Chile verde with pork is a classic Mexican stew where tender cubed pork is slow-cooked in a vibrant, spicy salsa verde made from fresh tomatillos, garlic, serrano chiles, and chiles de árbol. The result is a deeply flavorful, comforting dish that develops rich complexity as it simmers.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Place the cubed pork stew meat in a large pot with enough water to just cover it. Season with salt.
Bring to a boil and cook, stirring occasionally, until all the water has evaporated.
Continue to cook the pork in its own rendered fat until it is well-browned on all sides.
While the pork is browning, place the tomatillos in a separate pan with water. Bring to a boil and cook until they are soft and have changed color.
Using a ladle, transfer the cooked tomatillos to a blender.
Add the garlic cloves, serrano chiles, chiles de árbol, roma tomato, and cilantro to the blender.
Add the chicken bouillon cube.
Blend all the ingredients until you have a smooth salsa.
Pour the blended salsa verde over the browned pork in the pot.
Stir everything to combine. Taste the sauce and add more salt if needed.
Bring the stew to a simmer, then reduce the heat to low.
Cover the pot and let it cook for 1 hour, or until the sauce has thickened and the pork is tender.
Stir the finished chile verde and serve hot.
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, or microwave in portions. Freezes well for up to 3 months.
Yes. Pork shoulder, pork butt, or pork ribs work well and become tender with slow cooking. Avoid lean cuts like pork loin, which can dry out.
Salsa verde is a fresh or cooked sauce, while chile verde is a stew or braise where meat simmers in that sauce. Chile verde is heartier and slow-cooked.
Serrano and chiles de árbol provide moderate to high heat. Remove seeds from the chiles for less spice, or reduce the quantity if heat-sensitive.
Yes. Brown the pork first, then add to slow cooker on low for 6–8 hours, or pressure cook on high for 25–30 minutes for tender results.
Make it 1–2 days ahead; flavors deepen. Store in an airtight container in the fridge; reheat gently on the stovetop or microwave.
Mexican-Style Shrimp Cocktail With Tajín
5 min
Rajas Con Queso
30 min
Braised Pork with Tamale
285 min
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
7 Layer Dip
20 min
Vegan Seven Layer Dip
40 min
Best Cantarito Cocktail
5 min
