This easy chile verde recipe makes tender, melt-in-your-mouth pork in a zesty green sauce. With just a handful of fresh ingredients, it’s super simple and full of flavor!
I love how the pork gets so tender while cooking. Plus, it’s perfect for tacos or rice—yum! Don’t be surprised if you want seconds, because it’s that good! 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for slow cooking, yielding tender and juicy meat. If you’re looking for a leaner option, you can use pork loin, but it might not be as tender.
Tomatillos: Essential for that tangy flavor! If you can’t find tomatillos, you can substitute with green tomatoes or even a blend of green bell peppers and a bit of lime juice.
Poblano Peppers: Roasting these adds a rich flavor. If you want a milder sauce, use green bell peppers instead. For more spice, consider serrano peppers.
Cilantro: It adds freshness to the dish. If you’re not a fan, parsley is a good alternative. Just remember that it will change the overall flavor slightly!
How Do I Ensure the Pork is Tender and Juicy?
The key to tender pork in this recipe is slow cooking. By simmering the pork shoulder gently, it breaks down the tough fibers, making it fall-apart tender. Follow these tips:
- Brown the pork in batches; this locks in the flavor.
- Don’t rush the cooking time. Allow at least 1.5 to 2 hours for simmering.
- Keep an eye on the liquid level, adding more broth if needed, so the pork stays moist.
- Let it simmer covered, as this helps trap steam and keep the meat juicy.
Trust the process, and your chile verde will be perfect!
Easy Chile Verde Recipe for Tender Pork
Ingredients You’ll Need:
For the Pork:
- 2 lbs pork shoulder (cut into 1-inch cubes)
- 2 tablespoons vegetable oil
For the Sauce:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4-5 fresh tomatillos, husked and quartered
- 2-3 poblano peppers, roasted, peeled, and chopped
- 2-3 jalapeño peppers, seeded and chopped (optional, for more heat)
- 1 cup fresh cilantro leaves
- 1 ½ cups chicken broth or water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Juice of 1 lime
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation, followed by 1.5 to 2 hours of gentle cooking to let the pork become tender. So, you’re looking at around 2 hours and 15 minutes from start to finish.
Step-by-Step Instructions:
1. Brown the Pork:
Start by heating the vegetable oil in a large pot or Dutch oven over medium-high heat. Once hot, add the pork cubes in batches, making sure to brown them on all sides. This helps to lock in flavor! Once browned, remove the pork and set it aside for later.
2. Sauté the Aromatics:
In the same pot, add the chopped onion. Sauté for about 5 minutes until it’s softened and translucent. Then, add in the minced garlic and cook for another minute until it’s fragrant. This will make your kitchen smell amazing!
3. Blend the Green Sauce:
In a blender, combine the tomatillos, roasted poblano peppers, jalapeños (if using), cilantro, and chicken broth. Blend everything until it’s smooth. This green sauce is the star of the show!
4. Combine and Simmer:
Now, pour the blended green sauce into the pot with the sautéed onions and garlic. Stir well. Add the browned pork back into the pot, along with the cumin, oregano, salt, and pepper. Mix everything to combine.
5. Cook Until Tender:
Bring the mixture to a simmer, then reduce the heat to low and cover the pot. Let it cook gently for about 1.5 to 2 hours. Stir occasionally, and add more broth if it looks like it’s getting too dry. You want the pork to be super tender!
6. Finish and Serve:
Once the pork is tender, stir in the lime juice for a fresh kick. Serve hot with warm tortillas, rice, or beans for a delicious meal. Enjoy your tender, flavorful chile verde!
FAQ for Easy Chile Verde Recipe
Can I Use a Different Cut of Pork?
Yes! While pork shoulder is recommended for its tenderness when slow-cooked, you can also use pork loin if you prefer a leaner cut. Just keep in mind that it may not be as juicy or tender as the shoulder.
Can I Make This Recipe Spicier?
Absolutely! To add more heat, increase the amount of jalapeño peppers or use hotter varieties like serrano peppers. You can also leave some of the seeds from the jalapeños for added spiciness!
How Do I Store Leftovers?
Store any leftover chile verde in an airtight container in the fridge for up to 3-4 days. You can also freeze it for longer storage, ideally up to 3 months. Just make sure it’s completely cooled before freezing!
What Should I Serve With Chile Verde?
This dish pairs well with warm tortillas, rice, or beans. You can also serve it over nachos or in tacos for a delicious twist. Don’t forget toppings like fresh cilantro, diced onions, or avocado for added flavor!