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Savory Pulled Pork Green Chile Verde Recipe

Pulled Pork Green Chile Verde is a thick meaty dish that is full of warm savory spices. It’s a stew or makes a delicious filling for enchiladas and tacos! 

A bowl Pulled Pork Green Chile Verde surrounded by fresh lime, tomato, avocado, and tortillas.

If there is any food that I crave, it’s Mexican food. We’re luck enough to have access to many of the ingredients that we love to make our favorite Mexican dishes like this Savory Green Chile Verde recipe. In the summer we enjoy it with fresh salsa and guacamole but this Pulled Pork Green Chile Verde is a year round favorite!

A bowl Pulled Pork Green Chile Verde surrounded by fresh lime, tomato, avocado, and tortillas.

When I had my hip replacement. I relied on John for so many things including our meals. To help out I made and froze dishes that would be easy to put together and that we could transform into multiple meals.

John could eat the same thing over and over and a slab of meat with none of the extras is fine with him. Not me.

Pulled Pork Verde variations

  • You can eat Pulled Pork Green Chile Verde as a Stew with lovely garnishes such as additional cilantro, fresh tomatoes, shredded cheese, and avocado.
  • Put it in a tortilla shell and eat it as a tasty taco.
  • Bake it with additional sauce and cheese for enchiladas.
A bowl Pulled Pork Green Chile Verde surrounded by fresh lime, tomato, avocado, and tortillas.

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You could definitely reduce this recipe but when I go to all the effort to make something this amazing I make extra. You can reduce the amount of the shredded pork that you make into this Green Chile Verde recipe and freeze some of it for easy meals like bbq pulled pork sandwiches. It’s great to have on hand. You can break this recipe up and make it over a couple of days by cooking the pork one day and the Chile Verde the next.

The hardest part about this recipe is not digging into the pork as you are shredding it. It cooks up with so much flavor, and just smelling it simmer on the stove was enough to test my willpower. I successfully just nibbled a bit here and there when I seriously wanted to just do a face plant right into the middle of it.

Here are a few other dishes with a spicy flare that I think you’ll love

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5 from 1 vote

Pulled Pork Green Chile Verde

Pulled Pork Green Chile Verde is a thick delicious dish that is full of flavorful warm spices. It makes a delicious stew or can be used as a filling for enchiladas or tacos! 
Prep Time 30 mins
Cook Time 3 hrs 20 mins
Total Time 3 hrs 50 mins
Author Hostess At Heart

Ingredients

Pulled Pork

  • 4 lbs pork butt trimmed of excess fat
  • 2 yellow onions quartered

  • 3 garlic cloves crushed

  • 1 tbsp ground cumin
  • 2 bay leaves
  • 2 tsp dried Mexican oregano
  • 1 tsp salt

  • 1 tsp black peppercorns
  • 1/2 tsp cayenne

Chile Verde Ingredients


  • 2 Green peppers
  • 5 to matillos husked and washed
  • 1 jalapeno

  • 2 or 3 other fresh chilies such as Anaheim poblano, or New Mexico chilies

  • 3 cups of low sodium chicken broth or water

  • 2 tsp Mexican oregano
  • 1 tsp salt

  • 1 tsp ground cumin
  • 1/2 cup fresh cilantro chopped

Instructions

  • Place pork butt, yellow onions, crushed garlic, cumin, bay leaves, Mexican oregano, salt, black peppercorns, and cayenne in a large pot and cover with water by 1 inch. Bring to a boil.
  • Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Remove the bay leaves.
  • Place peppers and tomatillos on a foil-lined baking sheet. Place under a broiler and watch carefully. When skins blister and turn dark, turn until each side is browned. Remove from the oven and put peppers in a glass bowl. Immediately cover the bowl with plastic wrap. Let sit for 15 minutes. The steam will help remove the skin. Under running water, remove the tops, skins, and seeds from the peppers. Remove the tomatillo skin and stems but you will want the insides including the seeds.
  • Using an immersion (stick) blender or blender, blend the roasted peppers and the juice and onion from the cooked pork until smooth. Return blended sauce to the pot.
  • Shred the pork and return it to the pot containing the blended and roasted peppers. Add chicken stock and remaining spices. Bring to a simmer over medium-low heat for at least 20 minutes. The longer you allow it to simmer, the better the flavors combine. If it gets too thick, add water or additional chicken stock.  I know mine simmered for 2 hours.
  • Stir in fresh cilantro right before serving. Garnish with your choice of avocado, tomatoes, Queso Fresco, tortillas, and additional chopped cilantro.

Nutrition

Serving: 4g | Calories: 2809kcal | Carbohydrates: 72g | Protein: 365g | Fat: 113g | Saturated Fat: 38g | Cholesterol: 1089mg | Sodium: 6090mg | Potassium: 8522mg | Fiber: 16g | Sugar: 29g | Vitamin A: 3073IU | Vitamin C: 378mg | Calcium: 555mg | Iron: 34mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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Recipe Rating




Sally T

Saturday 30th of May 2020

This would be great on tacos. A nice change from beef. Looks like it would make great leftovers for a work night!

Sweet and Spicy Jalapeno Cheddar Cornbread | Hostess At Heart

Monday 20th of February 2017

[…] Pulled Pork Green Chili Verde […]

Jalapeno Cheddar Cornbread | Hostess At Heart

Monday 13th of February 2017

[…] made this cornbread several times.  I make it whenever I make my Pulled Pork Green Chile Verde, and other spicy meals.  This recipe makes a full 9×13 pan, so there is always enough to go […]

Poblano Pork Stew over Tomatillo Rice | Hostess At Heart

Tuesday 31st of May 2016

[…] this very delicious dish!  If you’re still looking for pork recipes with a Mexican flare, my Pulled Pork over Green Chili Verde is another yummy […]

hroyal10

Friday 27th of March 2015

Geez, doesn't any man like more than just meat on his plate? I laughed out loud when I read this post. Seriously, I have the same problem! It's always, "just give me the meat, and none of this other non-sense". Like, what?! My mother taught me to "make it a meal" and put veggies, carbs, starch, SOMETHING else on the plate. Too funny!

Julie is Hostess At Heart

Friday 27th of March 2015

It's so funny, I think almost every one has said that their guy is just like mine. Another thing is that they can eat the same thing every darned day of the week. I don't get it. Thank you so much for such an uplifting comment!