Slow-Cooked Pork Chile Verde with Tender Potatoes

Tender chunks of pork shoulder slow-braised alongside diced potatoes in a rich, fire-roasted tomatillo and green chile sauce. A hearty, flavorful Mexican stew cooked to perfection.

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Prep Time 25

Cook Time 2 30

Total Time 2 55

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 480

Ingredients Equipment Method Notes

Ingredients

For the Roasted Green Chile Sauce:
- 1.5 lbs Fresh Tomatillos husked and rinsed
- 2 Medium Poblano Peppers halved and seeded
- 2 Medium Jalapeño Peppers halved
- 1 Large Yellow Onion cut into quarters
- 5 Cloves Fresh Garlic peeled
- 1/2 cup Fresh Cilantro Leaves
- 1 tbsp Ground Cumin
- 1 tsp Dried Mexican Oregano
For the Pork Stew & Assembly:
- 3.5 lbs Boneless Pork Shoulder / Pork Butt cut into 1.5-inch cubes
- 1.5 lbs Yukon Gold Potatoes peeled and cut into 1-inch cubes
- 2 tbsp Vegetable Oil or Lard
- 2 cups Low-Sodium Chicken Broth
- 1.5 tsp Kosher Salt & 1/2 tsp Black Pepper to taste
- Fresh Radishes & Warm Tortillas for serving

Equipment

Heavy 5-to-7 Quart Dutch Oven or Heavy Stock Pot
Large Baking Sheet
High-Speed Blender or Food Processor
Sharp Chef's Knife & Cutting Board

Method

Roast the Vegetables: Preheat oven broiler to high. Arrange husked tomatillos, poblano halves, jalapeño halves, onion quarters, and garlic cloves on a rimmed baking sheet. Broil for 8–10 minutes until skins are blistered and deeply charred.
Blend the Sauce: Transfer roasted vegetables and their accumulated juices into a blender. Add fresh cilantro, ground cumin, Mexican oregano, and 1 teaspoon of salt. Blend on medium-high speed until mostly smooth with slight texture remaining.
Sear the Pork: Season cubed pork shoulder generously with remaining salt and black pepper. Heat vegetable oil or lard in a large Dutch oven over medium-high heat. Working in batches to avoid crowding, sear pork cubes for 6–8 minutes until golden brown on all sides. Transfer seared meat to a plate.
Combine and Simmer: Pour the blended green sauce into the hot Dutch oven, scraping up any browned bits from the bottom. Stir in chicken broth, then return the seared pork and any accumulated juices back into the pot. Bring to a boil, reduce heat to low, cover tightly with a lid, and simmer gently for 1.5 hours.
Add Potatoes: Add the cubed Yukon Gold potatoes to the pot, pressing them gently under the liquid. Cover and continue simmering on low heat for an additional 45 minutes to 1 hour, or until both the pork and potatoes are melt-in-your-mouth tender.
Adjust and Serve: Taste and adjust seasoning with additional salt if needed. Ladle hot Pork Chile Verde into deep bowls, garnish with sliced radishes and fresh cilantro, and serve with warm corn or flour tortillas.

Notes

Why Yukon Gold Potatoes: Using Yukon Gold potatoes is recommended over Russet potatoes because their waxy texture prevents them from breaking down or turning mushy during the extended simmer. Red potatoes or fingerlings also work well.

Searing in Batches Matters: Do not crowd the Dutch oven when searing the pork. Overcrowding drops the pan temperature and causes the meat to steam instead of brown. Work in 2–3 batches, maintaining high heat between each batch.

Adjust Heat Levels Easily: For a milder chile verde, remove all seeds and ribs from the jalapeños before roasting. For more heat, leave the seeds in or add an additional jalapeño or serrano pepper to the blend.

Make-Ahead Instructions: This stew actually tastes better the next day. The flavors deepen and the pork absorbs more of the green sauce overnight. Store in an airtight container in the fridge for up to 5 days.

Freezing Protocol: Chile verde freezes beautifully for up to 3 months. Let the stew cool completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Thaw overnight in the fridge and reheat gently on the stovetop.

Slow Cooker Adaptation: After searing the pork and blending the sauce, transfer everything to a slow cooker. Cook on low for 6–7 hours, adding the cubed potatoes in the last 1.5–2 hours.

Thickening the Sauce: If the stew is too thin after cooking, uncover the pot and simmer for an additional 10–15 minutes to reduce the liquid. If too thick, stir in a splash of chicken broth or water.

Serving Suggestions: Serve chile verde over warm white rice, alongside refried beans, or with a stack of warm corn tortillas for scooping. A squeeze of fresh lime juice and a sprinkle of cotija cheese elevate every bowl.

Leftover Ideas: Use leftover chile verde as a filling for burritos, enchiladas, or breakfast tacos. Spoon it over scrambled eggs with melted cheese for a hearty morning meal.

- **Tomatillo Substitution:** If fresh tomatillos are unavailable, use a 28-ounce can of whole tomatillos. Drain them well before blending with the roasted peppers, onion, and garlic. The flavor will be slightly less bright but still delicious.