Pulled Pork Green Chile Recipe (Chili Verde)
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Pork Green Chile Recipe—also known as Chili Verde—is a hearty dish full of warm, savory spices, meat, and a thick, rich sauce. It can be served as a tasty stew or used as a delicious filling for enchiladas or tacos!
If there is any food that I crave, it’s Mexican cuisine any time of year. When it’s cold outside there’s nothing more comforting than a green chile stew that’s been in the slow cooker all day with large chunks of tender pork and zesty green chiles. Or, our Instant Pot Pork Green Chili with White Beans that only tastes like it is cooked all day. In the summer, we enjoy Ground Chili Pork Tacos with fresh salsa and guacamole or Zacata enchiladas smothered in green enchilada sauce.
Originally released this recipe on 3/3/2015. This Pork Green Chili recipe. We’ve added some details and new images using *convenient ingredients that weren’t readily available when it was first released which simplified how it’s made.
Products that we used to make Pulled Pork Green Chili
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- Dutch Oven – I have several enameled cast-iron Dutch ovens. I started out with a few that cost about 4 times what this one does and it’s my favorite! I make my sourdough bread in it and it’s perfect for soups and stews, because you can cook everything in it and serve from it. It cleans up like a dream too!
- Cutting Board – I use a plastic cutting board for meat so I can sanitize it in the dishwasher. I like the juice groove when cutting meat too.
Ingredients for Pork Green Chili
- Pork Butt. You can also use a pork shoulder. You need a cut with a higher fat content than lean cuts such as a pork tenderloin. Trim excess fat before you cook it.
- Yellow Onions – You can also use sweet onions.
- Garlic Cloves – Nothing compares to fresh garlic, but if you need to use jarred minced garlic you can.
- Ground Cumin – Warm savory spice that we love to use in this type of cuisine.
- Bay Leaves – These are inedible and should be removed before serving. They add amazing flavor, but the leaves are hard and tough.
- Dried Mexican Oregano – We make enough recipes with Mexican oregano that I can easily justify buying Mexican oregano. If you do not, you can substitute with ground or dried oregano.
- Salt – Kosher salt is what we prefer in this green chile recipe.
- Black Peppercorns – We use whole peppercorns.
- Cayenne – Adds heat without a distinct flavor. You can adjust this ingredient as desired.
Chile Verde Ingredients
- Green Peppers – Bell peppers.
- *Tomatillos – This small green fruit resembles a small green tomato that’s wrapped in a husk-like paper. Buying canned tomatillos is very convenient. It removes the tedious work of preparing them yourself.
- Fresh Chiles – We like the flavor of Jalapéno and serrano peppers. You can combine them with any fresh Anaheim peppers, poblano peppers, or New Mexico chilies such as hatch chiles, or as we now prefer, jarred hatch green chile peppers that are already roasted and diced.
- Chicken Broth or Water – We prefer to use low-fat, low-sodium chicken broth.
- Spices – Mexican Oregano, salt, ground cumin.
- Fresh Cilantro. If you aren’t in love with cilantro you can leave this off.
How to Make Pork Green Chili Verde
Slow-cook the pork roast until it is nice and tender.
To do so, place the 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. Then, lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any impurities (foam) that form. Remove the bay leaves.
Make Chile Verde Sauce
Note: We used to roast our own tomatillos and fresh chiles. If you choose to do this, the instructions are below the recipe card.
Using an immersion (stick) blender or blender, blend the roasted peppers, and the canned undrained tomatillos with the cooked liquids from the pork (including onions and peppercorns) together until smooth.
Shred the pork.
Shred the pork and add the fresh Jalapéno. Return the shredded pork to the pot containing the green chile sauce pot. Add the remaining spices and enough chicken stock to get the consistency that you want. 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 broth. I know mine simmered for 2 hours. Stir in fresh cilantro right before serving.
The hardest part about this pork green chili 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 nibbled a bit here and there when I seriously wanted to just do a faceplant right into the middle of it.
How to Serve this Pulled Pork Green Chili Verde Recipe
The versatility of this dish is what makes it a great recipe and it’s so easy to repurpose leftovers.
- You can eat Pork Green Chile as a stew with lovely garnishes such as additional cilantro, fresh tomatoes, shredded cheese, tortilla chips, sour cream, or avocado.
- Put it in warm tortillas and for tasty tacos.
- Bake it with additional sauce and cheese for amazing enchiladas.
Hostess Tips
You could definitely reduce the recipe but when I go to all the effort to make something this amazing I make extra. You can reduce the amount of shredded pork that you make in 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.
When adding the liquid cooked off of the pork, don’t add it all at once. If you want more of a green chili pork stew keep your green chili sauce thicker. Add the shredded pork and add additional liquid until you the consistency you want according to how you intend to use it.
Instead of shredding the pork, cut it into cubed pork for a hearty stew.
For time-saving convenience break this recipe up and make it over a couple of days by cooking the pork one day and the Chile Verde the next day.
How to Store Pork Green Chili
Leftovers should be stored in the refrigerator for up to 5 days in an airtight container. We freeze leftovers in smaller portions in freezer-safe containers for up to 3 months. You can reheat it in a saucepan, in the microwave, or put it in a crock pot for a delicious meal on busy days.
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Easy Pork Green Chile Verde Recipe
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
- ½ tsp cayenne
Chile Verde Ingredients
- 2 Green peppers
- 14 oz tomatillos canned
- 1 jalapeno
- 3 poblano
New Mexico chilies (or canned roasted green chilies
- 3 cups chicken broth
low-sodium or water
- 2 tsp Mexican oregano
- 1 tsp salt
- 1 tsp ground cumin
- ½ 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 impurities (foam) that form. Remove the bay leaves.
