The Best Green Chile Recipe

Chile Verde is a traditional dish from northern Mexico that can be prepared with various types of meat. Pork is a classic, and here, you’ll transform a pork shoulder into tender-tender nuggets through a long stew. This recipe makes a large batch, perfect for serving at a dinner party or Cinco de Mayo celebration. No matter the occasion, Chile Verde goes well with margaritas and Mexican rice.

Although a Chile Verde refers to a specific type of chili, here, the name refers to the traditional stew. To make the sauce, you will use three types of peppers: poblanos, cubanelles, and serranos, as well as tomatillos, a type of vegetable that looks like a green tomato. Like tomatoes, tomatillos are part of the nightshade family, but are actually more closely related to ground cherries (also known as currants). Loved for their tangy, tangy flavor, tomatillos give salsa its pretty green hue. Although the color is muted, Chile Verde should look recognizably green, not brown.

If you are cooking Chile Verde for family dinner, leftovers freeze well. Let cool completely, then divide into freezer-safe serving containers and thaw for easy dinners. Serve spooned over brown rice or stuffed into tortillas. You can also use Chile Verde as a topping for nachos (shred pork first) or poach eggs directly into leftover sauce.

Mexican oregano is more similar to marjoram than the dried oregano found in grocery stores. If you can’t find Mexican oregano, substitute dried marjoram.

Note: If using an immersion blender, transfer the pork to a plate. Add the roasted vegetables, chicken broth, and 1 tablespoon of salt to the pot. Blend until puree. Return pork to pot.

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8 – 10

Preparation time:



Four. Five


Total Time:





2 pounds

tomatillos (about 16), peeled and rinsed


Large poblano peppers, halved lengthwise, stems and seeds removed


cubanelle peppers, halved lengthwise, stems and seeds removed

1 to 2 serrano peppers, depending on your preference for heat


large white onion, coarsely chopped Save $

3 pounds

pork shoulder, cut into 1″ pieces

2 tbsp.

extra virgin olive oil

1 tsp

freshly ground black pepper, plus more to taste

2 teaspoons

dried mexican oregano

1/2 teaspoon

ground coriander

3 c.

low sodium chicken broth

Coriander leaves, to serve

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  1. Preheat grill to high heat. On a large rimmed baking sheet, arrange the tomatillos, poblanos, cubanelles, serranos, onion, and garlic cloves in an even layer. Grill until vegetables are deeply charred, turning tomatillos and peppers halfway through, 10 to 15 minutes. (Look carefully). Remove the tray from the oven and let the vegetables cool.
  2. Meanwhile, heat a large dutch oven over medium high heat. In a large bowl, season the pork with the oil, 2 tablespoons salt, and 1 teaspoon pepper. Add the pork to the Dutch oven in an even layer and cook, undisturbed, for 5 minutes or until one side is browned. Stir the pork and mash into an even layer, and cook without stirring again, about 5 minutes more. Continue cooking, now stirring so the pork is browned all over, about 5 more minutes.
  3. Add the cumin, oregano, and coriander and stir so the meat is evenly coated with the spices. Cook for about 30 seconds, or until the spices are fragrant.
  4. In a blender, combine roasted vegetables, broth, and 1 tablespoon salt. Blend until smooth; pour into the pot. Return pork to pot and increase heat to high. When the liquid begins to boil, reduce the heat to low.
  5. Cook, covered, stirring occasionally, for about 1 1/2 hours, or until pork falls apart easily and sauce has reduced and thickened.
  6. Remove lid and cook uncovered an additional 45 minutes, stirring frequently, until sauce thickens further. Season to taste with salt and pepper.

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Laura Manzano is a recipe developer, food stylist, personal chef, and occasional writer based in Brooklyn.

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