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This succulent, fall-apart pork cooked in a verdant green chile sauce with a low-rumbling savory heat can be tucked into burritos, tacos, or enchiladas—or eaten straight from a bowl with warm tortillas for dipping.



Pork Chile Verde Recipe

Prep Time
15 min
Total Time
3 hr 45 min
Cook Time
3 hr 30 min


Like any solid stew, pork chile verde is easy to throw together in a pinch, satisfies a crowd, and is immensely comforting no matter what kind of day you’ve had. Experiment with different green chiles for flavor nuance and heat levels.

For the chile verde:

  • 7–10 tomatillos, husked and rinsed
  • 1–2 (depending on heat preference) small green chiles, like Serrano, Hatch, or Anaheim, stems removed, sliced lengthwise
  • 2 jalapeno peppers, stems and seeds removed, sliced lengthwise
  • 2 poblano peppers, stems and seeds removed, sliced lengthwise
  • 3 garlic cloves, peeled
  • 1 large onion, medium diced
  • ½ teaspoon ground cumin
  • ½ teaspoon Mexican oregano
  • Kosher salt and black pepper, for seasoning

For the pork:

  • 2 pounds pork shoulder, cut into medium-sized chunks
  • 3 tablespoons olive oil or vegetable oil
  • 1 ¼ cup water or chicken stock
  • Juice of one lime
  • Kosher salt and black pepper, for seasoning
  • Cilantro, for garnishing
  • Flour tortillas, for serving
  1. Preheat the oven to broil setting. Evenly season the pork with salt and black pepper, and allow to come to room temperature.
  2. To make the chile verde sauce, first toss the tomatillos, jalapenos, poblanos, and chiles with a drizzle of oil on a baking sheet. Roast under the broiler on high until charred, blistered spots begin to appear, about 5–8 minutes. (Don’t walk away during this part: the broiler works fast.)
  3. Remove veggies from the oven and turn off the broiler. Place a sheet of tin foil over the baking sheet and allow to cool slightly for about 10 minutes.
  4. In a food processor or blender, puree the roasted tomatillos, peppers, onion, garlic, cumin, and oregano until smooth. Season with salt and pepper.
  5. Heat 3 tablespoons oil in a large Dutch oven over high heat. Using tongs, sear the pork shoulder until all sides are caramelized and golden brown.
  6. Lower the heat and add the chile verde sauce and water or stock to the pot. Season with salt and pepper. Stir to combine with a sturdy wooden spoon, making sure to incorporate all the crispy bits of pork on the bottom of the pot. Bring to a low simmer and cover for 2 to 3 hours, until meat is fork-tender and falling apart.
  7. Add lime juice and stir to incorporate. Taste, and adjust seasoning as needed.

Serve with fresh cilantro leaves, a dollop of sour cream, a sprinkle of cotija cheese, and warm tortillas.

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