Chile Verde de Puerco

This pork Chile Verde, also known as Chile Verde de Puerco, is made with pork shoulder and spareribs simmered until tender in a delicious green sauce of charred tomatillos, poblanos, jalapeños, serranos, garlic, onion, cilantro, and Mexican spices. Browning the pork in lard first gives the dish deep savory flavor, while the tomatillos keep the sauce bright and tangy.

What is Chile Verde de Puerco? Chile verde means “green chile.” This home-style version is a Mexican pork stew made by slowly simmering browned pork in a green salsa prepared with tomatillos and fresh green chiles. Pork shoulder creates tender pieces of meat, while the spareribs and shoulder bone add richness as the sauce cooks.

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Quick Recipe Snapshot

• Difficulty: Easy to moderate
• Prep Time: About 30 minutes
• Cook Time: About 2 hours 30 minutes
• Total Time: About 3 hours
• Yield: About 16 servings
• Method: Stovetop
• Flavor: Tangy, savory, roasted, and chile-forward

Watch the Video

This step-by-step video shows how to char the tomatillos and green chiles, blend the salsa, brown the pork, and simmer everything together until the meat is tender and the sauce is rich.

A Quick Background on Chile Verde

Chile verde literally means “green chile.” Recipes vary, but pork versions commonly combine braised pork with a green sauce made from tomatillos and fresh green chiles. This version uses roasted tomatillos, jalapeños, serranos, and poblanos with pork shoulder and spareribs for a rich, home-style Mexican dish.

Why You Will Love This Recipe

• Deep roasted flavor: Charring the tomatillos and chiles gives the salsa a richer, more developed taste.
• Two cuts of pork: Pork shoulder becomes tender while the spareribs add meaty flavor and richness.
• Perfect for a crowd: Nine pounds of pork makes a generous family-size batch.
• Even better the next day: The pork continues absorbing the flavorful green sauce as it rests.

Ingredient Spotlight

Chile Verde de Puerco (Pork Chile Verde)

Tender pork shoulder and spareribs are browned in lard, then slowly simmered in a roasted tomatillo salsa made with jalapeños, serranos, poblanos, cilantro, garlic, onion, and Mexican spices. The result is a rich, deeply flavored pork chile verde with fork tender meat and plenty of sauce.

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Prep Time 30 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs

Course Main Course

Cuisine Mexican

Servings 16

Equipment

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• Very large heavy-bottomed pot or Dutch oven, at least 12 quarts
• Comal, cast-iron griddle, grill, or heavy skillet
• High-powered blender
• Large bowl or platter
• Chef's Knife
• Large cutting board
• Tongs
• Wooden spoon
• ladle
• Measuring Cups
• Measuring Spoons

Ingredients

  

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Pork

• 5 pounds pork shoulder or pork butt preferably bone-in, cut into 2- to 3-inch pieces; reserve the bone
• 4 pounds pork spareribs cut into short serving-size riblets if needed
• Garlic salt to taste
• Ground black pepper to taste
• 1 cup Lard 1 cup to start for browning; add more only if needed

Chile Verde Sauce

• 2 pounds tomatillos milpero if available, husked and rinsed
• 4 jalapeño peppers
• 4 serrano peppers
• 2 poblano peppers
• 1/2 medium white onion
• 8 garlic cloves left unpeeled for roasting
• 1 small bunch cilantro
• 1/4 teaspoon cumin seeds
• 1 teaspoon Mexican oregano
• 1/4 teaspoon whole black peppercorns
• 2 teaspoons chicken bouillon powder or granules
• 2 to 3 cups water divided
• 2 bay leaves
• Additional water or broth only as needed if the sauce becomes too thick

Instructions

 

Prepare the Roasted Salsa

• Heat a comal, griddle, grill, or heavy skillet over medium-high heat. Arrange the tomatillos, jalapeños, serranos, onion, and unpeeled garlic cloves on the hot surface. Roast, turning occasionally, until the vegetables are softened and charred in spots. Remove them from the heat and peel the garlic once it is cool enough to handle.
  
