How to make the Easiest and Super Delicious Chile Verde, a Family Classic and Special Recipe
How to make the EASIEST and SUPER Delicious CHILE VERDE, a Family CLASSIC and Special Recipe is a medium Mexican recipe that serves 4. 750 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 30 min | Cook: 1 hr 25 min | Total: 2 hrs 10 min
Cost: $65.37 total, $16.34 per serving
Ingredients
- 2 pounds Pork Shoulder (Trim excess fat, cut into ½‑inch cubes)
- 4 Hatch Green Chilies (Roasted, peeled, keep seeds for heat)
- 6 Tomatillos (Husk removed, roasted)
- 2 Habaneros or Jalapeños (Roasted with tomatillos; adjust heat to taste)
- 0.25 Onion (Quartered, roasted)
- 1 Garlic Clove (Peeled)
- 0.5 teaspoon Ground Cumin
- 0.5 teaspoon Dried Oregano
- 2 teaspoons Salt (Divided between pork and sauce)
- 2 teaspoons Black Pepper (Divided between pork and sauce)
- 2 cups Water (1½ cups for blending, extra for simmering)
- 1 tablespoon Oil or Lard (For final frying of pork)
- 0.25 cup Queso Cotija (Optional garnish, crumbled)
- 2 tablespoons Fresh Cilantro (Chopped, optional garnish)
- 1 Lime (Cut into wedges for serving)
Instructions
Roast the Green Chilies
Place the Hatch green chilies on a hot baking sheet or grill pan and roast, turning occasionally, until the skins are charred all over.
Time: PT10M
Sweat the Roasted Chilies
Transfer the hot chilies to a zip‑top bag, seal, and let them sit to steam for about 5 minutes. This loosens the skins for easier peeling.
Time: PT5M
Roast Tomatillos, Habaneros/Jalapeños, and Onion
On the same hot sheet, spread the tomatillos, habaneros (or jalapeños) and the quartered onion. Roast, flipping once, until lightly charred (about 5 minutes).
Time: PT5M
Peel and Seed the Chilies
Remove the chilies from the bag, peel off the charred skins using a paper towel, discard stems, and keep the seeds if you like extra heat.
Time: PT3M
Blend the Salsa Verde
Place the peeled chilies, roasted tomatillos, roasted habaneros/jalapeños, roasted onion, garlic clove, and 1½ cups of water into the blender. Blend until completely smooth.
Time: PT2M
Prepare the Pork
Trim any excess fat from the pork shoulder and cut into roughly ½‑inch cubes.
Time: PT5M
Brown the Pork
Heat a large skillet over medium‑high heat. Add the pork cubes, season with 2 teaspoons salt and 2 teaspoons black pepper, and stir to coat. Cover and cook for 15 minutes, stirring once halfway through.
Time: PT15M
Evaporate Excess Liquid and Fry
Uncover the pan and let any remaining liquid evaporate (about 5 minutes). Add 1 tablespoon oil or lard and fry the pork, stirring, for another 5 minutes until the pieces develop a light crust.
Time: PT10M
Add the Salsa Verde and Simmer
Stir in the blended salsa verde, an additional splash of water if needed, ½ teaspoon ground cumin, ½ teaspoon dried oregano, and adjust with extra salt and pepper to taste. Bring to a gentle simmer.
Time: PT5M
Slow Cook the Chile Verde
Reduce heat to low, cover, and let the stew simmer gently for 45 minutes, or until the pork is fork‑tender and the sauce has thickened slightly.
Time: PT45M
Finish and Serve
Taste and adjust seasoning one final time. Serve the chile verde hot with warm tortillas, rice and beans, and garnish with crumbled queso cotija, chopped cilantro, and a squeeze of lime.
Time: PT5M
Nutrition Facts
- Calories
- 750
- Protein
- 30g
- Carbohydrates
- 15g
- Fat
- 45g
- Fiber
- 3g
Dietary info: Gluten-Free, Dairy-Free (without cheese), Paleo-friendly
Allergens: Dairy (if using queso cotija)
Ingredient Substitutions
- Instead of Pork Shoulder: Pork butt, Pork loin (will be less tender)
- Instead of Hatch Green Chilies: Poblano peppers, Anaheim peppers
- Instead of Tomatillos: Green tomatoes (will be less tart)
- Instead of Habaneros or Jalapeños: Serrano peppers, Thai bird chilies
- Instead of Onion: White onion, Sweet onion
- Instead of Garlic Clove: Garlic powder (¼ tsp)
- Instead of Ground Cumin: Ground coriander (will change flavor)
- Instead of Dried Oregano: Mexican oregano, Italian oregano
- Instead of Salt: Sea salt, Kosher salt
- Instead of Black Pepper: White pepper
- Instead of Water: Chicken broth (adds flavor)
- Instead of Oil or Lard: Vegetable oil, Canola oil
- Instead of Queso Cotija: Feta cheese, Parmesan
- Instead of Fresh Cilantro: Parsley
- Instead of Lime: Lemon
Equipment Needed
- Baking Sheet or Grill Pan
- Zip‑Top Plastic Bag
- Blender or Immersion Blender
- Large Skillet or Dutch Oven
- Knife and Cutting Board
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Paper Towels (optional)
- Serving Bowls (optional)
Critical Steps — Do Not Skip
- Roasting and sweating the green chilies to develop flavor and enable peeling.
