Pork Chile Verde with Tomatillos and Hatch Green Chiles

Steps

1. Step 1

   Heat the broiler. Put the tomatillos, whole green chiles and the halved jalapeño on a foil-lined rimmed baking sheet, cut sides down. Broil 6 inches from the heat until blackened in patches, about 8 minutes, then turn everything over and broil 5 minutes more. Let cool until you can handle them.

   15 min

   • 1 1/2 lb tomatillos
   • 1 lb Hatch green chiles (or Anaheim or poblano)
   • 1 jalapeño
2. Step 2

   Peel the loose blackened skin off the green chiles and pull out the stems and seeds (a paper towel helps). Roughly chop the chiles and set them aside. Put the tomatillos, with any juice from the pan, and the jalapeño in a blender and pulse to a coarse purée.

   10 min

   • 1 1/2 lb tomatillos
   • 1 lb Hatch green chiles (or Anaheim or poblano)
   • 1 jalapeño
3. Step 3

   Pat the pork cubes dry and toss with the kosher salt and pepper. Heat the oil in a large Dutch oven over medium-high heat until shimmering. Sear the pork in two or three batches, without crowding, until deep brown on two sides, about 6 minutes per batch. Move the seared pork to a plate.

   20 min

   • 3 lb boneless pork shoulder
   • 2 tsp kosher salt
   • 1/2 tsp black pepper
   • 2 tbsp vegetable oil
4. Step 4

   Lower the heat to medium. Add the onions to the pot and cook, scraping up the browned bits, until softened and golden, about 8 minutes. Stir in the garlic, cumin and oregano and cook until fragrant, about 1 minute.

   10 min

   • 2 yellow onions
   • 6 cloves garlic
   • 1 tbsp ground cumin
   • 1 tsp dried oregano
5. Step 5

   Return the pork and any juices to the pot. Add the tomatillo purée, chopped green chiles, broth and bay leaves. Bring to a simmer, scraping the bottom of the pot.

   5 min

   • 3 cups chicken broth
   • 2 bay leaves
6. Step 6

   Cover and simmer gently over low heat, stirring once or twice, until the pork is fall-apart tender, 2 to 2 1/2 hours. Keep the liquid at a lazy bubble; if it ever looks dry, add a splash of water.

   2 hr 15 min, hands-off

7. Step 7

   Fish out the bay leaves. Crush some of the pork against the side of the pot with a spoon to shred it and thicken the sauce. If the sauce is thinner than you like, simmer uncovered 10 to 15 minutes. Stir in the cilantro and lime juice and season with salt to taste.

   15 min

   • 1/2 cup cilantro
   • 1 tbsp lime juice
   • salt
8. Step 8

   Spoon into bowls and serve with warm tortillas, or over rice.

   • 12 corn or flour tortillas

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026