This Authentic Chile Verde is a cozy dish full of tender pork and zesty green chilies. It’s perfect for warming up any day, with a mix of spices that brings out amazing flavors!
I can’t help but love how comforting this meal is. I often serve it with warm tortillas, and let’s be real, dunking those into the sauce is the best part! 🌮
Key Ingredients & Substitutions
Pork Shoulder: This cut is ideal for slow cooking because it’s marbled with fat, making the meat tender and flavorful. If you’re looking for a leaner option, you could use pork loin, but it may not be as juicy.
Green Chilies: I recommend using poblano or Anaheim chilies for their mild heat. If you prefer more spice, you could opt for jalapeños or even serrano chilies. In a pinch, canned green chilies work too!
Tomatillos: They add a tangy flavor. If unavailable, you can substitute with canned tomatillos, or for a milder note, use chopped green tomatoes with a splash of lime juice.
Chicken Broth: Homemade broth is the best, but low-sodium store-bought is a great alternative. For a vegetarian option, use vegetable broth to maintain the flavor balance.
How Do I Ensure My Pork is Tender?
The key to tender pork is low and slow cooking. Browning the pork first not only enhances the flavor but also creates a nice crust that helps retain moisture.
- Use medium-high heat for browning, but reduce to low for simmering to avoid overcooking.
- Cover your pot while simmering. This keeps the moisture in, helping the pork to become fork-tender.
- Cook until the meat falls apart easily, which usually takes about 1.5 to 2 hours. Patience is key!
Don’t rush it, and your dish will turn out delicious!
Authentic Chile Verde with Tender Pork
Ingredients You’ll Need:
For the Chile Verde:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1 tbsp vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 4-5 fresh poblano or Anaheim green chilies, roasted, peeled, seeded, and chopped
- 3-4 tomatillos, husked, rinsed, and chopped
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp black pepper
- Salt to taste
- 1 tbsp lime juice
- Fresh cilantro, chopped (for garnish)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prep and then approximately 1.5 to 2 hours of simmering time. In total, you’re looking at about 2-2.5 hours to have a rich, flavorful Chile Verde ready to enjoy!
Step-by-Step Instructions:
1. Sear the Pork:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Once the oil is hot, add the pork cubes in batches if needed to avoid crowding. Brown the pork on all sides for about 5-7 minutes until it has a nice golden color. Remove the pork from the pot and set it aside on a plate.
2. Sauté the Aromatics:
In the same pot, add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent. This releases those lovely flavors! Next, add the minced garlic and cook for another minute until fragrant. Stir it often so it doesn’t burn.
3. Combine the Veggies:
Now it’s time for the star ingredients! Add the roasted chopped green chilies and tomatillos to the pot. Cook everything together for about 5 minutes, stirring occasionally. The tomatillos will soften, adding great flavor.
4. Bring It All Together:
Return the browned pork to the pot. Pour in the chicken broth and stir in the cumin, oregano, black pepper, and salt. Bring the mixture to a boil, and then reduce the heat to low. Cover the pot and let it simmer gently for about 1.5 to 2 hours. The longer it cooks, the more tender the pork will become!
5. Finish and Serve:
After the pork is fork-tender and the sauce has thickened to your liking, stir in the lime juice. Taste and adjust the seasoning with additional salt if needed. Garnish with fresh cilantro before serving, and enjoy this dish hot, alongside warm corn tortillas or over a fluffy bed of rice.
Enjoy your Authentic Chile Verde with tender, flavorful pork! It’s sure to be a hit at your table! 🌿🍽️
Can I Use a Different Cut of Pork?
Absolutely! While pork shoulder is ideal for its tenderness and flavor, you can also use pork loin or even pork tenderloin. Just keep in mind that leaner cuts may cook faster and could dry out, so adjust the cooking time accordingly.
Can I Make This Recipe Spicier?
Yes! If you want a spicy kick, consider adding some chopped jalapeños or serrano peppers along with the green chilies. You can also include a pinch of crushed red pepper flakes for extra heat. Just be sure to taste as you go!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it up on the stove or in the microwave. You may want to add a splash of broth or water while reheating to maintain the sauciness.
Can I Freeze Chile Verde?
Yes! Chile Verde freezes very well. Allow it to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.