Chile Verde is one of the most beloved dishes of northern Mexico and the American Southwest, a slow-braised pork stew bathed in a vibrant green sauce of tomatillos, chiles, garlic, and cilantro. Known in Mexico as puerco en salsa verde, it has deep roots in home cooking, where tough, flavorful cuts of pork are simmered for hours until they become meltingly tender.
Across New Mexico, Arizona, Texas, and California, chile verde has become a staple of family dinners, local restaurants, and celebrations, served with rice and tortillas or tucked into burritos smothered in sauce.
This version builds layers of deep, balanced flavor. Tomatillos and garlic are broiled until lightly charred, bringing out their natural sweetness and a hint of smokiness, then blended with fresh jalapeños, optional roasted Anaheim or poblano chiles, and a generous amount of cilantro into a bright, tangy green sauce. Cubes of pork shoulder are seared until deeply browned, then simmered with onions, garlic, oregano, chicken stock, and a subtle pinch of ground cloves, a warm, aromatic touch that adds surprising depth. After two to three hours of gentle simmering, the pork becomes fork-tender and the sauce reduces into a rich, flavorful stew. It’s comforting, vibrant, and perfect for feeding a crowd.
Why People Will Love Chili Verde Recipe
Fall-apart tender pork: Hours of gentle simmering turn pork shoulder meltingly soft.
Bright, tangy green sauce: Tomatillos and cilantro create a vibrant, fresh flavor.
Smoky roasted depth: Broiling the tomatillos, garlic, and chiles adds subtle smokiness.
Balanced heat: Seeded jalapeños add gentle warmth that’s easy to adjust.
Aromatic spice: A pinch of ground cloves adds warm, unexpected complexity.
Fresh herb flavor: Oregano and cilantro bring earthy and bright herbal notes.
Deeply savory: Seared pork and chicken stock build rich flavor.
Feeds a crowd: Up to 5 pounds of pork makes plenty for gatherings.
Mostly hands-off: The long simmer needs little attention.
Versatile: Serve as a stew, in tacos, burritos, enchiladas, or over rice.
Better the next day: The flavors deepen overnight.
Naturally gluten-free and dairy-free: Fits many dietary needs.
Key Ingredients
Pork shoulder (pork butt): Well-marbled and full of connective tissue, it becomes tender and juicy during long simmering.
Tomatillos: The heart of the green sauce. Their tart, citrusy flavor gives chile verde its signature tang. Roasting softens their acidity.
Jalapeños: Add fresh, bright heat. Removing seeds and ribs keeps the sauce milder.
Anaheim or poblano chiles: Optional, but they add earthy, smoky depth and body to the sauce.
Garlic: Used two ways: roasted garlic adds mellow sweetness to the sauce, while fresh garlic adds sharp, aromatic flavor to the stew.
Cilantro: Brings bright, herbal freshness and vibrant green color.
Yellow onions: Add sweetness and savory depth.
Oregano: Fresh or dried oregano (ideally Mexican oregano) adds earthy, citrusy notes.
Chicken stock: Forms the braising liquid and adds savory richness.
Ground cloves: A small pinch adds warm, aromatic depth that balances the tangy sauce.
Olive oil: Used to brown the pork.
Salt and black pepper: Season and balance the flavors.
Expert Tips
Choose pork shoulder: Its fat and connective tissue keep it juicy during long cooking.
Trim excess fat: Remove large, hard pieces of fat, but keep some marbling for flavor.
Pat the pork dry: Dry meat sears better and develops a deeper crust.
Brown in batches: Avoid crowding the pan so the pork sears rather than steams.
Scrape up the fond: The browned bits in the pan add incredible flavor.
Char the tomatillos well: Lightly blackened spots add smoky sweetness.
Peel the roasted garlic: Squeeze the soft cloves out of their skins before blending.
Steam the chiles: Sealing roasted chiles in a bag makes peeling easy.
Taste the sauce before adding: Adjust the jalapeños and salt to your liking.
Use cloves sparingly: A tiny pinch adds warmth; too much can overpower the dish.
Simmer uncovered: This allows the sauce to reduce and thicken.
Season at the end: The flavors concentrate as the stew simmers, so adjust salt after cooking.
Finish with lime: A squeeze of fresh lime brightens the flavors.
Chile Verde
Ingredients
For the green sauce:
Tomatillos: 1¼ pounds, husks removed
Garlic: 4–5 cloves, unpeeled (for roasting)
Jalapeños: 2–3, seeds and ribs removed, chopped
Anaheim or poblano chiles: 2–3 (optional)
Fresh cilantro: about 1½ bunches, leaves chopped
For the stew:
Pork shoulder (pork butt): 3–5 pounds, trimmed of excess fat and cut into 1- to 2-inch cubes
Salt and freshly ground black pepper: to taste
Extra-virgin olive oil: for browning
Yellow onions: 2–3, chopped
Garlic: 4 cloves, finely chopped
Fresh oregano: 2½ tablespoons, chopped (or 1 tablespoon dried)
Chicken stock: about 3 cups (enough to cover the pork)
Ground cloves: a pinch
For serving:
Spanish (Mexican) rice
Warm flour or corn tortillas
Instructions
1. Prep the tomatillos.
Peel off the papery husks and rinse the tomatillos under cold water to remove their sticky coating.
2. Roast the tomatillos and garlic.
Cut the tomatillos in half and place them cut side down on a foil-lined baking sheet, along with the unpeeled garlic cloves.
Broil for 5–7 minutes, until the skins are lightly charred.
Let them cool until easy to handle.
Optional: Broil the Anaheim or poblano chiles at the same time until blistered. Seal them in a plastic bag to steam for a few minutes, then peel off the skins and remove the stems and seeds.
3. Blend the sauce.
Squeeze the roasted garlic out of its skins.
