Chile Verde

"This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)"
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by emetzcus photo by emetzcus
Ready In:
2hrs 30mins




  • Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
  • Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
  • Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
  • [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
  • Coat Pork in flour, salt and pepper. Brown and set aside.
  • Add onions and garlic to pan, cook until onions are golden brown.
  • Add chiles, tomatillos, and tomatoes. Fry for about 10min.
  • Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
  • Season to taste with salt and pepper.
  • [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
  • [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.

Questions & Replies

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  1. Excellent! Restaurant quality. My tips: 1) Use pork shoulder -- about 2.75 pounds -- and trim the fat. Don't bother to skim fat during/after cooking. 2) Add sliced jalapenos -- I used 3 heaping tablespoons, made it pretty hot. Cutting down the amount would, of course, reduce the "heat." Wife said this is a "once-a-week" dish now. That is high praise from her.
  2. Loved this!! I served it as lettuce wraps with some cauliflower rice and black beans, delish!!
  3. The chili was a big hit in my house and definitely a keeper. I've never tried Tomatillos before and I think they added an additional layer of flavor to this already delicious-tasting stew. The only thing I did different was to use Caldo con Sabor de Pollo--my standard when using anything requiring chicken broth. This is good to eat on those cold, winter days and the outcome is worth the effort (least favorite part: peeling & seeding the peppers). Thanks for sharing this wonderful recipe!!
  4. I really enjoyed it and the DW loved it. Great Job! We will definately fix again


I'm a software engineer in San Francisco and cook for fun. I tend to make a lot of Jamie Oliver recipes (which are mainly Italian or British).
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