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Chile Verde

This Chile Verde is so flavorful and has just the right amount of heat.
Categories Easy Dinner
Difficulty Easy
Keyword chile verde, chile verde recipe, recipe chile verde
Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 55 minutes
Servings 8
Calories 297 kcal
Author Lacey Baier of A Sweet Pea Chef


  • 2 fresh poblano chile peppers or hatch, seeded and halved
  • 1 fresh jalapeño pepper seeded and halved
  • 1 bell pepper green or yellow, seeded and halved
  • 1 pound fresh tomatillos husks removed and quartered
  • 2 tbsp olive oil
  • 1 1/2 pounds pork shoulder or butt cubed
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/2 bunch cilantro leaves coarsely chopped
  • 2 cups low sodium chicken stock
  • 1 bay leaf
  • 2 tbsp chickpea flour, if needed to thicken
  • sea salt to taste
  • freshly ground pepper to taste


  1. Turn oven broiler to high.
  2. In a large stock pot or Dutch Oven, over high heat, sear the pork in the oil until well-browned. Season with a pinch of kosher salt and pepper while searing.

  3. Arrange the chiles, jalapeño, bell pepper and tomatillos on a baking sheet lined with tin foil. Place under the broiler and allow to blacken on top, then flip and blacken the other side. Just char, don't burn. Remove and allow to cool. Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeño. Set tomatillos aside.
  4. Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion until tender. Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute. Return the pork to the pot and add chicken stock and bay leaf. Simmer, covered, for 1 - 1 1/2 hours, until the pork starts to fall apart.
  5. Stir in the chiles, jalapeño and bell pepper. Puree the tomatillos and cilantro in a food processor and then add them to the pot. Cook an additional 45 minutes, uncovered.
  6. If, after 45 minutes, the mixture is not quite thick enough, add 2 tbsp. flour to 1/4 cup of the sauce and then return sauce to pot.
  7. Season to taste.
Nutrition Facts
Chile Verde
Amount Per Serving (1 cup)
Calories 297 Calories from Fat 183
% Daily Value*
Fat 20.3g31%
Saturated Fat 5.8g29%
Cholesterol 62.2mg21%
Sodium 396.7mg17%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4.8g5%
Protein 17.6g35%
Vitamin A 200IU4%
Vitamin C 41.3mg50%
Calcium 40mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.