- Using an immersion (stick) blender or blender, blend the tomatillos and roasted peppers. Combine with the liquid left over from cooking the pork (including onion and peppercorns) and blend until smooth.
- Shred or cube 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.
Notes
Nutrition
Nutritional Disclaimer
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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Roast the peppers and tomatillos for the chili verde sauce.
If you choose to roast fresh peppers and tomatillos, this is how it’s done.
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 and let them 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.
That is such a man answer to a question! 🙂 it made me laugh as it sounds the same here! Your pork looks delicious and made me think I might need to slow cook some tomorrow, or at least this week. I just got some tomatillo seeds as they are almost impossible to find here and your chile verde looks so delicious 🙂
Thank you so much Petra! I just love this combination so much. I could pour it on about anything. Enjoy your day!
Oh wow! Totally saving this to try! We would love this!
Thank you Lori!
Take care.. Looks yummy
Oooooh those flavors would be amazing!! Looks so great 😀
Thank you Amanda!
Julie, this looks amazing! I am a big fan of pork chile verde–in fact a couple of years ago I made it as the base of a chile recipe for a contest! You really outdid yourself here! Your flavors are so spot on! As for the men and the meat–my husband tells me all the time that I don’t need to make a side dish. Totally weird to me, because I grew up with 3 things on a plate: meat, vegetable, starch. Beautiful recipe, my friend! Hope you’re still recovering nicely!
Thank you! Cavemen. Gotta love em. 🙂 I always made my meals with the 3 too. Now I often replace the starch with a fruit though. I’m doing great, and getting antsy to get back in the kitchen! Enjoy your day!
LOVE chile verde- this sounds FABULOUS!! I’m putting it on my list to make! Thank you! Best Wishes to you too 🙂 Josette
Thank you Josette! We love this flavor combination and I have tried many recipes, and this is a combo of several that is now our go to. Have a great weekend and thank you for stopping!
I love pork and this looks incredibly tasty and has all the flavours I like. Thanks for sharing! It’s one to bookmark for a very very soon future! 🙂
Thank you so much! We enjoy pork probably more than beef. It goes into so many different ethnic dishes! Thank you so much for visiting!
Fabulous, Juli! This recipe is calling to me! The flavours are divine! 😀
Thank you Julianna! We are very happy to still have some in our freezer. 🙂 I appreciate your stopping by!
Ooh this looks yummy Julie! Hope your recovery is going okay xxx
Thank you Michelle! Slow and steady but all is well 🙂
I do like the versatility of this pork. I could have it three meals in a row: as a taco, as a sub, and over white rice. Yum!
Absolutely! It can be used so many ways. Thank you for stopping by!
Hello Julie, how are you doing? How’s the hip doing?? Much as the pork wouldn’t be my thing, I love the ingredients you cooked it with, and the chile verde looks fab – thank you for bringing me a new idea and for bringing this for Fiesta Friday xx
Thank you Elaine. I am due to start rehab in 3 more weeks. I’m starting to get antsy just hanging out but trying to be patient! Thank you for co-hosting this week!
Hold on there!!! Not long now 🙂
My pleasure xx
I hope you’re recovering well from your surgery Julie- this chile verde’s gotta be helping with that. Thanks for bringing to Fiesta Friday 🙂
Thank you for your kind words Jess! I am doing well and getting antsy to get back into my kitchen!
That looks fabulous! I love the presentation.
Thank you Ana!
Sadly, I would have no willpower with that pork. Very little would make it into the dish! I’m a nibbler!
Ha! Thank you for visiting.
This. All the yesses. So many yesses. Holy mother of yes.
Ha! Thanks for visiting Trisha!
I love this kind of meal because as you said it can be used so many different ways and is freezer friendly 🙂
Obsessed with pulled pork & chili… will need to try this recipe! Thanks!
Let me know what you think! Thanks for stopping buy!
Oh my goodness, Julie…you made me laugh! Hahha… I have a caveman husband too!
This pulled pork/chile verde looks so good and sounds fabulous! I think I know what I’ll be making this weekend…. thanks for sharing your recipe!
Thank you Nancy :). If you get it made, let me know what you think. It is caveman approved!
I was delayed by a few days…but, I got this made! It was a HUGE success. My caveman absolutely loved it, Julie…and so did I! Thank you so much for posting your recipe, I know this is something I’ll make again and again and…. 😀 Once I get my act together, I’ll get a shout-out posted for you. Thank you again! <3
I am very happy that you enjoyed it! My caveman finally read this post. Oh nooooo. He had to agree however but now I have to praise him when we have a meal with a couple of sides. 🙂
This sounds amazing! Great recipe!
Thank you very much!
Looks great. Love those flavor combinations. Hope you recover quickly!
Thank you Stephanie! I appreciate your stopping by!
Thank you for sharing. This looks delicious 🙂
Thank you Natalie!
This sounds wonderful, Julie! Is it just me or are Spanish style recipes addictive? I cannot get enough!!
I just love this stuff. I think it must be addictive. I am drawn to anything with peppers of all kind. Thanks Debbie!
Oh I wish I already had the ingredients in my fridge! This would be great on a chilly day like today! Definitely printing for later! Nice dishes by the way! 😉
Thank you! It was a cold day when I made it and it made my house smell like this was the only place I wanted to be. I’ve had those soup bowls forever. I don’t even know where they came from. 🙂
Delish. Bookmarked to try. Thank you for sharing.
Thank you so much! It is delicious!
Looks wonderful Julie. I love chili verde and pulled pork. It’s a great combination. Hope you are recovering nicely.
Thank you! Recovering slowly but nicely. I appreciate your thinking of me!