Description
Authentic Slow-Cooked Pork Chile Verde is a tender, tangy stew that simmers to perfection. Get Mama Tessa’s tips for a rich, flavorful homemade green chile.
Ingredients
Scale
- Main Ingredients:
- 2.5 lbs boneless pork shoulder (pork butt), cut into 1 to 1.5-inch cubes
- 1.5 lbs tomatillos, husked and rinsed
- 2 poblano peppers, halved and deseeded
- 2 jalapeño peppers, halved and deseeded (adjust for heat)
- 1 large yellow onion, quartered
- 6 cloves garlic, peeled
- Flavor Boosters & Seasonings:
- 4 cups chicken broth, divided (low-sodium preferred)
- 1 tbsp ground cumin
- 1 tsp dried oregano (Mexican oregano if available)
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- 1/4 cup fresh cilantro, chopped
- 1–2 tbsp fresh lime juice
- Optional Extras:
- Sour cream or Greek yogurt, for serving
- Warm tortillas or rice, for serving
Instructions
- Prep Your Veggies:: First things first, get those tomatillos and peppers ready, hon! Husk your tomatillos and give them a good rinse under warm water to remove that sticky residue. For the poblano and jalapeño peppers, I usually just give them a quick wash. You’ll want to halve them, then remove the seeds and membranes. Honestly, I used to skip the gloves, and my eyes would pay for it later. Learn from my mistakes, wear gloves! This is where the foundation of your Authentic Slow-Cooked Pork Chile Verde begins.
- Roast for Depth:: Next, arrange your tomatillos, poblanos, jalapeños, onion, and garlic on a baking sheet. Drizzle them with a little olive oil, then pop them under the broiler until they’re nicely charred and softened. This step is non-negotiable, folks! It brings out so much depth of flavor and that smoky goodness. I remember one time I got distracted and forgot them under the broiler for a minute too long – oops, a little *too* charred! Keep an eye on them, you want char, not ash. This really makes your homemade chile verde sing.
- Blend Your Green Gold:: Once those veggies are cool enough to handle, toss them into your blender with about a cup of chicken broth, the cumin, and oregano. Blend it all up until you’ve got a smooth, vibrant green sauce. You might need to add a splash more broth to get it moving, depending on your blender. I like mine super smooth, but some folks prefer a little texture, so you do you! This is the magic potion for your Authentic Slow-Cooked Pork Chile Verde.
- Sear the Pork:: Now for the pork! Cut your boneless pork shoulder into 1 to 1.5-inch cubes, then season them generously with salt and pepper. In a large, heavy-bottomed pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the pork in batches until it’s beautifully browned on all sides. Don’t overcrowd the pan, or it won’t brown properly – that’s a mistake I made early on, and it just doesn’t develop that rich flavor. Browning is flavor, remember that!
- Slow Cooker Magic:: Transfer that gorgeous browned pork to your slow cooker. Pour the blended green chile sauce over the pork, and add the remaining chicken broth. Give it a good stir to make sure everything’s coated. I usually give it a little taste here to check the seasoning, but remember it will deepen as it cooks. Cover it up and let it do its thing on low for 6-8 hours or on high for 3-4 hours. This is where the slow-cooked goodness for your tender pork stew really happens.
- Shred and Serve:: Once the cooking time is up, the pork should be fall-apart tender. Use two forks to shred the pork right in the slow cooker; it should practically melt. Stir the shredded pork back into the sauce. Finally, stir in the fresh cilantro and a good squeeze of fresh lime juice. The aroma in your kitchen right now? Unbeatable! This Authentic Slow-Cooked Pork Chile Verde should be rich, tangy, and ready to make your taste buds sing.