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
Scale
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.
