Award Winning Chile Verde

Ingredients

For the Pork

2 lbs boneless pork shoulder, cut into 1-inch cubes

2 tbsp salt (divided)

2 tsp black pepper (divided)

2 tbsp vegetable oil

For the Sauce

1 lb tomatillos, husked and rinsed

1 poblano pepper

1 jalapeño pepper (or more for extra heat)

1 white onion, halved

2 tbsp extra virgin olive oil

2 cloves garlic

1 small bunch fresh cilantro

1 cup low-sodium chicken broth

3 tbsp sour cream (for finishing)

Step-by-Step Instructions

1️⃣ Prepare the Pork

Preheat oven to 400°F (200°C).

Pat pork cubes dry with paper towels. Season with 1 tbsp salt and 1 tsp pepper.

Heat vegetable oil in a large pot over medium-high heat.

Sear pork cubes in batches until browned on all sides. Remove and set aside.

2️⃣ Roast the Vegetables

Place tomatillos, poblano, jalapeño, and onion halves on a parchment-lined baking sheet.

Drizzle with olive oil, season with remaining 1 tbsp salt and 1 tsp pepper.

Roast for 30 minutes until blistered and softened.

Let cool, then remove stems and seeds from the poblano and jalapeño.

3️⃣ Blend the Sauce

In a blender, combine roasted vegetables, garlic, cilantro, and chicken broth.

Blend until smooth, or leave slightly chunky for rustic texture.

4️⃣ Simmer to Perfection

Pour the blended sauce back into the pot.

Return the seared pork and any juices.

Reduce heat to medium-low and simmer for 2 ½–3 hours, stirring occasionally, until pork is fork-tender and sauce is rich.

5️⃣ The Final Touch

Turn off heat and stir in sour cream for creamy balance.

Adjust seasoning with more salt and pepper if needed.

How to Serve

Tips & Variations

Spice it up: Add extra jalapeños or a serrano for more heat.
Chicken option: Sub pork with chicken thighs for a lighter version.
Time saver: Use an Instant Pot (45 min pressure cook) instead of stovetop simmer.
Flavor boost: Add roasted garlic cloves for extra depth.