Chile Verde

Recipe Link


  • 1 1/2 lbs Tomatillos (or green tomatoes + lime)
  • 10 Garlic cloves
  • 2 Jalapeños
  • (optional) 1-2 Anaheim, Poblano or Serrano Pepper
  • 1 bunch Cilantro
  • 3 1/2 – 4 1/2 lbs Pork Shoulder
  • (optional) All-Purpose Flour
  • Salt/Pepper
  • Olive Oil
  • 1 Onion
  • 1 T Oregano
  • 1 T Cumin
  • 2 1/2 cups chdicken stock


Tip: Takes some time, but it’s mostly just a lot of waiting. Steps 1-6 can be roasted or raw and made ahead (salsa verde, can add onion to thicken).

  1. Preheat broiler or oven
  2. Remove husks from tomatillos and rinse
  3. (optional) Cut in half and place cut side down on a foil-lined baking sheet
  4. (optional) Place in broiler for 7-10 minutes to lightly blacken the skin, then remove to cool
    1. Can also do 20-25 minutes at 400 degrees
  5. Meanwhile, chop pork (1-1.5″ cubes, optional: trim excess fat), onion and 5 garlic cloves
  6. Place tomatillos, 5 unchopped garlic cloves, jalapeños, (optional) pepper, cilantro (not all, add and taste) and salt into blender
    1. Keeping the seeds/membranes and adding the optional peppers will make it spicier
  7. Pulse until all ingredients are finely chopped and mixed
  8. Season the pork with S/P and (optional) a light amount of flour
  9. Heating oil in a dutch oven and brown pork in 2 batches, removing with a slotted spoon or tongs
  10. Add onions/garlic until softened, about 5 minutes
  11. Add pork, oregano, cumin, salsa verde, chicken stock and S/P
    1. Stock first, stir, then add the rest
    2. Pork should be just barely above liquid level, use less chicken stock if necessary
  12. Bring to a boil then reduce to a simmer and cover for 2-3 hours, until pork is fork tender
    1. Sauce should be somewhat thick, but add more stock (to thin) or cook uncovered (to thicken) if needed. Total cooking time depends on how much pork is used. If the pork is tough, keep the heat low and wait
    2. Can also put in the oven at 325 degrees with oven-safe equipment
  13. Adjust seasonings if needed

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