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Authentic Chile Verde Pork Stew with Roasted Tomatillos

Close-up of tender pork chunks smothered in vibrant green Chile Verde Pork Stew with Tomatillos, garnished with fresh cilantro.
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Make a hearty, slow-simmered pork stew featuring tender pork shoulder cooked in a bright, tangy green chile sauce made from roasted tomatillos and fresh peppers.

Ingredients

Scale
  • 3 lbs pork shoulder (Boston butt), cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 lbs tomatillos, husked and rinsed
  • 6-8 medium fresh green chiles (such as Anaheim or Poblano), stems removed
  • 2 jalapeños or serranos (optional, for more heat), stems removed
  • 1/2 cup fresh cilantro leaves

Instructions

  1. Season the pork cubes generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the pork in batches on all sides; remove and set aside.
  2. Reduce heat to medium. Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Place the tomatillos and whole green chiles (and jalapeños/serranos, if using) on a baking sheet. Broil on high, turning occasionally, until the skins are blackened and blistered, about 8-10 minutes. Watch carefully to prevent burning.
  4. Transfer the roasted tomatillos and peppers to a blender. Add the cilantro, 1 cup of chicken broth, cumin, and oregano. Blend until smooth. This is your green chile sauce base.
  5. Return the browned pork to the Dutch oven. Add the blended sauce, the remaining 3 cups of chicken broth, the diced tomatoes, 1 teaspoon of salt, and black pepper. Stir well.
  6. Bring the stew to a simmer. Cover the pot, reduce the heat to low, and cook slowly for 2.5 to 3 hours, or until the pork is fork-tender.
  7. Remove the lid for the last 30 minutes of cooking to allow the sauce to thicken slightly. Taste and adjust salt as needed before serving.

Notes

  • For a slow cooker method, brown the pork and sauté the onions/garlic on the stovetop. Combine all ingredients in the slow cooker and cook on low for 7-8 hours or high for 4 hours.
  • If you prefer a smoother sauce, strain the blended tomatillo mixture before adding it to the pot.
  • Adjust the number of hot peppers used to control the final heat level of your stew.

Nutrition

Find it online: https://recipesfleet.com/chile-verde-pork-stew-with-tomatillos/