Authentic Homemade Chile Verde Recipe

Ingredients

  • 2 lbs of pork shoulder, cut into 1-inch cubes
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 tablespoons of vegetable oil
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 1 jalapeno, seeds removed and diced
  • 1 lb tomatillos, husked and chopped
  • 1 green bell pepper, seeds removed and diced
  • 2 poblano peppers, seeds removed and diced
  • 1 bunch of cilantro, finely chopped
  • 1 teaspoon of dried oregano
  • 1 teaspoon of ground cumin
  • 2 cups of chicken broth
  • 1 tablespoon of lime juice

Steps and instructions

  1. Season the pork shoulder cubes with salt and pepper.
  2. Heat one tablespoon of vegetable oil in a large pot over medium heat. Add the pork and cook until browned on all sides, about 7-10 minutes. Remove the pork from the pot and set aside.
  3. In the same pot, add another tablespoon of vegetable oil and heat it over medium heat. Add the chopped onion and cook until it's softened and translucent, about 5 minutes.
  4. Add the minced garlic and diced jalapeno to the pot and cook for another minute, stirring frequently.
  5. Add the chopped tomatillos, green bell pepper, poblano peppers to the pot and cook for another 5 minutes, stirring occasionally.
  6. Stir in the chopped cilantro, dried oregano, and ground cumin.
  7. Return the browned pork to the pot. Add chicken broth and bring the mixture to a boil.
  8. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, or until the pork is tender and the sauce has thickened.
  9. Stir in the lime juice just before serving.
  10. Serve the Chile Verde with warm tortillas or rice.

Tools for making

  • Cutting board - A sturdy surface for chopping and preparing ingredients.
  • Knife - A sharp knife for cutting the pork shoulder, onion, garlic, and peppers.
  • Large pot - A pot large enough to hold all the ingredients and simmer the Chile Verde.
  • Wooden spoon - A utensil for stirring and mixing the ingredients while cooking.
  • Measuring spoons - To accurately measure the salt, black pepper, dried oregano, ground cumin, and lime juice.
  • Tongs - Useful for flipping and turning the pork while browning.
  • Ladle - To serve the Chile Verde into bowls or plates.

Recipe variations

  • Substitute the pork shoulder with chicken or beef for a different meat option.
  • Add diced potatoes or hominy for a heartier version of Chile Verde.
  • For a spicier kick, add additional jalapenos or use hotter peppers such as serrano or habanero.
  • Include other vegetables such as zucchini, corn, or carrots for added flavor and texture.
  • For a vegetarian or vegan option, replace the meat with plant-based protein such as tofu or tempeh.
  • Experiment with different herbs and spices like smoked paprika, chipotle powder, or coriander to customize the flavor profile.
  • Add a can of drained and rinsed white beans for an extra protein boost.
  • Try using different types of citrus juices such as orange or grapefruit instead of lime juice.
  • For a thicker sauce, blend a portion of the cooked mixture before adding it back to the pot.
  • Include a few tablespoons of green salsa or hot sauce for an extra kick of flavor.

Recipe overview

Experience the authentic flavors of Mexican cuisine with this delicious Chile Verde recipe. This hearty and comforting dish is made with tender chunks of pork shoulder simmered in a rich and tangy green chili sauce. It's a blend of fresh tomatillos, aromatic cilantro, and a mix of jalapeno, bell, and poblano peppers that gives this dish its distinctive green hue and a mild yet flavorful heat. A hint of lime juice added at the end provides a burst of freshness, perfectly balancing the robust flavors. Whether you serve it with warm tortillas or a side of rice, this Chile Verde is sure to be a hit at your dinner table. Time in the kitchen is well-spent when the result is this tasty!

Common questions

  1. Can I use a different type of meat instead of pork shoulder? Yes, you can use other cuts of pork such as pork loin or pork tenderloin. You can also substitute the pork with chicken or beef if desired.
  2. Is it necessary to husk the tomatillos before chopping? Yes, it is important to remove the husks from the tomatillos before chopping them.
  3. Can I adjust the level of spiciness in this recipe? Certainly! If you prefer a milder flavor, you can reduce the amount of jalapeno or omit it altogether. You can also adjust the amount of poblano peppers to control the level of spiciness according to your preference.
  4. What can I serve with Chile Verde? Chile Verde is traditionally served with warm tortillas or steamed rice. You can also serve it with beans, avocado slices, or a side salad for a complete meal.
  5. Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Simply follow the same steps of browning the meat and sautéing the vegetables, then transfer all the ingredients to a slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the meat is tender.

Serving dishes and utensils

  • Cutting board - Used for chopping and preparing ingredients.
  • Chef's knife - Essential for cutting the pork shoulder, onions, peppers, and other ingredients.
  • Large pot - Needed for cooking the Chile Verde and simmering the ingredients.
  • Wooden spoon - Ideal for stirring and mixing the ingredients while cooking.
  • Measuring spoons - Used to accurately measure the salt, pepper, oregano, cumin, and lime juice.
  • Kitchen tongs - Helpful for turning and flipping the pork cubes while browning.
  • Ladle - Useful for serving the Chile Verde into bowls or plates.
  • Garnish bowls - Optional for serving toppings like extra chopped cilantro or lime wedges.
  • Tortilla warmer - If serving with warm tortillas, a tortilla warmer can keep them soft and warm.
  • Rice cooker - If serving with rice, a rice cooker can prepare rice easily while you cook the Chile Verde.

Origin stories

Chile Verde, a comforting stew made of pork, green chiles, and tomatillos, is a dish deeply rooted in Mexican cuisine. Its origin may be traced back to the robust culinary traditions of the Mexican states of Sonora, Sinaloa, and Chihuahua. While the recipe can vary from region to region, the essence of the dish lies in its green sauce, made from a mix of tomatillos and green chili peppers. Tomatillos, often mistaken for green tomatoes, are indigenous to Mexico and have been a staple of Mexican cuisine even before the arrival of the Spanish in the 15th century. So the next time you enjoy a bowl of Chile Verde, remember you're tasting a piece of history that has stood the test of time, a testament to the rich and layered tapestry of Mexican culture and cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.