Chile Verde Con Carne Recipe

Season and Brown Pork

Pat the cubed pork shoulder dry with paper towels. In a large bowl, toss pork with 2 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin, and 1 tsp dried oregano until evenly coated. Heat 2 tbs vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches so you don't crowd the pan, brown the pork cubes on all sides, about 4–6 minutes per batch. Transfer browned pork to a plate and set aside.

Prepare Dried Chiles

Remove stems and seeds from the ancho and guajillo chiles. Heat a dry skillet over medium heat and toast the chiles 20–30 seconds per side until fragrant but not burned (they darken slightly). Transfer chiles to a bowl and cover with hot water to soak for 15–20 minutes until pliable. Reserve 1 cup of the soaking liquid.

Roast Tomatillos and Fresh Veggies

While chiles soak, preheat broiler or a medium-high skillet. Place husked tomatillos, jalapeños, quartered white onion, and garlic cloves on a sheet pan and broil 6–8 minutes, turning once, until charred and softened (or roast in a skillet until blistered). Let cool slightly.

Make the Sauce

Drain soaked dried chiles, reserving the soaking liquid. Transfer toasted chiles to a blender along with roasted tomatillos, jalapeños (remove stems), roasted onion and garlic, 1 packed cup cilantro (including tender stems), 1–2 cups chicken stock (start with 1 cup and add to reach desired consistency), 1 tbsp lime juice, 1.5 tsp salt, and 1/2 tsp black pepper. Add 1/2 cup of the reserved chile soaking liquid to help blending if needed. Puree until very smooth, then taste and adjust salt, acidity (more lime) or heat (add seeds or extra jalapeño) as needed.

Sauté Onions and Combine

In the same Dutch oven used to brown pork, add 1 tbs olive oil over medium heat. Add 1/2 cup finely chopped white onion and sauté until translucent, 4–5 minutes. If using optional diced potatoes or carrots, add them now and cook 3–4 minutes to start softening. Return the browned pork and any accumulated juices to the pot.

Add Sauce and Simmer

Pour the blended chile-tomatillo sauce over the pork. Add 1 bay leaf and enough chicken stock (if needed) to just cover the meat (about 1/2 to 1 cup extra). Bring to a gentle simmer, then reduce heat to low, cover partially, and cook until pork is tender and sauce has thickened, 1.5–2 hours. Stir occasionally and skim any excess fat from the surface.

Finish and Adjust

Once pork is fork-tender, remove the bay leaf. Taste and adjust seasoning with additional salt, pepper, or lime juice. If sauce is too thin, simmer uncovered 10–15 minutes to reduce to desired consistency. If you prefer a smoother sauce, use an immersion blender to refine texture directly in the pot.

Ladle chile verde con carne into bowls. Garnish with 1/4 cup chopped fresh cilantro and serve with lime wedges. Serve over steamed rice, with warm corn tortillas, or with beans. Leftovers keep in the refrigerator for up to 3–4 days and deepen in flavor.