Add the tomatillos (with their skins and juices), roasted garlic, jalapeños, optional roasted chiles, and cilantro to a blender.
Blend until smooth.
4. Brown the pork.
Season the pork generously with salt and pepper. Heat a drizzle of olive oil in a large, heavy pot or Dutch oven over medium-high heat.
Brown the pork in batches until well seared on all sides, adding more oil as needed.
Transfer to a plate.
5. Cook the onions and garlic.
Spoon off all but about 1 tablespoon of fat from the pot.
Add the onions and chopped garlic and cook for about 5 minutes, until soft and fragrant.
6. Bring it all together.
Return the pork and any juices to the pot.
Stir in the oregano, green sauce, a pinch of ground cloves, and enough chicken stock to cover the pork.
Season lightly with salt and pepper, remembering that the flavors will concentrate as it cooks.
7. Simmer.
Bring to a boil, then reduce the heat to low.
Simmer uncovered for 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
Taste and adjust the salt and pepper.
8. Serve.
Ladle the chile verde into bowls and serve hot with Spanish rice and warm tortillas.
Important Notes When Making Chili Verde
Cooking time varies: Larger pork pieces may need closer to 3 hours. Cook until fork-tender.
Cook pork thoroughly: Pork should reach at least 145°F (63°C), though shoulder becomes tender at much higher temperatures.
Heat level: Seeded jalapeños keep it mild. Add serranos or leave seeds in for more heat.
Tomatillo tartness varies: Balance a very tangy sauce with a pinch of sugar or extra stock.
Watch the broiler: Tomatillos and garlic can burn quickly. Check often.
Watch the salt: Chicken stock adds sodium. Use low-sodium stock and taste before seasoning.
Storage: Refrigerate leftovers in airtight containers for up to 4 days.
Freezing: Freezes well for up to 3 months. Thaw overnight before reheating.
Dietary notes: Naturally gluten-free and dairy-free. Check stock labels.
How to Enjoy Chili Verde After Cooking
Serve it hot. Ladle the chile verde into bowls, making sure each serving gets plenty of tender pork and green sauce.
Add fresh toppings.
Chopped fresh cilantro
Diced white onion
Lime wedges
Sliced avocado
Crumbled queso fresco or cotija
Sour cream or Mexican crema
Sliced radishes
Pickled jalapeños
Serve with classic sides.
Spanish (Mexican) rice: Soaks up the tangy sauce beautifully.
Warm flour or corn tortillas: Perfect for scooping and wrapping.
Refried or pinto beans: Hearty and traditional.
Cilantro-lime rice: A fresh, bright alternative.
Turn it into other dishes.
Smothered burritos: Wrap the pork in tortillas, smother with sauce, and top with cheese.
Tacos: Spoon into corn tortillas with onion and cilantro.
Enchiladas: Use as a filling and topping.
Tamales: Use as a flavorful filling.
Nachos: Spoon over chips with melted cheese.
Breakfast: Serve over eggs and potatoes.
Pair with drinks. Mexican lager, margaritas, micheladas, agua fresca, horchata, or iced tea.
Store and reheat.
Refrigerate: Store for up to 4 days.
Stovetop: Reheat over medium heat until steaming.
Microwave: Heat in 1–2 minute intervals.
Freeze: Portion into containers for up to 3 months.
Nutrition Information
Estimated per serving (about 1 cup), based on 10 servings, made with 4 pounds of trimmed pork shoulder, regular chicken stock, tomatillos, jalapeños, optional Anaheim chiles, and about 1½ teaspoons of salt. Rice and tortillas not included.
Calories: 376 kcal | Total Fat: 21.7 g | Saturated Fat: 6.8 g | Monounsaturated Fat: 10.2 g | Polyunsaturated Fat: 2.4 g | Cholesterol: 116 mg | Sodium: 690–810 mg (depending on stock and added salt) | Total Carbohydrates: 8 g | Dietary Fiber: 2.2 g | Sugars: 3.9 g | Protein: 35.4 g
Note: Using low-sodium chicken stock lowers sodium to about 500–550 mg per serving. Each corn tortilla adds about 50–60 calories, and ½ cup of Spanish rice adds about 120 calories.
Smart FAQs About This Recipe
Why add ground cloves to chile verde?
A small pinch adds warm, aromatic depth that balances the bright, tangy tomatillo sauce. It’s a subtle touch that makes the flavor more complex.
Is chile verde spicy?
This version is mild to medium. Seeded jalapeños keep the heat gentle. Add more jalapeños or serranos for extra spice.
Can I use pork loin instead of shoulder?
You can, but pork loin is leaner and can dry out during long cooking. Shoulder gives the most tender, juicy results.
Can I use chicken instead?
Yes. Use boneless chicken thighs and simmer for 30–45 minutes until tender.
Can I use canned tomatillos or jarred salsa verde?
Yes, as a shortcut. Use about 2–3 cups of jarred salsa verde or canned tomatillos, though roasted fresh tomatillos give the best flavor.
Can I make it in a slow cooker?
Yes. Brown the pork and sauté the onions and garlic first. Add everything to the slow cooker and cook on low for 7–8 hours or high for 4–5 hours.
Can I make it in an Instant Pot?
Yes. Brown the pork on sauté mode, add the remaining ingredients, and pressure cook on high for 35 minutes with a natural release.
Why is my sauce too sour?
Some tomatillos are very tart. Add a pinch of sugar, extra stock, or more roasted onion to balance it.
How do I thicken the sauce?
Simmer uncovered longer, or mash some of the pork into the sauce. A slurry of masa harina and water also works.
Can I make it ahead of time?
Absolutely. Chile verde tastes even better the next day. Make it up to 2 days ahead, refrigerate, and reheat gently.