How to make authentic Pork Chile Verde // Step by Step ️

Ingredients

• 12 Tomatillos (peeled, husks removed)
• 2 Serrano Peppers (whole, roasted)
• 3 Poblano Peppers (roasted, skins removed, roughly chopped)
• 1 bunch Fresh Cilantro (roughly chopped)
• 1 tablespoon Chicken Bouillon Powder (or Better Than Bouillon)
• 2 cups Water (divided for sauce and simmering)
• 1 teaspoon Whole Black Peppercorns
• 1 teaspoon Whole Cumin Seeds
• 1 teaspoon Mexican Oregano
• 6 Whole Cloves
• 1 teaspoon Salt (adjust to taste after simmering)
• 4 Garlic Cloves (large, peeled and roughly chopped)
• 3 lb Pork Shoulder (cut into ~1‑inch cubes)
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• 1 Small Onion (peeled and diced)
• 4 Bay Leaves
• 2 tablespoons Vegetable Oil (for searing; any high‑heat oil works)

Instructions

1. Roast Tomatillos and Serrano Peppers

   Heat a griddle or large skillet over medium‑high heat. Add the tomatillos and the two serrano peppers, turning occasionally, until the skins are blistered and lightly charred, about 5‑7 minutes. Remove from heat and set aside.

   Time: PT10M

   Temperature: Medium‑high

2. Grind Aromatic Spices

   In a mortar and pestle, combine 1 tsp whole black peppercorns, 1 tsp whole cumin seeds, 1 tsp Mexican oregano, and 6 whole cloves. Add a pinch of salt to aid grinding, then crush until a fine, fragrant powder forms.

   Time: PT5M

3. Make Garlic‑Spice Paste

   Add the 4 large garlic cloves (roughly chopped) and a pinch of salt to the mortar. Grind together, then stir in 1 cup of water until a smooth paste forms. Set aside.

   Time: PT5M

4. Blend the Verde Sauce

   In a blender, combine the roasted tomatillos, roasted serranos (stem removed), the three roasted poblano peppers, the chopped cilantro bunch, 1 tbsp chicken bouillon, and 1 cup water. Blend until smooth, scraping the sides as needed.

   Time: PT5M

5. Prep and Season Pork

   Trim any excess fat from the pork shoulder and cut into roughly 1‑inch cubes. In a large bowl, toss the pork with 1 tsp onion powder, 1 tsp garlic powder, the 1 tsp ground spice mix from the mortar, and a light pinch of salt.

   Time: PT7M

6. Sear the Pork

   Heat the casserole pot over medium‑high and add 2 tbsp oil. Working in batches, add the seasoned pork cubes, ensuring the pot is hot before each batch. Sear each side for 2‑3 minutes until a deep golden crust forms. Remove and set aside.

   Time: PT10M

   Temperature: Medium‑high

7. Sauté Onion

   In the same pot, add the diced small onion. Cook, stirring occasionally, until translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Add Poblano Pieces and Remaining Spices

   Stir in the chopped roasted poblano peppers, the remaining ground spice mixture from the mortar, and the garlic‑spice paste. Cook for 1‑2 minutes to bloom the spices.

   Time: PT3M

   Temperature: Medium

9. Combine Sauce and Meat

   Return all seared pork pieces (with any juices) to the pot. Pour in the blended verde sauce, add the 4 bay leaves, and stir to combine. Add an additional ½‑1 cup water if needed to achieve a simmering consistency.

   Time: PT2M

10. Simmer Gently

    Reduce heat to low/medium, allowing the mixture to bubble gently (no rolling boil). Cover partially and simmer for 45‑60 minutes, stirring every 10‑15 minutes, until the pork is fork‑tender and the flavors have melded. Taste and adjust salt if necessary.

    Time: PT1H

    Temperature: Low‑medium

11. Finish and Serve

    Remove the bay leaves. Serve the pork chile verde hot with beans, Mexican rice, or warm flour tortillas.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

10g

Fat

20g

Fiber

2g

Ingredient Substitutions

• Instead of Tomatillos: Green tomatoes (less tangy)
• Instead of Serrano Peppers: Jalapeño (milder)
• Instead of Poblano Peppers: Anaheim peppers
• Instead of Fresh Cilantro: Parsley (different flavor)
• Instead of Chicken Bouillon Powder: Chicken stock cubes
• Instead of Whole Black Peppercorns: Ground black pepper (less aromatic)
• Instead of Whole Cumin Seeds: Ground cumin
• Instead of Mexican Oregano: Regular oregano
• Instead of Whole Cloves: Ground cloves (use 1/4 tsp)
• Instead of Salt: Sea salt
• Instead of Garlic Cloves: 6 small garlic cloves
• Instead of Pork Shoulder: Country‑style boneless pork ribs, Pork shoulder steaks
• Instead of Onion Powder: Finely minced fresh onion (more moisture)
• Instead of Garlic Powder: Fresh minced garlic (use more)
• Instead of Small Onion: ½ medium onion
• Instead of Vegetable Oil: Canola oil, Avocado oil

Equipment Needed

• Griddle or Large Skillet
• Mortar and Pestle
• Blender
• Cutting Board
• Chef's Knife
• Casserole Pot or Dutch Oven
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup

Critical Steps — Do Not Skip

• Roasting the tomatillos and serranos until properly charred
• Grinding whole spices in a mortar for maximum flavor
• Searing the pork cubes in a hot pot to develop a deep crust
• Maintaining a gentle simmer for 45‑60 minutes without a hard boil

Chef Tips from the Video

• Use a well‑marbled pork shoulder; the fat keeps the meat moist during the long simmer.
• Fresh cilantro added at the end preserves its bright flavor; avoid over‑blending.
• If you prefer less heat, remove the seeds from the serrano peppers before roasting.
• A splash of lime juice just before serving adds a pleasant acidity.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then store in an airtight container for 3‑4 days.

Freezer: Portion into freezer‑safe bags or containers; freeze up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast and freeze tomatillos, serranos, and poblanos ahead of time; they keep well for weeks.
• Grind the whole spices and store in an airtight jar for up to a month.
• The blended verde sauce can be made 2 days in advance and refrigerated.
• Sear the pork, let it cool, then refrigerate; add sauce and simmer when ready to serve.

Frequently Asked Questions