Pork Chile Verde: A Traditional Mexican Green Chile Stew
Pork Chile Verde is a rich and flavorful Mexican dish, perfect for a comforting meal. The combination of roasted tomatillos, spicy peppers, and tender pork creates a stew with complex, layered flavors. With the option to cook it on the stovetop, in the oven, or in a slow cooker, this versatile recipe can be prepared to suit your schedule. Read on to learn how to make this delicious stew with step-by-step instructions, tips, and answers to frequently asked questions.
Ingredients
- 2 pounds tomatillos, husks removed and washed
- 2 poblano peppers, cut in half lengthwise, seeds removed
- 2 jalapeño peppers, cut in half lengthwise, seeds removed
- 1 large white onion, cut into 8 wedges
- 4 cloves garlic
- 1 cup cilantro, loosely packed
- 2 tablespoons oil (or bacon grease)
- 3 pounds pork butt or shoulder, cut into 1-inch cubes
- 2 cups chicken or ham broth
- 1 teaspoon cumin seeds, toasted and ground (optional)
- 2 teaspoons oregano
- 1 tablespoon soy sauce (or fish sauce, or salt to taste)
- 2 tablespoons lime juice
- 1/4 cup cilantro, chopped
Roasting the Vegetables
Start by preparing the flavorful base for your chile verde. Roasting the tomatillos, peppers, onions, and garlic enhances their flavors, giving the stew a smoky depth.
- Preheat the broiler on your oven.
- Place the tomatillos, poblano peppers, jalapeños (cut side down), onion wedges, and garlic cloves on a baking sheet. Broiling them with the cut sides facing down helps them blister evenly.
- Broil until the skins are blistered and blackened, usually taking about 8-10 minutes. Watch them carefully to ensure they don’t burn too much, and rotate the baking sheet if needed for even cooking.
- Once the vegetables are well-roasted, remove them from the oven and set them aside to cool slightly.
Blending the Sauce
While the vegetables cool, prepare your blender for the sauce. Blending these roasted ingredients with fresh cilantro gives the dish its signature green sauce.
- Transfer the roasted tomatillos, peppers, onions, and garlic into a blender.
- Add 1 cup of loosely packed fresh cilantro to the blender.
- Blend on high until the mixture is smooth, creating a vibrant green sauce. Set aside the sauce for later.
Searing the Pork
Browning the pork before simmering it in the green sauce builds additional flavor through caramelization. Use a large, heavy-bottomed saucepan or Dutch oven to get an even sear.
- In a large pot, heat 2 tablespoons of oil (or bacon grease for extra flavor) over medium-high heat.
- Add the cubed pork in batches to avoid overcrowding, and sear each piece until browned on all sides, about 2-3 minutes per side.
- Remove the pork from the pan and set it aside. The browned pork will add a deep, savory flavor to the final dish.
Cooking Options for the Stew
Now that your sauce and pork are ready, you can combine all ingredients and cook the stew. Depending on your preference and time, you can cook the chile verde on the stovetop, in the oven, or in a slow cooker.
- Stovetop: Add the browned pork, green chile sauce, broth, cumin (if using), and oregano to the pot. Stir well to combine, then bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook on low for 2-3 hours, stirring occasionally. The stew is ready when the pork is tender and easily shredded with a fork.
- Oven: Preheat the oven to 350°F (180°C). Transfer the pork, sauce, and all remaining ingredients to an oven-safe dish or leave it in the Dutch oven. Cover the dish and cook in the oven for 2-3 hours until the pork is tender.
- Slow Cooker: For a convenient hands-off option, transfer everything to a slow cooker. Cook on low for 8-10 hours or on high for 4-5 hours. This method is perfect if you’d like to prepare the stew in the morning and let it cook throughout the day.
Finishing Touches
After the stew is cooked, the tender pork will have absorbed the tangy, spicy flavors of the sauce. Before serving, add the final touches to enhance the flavors.
- Remove the pot from heat.
- Stir in 1 tablespoon of soy sauce or fish sauce (or salt to taste). The soy sauce adds a subtle umami flavor that deepens the dish.
- Add 2 tablespoons of fresh lime juice for a bright, tangy finish.
- Sprinkle with 1/4 cup of chopped fresh cilantro before serving.
Serving Suggestions
Serve Pork Chile Verde with warm tortillas, rice, or beans. Toppings like sour cream, avocado slices, and extra lime wedges add freshness and color. This stew also pairs well with warm, crusty bread or tortilla chips for dipping.
Tips for Making the Best Pork Chile Verde
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Use the Right Cut of Pork
Pork butt or shoulder has enough fat and connective tissue to become tender and flavorful when slow-cooked. Avoid lean cuts like pork loin, which can dry out. -
Control the Spice Level
For a spicier chile verde, leave some seeds in the jalapeños or add more peppers. For a milder version, reduce the number of jalapeños or use milder peppers like Anaheim. -
Broth Variations
While chicken broth is common, ham broth adds a savory depth. Use whichever you prefer or try a mixture of both. -
Make It in Advance
This dish tastes even better the next day as the flavors meld together. Prepare it a day in advance for even more richness. -
Use Fresh Lime Juice
Adding lime juice at the end brightens the dish and balances the richness of the pork and spices.
FAQs
Can I make Pork Chile Verde ahead of time?
Yes, chile verde often tastes better the next day. Simply reheat on the stovetop or microwave, adding a little broth if it has thickened too much.
What if I don’t have tomatillos?
Tomatillos give this dish its characteristic tang, but if you can’t find them, green tomatoes or even a mix of green tomatoes and limes can be used as a substitute.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave, adding a splash of water or broth if needed.
Can I freeze Pork Chile Verde?
Yes, it freezes well. Allow it to cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
What can I serve with Pork Chile Verde?
This dish pairs well with rice, tortillas, beans, or even a fresh green salad. Toppings like sour cream, avocado, and shredded cheese are also great additions.
Enjoy this comforting Pork Chile Verde with family and friends, and savor the flavors of roasted vegetables, tender pork, and zesty spices.