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


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


  • 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.


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
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!