This chile verde is the ultimate comfort food. Slowly braised pork shoulder combined with tomatillos (or physalis), green chiles and a few simple spices creates a rich, flavourful stew with the right amount of heat.
Missing these flavours regularly? Try our Crowd Pleasing Chili Recipe for another reliably satisfying meal.
I love living in England most of the time, but I do miss good Mexican food now and then. The fix is simple: I turn to tried-and-true recipes and cook at home.
Family favourites include Slow Cooker Pulled Pork Tacos and Pulled Lamb Birria, usually served with our 5 Minute Blender Salsa Fresca or a chunky Pico de Gallo.
Below is my version of an authentic-tasting Chile Verde adapted to ingredients that are easy to source in Europe.
Green Chili Recipe
Chile verde, or green chili, is a Mexican-American classic. Traditionally it features slowly cooked pork shoulder, tomatillos and green chiles, which give the stew its characteristic green hue.
Tomatillos can be hard to find in some parts of Europe, but physalis (also called cape gooseberries) are a close relative and commonly available in UK supermarkets. Physalis make a great substitute for tomatillos in flavour, though they are paler.
To ensure a vibrant green colour, I add padrón peppers when poblano peppers aren’t available. Padróns are delicate and mostly mild, with the occasional spicy one—similar to shishito peppers—and they brighten both flavour and colour in the chile verde.
How to Make It
This dish is straightforward: mostly a “throw everything together” sort of recipe, but the slow cooking brings out deep, layered flavours. A few tips will help you get the best result:
- Broil padrón or poblano peppers until their skins blister to develop a deeper, smokier flavour.
- Add a small amount of chopped bacon for a subtle smoky note.
- Use a fatty cut of pork such as shoulder or butt—avoid lean cuts like loin or tenderloin.
- Brown the pork over high heat before slow cooking to add depth of flavour.
- Use jalapeños and plenty of garlic for bold, spicy aromatics.
- Simmer on the stove at the lowest setting or transfer to the oven at 250°F (120°C) and cook 4–5 hours for tender, shreddable meat.
The slow simmer lets the ingredients meld into a warm, spiced medley. You can also prepare this in a slow cooker if you prefer—cook on Low for about 8 hours or on High for 4–5 hours.
Serving suggestions
Serve chile verde over steamed rice or use it as a filling for tacos, burritos and quesadillas. Top with sour cream, grated cheese and chopped fresh cilantro for a simple, delicious finish.
Storage and leftovers
There are usually leftovers, which keep well in an airtight container in the fridge for 3–4 days. For longer storage, freeze the chile verde for up to one month for best quality; it will remain good for up to three months.
More Mexican-inspired recipes to try
- Best Ground Beef Tacos
- Chicken Chilaquiles with Warm Corn Salsa
- Fish Tacos with Blackberry Chilli Lime Salsa
- Black Bean and Corn Salsa
Chile Verde (Green Chili)
Equipment
- Dutch oven (or slow cooker)
Ingredients
- 50g (2–3 strips) pork lardons or bacon, chopped
- 1 onion, chopped
- 1–2 heads garlic, minced
- 150g (1½ cups) tomatillos or physalis, halved
- 150g (5oz) poblano or padrón peppers (about 15 peppers)
- 2–3 jalapeño peppers, finely chopped, seeds removed
- 2 lbs pork shoulder or butt, cubed
- 50g (½ cup) cilantro, chopped
- 1 tbsp cumin
- 2 tsp salt
- 1½ litres water
Instructions
- Preheat your oven broiler and position the rack about 6 inches from the element.
- Place padrón (or poblano) peppers on a baking sheet and broil 3–5 minutes until blistered, watching closely to prevent burning. Remove and set aside.
- In a deep pot or Dutch oven, fry the pork lardons or bacon over medium-high heat until the fat renders. Add the chopped onion, garlic, tomatillos or physalis and jalapeños and cook 5 minutes over medium heat. Remove this mixture and set aside.
- Add the cubed pork to the same pot and sear the pieces until browned on all sides. Return the bacon and vegetable mixture to the pot, add the chopped blistered peppers, cilantro, cumin, salt and water.
- Bring to a boil, then reduce to the lowest heat, cover and simmer for 4–5 hours. Thirty minutes before the end of cooking, remove the pork with a slotted spoon, shred it with two forks and return the shredded meat to the pot. Adjust seasoning to taste.
Notes
- You can cook this in a slow cooker: 8 hours on LOW or 4–5 hours on HIGH.
- Serve over steamed rice, topped with shredded cheese, or use as filling for tacos, burritos and quesadillas.
Nutrition
Carbohydrates: 5 g |
Protein: 12 g |
Fat: 6 g
Nutrition information is an approximation.