Chile Verde is a rich and comforting Mexican dish made with tender chunks of pork simmered in a vibrant, tangy tomatillo sauce. Bursting with flavors of roasted chiles, garlic, and spices, this dish is perfect for a cozy family dinner or a crowd-pleasing weekend meal. Pair it with warm tortillas or serve over rice for a delicious and satisfying feast.
Step-by-Step Instructions
Step 1: Roast the Vegetables
Preheat your broiler to high. Arrange tomatillos, poblanos, cubanelles, serranos, onion, and garlic on a large, rimmed baking sheet. Broil for 10–15 minutes, flipping the tomatillos and peppers halfway through, until the vegetables are deeply charred. Transfer them from the oven and allow them to cool.
Step 2: Prepare the Pork
Heat a large Dutch oven over medium-high heat. Toss the pork with vegetable oil, 2 tablespoons of salt, and 1 teaspoon of pepper in a large bowl. Add the pork to the pot in an even layer and cook, undisturbed, for about 5 minutes or until browned on one side. Stir, flatten into an even layer, and cook for an additional 5 minutes. Repeat until the pork is browned all over.
Step 3: Add the Spices
Stir in cumin, oregano, and coriander, ensuring the pork is evenly coated. Sauté for 30 seconds, allowing the spices to become fragrant.
Step 4: Blend the Sauce
In a blender, combine the roasted vegetables, chicken broth, and 1 tablespoon of salt. Blend until smooth.
Step 5: Combine and Simmer
Pour the blended sauce into the Dutch oven with the pork. Increase the heat to bring it to a boil, then lower the heat to a simmer. Cover and simmer for 1½ hours, stirring occasionally, until the pork is tender and falling apart.
Step 6: Thicken the Sauce
Uncover and simmer for another 45 minutes, stirring frequently, until the sauce thickens to your desired consistency. Adjust salt and pepper to taste.
Variations
- Protein Swap: Substitute pork with chicken thighs or beef for a different take on Chile Verde.
- Vegetarian Option: Use roasted zucchini, mushrooms, and beans instead of meat.Add Heat: Increase the number of serrano peppers for a spicier dish.
- Slow Cooker Method: After browning the pork, transfer it to a slow cooker with the blended sauce and cook on low for 6–8 hours.
Chile Verde
6
servings20
minutes2
hours30
minutesIngredients
- For the Sauce
1½ pounds tomatillos, husked
3 poblano peppers
2 cubanelle peppers
2 serrano peppers
1 large onion, quartered
4 garlic cloves
2 cups chicken broth - For the Pork
3 pounds pork shoulder, cut into 1-inch chunks
2 tablespoons vegetable oil
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground coriander
Salt and pepper to taste - Optional Garnishes
Chopped fresh cilantro
Lime wedges
Diced avocado
Directions
- Preheat broiler and roast vegetables.
- Brown pork in a Dutch oven.
- Add spices to the pork.
- Blend roasted vegetables with broth to make the sauce.
- Combine pork and sauce, simmer covered for 1½ hours.
- Uncover and simmer for 45 minutes to thicken sauce.
FAQ
1. Can I make Chile Verde ahead of time?
Yes! Chile Verde develops even more flavor when eaten the following day. Place it sealed in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
2. What should I serve with Chile Verde?
Serve it with warm flour or corn tortillas, rice, or a side of refried beans.
3. Is it possible to use a different type of meat? Absolutely. Chicken thighs, beef chunks, or even turkey work great as substitutes for pork.