• Roast the poblano peppers over direct heat, turning as needed, until the skins are blistered and blackened on all sides. Transfer them to a bowl or covered container and let them rest for about 10 minutes to loosen the skins.
  
• Peel away the loose charred skin from the poblanos. Open the peppers and remove the stems, seeds, and large inner veins.
  
• Add the roasted tomatillos and any collected juices to a large capacity blender. Add the jalapeños, serranos, onion, peeled garlic, cleaned poblanos, 1 small bunch cilantro, cumin seeds, Mexican oregano, whole peppercorns, chicken bouillon, and 2 cups water.
  
• Blend until smooth. Add up to 1 additional cup of water only as needed to help the mixture blend or reach the desired consistency.
  

Prepare the Pork

• Cut the pork shoulder into large 2- to 3-inch pieces. Cut or separate the spareribs into short serving size riblets if needed. Season the pork shoulder, spareribs, and reserved shoulder bone evenly with garlic salt and ground black pepper.
  
• Melt 1 cup of lard in a very large, heavy bottomed pot over medium-high heat. Working in batches, brown the pork shoulder, spareribs, and reserved pork shoulder bone on several sides. Add more lard only if the bottom of the pot becomes dry.
  
• Transfer each browned batch to a large bowl. The pork does not need to be fully cooked at this stage.
  

Finish the Chile Verde

• Carefully ladle out most of the rendered fat, leaving approximately 2 tablespoons and the browned bits in the pot. Reduce the heat to medium and carefully pour in the blended tomatillo sauce. Stir well, scraping the bottom of the pot to loosen the browned bits. Cook for a few minutes, until the sauce begins bubbling and thickens slightly.
  
• Return all the browned pork, the pork shoulder bone, and any accumulated juices to the pot.
  
• Add the 2 bay leaves and stir until the pork is evenly coated with the sauce.
  
• Bring the chile verde back to a gentle simmer. Partially cover the pot, leaving the lid slightly ajar, and cook over low heat for 1 1/2 to 2 hours. Stir occasionally and check the pork for tenderness. If the meat is still firm, continue simmering until it pulls apart easily with a fork. If the sauce becomes too thick, add water or broth in small amounts. Remove the bay leaves and pork shoulder bone, then taste and adjust the seasoning if needed.
  
• Serve the pork hot with plenty of chile verde sauce. Pair it with Mexican red rice, beans, and warm tortillas, if desired. Enjoy!
  

Notes

• This recipe makes a very large batch. Use a heavy-bottomed pot or Dutch oven with enough room to brown and simmer 9 pounds of pork without overflowing.
• The pork is seasoned only with garlic salt and ground black pepper.
• Use 1 small bunch of cilantro in the chile verde sauce.
• Start with 1 cup of lard to brown the pork. Add more only if the bottom of the pot becomes dry. After browning, carefully remove excess rendered fat, leaving approximately 2 tablespoons and the browned bits before adding the sauce.
• Start the salsa with 2 cups of water. Add up to 1 additional cup only if needed for blending or adjusting the consistency.
• Chicken bouillon and garlic salt both contribute salt. Season the pork moderately, then taste the finished chile verde before adjusting the seasoning.
• Brown the pork in batches. Crowding the pot traps steam and prevents the meat from developing a browned exterior.
• If the pork shoulder includes a bone, brown it with the meat and leave it in the pot while the chile verde simmers. Remove and discard the bone before serving.
• The sauce will naturally change from bright green to a deeper olive-green or brownish-green color as the roasted ingredients and pork cook together.
• If the sauce becomes too thick during the long simmer, add water or broth in small amounts so the chile verde does not become watery.
• Mexican red rice, beans, and tortillas are optional serving suggestions and are not part of the chile verde ingredient list.

