How to make the EASIEST and SUPER Delicious CHILE VERDE, a Family CLASSIC and Special Recipe

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

1. 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

2. 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

3. 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

4. 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

5. 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

6. Prepare the Pork

   Trim any excess fat from the pork shoulder and cut into roughly ½‑inch cubes.

   Time: PT5M

7. 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

8. 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

9. 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

10. 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

11. 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