Easy Pork Chili Verde Recipe

This pork chili verde is my go-to for nights when I want something loud and comforting but not fussy — tender browned pork simmered in a bright, tangy tomatillo-chile sauce that somehow feels homey and a little rebellious at the same time. It’s the kind of meal that makes the house smell like a street cart and has everyone scraping bowls when it’s done.

My husband calls this “the green soup” and insists it’s the best thing I make (easy to please, but I’ll take the compliment). Our kiddo once dipped an entire quesadilla into it and declared it “magic sauce,” which is now the official household rating system. We make it when friends drop by, when it’s been a rotten day, or when we want to pretend we have our act together on a weeknight. It’s forgiving, loud, and so worth the tiny bit of effort.

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I learned the hard way that searing the pork first actually matters. Once I threw everything into the pot raw (lazy, ambitious) and ended up with a gray, sad stew. Browning gives the pork those rich little caramel bits that the tomatillo sauce clings to — instant personality. Also, I used to be scared of tomatillos; they’re not tomatoes, they’re tiny, tart, leafy divas. Roast them a bit if you want a smokier vibe. And yes, I’ve pureed a blender-full of roasted green chiles and been slightly terrified when the sauce turned fluorescent green — but that bright color is the point.

Shopping Tips

– Protein: Look for pork shoulder/butt with a bit of marbling — it shreds beautifully and stays juicy after long simmering.
– Vegetables: Tomatillos should be firm and slightly tacky under the husk; avoid the soft, mushy ones.
– Fresh Herbs: Cilantro is non-negotiable for serving; buy a big bunch because it disappears fast.
– Spices: Cumin and Mexican oregano are simple but important — if you have to skip something, don’t skip the cumin.
– Fats & Oils: Use a neutral oil with a high smoke point for searing (canola, avocado, or light olive oil).

Prep Ahead Ideas

– Chop onions, peel and rinse tomatillos, and mince garlic the day before; store each in separate airtight containers so flavors don’t mingle too early.
– Roast or char the tomatillos and peppers ahead and keep them in the fridge; they blend into sauce faster when slightly cooled.
– If you want to save weeknight time, brown the pork and refrigerate it — then simmer everything together the next day for 45–60 minutes.

✔Time-Saving Tricks

– Use a pressure cooker/Instant Pot to cut simmer time drastically — 35–45 minutes under pressure for fork-tender pork.
– Swap roasting for broiling the tomatillos and peppers if you’re short on time; it still gives charred flavor.
– Buy pre-shucked tomatillos or jarred roasted poblanos if you’re in full emergency mode — still tasty.

✔Common Mistakes

– Overcrowding the pan when browning pork: it steams instead of browns. Do it in batches or crank up the heat.
– Under-seasoning the sauce early on — it’ll taste flat. Season gradually and adjust at the end.
– Making it too watery: I once added stock like I was making soup. Fix: simmer uncovered to reduce or blitz in a blender to thicken and concentrate flavor.
– Burning the garlic: cook it low and add later, or the sauce will taste bitter. I learned that after a smoky, sad batch.

What to Serve It With

– Warm corn tortillas and lime wedges for tacos — messy and required.
– Mexican rice or cilantro-lime rice to soak up the sauce.
– Quick chopped cabbage slaw or pickled onions for crunch and brightness.
– Black beans or refried beans if you want a heartier plate.

✔Tips & Mistakes

– Salt in stages: a little with the pork, more after simmering, and a final taste at the table.
– Control heat with jalapeños or serranos; remove seeds for mild, keep them for more bite.
– If sauce is too tart from tomatillos, a pinch of sugar or a splash of cream balances it.
– Use a wide pan for searing and a deeper pot for simmering — different moods.

✔Storage Tips

Keep leftovers in an airtight container in the fridge for 3–4 days; flavors get friendlier over time. Freeze in portions for up to 3 months. Cold? Totally acceptable on toast for breakfast or stuffed into a breakfast burrito — no shame. Reheat gently on the stove, adding a splash of water or stock if it’s too thick.

✔Variations and Substitutions

– Swap pork for chicken thighs if that’s what’s handy — adjust cook time accordingly.
– No tomatillos? Use a mix of green tomatoes and a squeeze of lime, but flavor will be a touch different.
– For smoky depth, add a chipotle or a roasted poblano; for brightness, double the cilantro and lime.
– If you’re out of cilantro, parsley helps but it’s not the same personality — go light or rethink the garnish.

Frequently Asked Questions

Easy Pork Chili Verde Recipe

Tender pork simmers in a bright tomatillo-green chile sauce until spoon-soft and flavorful. Serve it with warm tortillas, rice, or a squeeze of lime.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 50 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2.5 lb boneless pork shoulder, cubed trimmed and cut into 1-inch pieces
• ▢ 1.5 tsp kosher salt plus more to taste
• ▢ 1 tsp black pepper freshly ground
• ▢ 2 tsp ground cumin
• ▢ 1.5 tsp dried oregano Mexican oregano if available
• ▢ 0.5 tsp ground coriander optional
• ▢ 1.5 tbsp neutral oil such as canola or avocado oil
• ▢ 1.5 cup yellow onion, chopped
• ▢ 0.5 cup jalapeño, finely chopped seeded for less heat
• ▢ 1 cup poblano pepper, chopped
• ▢ 2.5 tsp minced garlic
• ▢ 4 cup tomatillos, chopped husks removed and quartered
• ▢ 4 oz diced green chiles mild, canned
• ▢ 3 cup low-sodium chicken broth
• ▢ 1 tbsp masa harina for thickening
• ▢ 1 cup cilantro, chopped loosely packed
• ▢ 2 tbsp fresh lime juice

Instructions

Preparation Steps

• Pat pork dry. Toss with salt, pepper, cumin, oregano, and coriander until evenly coated.
• Heat oil in a heavy pot over medium-high. Brown pork in batches, 6–8 minutes total, then transfer to a plate.
• Lower heat to medium. Cook onion, jalapeño, and poblano in the drippings until softened, about 5 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Add tomatillos and cook, stirring, until they begin to collapse and release juices, 5–7 minutes.
• Pour in broth and green chiles. Scrape up browned bits, then return pork and any juices to the pot.
• Bring to a gentle simmer. Cover and cook, stirring occasionally, until pork is fork-tender, 60–75 minutes.
• Whisk masa with a few spoonfuls of hot broth. Stir slurry into the pot and simmer 5–10 minutes to thicken.
• Off heat, stir in cilantro and lime juice. Taste and adjust salt before serving.

Notes

For a roasty twist, broil the tomatillos and peppers until blistered before simmering. Slow cooker option: brown pork, then add everything except masa, cilantro, and lime to the slow cooker; cook on Low 6–8 hours, finish with the masa slurry, lime, and cilantro. Leftovers keep 4 days refrigerated or freeze up to 3 months.

This recipe is an original creation inspired by classic Easy Pork Chili Verde Recipe flavors. All ingredient ratios and instructions are independently developed.