Authentic Pork Chili Verde: Fall-Apart Tender Meat in Roasted Pepper Sauce

My first experience with authentic Chili Verde came during a road trip through New Mexico. After hours of driving through desert landscapes, we stopped at a small roadside restaurant that had little to look at from the outside. However, the aroma that greeted us when we opened the door was intoxicating—smoky, earthy, and mouthwateringly savory. 

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What is Chile Verde?

An elderly woman stood over a massive pot in the open kitchen, stirring what looked like chunks of pork swimming in a vibrant green sauce. “That’s our Chili Verde,” the server told us, “made from my grandmother’s recipe.” I was transformed by one bite of that tender pork bathed in a complex sauce of roasted peppers and tomatillos. I spent the next year trying to recreate that flavor memory.

This recipe is the culmination of countless attempts to capture that roadside revelation. I discovered that the secret lies in properly roasting the peppers and tomatillos to bring out their smoky depth before slow-simmering them with perfectly seared pork shoulder. The result is nothing short of extraordinary—a bowl of comfort that transports you straight to the heart of Northern Mexico.

Why You’ll Love This Recipe

• Complex, layered flavors that develop as the chili simmers
• Fall-apart tender pork in a vibrant, savory green sauce
• Low-carb and keto-friendly without sacrificing flavor
• A versatile dish that tastes even better the next day
• Authentic Mexican flavors without hours of complicated prep

What Makes Chili Verde Special?

Chili Verde stands apart from other chilis in several important ways:

• It uses pork instead of beef as the protein base
• The sauce is green (verde) rather than red
• Tomatillos provide bright acidity instead of tomatoes
• It features roasted green chiles for depth and mild heat
• The finished dish is somewhere between a stew and a chili in consistency

While this dish goes by many names depending on the region—Chile Verde, Green Chili, Cerdo en Salsa Verde, or Carne De Puerco En Salsa Verde—it all refers to the same delicious concept: tender pork slowly simmered in a flavorful green sauce.

What is Chile Verde Made of?

Here’s a list of what you need to make this Chili Verde recipe:

• Fresh tomatillos – are wonderfully tart and taste perfect in this recipe. If you have never purchased these before, they are green tomatoes with papery husks.
• Garlic cloves – freshly peeled ones are the best.
• Jalapeño peppers – these add a moderate heat to the sauce and can be adjusted according to your spice preference.
• Anaheim or Hatch Chile peppers from New Mexico – either type of green chile will work
• Poblano chiles – are larger and milder than jalapeños. They add depth and a slightly smoky flavor to the sauce.
• Fresh cilantro – adds brightness and a fresh herbal note to balance the rich flavors.
• Pork shoulder (also called pork butt) – the ideal cut for this dish as it becomes tender and flavorful during the long cooking process.
• Salt – enhances all flavors and helps to properly season the pork before searing.
• Freshly ground black pepper – adds complexity and a mild spiciness.
• Extra virgin olive oil or vegetable oil – used for searing the pork and sautéing the aromatics.
• White onions – you can use yellow onions, but white onions are more traditional in this recipe.
• Fresh or dried oregano – if you have access to Mexican oregano is preferable, but you can use whatever oregano you have on hand
• Chicken stock or chicken broth – To reduce the salt, you may want to use unsalted chicken stock or unsalted chicken broth

Best Cuts of Pork to Use

For genuinely exceptional Chili Verde, choose cuts with good marbling:

• Pork shoulder/butt (preferred): Rich marbling for flavor and tenderness
• Fresh pork ham: A leaner option that still works well
• Pork leg: Another alternative with good flavor when slow-cooked

Avoid lean cuts like pork loin or tenderloin, which will become dry and tough during the long cooking process.

How to Make Chili Verde

Here are the steps for making this chile verde recipe:

1. Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place them on a baking sheet with six cloves of garlic.
2. Place sliced and seeded jalapenos, Anaheim peppers, and poblano peppers on the baking sheet.
3. Broil until the skins begin to turn brown.

4. Remove the baking sheet from the oven and place a piece of parchment paper over it.
5. When the peppers are cool enough to handle, remove the skin from the whole cloves of garlic and peppers.
6. Place tomatillos, peppers, garlic, cilantro, and oregano, and cilantro into a blender, and blend well.
7. While the peppers are cooling, cut the pork into bite-sized pieces. Salt the pork.
8. Sear the pork on all sides in a cast-iron Dutch oven or large pot. Do this in small batches so the pork browns evenly. The browned pork will give this recipe a lot of flavor. 
9. Remove pork as it browns and set aside.

10. Sauté chopped garlic and chopped onions in the same Dutch oven until they become translucent.
11. Add chicken stock and scrape up all of the browned bits you can when you pour in the stock.
12. Add tomatillo mixture, pork, and seasonings back into the pot. Stir to combine everything.
13. Simmer on the stovetop on low heat for about 2 hours or until the pork fall-apart tender.

Tips For Preparing, Serving, and Storing the Best Chili Verde Recipe

• Keep the cubed pork on the large. Unlike other chilis, you don’t pop the entire chunk of meat into your mouth. Well-prepared pork in a Chili Verde must be tender enough to pull apart with a spoon.
• Pork green chili is so versatile that you may want to make a double batch. Besides serving it with corn tortillas and fresh limes or over rice, there are many other ways to enjoy it. Try adding chicken stock to turn it into a hearty soup or spooning Chili Verde over eggs for a fantastic breakfast!
• Easy to freeze. This green chili recipe freezes amazingly well. Let the chili return to room temperature before storing it in freezer bags.

What to Serve with Pork Chile Verde

You will want to serve this with fresh, warm tortillas (corn or flour). I love to heat my tortillas on a grill or hot skillet. When you heat them this way, they become brown and crisp on the outside.

You may want to add some of your favorite toppings like chopped cilantro, slices of avocado, crunchy tortilla chips, lime wedges, or maybe even a dollop of sour cream. I know you will love whatever you top this classic Mexican cuisine.

Storage and Make-Ahead Tips

Like many stews and chilis, Chili Verde actually improves with time as the flavors meld. This makes it perfect for:

Make-Ahead: Prepare 1-2 days in advance and refrigerate for even better flavor.

Storage:

• Refrigerator: Store in airtight containers for 3-4 days
• Freezer: Freeze in portion-sized containers for up to 3 months

Reheating:

• Stovetop: Warm slowly over medium-low heat, adding a splash of chicken broth if needed
• Microwave: Heat at 50% power, stirring occasionally to ensure even warming

Love Mexican Food? Try these recipes

• Wendy’s Taco Salad
• Taco Bell Tacos
• Taco Wrap
• Cheese Enchiladas
• Chicken Cheese Enchiladas Recipe
• Taco Casserole Recipe with Tortillas
• Guisada
• Mexican Cornbread Recipe
• Mexican Style Refried Beans
• Chili Salsa

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• Chipotle Carnitas
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Be sure to check out more of my easy Mexican recipes and the best pork recipes.