Pork Chili Verde Recipe – Authentic, Flavorful, and Easy to Make at Home

Introduction

Imagine a warm bowl of meat and green sauce simmered slowly so that every bite bursts with depth, brightness, and a little heat. Pork chili verde delivers exactly that. It is a rich, comforting dish, loaded with tender pork morsels bathed in a vibrant tomatillo and green chile sauce. The contrast between the tang of tomatillo, the mild heat of green chiles, the savory pork juices, and fresh herbs yields something deeply satisfying and homey.

When you first make it, the aromas will draw you in — garlic, onion, and roasted peppers combine into a fragrance that whispers of comfort and celebration. The cooking is forgiving: you can cook it in a slow cooker, Dutch oven, or pressure cooker. As it simmers, the flavors knit together and the pork becomes fall‑apart tender. Serve it with rice, tortillas, or beans, and you have a dish that works for family dinners, weekend feasts, or meal prep.

In this article you will find all you need: ingredients, step by step instructions, customizing tips, full nutrition detail, serving ideas, and even frequently asked questions. Let’s get into it.

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Ingredients Needed

Below is a table of ingredients for a recipe serving about 6 to 8 people, along with approximate calorie estimates per ingredient portion. Note that actual calories depend on brands, cuts and portions.

Ingredient	Quantity	Approximate Calories*
Pork shoulder or pork butt, trimmed and cubed	1.5 kg	~ 2,700 kcal
Tomatillos (husked)	600 g	~ 180 kcal
Green chiles (e.g. poblano, Anaheim, or jalapeño)	3‑4 medium	~ 60 kcal
Onion, yellow or white, chopped	1 large	~ 50 kcal
Garlic cloves, minced	5–6 cloves	~ 25 kcal
Chicken broth or stock, low sodium	2 cups	~ 30 kcal
Olive oil or neutral cooking oil	2 tbsp	~ 240 kcal
Ground cumin	1 tsp	~ 8 kcal
Dried oregano (Mexican or regular)	1 tsp	~ 3 kcal
Salt	to taste	0 kcal
Black pepper	to taste	~ 2 kcal
Fresh cilantro, chopped	½ bunch	~ 5 kcal
Lime juice (fresh)	1 lime	~ 10 kcal

* These calorie numbers are approximations for raw ingredients. The total dish will have some loss or gain during cooking.

From published sources, a cup (about 1 serving) of pork chili verde yields roughly 271 calories per cup, with about 19 g carbs, 12 g fat, and 25 g protein Another estimate (for a lighter version) offers about 247 kcal per serving (with 10 g fat, 11 g carbs, 26.2 g protein) from a recipe yielding 6 to 8 servings

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Step‑by‑Step Cooking Instructions

Here is how to bring pork chili verde to life. Read through fully before you begin, then proceed.

1. Prepare the ingredients and roast the tomatillos and chiles.
   Preheat your oven broiler or set the oven to high broil. On a baking sheet, arrange the husked tomatillos and chiles (poblano, Anaheim, or jalapeños) and drizzle them with a bit of oil. Broil until skins blister and char in spots, turning occasionally. That charring adds smoky depth. Once done, place them into a covered bowl or bag to steam for about 10 minutes (this loosens skins). Then peel off charred skin, remove seeds (if desired for milder heat), and roughly chop.To try another comforting dish, see Turkey Chili_.
2. Brown the pork.
   Pat the cubed pork shoulder dry and season with salt and pepper. Heat oil in a heavy pot (Dutch oven or similar) over medium-high heat. In batches, brown all sides of pork cubes, working so you don’t crowd the pan. Transfer browned pork into a bowl and set aside.
3. Sauté the aromatics.
   In the same pot, reduce heat slightly and add chopped onion. Sauté until it softens and becomes translucent, about 4–5 minutes. Add minced garlic and cook for another minute, stirring so it doesn’t burn.
4. Add spices and liquids.
   Return pork back into your pot. Stir in ground cumin, dried oregano, and black pepper. Add chopped roasted tomatillos and chiles. Pour in chicken broth, enough to just cover or slightly submerge the pork. Stir to combine.
5. Simmer until tender.
   Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer. For stove cooking, allow 1.5 to 2 hours, stirring occasionally and checking liquid levels. If the sauce becomes too thick, you may add more stock or water. If too thin, leave lid slightly ajar in last half hour to reduce excess liquid. Pork is done when it is fork‑tender and shreds easily.
6. Finish with freshness.
   In the final 10 minutes, stir in chopped fresh cilantro and squeeze lime juice. Taste and adjust salt, pepper, or acidity. Let it rest a few minutes off heat before serving.

