For extra depth of flavor, char the tomatillos and peppers under a broiler before roasting. Adjust the number of serrano peppers to your preferred spice level. Remember that the spice will intensify as the dish braises. Serve the Pork Chile Verde hot, garnished with fresh cilantro and your favorite toppings, such as diced onion, avocado, lime wedges, and warm tortillas or rice.
Pork Chile Verde
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PREP TIME30 mins
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COOK TIME4 hrs
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TOTAL TIME4 hrs 45 mins
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SERVING12 People
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VIEWS9
Embark on a culinary journey to the heart of Mexico with this vibrant Pork Chile Verde. Tender cubes of pork shoulder luxuriate in a luscious, homemade green salsa, crafted from roasted tomatillos, fiery serranos, and aromatic garlic. Slow-braised to perfection, this dish delivers an explosion of flavor and a melt-in-your-mouth texture that will leave you craving more.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate6 g
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Cholesterol102 mg
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Fiber2 g
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Protein28 g
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Saturated Fat9 g
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Sodium495 mg
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Sugar3 g
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Fat29 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat the oven to 350 degrees F (175 degrees C). (5 minutes)
02
StepIn a bowl, combine the tomatillos, serrano peppers, and garlic. Drizzle with olive oil and toss to coat evenly. Transfer to a baking sheet. (2 minutes)
03
StepRoast in the preheated oven until the tomatillos are softened and slightly blistered, about 30 minutes. Remove from the oven, let cool slightly, then transfer to a food processor or blender. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C). (35 minutes)
04
StepWhile the vegetables are roasting, heat the lard (or oil) in a Dutch oven or heavy oven-safe pot over medium-high heat. Season the pork cubes with garlic salt and black pepper. Add the pork to the pot in batches, being careful not to overcrowd. Cook, turning occasionally, until browned on all sides, about 7 minutes per batch. Remove the browned pork with a slotted spoon and set aside on a plate. (25 minutes)
05
StepDrain and discard all but 2 tablespoons of the rendered fat from the pot. Add the chopped onion and bell pepper to the pot. Sauté over medium heat, stirring occasionally, until the onion is softened and translucent, about 5 minutes. (7 minutes)
06
StepPour the red wine into the pot and bring to a boil, scraping up any browned bits from the bottom of the pot with a wooden spoon. This will add depth of flavor to the sauce. (3 minutes)
07
StepReturn the browned pork to the pot. Stir in the tomatillo puree, chicken stock, cilantro, oregano, cumin, and kosher salt. Bring to a simmer. (5 minutes)
08
StepCover the Dutch oven tightly with a lid and transfer to the preheated oven. Cook until the pork is incredibly tender and easily shreds with a fork, 3 ½ to 4 hours. (210-240 minutes)
09
StepRemove the Dutch oven from the oven and let stand, covered, for 15 minutes before serving. This allows the flavors to meld and the pork to become even more tender. (15 minutes)
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Vicenta Spencer
Jun 27, 2025This recipe is amazing! The pork was so tender and the sauce was incredibly flavorful. I will definitely be making this again!
Elfrieda Borer
Jun 26, 2025I loved the depth of flavor in this dish. The roasting of the tomatillos and peppers really makes a difference.
Orie Sanford
Jun 22, 2025Great recipe! Easy to follow and the end result was delicious. I added a pinch of sugar to the sauce to balance the acidity of the tomatillos.