- Peeling the chilies without burning your hands.
- Blending the salsa verde to a smooth consistency.
- Cooking the pork covered for the initial 15 minutes then frying to develop color.
- Low‑and‑slow simmer for 45 minutes to achieve tender pork.
Chef Tips from the Video
- Roast the chilies over an open flame for a smoky flavor.
- Keep the seeds if you enjoy extra heat; remove them for a milder version.
- Add a splash of chicken broth instead of water for richer depth.
Troubleshooting
Pork is tough after cooking.
Make sure the pork is cut into uniform ½‑inch pieces and keep the low simmer covered for the full 45 minutes. If still tough, continue simmering in 5‑minute increments.
Sauce is too thin.
Uncover the pot and simmer for an additional 10‑15 minutes to reduce, or stir in a tablespoon of masa harina slurry (mashed corn dough) to thicken.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Blend the salsa verde up to 2 days ahead and store in the refrigerator.
- Cook the pork a day ahead; reheat gently on low heat before serving.
- The stew tastes even better the next day as flavors meld.
Frequently Asked Questions
What is the cultural significance and history of Chile Verde in Mexican cuisine?
Chile verde, meaning "green chile," originates from the central valleys of Mexico where fresh green chiles, tomatillos, and herbs are abundant. It is a traditional stew often served with pork, reflecting the region's reliance on local produce and pork as a staple protein.
What are the traditional regional variations of Chile Verde in Mexico?
In the state of Jalisco, chile verde is made with pork shoulder and roasted green chilies, while in the Yucatán version you may find added citrus and achiote. Some regions use tomatillos, others rely solely on fresh chilies and herbs.
How is authentic Chile Verde traditionally served in Mexican households?
Authentic chile verde is typically ladled over warm corn tortillas, served alongside rice and refried beans, and garnished with crumbled queso fresco, fresh cilantro, and a squeeze of lime. It can also be used as a filling for tacos or burritos.
What occasions or celebrations is Chile Verde traditionally associated with in Mexican culture?
Chile verde is a popular comfort dish for family gatherings, weekend meals, and festive occasions like Día de los Muertos or Christmas Eve, where hearty stews are served to keep guests warm.
What makes Chile Verde special or unique in Mexican cuisine?
The combination of roasted green chilies, tangy tomatillos, and slow‑cooked pork creates a bright, smoky, and slightly acidic flavor profile that is distinct from red‑based Mexican stews, showcasing the versatility of Mexican chiles.
What are the most common mistakes to avoid when making Chile Verde at home?
Common errors include over‑cooking the pork so it becomes dry, not roasting the chilies long enough which results in a flat flavor, and adding too much water which dilutes the sauce. Follow the roasting and low‑simmer steps carefully for best results.
Why does this Chile Verde recipe use a low simmer for 45 minutes instead of a pressure cooker?
A low simmer allows the pork to become melt‑in‑your‑mouth tender while gently melding the smoky chile flavor into the sauce. A pressure cooker can make the meat tender quickly but may over‑reduce the sauce and lose the nuanced roasted notes.
Can I make Chile Verde ahead of time and how should I store it?
Yes, chile verde improves after resting. Store it in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on low heat, adding a splash of water if needed.
What texture and appearance should I look for when my Chile Verde is done?
The pork should be fork‑tender and falling apart easily. The sauce should be a vibrant green‑gold hue, slightly thickened but still pourable. If the sauce looks watery, continue simmering uncovered.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on approachable Latin American and Mexican home‑cooking recipes, offering step‑by‑step tutorials that emphasize flavor, simplicity, and cultural authenticity.
How does the YouTube channel Cooking Con Claudia's approach to Mexican cooking differ from other Mexican cooking channels?
Cooking Con Claudia blends traditional Mexican techniques with modern kitchen shortcuts, such as using a blender for salsa verde and providing clear timing cues, making authentic flavors accessible for busy home cooks.
Last updated: August 31, 2026
