
Tender pork simmers in a vibrant roasted tomatillo and green chili sauce, delivering deep, smoky heat and comforting richness in every spoonful.

I love serving this on a Sunday afternoon when the house is quiet and the pot simmers away. My family always sneaks “just a taste,” and by dinner we are lining up tortillas like a conveyor belt. Every time I roast the chilies, I remember that first trip and how a simple green sauce turned into a family favorite.
My favorite part is the first taste after the simmer, when the pork yields instantly and the sauce tastes both bright and deep. It reminds me that time and technique transform simple ingredients. Even on busy weeks, I will roast the chilies ahead and blend the sauce so I can set the pot to simmer after work and have a cozy bowl by dinner.
Cool the chile verde to room temperature for no more than 1 hour, then refrigerate in shallow airtight containers to chill quickly. It keeps well in the fridge for up to 4 days. For freezing, portion into freezer-safe containers or zip-top bags, leaving headspace for expansion, and freeze up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over medium-low heat with a splash of broth if needed. The sauce will thicken slightly after chilling; loosen with broth or water until it coats the spoon smoothly. Avoid repeated reheating cycles to maintain tenderness.
If Hatch chilies are unavailable, use Anaheim or poblano peppers; poblanos introduce a deeper, earthy flavor with moderate heat. For a leaner option, substitute boneless, skinless chicken thighs pound for pound and simmer 45 to 60 minutes instead. No tomatillos on hand? Use canned tomatillos, drained, or a blend of 2 cups green salsa with 2 cups broth; reduce salt accordingly. Replace lard with avocado oil for a neutral, high-heat sear. If you prefer herbs without cilantro, swap half the cilantro for flat-leaf parsley to keep freshness while softening the cilantro note. Mexican oregano is ideal, but Mediterranean oregano works at 3/4 the amount to avoid overpowering citrus tones.
Serve chile verde with warm flour or corn tortillas, a scoop of cilantro-lime rice, and a side of creamy pinto or black beans. Bright garnishes like radish slices, avocado, and extra cilantro add contrast and crunch. For a hearty plate, spoon it over roasted potatoes or hominy. At gatherings, set up a taco bar with shredded lettuce, pickled onions, and queso fresco so everyone can assemble their perfect bite. Pair with a crisp salad and a tangy slaw to balance the richness, and do not forget lime wedges for that final squeeze of brightness.
Chile verde has roots in Mexican and New Mexican cooking, celebrated for its fresh green chilies and tomatillos. While red chile stews often get the spotlight, the green counterpart showcases the harvest season of Hatch chilies. Variations appear across regions: some versions are chunkier with potato or hominy, others ultra-smooth with a pureed sauce. The technique of roasting chilies to develop smoky depth is traditional, as is simmering tougher cuts like pork shoulder until meltingly tender. Each cook puts their signature on the pot, whether by adding a handful of cilantro stems for brightness or a pinch of cumin for warmth.
In late summer and early fall when fresh Hatch chilies are abundant, roast and peel extra chilies, then freeze in flat layers to enjoy chile verde year-round. In winter, lean on canned tomatillos or high-quality jarred green salsa to streamline prep. For spring, add tender green vegetables like blanched green beans or peas during the last 10 minutes for a fresh twist. Around the holidays, include hominy or diced potatoes to make the stew extra hearty. A squeeze of grapefruit or orange, along with lime, can brighten the sauce when produce is less vibrant.
For weekly meal prep, cook the chile verde through the simmer, then cool and portion into individual containers with rice or beans. Refrigerate up to 4 days or freeze for 3 months. Reheat covered in the microwave at 50 percent power, stirring halfway, or warm gently on the stove with a splash of broth. To save time on cook day, roast and blend the salsa verde up to 3 days ahead; store it cold and add it to the pot after searing the pork. Pre-cubing and salting the pork the night before also enhances seasoning and speeds up browning.
From the first sizzle of pork to the last bright squeeze of lime, this chile verde delivers warmth, comfort, and just the right kick. Make it once, and it will become your go-to pot of green gold to share with everyone around your table.
Broil or roast chilies until blistered for a smoky, complex sauce.
Blend roasted vegetables while warm for the smoothest texture.
Vent the lid slightly during the simmer if you prefer a thicker sauce.
Taste and adjust with lime at the end to brighten flavors.
Wear gloves when handling chilies and avoid touching your face.
This nourishing classic pork chile verde recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Anaheim chilies are milder and widely available, while poblanos add a deeper, earthy flavor. Roast, peel, and deseed them just like Hatch chilies.
It freezes well for up to 3 months. Cool quickly, portion into airtight containers, and thaw overnight in the refrigerator before reheating gently.
Trim excess surface fat but keep some marbling. Browning in batches is key. Avoid crowding the pot so the pork sears instead of steams.
This Classic Pork Chile Verde recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Pat pork dry with paper towels and season liberally with salt and black pepper so the seasoning penetrates during the simmer.
Heat oil or lard in a large Dutch oven over medium-high heat. Sear pork in batches until deeply browned on all sides, 3 to 4 minutes per side. Transfer to a plate.
Place tomatillos, green chilies, optional jalapeños, onion, and garlic on a sheet pan. Roast at 450°F or broil 15 to 20 minutes, turning once, until lightly charred.
Transfer roasted vegetables and juices to a blender. Add cilantro, cumin, oregano, and 1 cup chicken broth. Blend until smooth and pourable.
Return pork and accumulated juices to the Dutch oven. Pour in the blended sauce and remaining chicken broth. Stir to combine.
Bring to a boil, reduce to low, cover, and simmer 1 1/2 to 2 hours, stirring occasionally, until pork is fork-tender.
Taste and add more salt and black pepper as needed. Stir in fresh lime juice to brighten.
Ladle into bowls and serve hot with warm tortillas, rice, or beans. Garnish as desired.
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