By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 4
1133 cal · 205 min
Pork Chile Verde
Recipe GLPR63fbe84cabfd07
A rustic Mexican-inspired braise of tender pork shoulder simmered in a vibrant sauce of roasted green hatch chiles, fresh tomatillos, and cilantro. The pork cooks low and slow until fall-apart tender, creating a rich, savory dish with bright citrus and herb notes. Serve over rice or in corn tortillas for a satisfying, naturally gluten-free meal.
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Ingredients
3 pounds pork butt, trimmed and cut into 1-inch cubes
1½ pounds fresh tomatillos, papery husks removed
4 whole roasted green Hatch chiles
2 cups fresh cilantro with stems removed
3 cloves garlic, peeled
1 yellow onion, diced
3 cups chicken stock
2 tablespoons olive oil
1 tablespoon dried oregano
Kosher salt and black pepper to taste
Directions
Preheat your broiler to high. Rinse the tomatillos to remove any papery residue, then cut them in half. Arrange them cut-side down on a rimmed baking sheet.
Place the tomatillos under the broiler and cook until the skin blisters and dark spots appear on the surface, about 8–10 minutes. Remove from the oven and let cool slightly.
Transfer the broiled tomatillos to a blender. Add the roasted green chiles, peeled garlic cloves, and fresh cilantro. Blend on medium speed until completely smooth and transfer to a bowl.
Pat the pork cubes dry and season generously with salt and pepper on all sides. Heat the olive oil in a large pot or braising vessel over medium-high heat.
Working in batches to avoid crowding, add the seasoned pork to the hot oil and brown on all sides until deeply caramelized, about 8–10 minutes per batch. Transfer browned pork to a plate.
Add the diced onion to the pot and cook for 2–3 minutes, stirring occasionally, until slightly softened. Pour in the tomatillo-chile sauce and stir to combine. Return the browned pork and any accumulated juices to the pot.
Add the chicken stock and oregano, stirring well to incorporate. Bring the mixture to a gentle simmer, then reduce heat to low, cover partially, and simmer for 2½ to 3 hours, stirring occasionally, until the pork is very tender and easily falls apart with a fork.
If the mixture reduces too much during cooking, add additional chicken stock to achieve your desired consistency. Taste and adjust salt and pepper as needed.
Serve the chile verde over steamed white or brown rice, or spoon into warm corn tortillas. Optionally garnish with fresh cilantro or sliced onion.
Comments
Hatch chiles are the real caveat here: they're seasonal (late summer through fall) and while Publix and Harris Teeter will stock them during that window, they can be pricey at $3–4 per pound. Outside that narrow season, you'll need to substitute poblanos or sourcing fresh chiles elsewhere, which shifts the dish fundamentally. The stated 205 minutes is honest for a braise, and the rest of the ingredient list is straightforward at Charlotte grocers. The pork shoulder itself will run $4–6 per serving depending on sales, and the dish reheats well for leftovers, which helps justify the cook time for a family of four.
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