# Award-Winning Chile Verde

Tender pork slowly simmered in a vibrant roasted tomatillo sauce—this chile verde is rich, comforting, and deeply flavorful.

- Total time: 210 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons salt, divided
- 2 teaspoons black pepper, divided
- 2 tablespoons vegetable oil
- 1 pound tomatillos, husked and rinsed
- 1 poblano pepper
- 1 jalapeño pepper
- 1 white onion, halved
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 small bunch fresh cilantro
- 1 cup chicken broth
- 3 tablespoons sour cream

## Instructions

1. Preheat the oven to 400°F.
2. Pat the pork cubes dry with paper towels.
3. Season them with 1 tablespoon salt and 1 teaspoon black pepper.
4. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
5. Sear the pork in batches until browned on all sides.
6. Transfer the pork to a plate and set aside.
7. Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.
8. Drizzle with olive oil and season with the remaining 1 tablespoon salt and 1 teaspoon pepper.
9. Roast for about 30 minutes, until the vegetables are softened and slightly blistered.
10. Remove from the oven and allow them to cool slightly.
11. Remove the stems and seeds from the poblano and jalapeño.
12. Transfer the roasted vegetables to a blender.
13. Add the garlic, cilantro, and chicken broth.
14. Blend until smooth, or pulse lightly if you prefer a slightly chunky, rustic sauce.
15. Pour the blended sauce into the same pot used for the pork.
16. Return the seared pork and any collected juices to the pot.
17. Stir well to coat the meat in the sauce.
18. Reduce heat to medium-low, cover partially, and simmer for about 2½–3 hours, stirring occasionally, until the pork becomes fork-tender and the sauce thickens.
19. Turn off the heat and stir in the sour cream for a smooth, creamy finish.
20. Taste and adjust with additional salt or pepper if needed.

## Equipment

- large heavy pot
- Dutch oven
- paper towels
- parchment-lined baking sheet
- blender

## Tips

- Avoid overcrowding the pot when searing pork to develop a deep golden crust.
- The dish tastes even better the next day.

## Source

- Original video: https://www.facebook.com/share/r/1N7qCd5stS/
- Recipe page: https://www.cliprecipe.com/recipe/7c858035-df17-442f-87ca-7938cabae7ad
- Extracted: 2026-03-13

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt