Chile Verde
Chile Verde is a medium Mexican recipe that serves 6. 350 calories per serving. Recipe by J. Kenji López-Alt on YouTube.
Prep: 1 hr | Cook: 3 hrs 5 min | Total: 4 hrs 25 min
Cost: $19.05 total, $3.18 per serving
Ingredients
- 2.5 lb Pork Shoulder (cut into 1‑inch cubes, well‑marbled)
- 1 tsp Kosher Salt (for seasoning pork before cooking)
- 6 pieces Hatch Green Chilies (roasted, peeled, seeds mostly removed)
- 2 lb Tomatillos (husks removed, rinsed, halved)
- 1 piece Jalapeño (seeds removed, sliced)
- 6 pieces Garlic Cloves (peeled)
- 1 medium White Onion (diced)
- 0.25 cup Fresh Cilantro (roughly chopped; some for garnish, some for puree)
- 1 tbsp Cumin Seeds (toasted and ground)
- 2 tbsp Grapeseed Oil (high smoke‑point oil for searing)
- 4 tsp Better Than Bouillon Chicken Base (dissolved in 4 cups hot water to make stock)
- 4 cup Water (for stock base)
- 0.5 cup Cotija Cheese (crumbled, for topping)
Instructions
Season Pork
Place the cubed pork shoulder in a bowl, sprinkle with kosher salt, toss to coat, and let rest at room temperature.
Time: PT10M
Prep Vegetables
Remove husks from tomatillos, rinse, halve them. Slice the jalapeño, peel and smash the garlic cloves, dice the onion, and roughly chop cilantro.
Time: PT10M
Roast Tomatillos, Jalapeño, and Garlic
Arrange tomatillos (cut side down), jalapeño, and garlic on a baking sheet, drizzle lightly with oil, and broil on high until softened and lightly charred.
Time: PT15M
Temperature: high broil
Peel and Seed Hatch Chilies
Remove the skins from the pre‑roasted Hatch chilies, discard most seeds, and set aside.
Time: PT5M
Puree Chili Mixture
Combine the peeled chilies, roasted tomatillos, jalapeño, and garlic in a deep container. Add a splash of the prepared chicken stock and blend with an immersion blender until smooth.
Time: PT5M
Heat Oil
Place the Dutch oven on high heat, add grapeseed oil, and heat until it just begins to smoke.
Time: PT2M
Temperature: high
Sear Pork – First Side
Add the pork cubes in a single layer, do not stir, and let brown undisturbed until a deep crust forms.
Time: PT5M
Temperature: high
Sear Pork – Second Side
Turn the pieces and brown the opposite side until evenly colored.
Time: PT5M
Temperature: high
Sweat Onion & Toast Cumin
Add diced onion and the toasted cumin seeds to the pot, stirring for about a minute until the onion just softens; avoid browning.
Time: PT2M
Temperature: medium
Add Puree and Stock
Stir in the chili puree followed by the 4 cups of chicken stock. Bring the mixture to a gentle simmer.
Time: PT3M
Temperature: medium
Braise in Oven
Cover the Dutch oven with its lid slightly ajar and place it in a pre‑heated oven set to 275°F. Braise for 3 hours, checking once halfway.
Time: PT3H
Temperature: 275°F
Skim Excess Fat
Remove the pot from the oven, use a ladle to skim the layer of fat from the surface.
Time: PT5M
Adjust Consistency (Optional)
If a thicker sauce is desired, return the pot to the stovetop over medium heat and reduce for 5 minutes, stirring occasionally.
Time: PT5M
Temperature: medium
Serve
Spoon the chili verde into warmed tortillas, garnish with chopped cilantro, diced onion, and crumbled Cotija cheese. Add lime wedges if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 22 g
- Fiber
- 3 g
Dietary info: Gluten‑Free, High‑Protein
Allergens: Dairy (Cotija cheese)
Ingredient Substitutions
- Instead of Pork Shoulder: Pork butt, Pork loin (less fat)
- Instead of Kosher Salt: Sea salt, Table salt (use half amount)
- Instead of Hatch Green Chilies: Poblano peppers, Anaheim peppers
- Instead of Tomatillos: Green tomatoes (less tart)
- Instead of Jalapeño: Serrano pepper, Bell pepper (no heat)
- Instead of Garlic Cloves: Garlic powder (1 tsp)
- Instead of White Onion: Yellow onion
- Instead of Fresh Cilantro: Coriander leaves, Parsley (different flavor)
- Instead of Cumin Seeds: Ground cumin (1 tsp)
- Instead of Grapeseed Oil: Canola oil, vegetable oil
- Instead of Better Than Bouillon Chicken Base: Chicken broth cubes, store‑bought chicken stock
- Instead of Cotija Cheese: Feta cheese, Queso fresco
Equipment Needed
- Dutch Oven
- Baking Sheet
- Immersion Blender
- Mortar and Pestle (optional)
- Cutting Board
- Chef's Knife
- Measuring Cups
- Ladle
- Tongs (optional)
- Oven (Broiler setting)
Critical Steps — Do Not Skip
- Salting the pork before cooking
- Searing the pork cubes without moving them initially
- Braising with the lid slightly ajar at 275°F
- Skimming excess fat before final reduction
Chef Tips from the Video
- Toast the cumin seeds briefly in a dry pan before adding to release their nutty aroma.
