Homestyle Pork Chile Verde with Roasted Green Chiles

Pork and Green-Chile Homestyle Chili (Chile Verde-ish)

Tender, browned pork shoulder simmered in a bright, tangy puree of roasted Hatch-style green chiles and tomatillos, finished chunky and garnished with lime and crisp radishes. Cozy, roasty, and weeknight-manageable if you make the sauce ahead.

Why You’ll Love This Recipe

• Big green-chile flavor: smoky, tangy, and herb-forward without being heavy.
• Ultra-tender pork thanks to a gentle, low simmer in a vibrant verde sauce.
• Make-ahead friendly: tastes even better the next day and freezes well.
• Flexible heat and thickness so you can dial in your perfect bowl.

Grocery List

• Produce: 1.5 lb Hatch/New Mexico green chiles (or Anaheim/Poblano), 1.5 lb tomatillos, 1 large white onion, 6 garlic cloves, 1 bunch cilantro, 2 limes, 6 radishes
• Dairy: Optional sour cream or queso fresco for serving
• Pantry: 3 lb boneless pork shoulder, low-sodium chicken stock, Mexican oregano, ground cumin, bay leaves, neutral oil, kosher salt, black pepper, masa harina (optional), apple cider vinegar (optional), corn or flour tortillas (or rice)

Full Ingredients

Pork

• 3 lb boneless pork shoulder (pork butt), trimmed and cut into 1.5-inch cubes
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp neutral oil (avocado or canola)

Verde Sauce and Aromatics

• 1.5 lb fresh Hatch/New Mexico green chiles (or Anaheim/Poblano); for extra heat add 1 jalapeño or serrano (optional)
• 1.5 lb tomatillos, husked and rinsed
• 1 large white onion, divided: half cut into wedges for roasting, half finely diced
• 6 garlic cloves, minced
• 1 packed cup cilantro leaves and tender stems
• 3 cups low-sodium chicken stock, divided
• 1.5 tsp Mexican oregano
• 1.5 tsp ground cumin
• 2 bay leaves
• 2 tbsp fresh lime juice, divided
• 1 tsp apple cider vinegar (optional, for brightness)
• 1 tbsp masa harina mixed with 2 tbsp warm water (optional, for thickening)

To Finish and Serve

• 6 radishes, thinly sliced
• Extra cilantro leaves (about 1/4 cup), chopped
• Lime wedges
• Warm corn or flour tortillas (about 12 small) or cooked rice
• Optional: diced white onion (1/2 cup), sour cream or crumbled queso fresco

Step-by-Step Instructions

Step 1: Roast the green chiles and tomatillos

Preheat the oven to 450°F. Line a rimmed sheet pan with foil for easy cleanup. Arrange the whole green chiles and halved tomatillos (cut side down) with the onion wedges. Roast for 20–25 minutes, turning the chiles once at the 12-minute mark, until the chiles are blistered and the tomatillos are collapsed and lightly charred.

Step 2: Steam, peel, and prep the roasted veg

Transfer the hot chiles to a bowl and cover tightly (plate or plastic wrap) to steam for 10 minutes. Peel off the skins, remove stems and seeds (leave some seeds for more heat if you like), and roughly chop. Coarsely chop the roasted tomatillos. Reserve 1 cup combined chopped roasted veg (chiles and tomatillos) for a chunky finish. Meanwhile, trim and cube the pork, pat dry, and season all over with 2 tsp kosher salt and 1 tsp black pepper.

Step 3: Sear the pork shoulder

Heat a 5- to 6-quart Dutch oven over medium-high heat. Add 2 tbsp neutral oil. Sear the pork in 2 batches without crowding, 3–4 minutes per side, until well browned (about 8–10 minutes total). Transfer pork to a bowl, leaving about 1 tbsp fat in the pot (add a splash of oil if needed).

Step 4: Sauté aromatics and deglaze

Add the diced half onion to the pot and cook over medium heat until translucent, 3–4 minutes. Stir in the minced garlic and cook 30 seconds. Sprinkle in the cumin and Mexican oregano; cook 30 seconds more, stirring. Pour in 1/2 cup chicken stock to deglaze, scraping up the browned bits.

Step 5: Blend the verde sauce

To a blender, add the sautéed onion mixture, the remaining roasted chiles and tomatillos (not the reserved 1 cup), cilantro, and the remaining 2 1/2 cups stock plus 1 tbsp lime juice. Blend until mostly smooth but not completely pureed, 30–45 seconds. Vent the lid and cover with a towel to release steam safely. Return the sauce to the pot.

Step 6: Simmer low and slow

Return the seared pork and any accumulated juices to the pot. Add the bay leaves. Bring to a gentle simmer, then reduce heat to low and keep the lid slightly ajar. Simmer for 1 hour 45 minutes to 2 hours 15 minutes, stirring every 20–30 minutes, until the pork is fork-tender. Add a splash of water or stock if the sauce gets too thick; avoid a hard boil.

Step 7: Finish, adjust, and serve

Stir in the reserved 1 cup chopped roasted veg for chunkiness. If you prefer a thicker, stew-like consistency, stir in the masa slurry (1 tbsp masa harina mixed with 2 tbsp warm water) and simmer 5 minutes. Remove bay leaves. Off heat, finish with the remaining 1 tbsp lime juice (and the optional 1 tsp cider vinegar if you want extra tang). Taste and adjust salt. Rest 10 minutes, then ladle into bowls. Garnish with radish slices, cilantro, and extra onion if desired. Serve with warm tortillas and lime wedges.

Pro Tips

• Reserve some roasted veg: Folding in chopped chiles and tomatillos at the end builds a satisfying chunky texture and fresh-roasted flavor.
• Control the heat: Keep more seeds/membranes for extra heat; remove them for a milder bowl. Add a jalapeño or serrano to the roast for a spicy kick.
• Brown deeply: A dark sear on the pork is key to rich flavor; don’t rush this step.
• Gentle simmer only: A low, steady simmer keeps the pork tender and the sauce bright green.
• Finish with acid: Lime (and a splash of cider vinegar if needed) makes the flavors pop and balances the richness.

Variations

• Pressure cooker: After searing and blending, cook on High Pressure for 35 minutes with 15-minute natural release. Use 2 cups stock instead of 3, then adjust.
• Hominy or white beans: Stir in 1 (15-ounce) can rinsed hominy or cannellini beans during the final 10 minutes for a hearty twist.
• Chicken verde: Swap pork for 2.5 lb boneless, skinless chicken thighs; simmer 35–45 minutes, then shred and return to the sauce.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. The flavors deepen overnight, so it’s excellent made ahead. Reheat gently on the stovetop over medium-low, adding a splash of water or stock if thick. The verde sauce alone can be made 3 days ahead; keep refrigerated and blend again briefly before using.

Nutrition (per serving)

Approximate values (6 servings): 480 calories; 34 g protein; 24 g fat; 18 g carbohydrates; 4 g fiber; 980 mg sodium. Actual values will vary with salt, cut of pork, and add-ins.