Chile Verde – Pork Chile Verde Recipe

The Best Pork Chili Verde

Pork Chili Verde is a classic Mexican dish made with tender chunks of pork simmered in a rich, tangy green chili sauce packed with roasted tomatillos and peppers. It’s bold, flavorful, and downright addictive—one of my all-time favorites. This dish is so popular because it’s versatile and downright comforting; you can serve it over rice, stuff it in tacos or burritos, or just scoop it up with warm tortillas. For me, it’s the perfect balance of spice, savoriness, and freshness, and once you try it, I guarantee you’ll feel the same!

This Specific Verde Recipe

I really just can’t say enough about this Pork Chili Verde recipe.  But first off, just know that you don’t have to add the pork if you’re just wanting the Chili Verde.  This recipe is good to go either way and it’s as good as it gets.  If you don’t know by now, I’m a man of my word and I don’t post recipes unless they are the best of the best.  So be rest assured that this recipe, like the many before this one, is a winner.

One More Recipe you Need to make This!

You’re going to need a Good Green Enchilada Sauce to make this and I’ve included my recipe for that below, but you can always use a can if you’re feeling lazy or if you just don’t want it to taste amazing.  Also know that you can control the heat by adding or taking away the Jalapeno in this recipe all together.  But I feel like one pepper along with the Anaheim’s is a great balance of heat.  Even my kids were eating this without complaints and I felt like it had plenty of kick.  We ate it till it was gone.  So give this a try and let me know what you think!

The ingredients are listed down below but CLICK HERE for the Green Enchilada Sauce video tutorial.

More Mexican Recipes you will Love

Chicken Enchiladas, Chili Rellenos, Beef Steak Ranchero, Chili Chimichangas, Chili Colorado, Amazing Chili, Roasted Salsa Verde, Top 5 Taco Recipes, Seafood & Crab Enchilada, Berry Sangria, Grilled Honey Chipotle Chicken Wings, Bean & Cheese Burrito, Grilled Chicken Jack Quesadilla, Fire Roasted Salsa, Chili Con Queso.

Pork Chili Verde Ingredients:

• 2 1/2 lbs Carnitas (Pork): Cut into 1″ pieces, perfect for tender, flavorful bites.
• 1 Onion: Chopped, adds sweetness and depth to the dish.
• 1 Anaheim Chili Pepper: Chopped, brings mild heat and earthy flavor.
• Olive Oil: For cooking the pork and vegetables.
• 1 cup Chicken Broth: Keeps the pork juicy and enhances the flavor.
• Salt and Pepper: Seasons the pork and sauce to perfection.

Green Chili Enchilada Sauce

• 3 Anaheim Peppers: Roasted for a smoky, mild chili base.
• 8 Tomatillos: Tangy and zesty, the key to a classic green sauce.
• 2 Green Onions: Adds a fresh, slightly sweet onion flavor.
• 1 Jalapeño (optional): For a kick of heat—use if you like it spicy.
• Chicken Broth: Just enough to cover veggies, creates a smooth sauce.
• 2 Garlic Cloves: Bold and aromatic, enhancing the overall flavor.
• 1 tbsp Cumin: Adds warm, earthy spice to the sauce.
• 1 tsp Mexican Oregano: Provides authentic herbal notes.
• 1/2 tsp Black Pepper: Adds a subtle peppery kick.

NOTES: I want to stress the importance of using fresh ingredients for this dish. Cutting corners with canned Peppers, Tomatillos or Enchilada sauce will drastically change the flavor for the worse and leave this recipe less desirable.

The instructions below are an alternative way of cooking this recipe, other than the video tutorial instructions; which is the way I do it.

Instructions

1. Prepare the Pork:
   Heat olive oil in a large skillet or pot over medium-high heat. Add the 1″ pieces of pork and sear until browned on all sides. Season generously with salt and pepper while cooking. Remove the pork and set aside.
2. Cook the Vegetables:
   In the same skillet, add more olive oil if needed. Sauté the chopped onion and Anaheim chili pepper until softened and fragrant, about 3-4 minutes.
3. Simmer the Pork:
   Return the pork to the skillet and pour in 1 cup vegetable broth. Stir to combine, cover, and reduce the heat to low. Let it simmer while you prepare the green chili enchilada sauce.

Make the Green Chili Enchilada Sauce

4. Roast the Veggies:
   Roast the 3 Anaheim peppers and 8 tomatillo tomatoes under a broiler or over an open flame until charred and blistered. Peel off the charred skin and remove the stems and seeds.
5. Blend the Sauce:
   In a blender, combine the roasted Anaheim peppers, tomatillos, green onions, jalapeño (optional), 2 garlic cloves, cumin, Mexican oregano, and black pepper. Add enough chicken broth to just cover the veggies, then blend until smooth.
6. Cook the Sauce:
   Pour the blended sauce into a saucepan and bring it to a gentle simmer. Let it cook for 10 minutes, stirring occasionally, to deepen the flavors.

Combine and Finish

7. Add Sauce to Pork:
   Pour the prepared green chili enchilada sauce over the simmering pork. Stir to coat the meat evenly.
8. Simmer to Perfection:
   Cover the skillet and let the pork and sauce simmer together over low heat for 20-30 minutes, allowing the flavors to meld and the pork to become tender.
9. Serve:
   Serve your Chili Verde Pork hot with rice, tortillas, or as a filling for tacos and burritos. Garnish with fresh cilantro or lime wedges if desired.

Be sure to watch the video tutorial and I’ll show you exactly how to make this amazing Pork Chili Verde.

Recommended

Large Pot, Pots & Pans, Cutting boards, Knives.