Best Chile Verde Recipe (Green Chili)

Ingredients

• 1.8 kg Pork Shoulder (cut into 2‑3 inch cubes)
• 2 tsp Salt (kosher or table salt)
• 1 tsp Ground Cumin (toasted optional)
• 1 tsp Ground Cinnamon (Ceylon or regular)
• 1 Tbsp Vegetable Oil (neutral oil such as canola)
• 600 g Poblano Chilies (roasted, peeled, seeded)
• 140 g Jalapeño Peppers (roasted, peeled, seeded; wear gloves)
• 375 g Small Onions (peeled and quartered)
• 40 g Garlic (about one head; roasted then peeled)
• 12 pieces Tomatillos (husks removed, rinsed, roasted)
• 4 cups Low‑Sodium Chicken Broth (store‑bought or homemade)
• 2 tsp Honey (light honey to round acidity)
• 1 tsp Mexican Oregano (dried)
• 1 piece Bay Leaf (dried)
• 25 g Fresh Cilantro (roughly chopped)
• 100 g Queso Fresco (crumbled for garnish)
• 8 pieces Blue Corn Tortillas (homemade or store‑bought)
• 30 g Red Onion (thinly sliced for garnish)

Instructions

1. Preheat Oven

   Set the oven to its highest broil setting (about 280 °C / 540 °F) and let it preheat.

   Time: PT5M

   Temperature: 280°C

2. Cube and Season Pork

   Cut the pork shoulder into 2‑3 inch cubes. In a large bowl sprinkle with 2 tsp salt, 1 tsp ground cumin, 1 tsp ground cinnamon, drizzle 1 Tbsp vegetable oil and toss until evenly coated.

   Time: PT10M

3. Prepare Vegetables for Roasting

   Smash a head of garlic (no need to peel). Trim ends off the onions, halve and peel them. Arrange the poblanos, jalapeños, onion halves, and garlic on a sheet pan in a single layer. Poke each pepper a few times with a knife or toothpick to prevent bursting.

   Time: PT10M

4. Roast Peppers

   Place the sheet pan in the preheated oven. Roast for 6 minutes, flip the peppers, then roast another 6 minutes until skins are puffed and blistered.

   Time: PT12M

   Temperature: 280°C

5. Prep Tomatillos

   Remove the papery husks from the tomatillos, discard any mushy ones, rinse under cold water several times until the sticky sap is gone, then drain well and spread on a clean sheet pan.

   Time: PT10M

6. Roast Tomatillos

   Roast the tomatillos in the oven for about 10 minutes until the tops are nicely charred.

   Time: PT10M

   Temperature: 280°C

7. Cool and Peel Roasted Veggies

   Transfer the roasted peppers, garlic, and tomatillos to a cooling rack. Once cool enough to handle, peel the charred skins off the peppers and garlic, then stem and seed the peppers (wear gloves).

   Time: PT10M

8. Blend the Salsa Verde

   In a blender or food processor combine the roasted poblanos, jalapeños, peeled garlic, roasted onions, charred tomatillos, and chopped cilantro. Blend until smooth. Taste and add more jalapeño if you want extra heat.

   Time: PT10M

9. Preheat Dutch Oven

   Place the Dutch oven on the stove over medium‑high heat and let it get hot before adding the pork.

   Time: PT5M

10. Brown the Pork

    Add the seasoned pork cubes in a single layer (you may need to do this in two batches). Brown each side for about 5‑7 minutes until a deep mahogany crust forms. Transfer browned pork to a bowl, then repeat with the remaining pieces.

    Time: PT20M

11. Add Liquids and Aromatics

    Pour the 4 cups low‑sodium chicken broth into the pot, scraping up any browned bits. Return all pork and its juices to the pot. Stir in 1 tsp Mexican oregano, 1 bay leaf, 2 tsp honey, and the blended salsa verde.

    Time: PT5M

12. Simmer the Stew

    Bring the mixture to a gentle boil, then reduce to medium‑low heat and simmer uncovered. Skim off any foam that rises. After about 1.5 hours, skim the surface oil that accumulates. Continue simmering for another hour (total 2‑2.5 hours) until the pork is fork‑tender.

    Time: PT150M

13. Final Seasoning

    Taste the stew and add more salt if needed; if it’s still too acidic, stir in a little extra honey.

    Time: PT5M

14. Plate and Garnish

    Ladle the stew into bowls, garnish with crumbled queso fresco, chopped cilantro, and thinly sliced red onion. Serve with warm blue corn tortillas on the side.

    Time: PT5M

Nutrition Facts

Calories

830

Protein

60 g

Carbohydrates

8 g

Fat

37 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pork Shoulder: Pork Butt, Pork Loin
• Instead of Salt: Sea Salt
• Instead of Ground Cumin: Ground Coriander
• Instead of Ground Cinnamon: Ground Nutmeg
• Instead of Vegetable Oil: Olive Oil
• Instead of Poblano Chilies: Anaheim Peppers
• Instead of Jalapeño Peppers: Serrano Peppers
• Instead of Small Onions: Yellow Onion
• Instead of Garlic: Garlic Powder
• Instead of Tomatillos: Green Tomatoes
• Instead of Low‑Sodium Chicken Broth: Vegetable Broth
• Instead of Honey: Agave Syrup, Maple Syrup
• Instead of Mexican Oregano: Regular Oregano
• Instead of Fresh Cilantro: Parsley
• Instead of Queso Fresco: Feta Cheese
• Instead of Blue Corn Tortillas: Regular Corn Tortillas

Equipment Needed

• Oven
• Sheet Pan
• Large Mixing Bowl
• Knife
• Cutting Board
• Blender or Food Processor
• Dutch Oven
• Tongs
• Skimming Spoon or Ladle
• Measuring Spoons
• Measuring Cups
• Cooling Rack (optional)
• Spatula (optional)

Critical Steps — Do Not Skip

• Preheat Oven
• Roast Peppers
• Roast Tomatillos
• Blend the Salsa Verde
• Brown the Pork
• Simmer the Stew

Chef Tips from the Video

• Charred skins add smoky depth—don’t discard them until after peeling.
• Skimming the oil layer midway gives a cleaner, richer broth.
• Use low‑sodium broth so you can control the salt level.
• If you don’t have a Dutch oven, a heavy‑bottomed pot with a tight‑fitting lid works fine.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 3 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Roast the peppers and tomatillos up to 24 hours ahead and store in the fridge.
• Blend the salsa verde and keep refrigerated; it will develop deeper flavor.
• The stew can be fully cooked a day ahead; reheat gently over low heat before serving.

Frequently Asked Questions