A few simple ingredients come together for this fresh and spicy Braised Pork Chile Verde. The brightness from the tomatillos is the true star of the dish, making it the perfect compliment for pork. Throw in some serrano peppers and fresh cilantro and you have a truly spectacular dish!
This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase.
Fun fact: I lived in Mexico for 2 years when I was child. Unfortunately, these were during the years where I was extremely picky. One of my biggest regrets will be the food I refused to try while living there. I’ve since made it my personal mission to learn how to make these dishes as often as I can. Chile Verde is one of those dishes.
Tips for making Braised Pork Chile Verde:
- Tomatillos are essential to this dish. They can be found in most supermarkets in the produce section. Tomatillos have a thin husk that is easy to remove. They will also have a slight film on the outside that should be rinsed off before they’re roasted.
- My family and I enjoy a fair amount of spice. This recipe calls for 3 serrano peppers. As with most peppers, the stems and seeds can be removed to help alleviate the spiciness. You can also reduce the amount of peppers you use.
- Epazote is another key ingredient to this dish. This one may be little harder to source. My preference is always to use fresh epazote however dried works as well. I order mine online through amazon.
- We are braising the pork, which means we’re cooking it low and slow in the salsa verde. I prefer to use pork shoulder if available, as the additional fat helps to prevent the meat from drying out. You can also use a pork loin, just be mindful of the cooking time.
- This salsa verde can also be used in dozens of other dishes. Enchiladas, chilaquiles, tacos…it’s so versatile! When I make this, I like to make a double batch of the salsa and reserve half for use later. YUM!
This dish is simply delicious. It requires a little extra time, and requires the sourcing of ingredients. But I assure you it is worth the effort. It’s savory, tangy, and fresh. Served over rice or with tortillas, it’s such a showstopper. I genuinely hope that you enjoy it as much and we do. Let me know what you think! Enjoy! 🙂
Braised Pork Chile Verde
- 2 lbs tomatillos husked and rinsed
- 3 serrano pepper
- 3 cloves garlic
- 2 large white onions divided and sliced
- ½ cup cilantro
- 1 tbsp olive oil
- 3 lbs pork loin or pork shoulder cubed
- ½ cup chicken stock low sodium
- 1 tbsp epazote dried
- salt to taste
- pepper to taste
- Husk and rinse the tomatillos. Place them on a cookie sheet in one even layer along with the serrano's. Broil on low, until the tomatillos and peppers begin to blister and burst; roughly 10 minutes. Allow to cool slightly.
- Place the roasted tomatillos and serrano's, plus any additional juices from the pan in a food processor. Plus on high until everything is broken down and smooth. Add 1 white onion, garlic, and cilantro to the food processor. Blend again until smooth.
Braising the Pork
- Preheat the oven to 350°F.
- Heat a large dutch oven or heavy-bottomed, oven proof pot over medium-high heat. Add the olive oil to the pot. While the oil is heating season the pork generously with salt and pepper. Working in batches, add the pork to the pot, browning on all sides. Take care not to crown the pot, as this will steam the meat as opposed to brown it. Once brown, remove the pork and place it in a separate dish.
- Add the remaining white onion to the pot. Saute on medium heat until the onions are translucent. Pour the chicken stock over the onions to deglaze the pan. Gently scrape the bottom of the pot with a wooden spoon, helping to lift up the bits of brown.
- Pour the Salsa Verde into the pot and stir to combine. Add the pork back into the pot, along with any additional juices from the dish and the epazote. Season with salt and pepper to taste. Cover the dutch oven and place in the oven for 2½ – 3 hours, until the pork is fork tender.
- Allow the meat to cool slightly before serving. Serve with white rice, thinly sliced white onion, and cilantro. Enjoy!