Introduction

Best Chili Verde Pork is a tangy, slow-simmered Mexican masterpiece, perfect for cozy weekends, game-day spreads, or meal-prep tacos. This classic recipe, featuring tender pork shoulder in a vibrant tomatillo-chile broth with roasted poblanos and cilantro, delivers taqueria-quality results with a bright, spicy depth. Presented in a deep bowl with warm tortillas, optionally garnished with avocado and lime, this Best Chili Verde Pork recipe offers a charming, appetizing aesthetic that elevates any gathering. This recipe provides a simple one-pot stovetop or slow-cooker method with pantry staples, adaptable for dietary preferences, ideal for home cooks seeking a go-to stew that brings soul-warming, crowd-pleasing charm to any occasion.

Why you’ll love this recipe

3 hours stovetop or 8 hours crock: Set it, forget it—fall-apart pork.
Tomatillo magic: Roasted for a smoky-sweet base.
Freezer-friendly: Double batch; up to 3 months of verde.
Custom heat: 1–4 poblanos + optional jalapeño.
Taco, bowl, or burrito: Endless serving styles.

Ingredients

Pork & Base

3 lbs (1.4 kg) boneless pork shoulder, cut into 2-inch cubes
2 tbsp neutral oil
1 large white onion, diced
4 cloves garlic, minced
1 lb (450 g) fresh tomatillos, husked and quartered
2–4 poblano peppers, roasted, peeled, seeded, chopped
1 jalapeño, seeded and minced (optional heat)
1 tsp ground cumin
1 tsp dried oregano (Mexican preferred)
1 tsp fine sea salt
½ tsp black pepper
2 cups (480 ml) low-sodium chicken broth
1 cup fresh cilantro, chopped (divided)

For Serving

Warm corn or flour tortillas
1 avocado, sliced
Lime wedges
Cotija cheese
Extra cilantro

Essential Tools and Equipment

Large Dutch oven or heavy pot
Tongs
Blender or immersion blender
Aluminum foil (for roasting)
Slow cooker (optional)

Step-by-step process

Prep pork and chiles: Trim excess fat from pork; cut into even 2-inch cubes—uniform size cooks evenly. Husk tomatillos; rinse sticky residue. Roast poblanos over flame or under broiler until charred; steam in foil 10 minutes, peel, seed, chop.
Sear pork: Heat oil in a Dutch oven over medium-high heat. Working in batches, sear pork cubes 2–3 minutes per side until deep golden—don’t crowd. Remove to plate—fond builds flavor.
Sauté base: Lower the heat to medium. Add onion; cook 5–7 minutes until soft and edges brown. Add garlic, jalapeño; cook 1 minute. Stir in cumin, oregano, salt, pepper—bloom 30 seconds.
Roast tomatillos (optional depth): Spread quartered tomatillos on foil-lined sheet; broil 5–7 minutes until charred spots appear.
Build verde: Return pork + juices to pot. Add roasted tomatillos, chopped poblanos, and chicken broth. Bring to a gentle simmer—scrape the bottom. Cover; reduce heat to low. Cook 2½–3 hours stovetop, stirring hourly, until pork shreds with a fork.
Slow-cooker option: After step 3, transfer everything to a 6-quart crock. Add broth; cook LOW 8 hours or HIGH 5 hours—pork melts.
Blend for silk: Remove 2 cups solids + liquid; blend smooth with ½ cup cilantro. Return to pot—thickens and brightens. Simmer uncovered 15 minutes—sauce clings to the spoon. Taste; adjust salt or lime.
Serve hot: Shred pork in sauce or leave chunky. Ladle into bowls or tortillas. Top with avocado, cotija, cilantro, and lime juice.

Mistakes to avoid

Skipping sear: Pale pork—golden crust = flavor.
Unroasted tomatillos: Bland verde—char essential.
High simmer: Tough meat—gentle bubble only.
No blend: Chunky sauce—purée half for silk.
Cold toppings: Warm stew, cool avocado—contrast key.

Variations of the Best Chili Verde Pork

Chicken Verde: Swap pork for thighs; 1 hour simmer.
Veggie Glow: Jackfruit or mushrooms; 30 minutes.
Instant Pot: High pressure 45 minutes; natural release.
Spicy Inferno: Add serranos or extra jalapeño.
Creamy Twist: Stir in ½ cup crema last 5 minutes.

Tips for better storage

Refrigerator: Cool completely; airtight up to 4 days. Flavor peaks on day 2.
Freezer: Portion in bags—up to 3 months. Thaw overnight.
Reheating: Stovetop low with splash broth; 10 minutes.
Meal prep: Verde in containers; toppings separate.
Revive brightness: Fresh cilantro + lime post-reheat.

Frequently Asked Questions

No fresh tomatillos? 2 cans (11 oz each) drained + extra roast.
Make it milder? 2 poblanos only; remove all seeds.
Gluten-free? Naturally GF; corn tortillas.
Double batch? 8-quart pot or two crocks.
Too thick? Add ½ cup broth; simmer 5 minutes.

Conclusion

Best Chili Verde Pork is Mexican comfort in a pot—each tangy, tender bite a perfect storm of smoky chiles, sweet tomatillos, and fall-apart pork that tastes like abuelita’s secret. One Dutch oven turns a shoulder into a stew that disappears into tacos, bowls, or straight from the ladle. Keep tomatillos and poblanos stocked, and Verde Night is 3 hours away. Whether you’re feeding a fiesta crowd, craving slow-cooked magic, or proving one-pot wonders can steal the show, this chili verde delivers bold flavor and zero cleanup in perfect harmony. One spoonful, endless “¡más!,” and the quiet joy of a classic made effortless.