Green Chile Braised Pork with Southwest Vegetables | CookOS

Green Chile Braised Pork with Southwest Vegetables

Name: Green Chile Braised Pork with Southwest Vegetables
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 24 oz pork shoulder; 2 x 6 oz tomatillo sauce; 2 x 8 oz southwest vegetables; 2 tbsp olive oil; 1 tsp salt; freshly ground pepper

This green chile braised pork features tender, slow-cooked pork shoulder in a tangy tomatillo sauce studded with black beans, corn, and roasted peppers. It delivers authentic Southwest flavor in a single, hands-off braise.

🌍Mexican 🏷️Slow cook 🏷️Suvie meals 🏷️Pork shoulder 🏷️Tomatillo sauce Southwest vegetables

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🏷️Black beans

Green Chile Braised Pork with Southwest Vegetables

Total

6h 5m

Servings

Difficulty

Hard

Est. Cost

$14–$23

Recipe Source

View original recipe

From Recette Magazine

Ingredients

24 oz pork shoulder
2 x 6 oz tomatillo sauce
2 x 8 oz southwest vegetables
2 tbsp olive oil
1 tsp salt
freshly ground pepper

6 Ingredients

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Instructions

1
Run one of the tomatillo sauces under warm water to slightly thaw.
2
Open pork shoulder and add to a Suvie pan.
3
Open tomatillo sauce and pour over and around the pork shoulder.
4
Open both packages of southwest vegetables and add to a separate Suvie pan. Season with 2 tbsp olive oil, 1 tsp salt and freshly ground pepper.
5
Open second tomatillo sauce and squeeze out of packaging so it rests on top of southwest vegetables.
6
Place pork shoulder into the top zone of Suvie and southwest vegetables into the bottom zone. Input settings and cook now. Alternatively, you can store or schedule the meal in the Suvie (please be sure to select "Yes" when asked if cooking from frozen).
7
When the cook is complete, use two forks and gently pull and shred pork apart. Stir the shredded pork with the tomatillo sauce. In the second pan, mix the southwest vegetables with the tomatillo sauce. Divide between plates and season to taste with salt and pepper.

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Tips & Notes

Pro tips

Pat the pork shoulder dry and sear it in hot olive oil before braising to develop a flavorful crust that deepens the sauce.
Add the vegetables (black beans, corn, peppers) in the final 15–20 minutes to preserve their texture and prevent them from breaking down into mush.
Use a low, slow braise (275–300°F) rather than high heat to ensure the pork stays moist and tender throughout.

Substitutions

Tomatillo sauce → salsa verde (same volume; adjust salt to taste)
Pork shoulder → pork butt (identical cooking time and result)
Olive oil → avocado oil or neutral oil (no flavor change)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of water if needed.

Equipment

Dutch oven or heavy-bottomed braising pot with lid

Common Questions

Can I use a different cut of pork?

Pork shoulder is ideal for braising due to its fat content and collagen, which break down into gelatin for tenderness. Pork butt works identically. Leaner cuts like pork loin will dry out.

How do I know when the pork is done?

The pork is ready when it shreds easily with a fork and reaches an internal temperature of 190–205°F, typically 4–6 hours on low heat depending on size.

Can I make this ahead?

Yes. Braise the pork and sauce up to 2 days ahead, then refrigerate. Reheat gently on the stovetop and stir in the vegetables just before serving.

What if I can't find tomatillo sauce?

Substitute with salsa verde (fresh or jarred) in the same quantity, or blend fresh tomatillos with jalapeños, cilantro, and lime for a homemade version.