There is something truly magical about the rich flavors and vibrant colors of a well-made Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe. This dish captures the perfect balance between smoky roasted veggies and tender, flavorful pork, creating a stew that is both comforting and full of zest. Whether it’s for a family dinner or a festive gathering, this recipe will quickly become a beloved staple, showcasing how simple fresh ingredients come together to create an unforgettable meal.
Ingredients You’ll Need
The beauty of this Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe lies in its straightforward ingredients, each playing a key role in delivering deep flavor, balanced heat, and bright color. These essentials bring the dish to life without overwhelming your pantry.
- 13 tomatillos: These husk tomatoes provide a tangy, bright base that makes the green sauce irresistibly fresh.
- 4 jalapeño peppers: Removing the seeds controls the heat while still delivering a lively kick.
- 2 poblano peppers: Their mild sweetness and smoky notes deepen the flavor profile.
- 2 tablespoons olive oil: Divided to both roast vegetables and brown the pork, it adds richness.
- 1 teaspoon kosher salt: Balanced seasoning helps enhance each individual ingredient.
- ¼ teaspoon ground black pepper: Adds subtle warmth and complexity.
- 3 pounds boneless pork shoulder: This cut is perfect for slow cooking and soaks up all the vibrant flavors.
- 1 onion: Quartered to blend well into the sauce, providing natural sweetness and aroma.
- 4 cloves garlic: Essential for its pungent depth and warmth.
- ½ teaspoon dried oregano: Classic herb that complements the tangy sauce beautifully.
- 1 cup low-sodium chicken broth: Helps simmer the pork while keeping the dish moist and flavorful.
- Chopped fresh cilantro: Bright herbal garnish enhancing freshness.
- Cotija cheese: Crumbled topping adding a salty, creamy finish.
- Lime wedges: For a zesty squeeze that elevates every bite.
How to Make Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe
Step 1: Get Your Oven Ready and Roast the Vegetables
Start by preheating your oven to 400°F. This high heat is perfect for roasting the tomatillos, jalapeños, and poblanos, which releases their natural sweetness and adds a slight char that brings a smoky edge to the green sauce.
Step 2: Prepare and Season Your Veggies
Arrange the tomatillos, jalapeños (seeds removed to keep the heat balanced), and poblanos on a foil-lined baking sheet. Drizzle with 1 tablespoon olive oil, sprinkle ½ teaspoon kosher salt and the black pepper, then toss everything together so the flavors meld and the veggies roast evenly.
Step 3: Roast Until Slightly Charred
Pop the vegetables in the oven and roast for 15 minutes. Keep an eye on them – you want a bit of charring on the edges to deepen the flavor without overcooking. This roasting step is the secret behind that irresistible smoky tang.
Step 4: Prepare the Pork for Browning
While the vegetables roast, trim any excess fat from your pork and then slice it into bite-sized cubes. This cut of pork is ideal because it remains juicy and tender after cooking, soaking up the green chili sauce beautifully.
Step 5: Blend the Sauce
Transfer the roasted tomatillos, jalapeños, poblanos, along with the quartered onion and garlic cloves, to a blender or food processor. Blend until completely smooth to create a velvety green sauce that will coat the pork perfectly.
Step 6: Brown the Pork
Heat the remaining tablespoon of olive oil in a Dutch oven over medium heat. Once hot, add the cubed pork, seasoning it with the other ½ teaspoon salt and oregano. Brown the pork on all sides – this step locks in flavor and forms a delicious crust that enhances the final dish.
Step 7: Combine Pork with Green Sauce and Simmer
Pour the blended green sauce into the pot with the browned pork, then add the chicken broth. Stir everything to combine, bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes, allowing the pork to become tender and the flavors to meld wonderfully.
Step 8: Garnish and Finish
Once cooked, sprinkle chopped fresh cilantro and crumbled cotija cheese over the top, offering vibrant color and a burst of flavor contrast. Serve alongside lime wedges – a fresh squeeze enhances every mouthful with a zesty brightness that makes this Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe truly unforgettable.
How to Serve Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe
Garnishes
The finishing touches can elevate this dish from comforting stew to something festive and fun. Freshly chopped cilantro adds herbal brightness, while cotija cheese introduces a salty, creamy element that contrasts beautifully with the tangy sauce. Lime wedges bring that extra acidity that awakens the palate with every squeeze.
Side Dishes
This Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe shines when paired with warm, fluffy rice which soaks up the flavorful sauce perfectly. You could also serve it alongside soft corn tortillas to scoop up every bite or a simple side of black beans for added protein and texture.
Creative Ways to Present
For a crowd-pleasing meal, serve the chile verde in a large, rustic bowl topped with garnishes and surrounded by a basket of fresh tortillas. Alternatively, ladle the chile verde over crispy tostadas and add a dollop of sour cream for a delightful twist. Using small bowls for individual servings with a side of pickled onions gives a festive and colorful table vibe.
