Pork Chile Verde

I seem to be sold on poblanos lately (see my chicken chili verde soup) using these peppers from Mexico.  The poblano is a mild chili pepper originating in the state of Puebla, Mexico.  Unlike the jalapeno or serrano peppers, also from Mexico, this milder pepper can sometimes pack a surprising punch every so often.  It is said that no two peppers on the same plant are alike.  If you’d like a bit of heat, then by all means go ahead and leave the seeds and interior ribs intact for this dish.  I enjoy a certain amount of spice and heat, so I did not remove them.


I placed the peppers on a baking tray and roasted them together with the tomatillos that were cut in half.  Tomatillos also originated in Mexico, they have a tart, fruity and slightly herbal flavor and are covered with a papery husk.  I then added the peppers, tomatillos and cilantro to my food processor and pureed it.


Seasoned the pork with salt and pepper and after searing it, I added the green mixture from the food processor.

Letting the mixture cook and the flavors meld.

I served with cauliflower rice, shredded carrots and corn.

Pork Chile Verde


  • 3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1″ pieces
  • salt and freshly ground black pepper
  • 2 tablespoons oil (vegetable or canola oil)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 1/2 tablespoon ground cumin
  • 1/2 tablespoon dried oregano leaves
  • 2 cups low-sodium chicken broth
  • 4 fresh poblano chiles, sliced in half
  • 2 fresh jalapeno peppers, seeded and sliced in half (I just used a quarter of 1 with seeds intact)
  • 1.5 pounds fresh tomatillos, husks removed
  • 1/2 cup fresh cilantro, coarsely chopped


  1. Season pork pieces on all sides with salt and pepper.
  2. Heat a large pan over high heat  Add oil.  Once hot, sear the pork pieces until browned on all sides.
  3. Remove the pork from the pot.  Add additional oil to the pan if needed.
  4. Add onion and saute until tender.  Add garlic and cook for 30 seconds
  5. Stir in the cumin and oregano.  Return pork to the pot and add the chicken broth.
  6. Reduce heat to medium-low, cover and simmer for an hour and a bit.  Meanwhile make the sauce.
  7. Place poblano peppers and tomatillos on a lightly sprayed tray.  Wash all and cut in half, place on tray, cut side down.  If you do not want the chile verde to be spicy, remove the stems and seeds from the poblanos and jalapeno.  (I wanted a bit of heat, so I left mine intact).  Do not seed the tomatillos.  Bake on high for about 15 minutes, turning it as they char and brown.
  8. Immediately place peppers in a plastic bag and tie the bag.  Allow them to steam for 5 minutes and then peel off their outer layer of skin.  It comes off easily.
  9. Add the peppers, tomatillos and cilantro to a blender and puree.
  10. Add mixture to the pot with the pork and cook everything together for an additional 30-45 minutes.

    Tender pieces of pork slow cooked with a fantastic home made green chile sauce (salsa verde). Serve with tortilla or a side of Mexican rice and beans.  I served with cauliflower rice and shredded veggies.


23 thoughts on “Pork Chile Verde

  1. This sounds very nice, Loretta…I have never seen or cooked with tomatillos but checked and a good sub are green tomatoes and a squeeze of lime Juice…definitely, a recipe to try ..Thank you 🙂 x

    Liked by 1 person

      1. I can’t get those either, Loretta I have come across a few recipes lately using different chillies I am going to have to find a source or try and grow my own 🙂 x


  2. This looks and reads awfully appetizing, but only able to get tomatilloes and Mexican chillies in tins or dried the appeal becomes more of an envy 🙂 ! Especially as far as the tomatilloes are concerned since they are firm favourites with a couple of dear Mexican girlfriends . . . have just promised one a visit in the foreseeable future: can see us having fun !!

    Liked by 1 person

      1. *huge smile* Same place as you in May, Loretta ! The lady has become a dear friend thru’ the years and I have also become quite fascinated by San Miguel de Allende . . .

        Liked by 1 person

  3. This is exactly how I make my chili verde. I’ve tried it in a slow cooker and it’s not the same. I don’t know why they’re so popular! The only difference is that my husband thinks tomatillos are too tart, so I use less of them, and add more poblanos.

    Liked by 1 person

  4. Pure yum Loretta! I’m currently in the midst of finding fresh Spanish peppers to use in such dishes. My local veggie lady has ordered a lug of a Spanish pepper she thinks will do the trick. Now, this is all driven by my huge craving for Mexican food which is non-existent here. But, reading your recipe has only increased that my drive to find proper ingredients. Hopefully, I’ll be making your Pork Chile Verde soon.

    Liked by 1 person

    1. No Mexican food in Sweden Ron? How do you survive? 🙂 Just kidding! Well hopefully your Spanish peppers that your local veggie lady has ordered will do the trick. I do love poblanos and am trying to find various ways of using them in different dishes.


  5. I’m crazy for poblano anything especially Verde and can’t wait to try this yummy comfort food. I’ve seen your signs of Spring and we are buried in snow with 9 inches expected this weekend. Time to load up on the peppers and have a stay date! Happy Valentines my friend!

    Liked by 1 person

    1. Thanks Julie 🙂 Glad to see you are on the poblano wagon too 🙂 Yup, that was 10 days ago, and then we had some awful weather last week, some snow, and ice and slush. It has all disappeared now, and today I found tulip bulbs poking out of the ground. This weather has gone wacko, I’ve never seen tulip bulbs in February. Happy V-Day!


  6. Loretta,
    I am crazy about poblanos and jalapenos too and this recipe looks so good! I could not find any tomatillos at the market yesterday even after going to 3 markets .But I still got the poblanos and jalapenos and picked up a bottle of salsa verde 🙂


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