I’m sharing my pork chile verde inspired by a Crock Pot Pork Stew, with tender pork loin nestled in a bold chile verde sauce that leaves you curious for the recipe.

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I fell for this Pork Chile Verde the first time the trimmed pork loin met a blistered bed of green tangy tomatillos, and i still can’t stop thinking about it. It’s one of those Mexican Pork Crockpot dishes that somehow tastes way more complicated than it is, bright and a little smoky yet oddly comforting, you want to know why it clings to the plate.

I don’t claim it’s perfect, sometimes I burn the edges, but that’s the fun, there are little surprises in every bite. If you’re into Pork Chile with attitude, this will make you curious.

Ingredients

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Pork loin: lean protein, fills you up, good for muscle repair, not many carbs.
Tomatillos: bright tangy fruit, high in vitamin C, adds sour freshness, low calorie.
Poblano peppers: mild heat, rich flavor, some vitamin A and C, adds smoky depth.
Jalapeño or serrano peppers: bring the kick, contain capsaicin which can boost metabolism and spice.
Onion: adds sweetness when cooked, some fiber, a bit of vitamin C, savory base.
Garlic: punchy flavor, small immune boost, mostly flavor not calories.
Cilantro: fresh herb, adds bright citrusy notes, some vitamin K, divides eaters opinions.
Lime juice: sour punch, vitamin C, lifts flavors, balances richness.

Ingredient Quantities

2 1/2 lb pork loin, trimmed (you can use pork shoulder if you prefer)

1 1/2 lb tomatillos (about 12 medium)

2 poblano peppers

2 jalapeño or serrano peppers

1 large yellow onion

4 garlic cloves

2 cups low sodium chicken broth

1/2 cup fresh cilantro

2 tbsp vegetable oil or olive oil

1 tsp ground cumin

1 tsp dried oregano (Mexican oregano if available)

1 bay leaf

1 to 1 1/2 tsp salt

1/2 tsp black pepper

2 tbsp fresh lime juice

1 tbsp masa harina or 1 tsp cornstarch (optional, for thickening)

How to Make this

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1. Trim the pork loin and cut into 2 inch chunks, pat dry, season with 1 tsp salt and 1/2 tsp black pepper; heat 2 tbsp oil in a heavy pot and sear the pork in batches until brown on all sides, set aside (you want a good crust even if it sticks a little).

2. While pork browns, roast the tomatillos, poblanos and jalapeños under a broiler or on a hot skillet until charred and soft, turning often; put the poblanos in a bowl and cover with a towel to steam for 10 minutes so the skins peel off easier.

3. Peel the poblanos, remove stems and seeds if you want less heat, stem and roughly chop the tomatillos and chiles; dice the yellow onion and smash the garlic cloves.

4. In the same pot, add a little more oil if needed and sauté the onion until translucent, add the garlic, 1 tsp cumin and 1 tsp oregano and toast 30 seconds until fragrant, dont burn the garlic.

5. Transfer the roasted tomatillos, poblanos, jalapeños, sautéed onion and garlic, 1/2 cup cilantro, 2 cups low sodium chicken broth, 1 bay leaf and a splash more broth to a blender; blend until mostly smooth, taste for heat, add a bit more broth if it’s too thick.

6. Pour the blended chile verde back into the pot with the seared pork, scrape up any browned bits from the bottom, bring to a simmer, reduce heat to low and cover; simmer gently 1 1/2 to 2 hours until pork is fork tender (or use a slow cooker on low 4 to 6 hours).

7. Remove pork, shred with two forks, discard the bay leaf, skim excess fat if you want, then return shredded pork to the pot; simmer 10 more minutes so flavors marry, taste and add 1 to 1 1/2 tsp salt and more pepper if needed.

8. If you want a thicker sauce, whisk 1 tbsp masa harina with a few tablespoons water or mix 1 tsp cornstarch with cold water and stir into the simmering stew a little at a time until it reaches the consistency you like.

9. Stir in 2 tbsp fresh lime juice and the remaining cilantro just before serving, adjust seasoning one more time; serve with rice, tortillas, or tacos, and top with extra cilantro, diced onion or lime wedges if you like.

Equipment Needed

1. Heavy pot or Dutch oven for searing and braising
2. Large baking sheet or cast iron skillet for charring tomatillos and peppers under the broiler
3. Sharp chef’s knife
4. Cutting board
5. Tongs for turning pork and peppers
6. Blender or immersion blender
7. Mixing bowl and a clean kitchen towel for steaming and peeling poblanos
8. Two forks for shredding the pork and a wooden spoon or ladle for stirring
9. Measuring spoons and measuring cup

FAQ

Q: Can I use pork shoulder instead of pork loin? A: Yes, pork shoulder works great, it's actually better if you want shreddable, fall apart meat. Use the same weight but plan on a longer simmer, about 2.5 to 3 hours on low or 45 to 60 minutes in a pressure cooker, and brown it first for more flavor.

Q: How should I roast the tomatillos and peppers? A: Char them under the broiler or directly on a gas flame until blackened, then put them in a bowl and cover with plastic or a sealed container for 10 minutes to steam loose skins. Peel if you like, remove stems and seeds from poblanos for less heat, then puree with onion and garlic.

Q: How do I make the chile verde milder or hotter? A: For milder, remove seeds and membranes from jalapeños and poblanos and use fewer peppers. For hotter, leave seeds in, use serranos or add another jalapeño, or a pinch of cayenne. Taste as you go, it's easy to add heat but hard to take it away.