Make Ahead and Storage
Storing Leftovers
Chile Verde keeps beautifully in the refrigerator for up to four days. Store the leftovers in an airtight container to preserve the fresh flavors and prevent absorbing other fridge odors. It tastes even better the next day as the flavors deepen.
Freezing
This recipe also freezes well, making it a perfect make-ahead meal. Allow it to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat Chile Verde gently on the stovetop over medium-low heat, stirring occasionally until warmed through to avoid drying out the pork. A splash of chicken broth or water can help restore any lost moisture and keep the sauce nice and saucy.
FAQs
Can I make this Chile Verde recipe spicier?
Absolutely! You can keep the seeds in the jalapeños or add extra peppers like serranos to ramp up the heat. Just be cautious and adjust gradually to your spice tolerance.
What cut of pork works best for Chile Verde?
Boneless pork shoulder is ideal because it becomes tender and juicy after cooking. Country-style pork ribs also work well due to their marbling and flavor.
Are tomatillos essential for the green color and flavor?
Yes, tomatillos give this dish its signature tangy brightness and vibrant green hue. They are key to authentically recreating a Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe.
Can I use a slow cooker to make this dish?
Definitely! After browning the pork and blending the sauce, transfer everything to a slow cooker and cook on low for 6-8 hours for melt-in-your-mouth tenderness.
What can I substitute if I can’t find cotija cheese?
Feta cheese is a great stand-in; it provides a similar salty tang and crumbly texture. Fresh queso fresco is another authentic alternative.
Final Thoughts
If you’re craving a dish packed with bold, zesty flavors and tender pork, this Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe is your new go-to. It’s approachable, satisfying, and perfect for sharing the joy of home cooking with those you love. So grab those vibrant ingredients and get ready to savor every spoonful of this delicious meal!
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Chile Verde (Green Chili) with Pork and Roasted Tomatillos Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Chile Verde recipe features tender pork shoulder cooked in a vibrant roasted tomatillo and green chili sauce. The combination of roasted jalapeños, poblanos, and tomatillos creates a tangy and mildly spicy sauce that perfectly complements the savory pork. Finished with fresh cilantro, cotija cheese, and lime wedges, this traditional Mexican stew is perfect for a satisfying and flavorful meal.
Ingredients
Vegetables and Peppers
- 13 tomatillos (husked)
- 4 jalapeño peppers (seeds removed and cut in half)
- 2 poblano peppers (seeds removed and cut in half)
- 1 onion (quartered)
- 4 cloves garlic
Meat
- 3 pounds boneless pork shoulder (or country-style pork ribs), trimmed and cubed
Seasonings and Liquids
- 2 tablespoons olive oil (divided)
- 1 teaspoon kosher salt (divided)
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 1 cup low-sodium chicken broth
Garnishes
- Chopped fresh cilantro
- Cotija cheese
- Lime wedges
Instructions
- Preheat Oven: Preheat your oven to 400°F to prepare for roasting the vegetables.
- Prepare Vegetables: Arrange the tomatillos, jalapeños, and poblanos on a large baking sheet lined with aluminum foil for easy cleanup.
- Season Vegetables: Drizzle 1 tablespoon of olive oil over the vegetables, sprinkle with ½ teaspoon salt and the black pepper, then toss to evenly coat them.
- Roast Vegetables: Roast the vegetables in the oven for about 15 minutes, or until the edges are slightly charred to develop deep flavors.
- Prepare Pork: While the vegetables roast, trim excess fat from the pork shoulder and cut the meat into bite-sized cubes.
- Blend Sauce: Transfer the roasted tomatillos, jalapeños, poblanos, onion, and garlic into a blender or food processor and blend until smooth to create the green sauce.
- Heat Oil: In a Dutch oven over medium heat, add the remaining 1 tablespoon of olive oil and heat until shimmering.
- Brown Pork: Add the cubed pork to the pot, season with the remaining ½ teaspoon salt and oregano, and brown the pork pieces on all sides for enhanced flavor.
- Combine Ingredients: Pour the blended green sauce and chicken broth into the pot with the browned pork, stirring to combine all elements.
- Simmer Stew: Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer gently for 20 minutes to allow the pork to become tender and absorb the sauce flavors.
- Garnish: Sprinkle chopped fresh cilantro and crumbled cotija cheese over the chile verde just before serving.
- Serve: Serve the chile verde hot with lime wedges on the side for an added burst of fresh citrus flavor.
Notes
- Removing seeds from jalapeños and poblanos helps control the spiciness; keep seeds for a hotter dish.
- Use bone-in country-style ribs as an alternative for extra flavor.
- Roasting the vegetables adds a smoky depth to the sauce; don’t skip this step.
- Adjust salt and seasoning to taste, especially if using salted broth or cheese.
- Serve with warm tortillas or rice for a complete meal.
