Pork Chile Verde with Roasted Tomatillos
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Charred tomatillos and chiles go into a bright, tangy green sauce, and the pork spends a couple of hours going soft in it. Set out warm tortillas and watch the pot make a second lap around the table.
The short version
Sear pork shoulder, broil tomatillos, poblanos and jalapeños until charred, then blend them with cilantro. Simmer the pork in the sauce, partly covered, about 1½ to 2 hours until fork-tender. Finish with lime. Serve with rice, beans and warm tortillas.
What makes ours better
the tricks Nonna pretends she never taught me
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Broil the tomatillos and chiles first. Raw tomatillos taste sharp and grassy. Ten minutes under the broiler gives them char and sweetness, and the chiles pick up a smoky edge.
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Use pork shoulder, not loin. Shoulder has the fat and connective tissue that turns tender and silky over a long simmer. Loin dries out and goes stringy.
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Sear the pork in batches, then simmer it right in the sauce. The browned bits dissolve into the sauce, and one pot means more flavor and fewer dishes.
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Stir in cilantro stems and lime at the end. Cooked down, the sauce is deep and savory. Fresh cilantro and lime put the brightness back.
What you need
the cast, in order of appearance
- Poblano chiles4 large
- Fresh cilantro1 bunch
- Boneless pork shoulder3 pounds
- Yellow onion1 large
- Garlic5 cloves
- Ground cumin2 teaspoons
- Low-sodium chicken broth1½ cups
Sauce
Pork
tap each one as it goes in. no double-salting.
Steps
deep breath. you’ve got this.
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Broil the vegetables
Set a rack 4 to 6 inches under the broiler and turn it to high. Put the tomatillos, poblanos and jalapeños on a foil-lined sheet pan, with the chiles cut-side down. Broil 8 to 10 minutes, until the skins blister and blacken in spots and the tomatillos soften and release juice.
About 9 min. Cook mode has a timer for this step.
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Blend the sauce
Let the vegetables cool 5 minutes. Pull off and discard the blackest poblano skins if they slip off easily; don't worry about the rest. Put everything in a blender, including the pan juices and half the cilantro, and blend until mostly smooth with a little texture.
Keep the vent in the blender lid open under a towel. Hot liquid builds pressure.
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Season and sear the pork
Pat the pork very dry and toss with 1 teaspoon of the salt and the pepper. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Brown the pork in two or three batches, without crowding, until golden on at least two sides, about 3 minutes per side. Move each batch to a plate.
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Cook the onion, garlic and spices
Lower the heat to medium. Add the remaining oil and the onion and cook until soft, about 5 minutes, scraping up the browned bits. Add the garlic, cumin and oregano and stir for 1 minute, until fragrant.
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Add sauce and broth
Pour in the blended sauce and the broth. Return the pork and any juices to the pot. Stir and bring to a boil, then reduce to a gentle simmer.
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Simmer until tender
Cover the pot, leaving the lid slightly ajar. Simmer, stirring every 20 minutes, until the pork is fork-tender and shreds easily, 1½ to 2 hours. If the sauce gets too thick, add a splash of water.
Keep the heat low. A hard boil makes pork tough and stringy even after a long cook.
About 100 min. Cook mode has a timer for this step.
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Reduce and finish
Uncover and simmer 10 to 15 minutes, until the sauce is thick enough to coat a spoon. Stir in the lime juice and the remaining cilantro, then taste and add the remaining ½ teaspoon salt or more.
Good to know
the stuff I’d tell you over the phone
- The pork is safe at 145°F, but shoulder isn't tender until it's much longer. The fork test is the real cue.
- Make it ahead. Cook through the simmering step, chill, and reheat. The flavors improve for 2 to 3 days.
- Tomatillo sauce is tart. If it tastes sharp, stir in 1 teaspoon of sugar or honey at the end.
- Heat is easy to adjust. Leave the jalapeño seeds in for more, or skip jalapeños entirely for a mild stew.
- Storage. Fridge, 4 days. Freezer, 3 months. Reheat gently on the stove with a splash of broth or water.
Questions, answered
the questions my cousins text me
What cut of pork is best for chile verde?
Boneless pork shoulder, sometimes sold as pork butt or Boston butt. It has enough fat and collagen to stay moist and tender through the long simmer. Avoid loin and tenderloin.
Can I make chile verde in a slow cooker?
Yes. Do the broiling, blending and searing as written, then put everything in the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5. Stir in the lime and cilantro at the end.
Why is my chile verde sour or bitter?
Tomatillos are naturally tart, and underripe or raw ones turn sharper. Broiling them helps. A teaspoon of sugar or a spoonful of the cooked-down sauce stirred in balances it.
How do I make chile verde thicker?
Simmer it uncovered for 15 to 20 minutes at the end. You can also stir in 1 tablespoon of masa harina mixed with 2 tablespoons of water and simmer 5 minutes.
What do you serve with chile verde?
Warm flour or corn tortillas, rice and refried or pinto beans. It also makes excellent burritos, tacos or nachos with leftovers.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
be honest. I can take it. probably.
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Published October 29, 2026.