Chile Verde Recipe

I crafted this Authentic Mexican Chile Verde with tender pork simmered in a bright tomatillo and chile broth, low carb, gluten free, paleo and freezer friendly #chileverde #glutenfree

I love a bowl of Chile Verde. Bright tomatillos cut through rich pork shoulder and make every bite surprising, tangy and messy in the best way.

I grew up calling it Authentic Mexican Chile Verde, and even now the smell takes me right back to noisy kitchens and late nights. This version borrows no pretenses, just guts and flavor, and yes it sometimes leans toward Green Chili Con Carne but keeps its own voice.

I wont pretend it is instant, but once you taste it youll know why people keep coming back for more. It freezes well so you can stash a batch for busy nights, no shame.

Ingredients

• Pork shoulder gives rich protein and fat, makes stew silky and deeply savory.
• Tomatillos add tangy, slightly citrusy brightness, vitamin C and fiber, not too sweet.
• Poblanos bring mild smoky heat, vitamins A and C, low calories.
• Jalapeños or serranos kick spice via capsaicin, can boost flavor without many calories.
• Onion gives sweet savory depth when cooked, source of fiber and carbs.
• Garlic adds pungent aroma and subtle heat, contains beneficial compounds, not overpowering.
• Cilantro gives fresh herbaceous lift, vitamin K and bright green flavor.
• Lime juice wakes the whole dish with tartness and extra vitamin C.

Ingredient Quantities

• 2 1/2 to 3 lb boneless pork shoulder or pork butt
• 1 1/2 lb tomatillos (about 10 to 12 medium)
• 3 medium poblano peppers
• 1 to 2 jalapeño peppers or 2 serrano peppers (for more heat)
• 1 medium white or yellow onion
• 4 garlic cloves
• 1 cup fresh cilantro leaves, packed
• 1 1/2 to 2 cups low sodium chicken broth or water
• 2 tablespoons fresh lime juice
• 2 tablespoons avocado oil or olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (Mexican oregano if you got it)
• 1 bay leaf
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Optional: lime wedges, chopped onion and extra cilantro for serving

How to Make this

1. Trim fat and cut the pork shoulder into 1 to 1 1/2 inch cubes, pat dry and season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp black pepper.

2. Remove husks from tomatillos, rinse the sticky residue off and halve them; char the tomatillos, poblano peppers and jalapeños (or serranos) on a hot cast iron skillet or under the broiler until blackened in spots, turning so they blister all over. Roast the onion halves and whole garlic cloves until soft and browned. Tip: wear gloves for chiles and seed them if you want less heat.

3. Heat 2 tablespoons avocado or olive oil in a heavy Dutch oven over medium high heat. Brown the pork in batches so it gets a good crust, about 3 to 4 minutes per side, then remove each batch so the pan stays hot.

4. Pour about 1/2 cup of the chicken broth into the hot pot to deglaze, scraping up browned bits, they add big flavor.

5. Roughly peel the blistered chiles if you like, then put tomatillos, poblanos, jalapeños, the roasted onion, roasted garlic, 1 cup packed cilantro, 1 tsp ground cumin, 1 tsp dried oregano and 2 tablespoons lime juice in a blender with 1 to 1 1/2 cups of the remaining chicken broth or water; blend until very smooth. Add more broth if needed to get it going.

6. Return the pork to the pot, pour the blended green sauce over it, add the bay leaf and enough extra broth to just cover the meat if needed. Bring to a gentle simmer.

7. Reduce heat to low, cover and cook gently until pork is fork tender and shreddable, about 1 1/2 to 2 hours. Check after an hour, skim excess fat if you want, and add a bit more broth if the sauce gets too thick. Shortcut: transfer to a 325 F oven and braise 90 to 120 minutes or use an Instant Pot on high pressure for 35 to 40 minutes with natural release.

8. Remove bay leaf, take out the pork and shred with two forks, then return shredded pork to the pot and simmer 5 more minutes so everything marries. Taste and adjust salt, pepper and lime juice.

9. Serve hot in bowls or with rice, and garnish with lime wedges, chopped raw onion and extra cilantro. To freeze: cool completely, portion into airtight containers and freeze up to 3 months, then thaw in fridge overnight and reheat gently.

Equipment Needed

1. Heavy Dutch oven or large ovenproof pot for browning and braising
2. Cast iron skillet or rimmed baking sheet to char the tomatillos and chiles under the broiler
3. High speed blender or food processor for the green sauce
4. Chef’s knife and cutting board for trimming and chopping
5. Tongs and a sturdy spatula to turn chiles and sear pork
6. Measuring cups and spoons for broth, lime and spices
7. Two forks for shredding the pork
8. Oven mitts or heatproof gloves plus disposable gloves if you seed hot chiles (helps keep your hands from burning)

FAQ

Chile Verde Recipe Substitutions and Variations

• Pork shoulder: boneless pork loin (leaner so cut simmer time), bone in pork shoulder (same rich flavor), boneless chicken thighs (shorter cook, great texture), beef chuck roast (gives a beefy twist, same braise method)
• Tomatillos: canned tomatillos (drain and rinse), jarred salsa verde (start with less, salty), green tomatoes plus extra lime juice (less tart but works), tomatillo puree or blended roasted tomatillos
• Poblano peppers: Anaheim, pasilla or New Mexico chiles (milder to similar heat), roasted green bell plus a jalapeño (if you need heat), canned Hatch green chiles (convenient), swap for 2 serranos for more kick
• Cilantro: flat leaf parsley (fresh bright note), chopped green onion plus a little lime zest, fresh basil in a pinch (different but tasty), epazote or omit and add extra lime and salt

Pro Tips

1) Dont crowd the pan when browning the pork. Do it in batches so each piece gets a good crust, and always scrape up the browned bits with a splash of broth or water before adding sauce, thats where the best flavor lives.

2) Be careful with chiles. Wear gloves if you have em, seed them if you want milder heat, and char them well for smoky depth. If you want a silkier verde, peel the poblanos and rub some of the loose skin off the tomatillos before blending.

3) Blend hot stuff safely and smart. Let the roasted veggies cool a little, hold the blender lid down with a towel and start on low so it wont explode, and use less liquid at first so the sauce gets thick and velvety then thin it later if needed.

4) Finish, taste and rest. After shredding, let the pork sit in the sauce a few minutes off the heat so it soaks up flavor. Always taste for salt and lime at the end, small adjustments make a big difference.