper skins are blistered and darkened.

Blend the Green Chile Sauce

Transfer all broiled vegetables and any juices from the pan into a blender.

Add the cilantro, cumin, and oregano to the blender.

Blend on high until the sauce is smooth, about 45 seconds.

Season the Pork

Pat the pork cubes dry with paper towels.

Season the pork evenly on all sides with the salt and black pepper.

Heat the Dutch Oven

Heat the remaining 1 tablespoon of avocado oil in a large Dutch oven over medium-high heat until shimmering.

Sear the Pork

Add half the pork cubes to the Dutch oven in a single layer — do not crowd the pot.

Sear the pork undisturbed for 3 to 4 minutes until a deep golden-brown crust forms on the bottom.

Flip the pork pieces and sear for another 2 to 3 minutes, then transfer to a plate.

Repeat the searing process with the remaining pork cubes.

Deglaze and Build the Braise

Pour the chicken broth into the Dutch oven and scrape up any browned bits stuck to the bottom with a wooden spoon.

Return all the seared pork to the Dutch oven.

Pour the blended green chile sauce over the pork and stir to combine.

Braise

Bring the mixture to a boil over medium-high heat.

Reduce the heat to low, cover the pot with the lid slightly ajar, and simmer for 90 minutes.

Stir the stew every 30 minutes, checking that the liquid is at a gentle simmer and not boiling aggressively.

10a

Check Doneness and Finish

After 90 minutes, test the pork by pressing a piece with a fork — it should be very tender and starting to pull apart.

10b

Stir in the lime juice and taste the sauce, adjusting salt as needed.

Serve

Ladle the chile verde into bowls and garnish with fresh cilantro. Serve with warm corn tortillas or over white rice.

Prep, step by step

Cubed pork shoulder

Husked tomatillo

Rinsed tomatillo

Halved poblano pepper

Seeded poblano pepper

Halved jalapeño

Seeded jalapeño

Quartered white onion

Peeled garlic

Roughly Chopped fresh cilantro

Nutrition per serving

390Calories

38gProtein

12gCarbs

21gFat

3gFiber

Nutritional values are estimates. Always verify ingredients and quantities for allergies and dietary needs.

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