Keyword chile verde, chile verde de puerco, comfort food, hearty, Mexican pork recipe, pork chile verde, pork chile verde recipe, pork in salsa verde, slow-cooked, spicy, tomatillo pork stew

Tried this recipe?Let us know how it was!

Pro Tips for the Best Pork Chile Verde

• Use a very large pot. Nine pounds of pork requires enough room to brown and simmer evenly.
• Brown the pork in batches. Overcrowding traps steam and prevents the meat from developing good color.
• Season carefully. Garlic salt and chicken bouillon both contribute salt, so taste the finished chile verde before adjusting the seasoning.
• Char the vegetables properly. Let the tomatillos and chiles blister and soften for deeper roasted flavor.
• Reserve some of the water. Blend the salsa with 2 cups, then add up to 1 additional cup only as needed to help it blend or adjust the consistency.
• Simmer the shoulder bone. If your pork shoulder includes a bone, brown it and leave it in the pot while the chile verde cooks.
• Cook until tender, not only by time. Continue simmering if the pork is not easily pierced with a fork after 2 hours.

Common Mistakes to Avoid

• Skipping the tomatillo rinse. Remove the husks and wash away the naturally sticky coating before cooking.
• Overcrowding the pot. The pork will steam instead of browning if too much is added at once.
• Adding all the water immediately. Begin with less so the salsa stays rich rather than watery.
• Boiling the chile verde aggressively. Maintain a gentle simmer so the meat becomes tender without reducing the sauce too quickly.
• Overseasoning the pork. Garlic salt and chicken bouillon both contain salt. Season the pork moderately and make the final adjustment only after the chile verde has simmered.
• Stopping as soon as the timer ends. Pork shoulder and ribs may need additional time before becoming fully tender.

Storage and Make Ahead

• Refrigerator: Divide the chile verde into shallow covered containers and refrigerate within 2 hours, or within 1 hour when the outdoor temperature is above 90°F. Use within 3 to 4 days.
• Freezer: Freeze meal-size portions for about 2 to 3 months for best quality.
• Reheating: Reheat on the stovetop or in the microwave until the pork and sauce reach 165°F. Stir during reheating so it heats evenly, and add a splash of water or broth if the sauce has thickened.
• Make ahead: Prepare the chile verde completely, cool it safely, and refrigerate it. Reheat thoroughly before serving.

Optional Variations

The following are optional ideas and are not part of the featured recipe above.

• Milder chile verde: Remove the seeds and pale inner ribs from the jalapeños and serranos before blending.
• Pork shoulder only: Use pork shoulder without the spareribs for a simpler version with uniform pieces of meat.
• Brothier chile verde: Add water or broth a little at a time during the final simmer.

How to Serve Chile Verde

• Spoon the tender pork and green sauce into wide bowls.
• Serve it with Mexican Red Rice or refried beans.
• Set out warm corn or flour tortillas for soaking up the sauce.
• Add Homemade Bolillos, chopped onion, cilantro, lime wedges, avocado, or sliced radishes.

FAQs

• What does chile verde mean? Chile verde means “green chile.” The name commonly refers to meat cooked in a sauce made with green chiles, tomatillos, or both.
• Is this pork chile verde spicy? It can be. This recipe uses four jalapeños and four serrano peppers. Removing the seeds and inner ribs will reduce some of the heat.
• Can I use regular tomatillos instead of milpero tomatillos? Yes. Standard tomatillos work well when milpero tomatillos are unavailable.
• Can I make this with only pork shoulder? Yes. The texture will be more uniform, although the spareribs add additional richness to the featured recipe.
• How do I know when the pork is ready? The pork shoulder should be easily pierced with a fork, and the rib meat should be tender. Continue simmering if the meat still feels firm.
• Why is my chile verde sauce too thick? The sauce naturally reduces as it simmers. Stir in water or broth a little at a time until it reaches your preferred consistency.
• Can I freeze pork chile verde? Yes. Freeze it in meal-size portions for about 2 to 3 months for best quality.

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