Chile Verde Recipe

Season and Brown Pork

Pat the pork cubes dry with paper towels. Season evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. In a large heavy-bottomed Dutch oven or deep skillet, heat 2 tbs vegetable oil over medium-high heat until shimmering. Working in two batches so as not to crowd the pan, add the pork and sear until deeply browned on all sides, about 6–8 minutes per batch. Transfer browned pork to a plate and set aside.

Prepare and Roast Vegetables

Preheat broiler (or use a hot grill) and line a baking sheet with foil. Halve the tomatillos and place cut-side down, and place poblano and jalapeño peppers on the sheet. Broil or char on the grill, turning occasionally, until the skins are blistered and blackened in spots, 6–10 minutes. Remove poblanos and jalapeño to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam (this helps peel them). Continue broiling tomatillos until softened and lightly darkened. Once cool enough to handle, peel the poblanos and jalapeño (remove stems and seeds if desired).

Blend the Sauce

In a blender, combine the roasted tomatillos, peeled poblanos, jalapeño, 1 cup chopped onion, 5 garlic cloves, 1 cup cilantro, 1 tsp ground cumin, 1 tsp oregano, 0.5 tsp ground coriander (if using), 2 tbs lime juice, and 1 tsp sugar. Add about 1 cup of the chicken broth to start. Blend until smooth. If the mixture is too thick, add remaining chicken broth to reach a pourable but still slightly thick sauce (about 2 cups total). Taste and adjust: more lime if too flat, more sugar if too acidic, more salt later when combined with pork.

Simmer the Sauce

Pour the blended green sauce through a fine-mesh sieve back into a bowl or directly into the Dutch oven to remove any large bits (optional for a smoother sauce). Heat the Dutch oven over medium heat (use the same pan after removing excess fat, leaving about 1 tablespoon). Add the sauce and bring to a gentle simmer for 5 minutes to cook the raw garlic/onion flavor and to thicken slightly.

Combine Pork and Braise

Return the seared pork (and any accumulated juices) to the pot with the simmering green sauce. Add remaining chicken broth if the sauce does not just cover the pork; the pork should be mostly submerged (use up to 1 additional cup if needed). Bring to a low simmer, then reduce heat to low, cover partially, and braise gently until the pork is fork-tender and the sauce has reduced and deepened in flavor, about 1 to 1 1/4 hours. Stir occasionally and skim any excess fat.

Adjust Seasoning

Once pork is tender, taste the sauce and adjust seasoning with up to 1 tsp salt (start with 1/2 tsp), additional lime juice or sugar if desired, and more chopped cilantro if you like. If you prefer a thicker sauce, increase heat to medium and simmer uncovered for 5–10 minutes until reduced to desired consistency.

Spoon the chile verde into a serving bowl or serve directly from the pot. Garnish with the reserved 1/4 cup chopped cilantro and the 1/2 cup finely diced white onion. Serve with warm tortillas and lime wedges on the side so diners can assemble tacos or spoon the pork and sauce over rice. Leftovers keep in the refrigerator for 3–4 days and often taste better the next day.