Description
Authentic Slow-Cooked Pork Chile Verde recipe brings tender pork in a vibrant tomatillo sauce. Discover my family’s favorite, perfect for a hearty meal.
Ingredients
Scale
- Main Ingredients:
- 3–4 lbs boneless pork shoulder (Boston butt), cut into 2-inch chunks
- 1.5 lbs tomatillos, husked and rinsed
- 2–3 poblano chiles, stems removed
- 2–3 jalapeño chiles, stems removed (adjust to taste)
- 1–2 serrano chiles, stems removed (optional, for extra heat)
- 1 large yellow onion, peeled and quartered
- 6–8 garlic cloves, peeled
- 4 cups chicken broth, divided
- 2 tbsp olive oil
- Flavor Boosters:
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1/2 cup fresh cilantro, packed, plus more for garnish
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1–2 limes, for fresh juice
- Optional Toppings & Serving:
- Warm corn or flour tortillas
- Cooked white rice
- Sour cream or Mexican crema
- Crumbled cotija cheese
- Diced avocado
Instructions
- Prep the Pork & Roast the Veggies:: First things first, grab your boneless pork shoulder, about 3-4 pounds. Pat it super dry with paper towels; this is key for a good sear later, trust me! Cut it into 2-inch chunks, then season generously with salt and pepper. Now, for the veggies: on a baking sheet, arrange your tomatillos, poblanos, jalapeños, onion, and garlic. Drizzle with a little olive oil, then roast them under the broiler for about 8-10 minutes, flipping halfway. You want them charred and softened – that smoky aroma filling your kitchen? That’s the good stuff! I always forget to flip them once, and one side gets a little *too* dark, oops!
- Blend the Vibrant Green Sauce:: Once your roasted veggies are cool enough to handle, carefully remove the stems from the chiles and the papery skin from the garlic cloves. Pop everything – chiles (including serranos if you’re using them!), tomatillos, onion, garlic, and a generous handful of fresh cilantro – into your blender. Pour in about 1 cup of chicken broth, then blend until you have a smooth, vibrant green sauce. Don’t be afraid to add a splash more broth if it’s too thick, but you don’t want it watery. This is where the magic really starts to happen, transforming simple ingredients into something incredible. I once overfilled my blender, and let’s just say my ceiling got a chile verde facial!
- Sear the Pork to Perfection:: Heat a little oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. Once it’s shimmering, add your seasoned pork chunks in batches, making sure not to overcrowd the pot. Sear them until they’re beautifully browned on all sides – this step is crucial for building deep flavor in our Authentic Slow-Cooked Pork Chile Verde. Don’t rush it! That golden-brown crust adds so much richness. I always get impatient and try to cram too much pork in at once, which just steams it instead of searing. Learn from my mistakes!
- Simmer and Slow Cook the Authentic Slow-Cooked Pork Chile Verde:: Once all the pork is seared, return it all to the pot. Pour that gorgeous green sauce over the pork. Stir in the ground cumin and dried Mexican oregano. Add the remaining chicken broth, just enough so the pork is mostly submerged. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot tightly, and let it do its thing. Cook for 2.5 to 3.5 hours, or until the pork is fall-apart tender. This is where patience pays off; the longer it simmers, the more the flavors meld and the pork melts in your mouth. The smell at this stage is absolutely heavenly, honestly, it’s torture waiting!
- Shred and Season:: When the pork is unbelievably tender, remove it from the pot and place it on a cutting board or in a shallow dish. Using two forks, shred the pork into bite-sized pieces. It should practically fall apart with little effort! Return the shredded pork to the pot with the chile verde sauce. Give it a good stir to ensure every piece of pork is coated in that amazing green goodness. Taste the sauce, and adjust the seasoning if needed – a little more salt, maybe a tiny squeeze of lime juice if it needs brightening. I always find myself adding a bit more salt here, my taste buds just crave it.
- Serve Your Delicious Slow-Cooked Pork Chile Verde:: Ladle generous portions of the Authentic Slow-Cooked Pork Chile Verde into bowls. Garnish with a sprinkle of fresh cilantro, a dollop of sour cream or crema, crumbled cotija cheese, and perhaps some diced avocado. Serve it hot with warm tortillas, fluffy rice, or even over a bed of cheesy grits. The final result should look rich, taste tangy and savory, and have pork that’s unbelievably tender. It’s a dish that just makes you feel good, every single time. My family goes wild for this, honestly, it’s a huge hit!