This flavorful dish shares cooking techniques with traditional carnitas and uses similar seasoning as dishes like salsa verde and pozole, while still offering a unique and distinct taste that sets it apart from a classic red chili. The balance of flavors truly embodies the essence of Mexican cuisine (and we all know how much I love Mexican food). Don’t be intimidated by the cook time for this chile verde recipe — it’s mostly hands-off!
Ingredients & Substitutions
Here I explain the best chile verde ingredients, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Olive Oil – Used for searing and sauteing. You could also use avocado oil, or your favorite neutral cooking oil. Pork – I recommend using boneless pork shoulder for its tender and juicy texture, but other options like pork loin or pork butt will also work. Cut into 1-inch cubes. Yellow Onion – Feel free to use other types of onions, such as white onion, red onion, or even shallots for subtle variations in taste. Dice the onion no matter what kind you use. Garlic – I use fresh minced garlic, but you could also use 2 teaspoons jarred garlic. Tomatillos – These are the key flavor in chile verde! Also known as “tomato verde” or “husk tomatoes”, these are actually not the same as green tomatoes and there isn’t really a good substitute for them. Look for firm, bright green ones with intact husks and a slightly sticky texture. Cut them into quarters. Green Chili Peppers – Using both poblano peppers and jalapeno peppers adds layers of smoky, mild heat and a punchy kick. You can substitute other green chiles here, such as serrano peppers or anaheim peppers, but the flavor and heat may vary. Remove the seeds (or leave them in for extra spice — they are the spiciest part!) and dice the peppers. Spices – A simple combination of ground cumin, dried oregano, and sea salt (or kosher salt also works). I found that I didn’t need black pepper because the chiles already provide plenty of spice, but you can add it if you like. Chicken Broth – I use reduced-sodium, so you may need to adjust the salt if you use a regular-sodium variety. If you prefer, make your own low sodium chicken broth at home or even bone broth. Lime Juice – Adds a refreshing citrusy tang. Fresh lime juice tastes the best, but bottled is fine for convenience. Fresh Cilantro – Complements the flavors of the chile verde, but you can also garnish with sliced jalapeños or diced avocado.
How To Make Chile Verde
This section shows how to make pork chili verde, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
Storage Instructions
Store: Let the pork chile verde cool completely. Store in an airtight container in the refrigerator for up to 3-4 days. Meal prep: Because the flavors meld and intensify over time, this dish is perfect for meal prepping quick and easy lunches. Reheat: Transfer to a saucepan or microwave-safe dish and warm gently, stirring occasionally, until heated. Freeze: Cool and transfer to a freezer-safe dish or zip lock bag, and store in the freezer for up to 3 months. Thaw in the fridge overnight, or with the bag submerged in cold water on the counter, before reheating.
What To Serve With Pork Chile Verde
This chile verde recipe is a one-pot meal all on its own, but you can also serve it with other Mexican dishes! Try these ideas: If using a smaller pot, you may need to sear the pork in two batches, so it can brown evenly. Avoid crowding the pan too much. Follow the steps above through step 5, then transfer the mixture from the Dutch oven to a Crock Pot, add the pork, and cook on Low for about 8 hours, until the pork is fall-apart tender.
Toppings – Top with shredded cheese, diced avocado (or guacamole), fresh cilantro, sliced jalapeños, crumbled queso fresco, or sour cream. I kept it simple with just cilantro and lime wedges. Cornbread – Make your favorite kind, or try almond flour cornbread. Rice – Make your meal more filling with a side of white rice, cilantro lime cauliflower rice, or Mexican rice. Salad – Try it with a refreshing cucumber tomato avocado salad or some cilantro lime taco slaw. For a more filling meal, pair this soup with a healthy taco salad.
More Mexican Soup Recipes
If you’re a fan of hearty, spicy, and comforting meals like this pork chile verde recipe, try some of my other Mexican-inspired soups and stews: Please enter your first name for your account. Your saved recipe will also be sent to your email. This serving size makes a good starter. Double it for a full meal. 📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System!