If you prefer faster cooking, a pressure cooker or instant pot can reduce the simmer time. Just brown, add everything, and cook under high pressure for 30 to 40 minutes, then release naturally.

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Tips for Customizing the Recipe

• Use leaner pork cuts (pork loin or tenderloin) if you want less fat, but beware they can dry out if overcooked.
• For extra heat, include serrano or green Thai chili in your roasted chile mix.
• To milder version, remove seeds and membranes from chiles, or use more Anaheim (mild) chiles.
• Boost vegetables by adding diced bell pepper, zucchini, or even cubed potatoes in the simmering phase.
• For more body and thickness, stir in a tablespoon of masa harina or cornstarch slurry toward the end.
• For smoky flavor, consider grilling the tomatillos and chiles instead of broiling, or adding a hint of smoked paprika.
• Make it ahead: the dish tastes even better the next day once flavors deepen. Refrigerate and reheat gently.
• Freeze in portions: it freezes well. Thaw in fridge before reheating.

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Nutritional Information

Below is a rough estimate of the total nutrition for the whole recipe (based on listed ingredients), and per serving (assuming 6 servings). These are estimates:

Entire dish (using portions above):

Per serving (1 of 6):

These numbers will shift depending on how much liquid you reduce, the cut of pork, and how many vegetables you add. The published value of 271 kcal per cup (for a lighter version) gives a useful reference point Another heavier version in commercial meal kits gives 590 kcal for a 12‑ounce serving

Micronutrients like vitamin C from tomatillos and chiles, iron, potassium, and some B vitamins from pork are also present.

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Serving Suggestions

Pork chili verde is versatile. Here are ideas to serve:

• Over steamed white rice, brown rice, or Mexican style rice.
• With warm corn or flour tortillas, for tacos or burritos.
• As a stew paired with refried beans or black beans.
• Garnish with sour cream or plain yogurt, shredded cheese (Monterey Jack or queso fresco), diced avocado, extra cilantro, chopped onion, or lime wedges.
• Serve a side of Mexican slaw, pico de gallo, or grilled corn.
• For a complete plate, accompany with warm tortilla chips or crisp tostadas.
• Use leftovers in enchiladas verdes (roll the meat in tortillas, smother with more green sauce and bake).
• You could also scoop over baked potatoes or serve atop a bed of greens as a hearty warm salad.

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Frequently Asked Questions (FAQs)

Is pork chili verde spicy?
It depends on the types and amounts of chiles you use. With mild chiles (Anaheim, poblano) and removal of seeds, it’s mild to medium. If you include jalapeños and serranos, it becomes spicier.

Can I use pork loin instead of shoulder?
Yes, but pork loin is leaner and can dry out if overcooked. You may shorten cooking time, or use moist cooking methods (covered, enough liquid) to protect it.

Can I make it in a slow cooker?
Absolutely. After browning and blending the sauce, transfer everything into a slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Can I freeze pork chili verde?
Yes, it freezes well. Let it cool, portion into freezer‑safe containers, and freeze. Thaw in refrigerator overnight before reheating.

How do I thicken the sauce if it is too runny?
One trick: stir in a tablespoon or two of masa harina (corn flour) or cornstarch slurry (cornstarch + water) near the end, allow simmering to thicken. Also leaving lid off in final minutes helps reduce liquid.

Can I make it vegetarian?
You could substitute jackfruit or seitan, and use vegetable broth instead of meat. But flavor will shift; you might need extra umami seasoning.

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Conclusion

Pork chili verde combines bold green flavors, tender meat, and a comforting warm texture that makes it a standout Mexican style dish for any occasion. It’s forgiving to cook yet richly complex. With just a handful of ingredients and a slow simmer, you can achieve a deeply satisfying meal. Adapt it to your heat preference, pair it with rice or tortillas, and garnish as you like. Once you try it, leftovers may disappear faster than the first serving. Enjoy crafting your perfect bowl of pork chili verde.