Pork Green Chili (Chile Verde) (Mexican/Southwestern, with Tomatillos and Pork)

Pork Green Chili, also known as Chile Verde, is a classic Mexican and Southwestern dish bursting with rich flavors and vibrant colors. This recipe combines tender chunks of pork simmered in a tangy, slightly spicy sauce made from fresh tomatillos, green chilies, garlic, onions, and aromatic spices. Perfect for a cozy family dinner or a festive gathering, Chile Verde delivers a harmonious blend of savory, zesty, and mildly spicy notes that will satisfy every palate.

Tomatillos, often mistaken for green tomatoes, bring a bright, citrusy flavor that balances the richness of slow-cooked pork. The green chilies add a gentle heat that can be adjusted according to your preference, making this dish suitable for those who enjoy a mild kick or a more robust spice. Served with warm tortillas, rice, or beans, Pork Green Chili embodies the heart of Mexican comfort food.

Not only is Chile Verde delicious, but it’s also a versatile recipe that can be made in advance, perfect for meal prep or leftovers. The flavors only improve as it sits, making it a great choice for entertaining or a weeknight dinner. By following this easy-to-moderate recipe, even home cooks with some experience can achieve a restaurant-quality dish that tastes authentic and satisfying.

Whether you’re looking to explore traditional Mexican cuisine or spice up your Southwestern menu, this Pork Green Chili recipe is a must-try. Its vibrant green sauce, tender pork, and aromatic herbs make every bite a celebration of bold flavors.

Ingredients

• 2 lbs pork shoulder, cut into 1-inch cubes
• 1 lb tomatillos, husked and chopped
• 2-3 jalapeños (or poblano peppers for milder heat)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 tbsp vegetable oil
• 1 cup chicken broth
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Directions

1. Prepare the Ingredients: Peel and chop 1 pound of tomatillos, 2-3 jalapeños, 1 large onion, and mince 3 cloves of garlic. Cut 2 pounds of pork shoulder into 1-inch cubes.
2. Brown the Pork: In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over medium-high heat. Add the pork cubes and sear until browned on all sides, about 5-7 minutes. Remove and set aside.
3. Make the Sauce: In the same pot, add the chopped onions and cook until translucent, about 3 minutes. Stir in garlic, tomatillos, and green chilies. Cook for another 5 minutes until slightly softened.
4. Blend the Sauce: Transfer the mixture to a blender or use an immersion blender to purée until smooth. Be careful, as the mixture is hot.
5. Simmer the Chili: Return the pork to the pot and pour the blended sauce over it. Add 1 cup of chicken broth, 1 teaspoon cumin, 1 teaspoon oregano, salt, and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for 1-1.5 hours, stirring occasionally, until the pork is tender.
6. Adjust Seasoning: Taste the chili and adjust salt, pepper, or spice levels as needed. For extra heat, add chopped fresh chilies or a pinch of cayenne.
7. Serve: Garnish with chopped cilantro and lime wedges. Serve hot with warm tortillas, rice, or your favorite beans.