- For extra depth, add a small piece of smoked ham or bacon to the braise.
- If you prefer a smoother sauce, run the puree through a fine mesh sieve before adding to the pot.
Troubleshooting
Pork is tough or dry.
Ensure enough liquid (stock) and keep the oven temperature low (275°F). Do not over‑cook past the 3‑hour mark.
Sauce is too watery.
Remove the lid and simmer on the stovetop to reduce, or let it sit uncovered in the fridge; the sauce will thicken as it cools.
Chili flavor is muted.
Make sure the chilies are well roasted and skins fully removed; add a pinch more salt or a splash of lime juice at the end.
Storage
Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Portion into freezer‑safe bags; freeze up to 2 months. Thaw overnight in the fridge before reheating.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Roast and peel the Hatch chilies a day ahead; store in a sealed bag in the fridge.
- Puree the roasted chilies, tomatillos, and garlic and keep refrigerated for up to 2 days.
- The braised pork can be made fully a day ahead; reheat gently on the stovetop before serving.
Frequently Asked Questions
What is the cultural significance and history of Pork Chili Verde in Mexican and New Mexican cuisine?
Chili verde originates from the northern Mexican states where pork shoulder is simmered in a sauce of roasted green chilies and tomatillos. In New Mexico, the dish incorporates Hatch chilies, a regional specialty, and is traditionally served at family gatherings and celebrations.
What are the traditional regional variations of Pork Chili Verde in New Mexican cuisine?
In New Mexico, cooks often use Hatch chilies for their distinct smoky heat, add a touch of red chile for color, or finish the stew with a sprinkle of toasted corn masa. Some versions thicken the sauce with a light flour‑based roux, while others keep it broth‑like for tacos.
How is authentic Pork Chili Verde traditionally served in New Mexico?
Authentic New Mexican pork chili verde is typically spooned onto warm corn tortillas, topped with chopped cilantro, diced onion, and crumbled Cotija or queso fresco. It may also be served over rice or as a filling for enchiladas.
What occasions or celebrations is Pork Chili Verde traditionally associated with in Mexican and New Mexican culture?
Pork chili verde is a staple at holiday feasts such as Christmas, New Year's, and local festivals celebrating the harvest of Hatch chilies. It is also a popular weekend family dinner because it can be prepared ahead and reheated.
How does Pork Chili Verde fit into the broader Mexican cuisine tradition?
The dish exemplifies Mexican cuisine’s love of fresh chilies, acidic tomatillos, and slow‑cooked meats. It balances heat, acidity, and richness, reflecting the Mexican principle of balancing flavors in a single stew.
What are the authentic traditional ingredients for Pork Chili Verde versus acceptable substitutes?
Traditional ingredients include pork shoulder, roasted Hatch chilies, tomatillos, garlic, onion, cumin, and chicken stock. Acceptable substitutes are poblano or Anaheim chilies for Hatch, pork butt for shoulder, and store‑bought chicken broth instead of bouillon.
What other New Mexican dishes pair well with Pork Chili Verde?
Pork chili verde pairs beautifully with Mexican street‑style corn (elote), refried beans, Mexican rice, and a side of pickled carrots (escabeche). A cold cerveza or a light margarita complements the heat.
What makes Pork Chili Verde special or unique in New Mexican cuisine?
The use of smoked Hatch chilies gives the stew a distinctive earthy heat that cannot be replicated with other green chilies. Combined with the bright acidity of tomatillos, it creates a flavor profile unique to the high desert of New Mexico.
What are the most common mistakes to avoid when making Pork Chili Verde at home?
Common errors include over‑roasting the chilies until they become bitter, not skimming excess pork fat, and braising at too high a temperature which can dry out the meat. Also, rinsing peeled chilies under water washes away flavor.
Why does this Pork Chili Verde recipe use a slightly ajar lid during the oven braise instead of a fully sealed lid?
Leaving the lid slightly ajar allows steam to escape, keeping the cooking temperature around 185‑190°F. This prevents the stew from boiling, which would toughen the pork and evaporate too much liquid.
Can I make Pork Chili Verde ahead of time and how should I store it?
Yes, the chili verde can be fully cooked a day ahead. Cool it quickly, store in an airtight container, and refrigerate for up to 4 days. Reheat gently on the stovetop, adding a splash of stock if it looks thick.
What does the YouTube channel J. Kenji López‑Alt specialize in?
The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, detailed technique breakdowns, and approachable recipes that emphasize flavor and efficiency for home cooks.
Last updated: September 1, 2026
