Chile Verde Con Puerco Recipe

Season Pork

Pat the pork shoulder cubes dry with paper towels. In a bowl, toss the pork with kosher salt, black pepper, ground cumin, and dried oregano until evenly coated. Let rest 10 minutes at room temperature.

Heat a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering. Add the vegetable oil and sear the pork in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared pork to a plate and repeat until all meat is browned.

Char and Roast Vegetables

While searing the pork, preheat broiler or a cast-iron skillet. Place tomatillos (halved if large), poblano peppers, jalapeño, quartered onion, and garlic cloves on a baking sheet. Broil or roast on high, turning occasionally, until tomatillos are softened, skins blistered and peppers are charred on all sides, about 8–10 minutes under broiler or 10–12 minutes in a hot skillet.

Peel and Seed

If using broiler, transfer poblano and jalapeño to a covered bowl or plastic bag for 5–10 minutes to steam; then peel and seed them (leave some seeds if you prefer more heat). Remove loose husks from tomatillos and rough chop vegetables.

Blend Salsa Verde

In a blender or food processor, combine the roasted tomatillos, peeled poblanos, jalapeño, roasted onion and garlic, cilantro, lime juice, chicken broth (1 cup), kosher salt (1 tsp) and black pepper (1 tsp). Blend until mostly smooth but slightly textured, about 30–45 seconds. Taste and adjust salt, pepper, or lime. If salsa is too thick, add up to 1/4 cup more broth.

Combine and Simmer

Return all seared pork and any collected juices to the Dutch oven. Pour the blended salsa verde over the pork. Add the additional 1 cup chicken broth and the bay leaf. Bring mixture to a gentle simmer over medium heat, then reduce heat to low, cover partially, and simmer gently until pork is fork-tender, about 1 to 1¼ hours. Stir occasionally and skim excess fat from the surface as needed.

Adjust Flavor and Texture

When pork is tender, remove lid and increase heat to medium to reduce sauce slightly if it's too thin, 8–10 minutes. Stir in brown sugar if using, and taste for salt and acidity—add a squeeze of lime or more salt if needed. Remove and discard the bay leaf.

Shred or Chunk

If desired, transfer pork to a cutting board and shred a portion with two forks for tacos, or leave in large chunks for serving. Return shredded meat to the sauce and stir to coat.

Serve

Warm tortillas. Spoon chile verde con puerco onto tortillas or onto a serving plate. Garnish with chopped white onion, chopped cilantro, and lime wedges. Serve immediately with extra salsa on the side.