Mexican Pork Chile Verde

1 Star2 Stars3 Stars4 Stars5 Stars (3 votes, average: 4.33 out of 5)
Loading ... Loading ...

Mexican food is always a welcome meal in our family especially my husband and son. For me I only like this dish or sometime chimichanga. I find it is easier to use the slow cooker to prepare this dish if you are not in the hurry of having it immediately. I usually use a pressure cooker to cook this dish and you can have this in a quicker way but it is not as tasty and flavorsome as from cooking in a slow cooker. Well, Chile Verde is made with roasted tomatillos and green chilies and simmering for almost 7-8 hours. It will bring out the flavors and a very tender texture of the pork. You can even treat this dish as a one meal dish for lunch or dinner.

A couple days ago, I was feeling like having some Mexican food as we have not been dinning out since my husband was on a liquid diet. I was very glad that I did as I was able to share my dish with some friends who have never tried any other cuisine outside their southern comfort food. They thanked me for introducing them to some interesting food. Well, to me at least they tried.




6 pounds pork stew, boneless and trimmed of excess fat

1½ cups chopped tomatillo (husks removed and coarsely chopped)

1½ cups “No MSG” chicken broth

6 cloves garlics, peeled and chopped

1½ medium onions, peeled and diced

¾ teaspoon cumin

1/3 teaspoon black pepper

¾ teaspoon salt

3 cups green chile sauce (See recipe below) or store-ready canned green chile sauce

Green Chile Sauce


1 large Spanish onion, peeled and finely diced

2 cloves garlic, peeled and finely chopped

1 small jalapeno, seeded and finely minced

1 27oz can green chile sauce, chopped and liquid reserved

4½ tablespoons all-purpose flour

1/3 cup white vinegar

2½ tablespoons fresh/concentrated lime juice

1¼ cups water

2½ teaspoons salt

1 teaspoon ground black pepper

2½ tablespoons canola/vegetable/corn oil

Heat a heavy pan with oil over medium-high heat. When hot, add the jalapeno and Spanish onions and sauté until fragrant and about to caramelize, about 3-4 minutes. Add chopped garlic and sauté the mixture for 1 minute.

Reduce heat to medium, sprinkle flour to the onion mixture and stir constantly until lightly browned. Pour in the water, vinegar, green chile liquid and salt, stir until the mixture is smooth and flour is incorporated. Add the green chiles and black pepper. Reduce heat to low and simmer the green chili mixture for 6-8 minutes. Heat off and transfer into a blender or a hand blender and puree until smooth. Add lime juice and adjust the seasoning especially black pepper and salt.

You can make this sauce ahead and store in a glass jar, chill in the refrigerator for 5-7 days.



In a slow cooker add all the ingredients and cook on medium heat for 6-7 hours.

Once done, adjust the salt and hotness according to your taste. Serve with rice or tortillas. Enjoy!



I love my tortillas homemade if I have the time. Being married to a Indian family, we always make our bread called chapattis which is made of whole wheat flour for almost every meal day in and day out. The tortillas are basically similar to chapattis except that tortillas are mainly made of white flour or corn. Personally, I love my Pork Chile Verde serves with Spanish rice and refried beans.


This entry was posted in Chindian Recipes, Mexican, Pork and Beef. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>