Q: What's the best way to thicken the sauce? A: Stir in 1 to 2 tablespoons masa harina mixed with a little broth or lime juice and simmer until thickened for a nice corn flavor. If you prefer neutral thickening, mix 1 teaspoon cornstarch with cold water and stir in, simmer until glossy. You can also reduce the sauce by simmering longer.

Q: Can I freeze leftovers and how long will they keep? A: Yes, cool quickly and store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove, adding a splash of broth if the sauce looks too thick or grainy.

Q: What should I serve with pork chile verde? A: Serve it over steamed rice, in warm corn tortillas, or with refried beans. Top with fresh cilantro, diced onion, avocado or a squeeze of lime and crumbled queso fresco if you like. It’s great with a simple cabbage slaw on the side.

Pork Chile Verde Recipe Substitutions and Variations

Pork loin: pork shoulder / Boston butt (best swap for shreddy, 1:1 but cook longer); pork tenderloin (quicker, leaner, not as moist); boneless chicken thighs (if you want faster cooking and milder flavor).
Tomatillos: canned tomatillos or jarred salsa verde (works great, lower prep); frozen tomatillos (thaw and roast); green tomatoes + extra lime juice to mimic the tartness.
Poblano peppers: Anaheim or Hatch green chiles (similar mild heat); roasted red bell pepper + 1 jalapeño for heat; dried ancho rehydrated (sweeter, deeper flavor, use fewer).
Cilantro: flat-leaf parsley + extra lime (bright but less cilantro-y); chopped scallions for a fresh bite; a small handful of fresh oregano or epazote for an earthy twist.

Pro Tips

1) Sear the pork in batches so you actually get a brown crust and a good fond on the bottom, dont crowd the pan. that browned stuff is flavor, scrape it into the sauce when you add the broth.

2) Really char the tomatillos and chiles, then steam the poblanos in a covered bowl for a few minutes before peeling. remove seeds if you want milder heat, or leave some for more kick. taste as you go, cause heat can vary a lot.

3) Be careful when blending hot liquids. vent the blender lid and put a towel over it, or use an immersion blender right in the pot to avoid a scalding mess. if the salsa seems too thick, add broth a little at a time so the blender doesnt struggle.

4) This gets better with time, so make it a day ahead if you can. let it cool, chill and skim off excess fat, then reheat gently so the flavors marry. if you need thickness, whisk masa with a little water and add slowly for a more authentic texture, corn starch gives a smoother glossy finish.

Pork Chile Verde Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my pork chile verde inspired by a Crock Pot Pork Stew, with tender pork loin nestled in a bold chile verde sauce that leaves you curious for the recipe.

Servings

servings

Calories

381

kcal

Equipment: 1. Heavy pot or Dutch oven for searing and braising
2. Large baking sheet or cast iron skillet for charring tomatillos and peppers under the broiler
3. Sharp chef’s knife
4. Cutting board
5. Tongs for turning pork and peppers
6. Blender or immersion blender
7. Mixing bowl and a clean kitchen towel for steaming and peeling poblanos
8. Two forks for shredding the pork and a wooden spoon or ladle for stirring
9. Measuring spoons and measuring cup

Ingredients

2 1/2 lb pork loin, trimmed (you can use pork shoulder if you prefer)
1 1/2 lb tomatillos (about 12 medium)
2 poblano peppers
2 jalapeño or serrano peppers
1 large yellow onion
4 garlic cloves
2 cups low sodium chicken broth
1/2 cup fresh cilantro
2 tbsp vegetable oil or olive oil
1 tsp ground cumin
1 tsp dried oregano (Mexican oregano if available)
1 bay leaf
1 to 1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp fresh lime juice
1 tbsp masa harina or 1 tsp cornstarch (optional, for thickening)

Directions

Trim the pork loin and cut into 2 inch chunks, pat dry, season with 1 tsp salt and 1/2 tsp black pepper; heat 2 tbsp oil in a heavy pot and sear the pork in batches until brown on all sides, set aside (you want a good crust even if it sticks a little).
While pork browns, roast the tomatillos, poblanos and jalapeños under a broiler or on a hot skillet until charred and soft, turning often; put the poblanos in a bowl and cover with a towel to steam for 10 minutes so the skins peel off easier.
Peel the poblanos, remove stems and seeds if you want less heat, stem and roughly chop the tomatillos and chiles; dice the yellow onion and smash the garlic cloves.
In the same pot, add a little more oil if needed and sauté the onion until translucent, add the garlic, 1 tsp cumin and 1 tsp oregano and toast 30 seconds until fragrant, dont burn the garlic.
Transfer the roasted tomatillos, poblanos, jalapeños, sautéed onion and garlic, 1/2 cup cilantro, 2 cups low sodium chicken broth, 1 bay leaf and a splash more broth to a blender; blend until mostly smooth, taste for heat, add a bit more broth if it’s too thick.
Pour the blended chile verde back into the pot with the seared pork, scrape up any browned bits from the bottom, bring to a simmer, reduce heat to low and cover; simmer gently 1 1/2 to 2 hours until pork is fork tender (or use a slow cooker on low 4 to 6 hours).
Remove pork, shred with two forks, discard the bay leaf, skim excess fat if you want, then return shredded pork to the pot; simmer 10 more minutes so flavors marry, taste and add 1 to 1 1/2 tsp salt and more pepper if needed.
If you want a thicker sauce, whisk 1 tbsp masa harina with a few tablespoons water or mix 1 tsp cornstarch with cold water and stir into the simmering stew a little at a time until it reaches the consistency you like.
Stir in 2 tbsp fresh lime juice and the remaining cilantro just before serving, adjust seasoning one more time; serve with rice, tortillas, or tacos, and top with extra cilantro, diced onion or lime wedges if you like.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.