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!
If there is any food that I crave, it’s Mexican food. We’re
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.
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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
- Poblano Pork Stew with Tomatillo Rice!
- Crockpot Chipotle Chicken Tacos
- Poblano Pork Stew over Tomatillo Rice
Pulled Pork Green Chile Verde
- 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
- 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.