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Pork Chile Verde with Red Chile Salsa

Pork Chile Verde with Red Chile Salsa


  • 3 cups (or more) chicken broth, divided
  • 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
  • 1 bunch green onions, coarsely chopped
  • 1 1/2 cups (packed) fresh cilantro with tender stems
  • 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
  • 1 large onion, chopped (about 2 cups)
  • 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
  • 2 teaspoons dried oregano (preferably Mexican)
  • 1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes t

Recipe Preparation

  • Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.

  • Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.

  • Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.

  • Divide chile verde among bowls. Top with cilantro and dollop of Red Chile Salsa.

Recipe by Jeanne Thiel Kelley,

Nutritional Content

One serving contains: Calories (kcal) 495.2 %Calories from Fat 40.7 Fat (g) 22.4 Saturated Fat (g) 7.2 Cholesterol (mg) 145.8 Carbohydrates (g) 28.4 Dietary Fiber (g) 4.5 Total Sugars (g) 10.3 Net Carbs (g) 23.9 Protein (g) 44.5 Sodium (mg) 483.7Reviews Section

Salting chunks of fat- and collagen-rich pork butt for an hour ensures that the end result is well-seasoned and juicy. Gently braising the chili in the oven allows the meat&rsquos fat and collagen to thoroughly break down, making the meat supple.

Browning the pork trimmings (chopped coarse to maximize their surface area) instead of the chunks builds a savory fond without drying out the surface of the meat.

Omitting stock and water minimizes the amount of liquid in the pot, so that the salsa&mdashthe only source of liquid&mdashreduces to a tight, flavorful sauce.

Before I delve into the specifics of my recipe for chile verde con cerdo, the classic Mexican stew of pork simmered in a tangy tomatillo and green chile sauce, I have a secret to share: When it comes to braising meat, all recipes work more or less the same way.

Of course, I&rsquom not talking about specific ingredients. American pot roast, daube Provençal, and pork vindaloo are made with completely different seasonings and taste nothing alike. But if you look closely at how each dish is put together, the processes have the same basic approach: Brown the meat to build a flavorful fond, add a modest amount of liquid, cover the pot, and simmer it all gently until the meat is tender and the liquid has reduced to a concentrated, deeply savory sauce.

The beauty of this universal framework is that once you know how it works, you can make countless variations. Tuscan peposo. Chinese red-cooked beef. Hungarian goulash. Even if you&rsquore not familiar with a particular braise, you have a road map for how to make it-&mdasha pretty powerful culinary tool.

That&rsquos where I started with my recipe for chile verde. When I applied the basic formula along with a handful of the test kitchen&rsquos best braising practices, I found my way to a dish of tender pork cloaked in a vibrant, meaty sauce&mdashperfect for serving alongside rice or tucking into warm tortillas.

  • 3 pounds trimmed pork shoulder, cut into 1-inch cubes
  • Kosher salt
  • 5 poblano peppers
  • 5 cubanelle peppers
  • 2 pounds tomatillos (about 15 medium), husks removed
  • 6 whole garlic cloves
  • 2 jalapeño peppers, stems removed, split in half lengthwise
  • 3 tablespoons vegetable oil
  • 2 cups loosely packed cilantro leaves
  • 1 large onion, finely diced (about 1 1/2 cups)
  • 1 tablespoon ground cumin
  • 1 quart chicken stock

In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.

Meanwhile, roast poblano and cubanelle peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. If you don't have a gas burner, you can achieve similar results under the broiler, or on an outdoor grill. Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel under cool running water. Dry chilies, discard seeds and stems, and roughly chop. Transfer to bowl of food processor.

Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to the food processor along with any exuded liquid.

Add 1/2 of cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.

Adjust oven rack to middle position and preheat oven to 225°F. Heat remaining oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides. Add remaining pork and onions and cook, stirring frequently and scraping up any browned bits from bottom of pan, until onions are softened, about 4 minutes. Add cumin and cook, stirring constantly until fragrant, about 1 minute.

Add chicken stock and pureed chilies to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.

Skim off and discard any excess fat. Adjust to desired consistency by adding water or boiling and reducing. Stir remaining cilantro into pot and season to taste with more salt. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. Chili can be chilled and stored in airtight container in refrigerator for up to 5 days. Flavor will improve with time.

Recipe: Pork Chili Verde


  • -2 tablespoons vegetable oil
  • -1 yellow onion, diced
  • -4 cups pulled pork
  • -2 cups salsa verde
  • -4 15 ounce cans white beans
  • -8 cups chicken stock
  • -2 teaspoons cumin
  • -1 teaspoons chili powder
  • -Kosher Salt
  • Garnish with Green Onions and Cilantro


In a large heavy pot, heat the vegetable oil over medium heat and add the onion. Sprinkle with kosher salt and let cook until soft and translucent.

Add the pulled pork to the onion and cook about 5 minutes.

Add the salsa verde to the pork and onions and simmer together.

Rinse and drain the white beans.

Add the beans to the chili.

Add the chicken stock, put a lid on the chili and simmer for an hour.

Add the cumin and chili powder and then season to taste with kosher salt.

Chile Verde Pork

To make the dish less spicy, replace the serranos with more Anaheim green chiles. Or replace both peppers with poblano chiles instead.

For a heartier stew, consider adding cubed red potatoes or some black beans.

Boil the potatoes until they are fork tender, then add at the end with the remaining chile verde puree. The cooked beans should be added at the end as well.

Step by step instructions

First, cube and season the pork. Slice all the peppers in half and remove the seeds.

Also, remove the outer skin from the tomatillos, onion, and garlic, and cut the onion in half for easier blending.

Next, boil the tomatillos, chiles, and onion. Or you can char them with a grill or broiler for added flavor.

Transfer to a blender or food processor along with the garlic and cilantro. Blend until smooth, then set aside.

TIP: Cilantro stems are full of flavor, so there’s no need to remove them. Rinse the entire bunch of cilantro, pat it dry with paper toweling, then include both leaves and stems in the puree.

Brown the pork in batches. Then, add all the pieces back to the Dutch oven and cover with the puree. Make sure to reserve a cup of puree to add at the end.

Simmer for about 3 hours, stirring occasionally.

When the meat is tender, stir in the remaining puree. Add the cooked beans or cooked potatoes as well, if you’ll be using those.

How to thicken chile verde

The easiest way to thicken the stew is to use a slurry of cornstarch and water.

Stir together equal parts of each, usually 1-2 tablespoons, until well combined. Then, stir the slurry into the stew and let it simmer for a few more minutes.


  • It’s best to wear gloves when handling chile peppers, especially when seeding. The oils can burn when transferred to the skin or eyes, and it’s easy to miss some spots when washing with soap and water.
  • You can also make this Mexican pork stew in an Instant Pot. Instructions for this can be found in the recipe card below.

Can I freeze chile verde?

Yes! Let it cool completely, then transfer to an airtight container. Freezer bags will also work, but make sure to squeeze all of the air out before storing.

Pork chile verde will last about 3 months in the freezer.

When you’re ready to use, let it thaw in the refrigerator for at least a few hours or overnight. Reheat in the microwave or on the stove until warmed all the way through.

This recipe first appeared on Kevin Is Cooking September 2015 and has been updated with new photos and video.

Pork Chili Verde Salsa Verde

A delicious, hearty soup. The perfect way to put a new spin on some of your pulled pork leftovers!

  • Author:Author: Lindsay L
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 - 6 1 x


  • 3 cloves garlic, minced
  • 1 c onion, diced
  • 3 – 4 cups pulled pork, cooked
  • 1 can white beans, drained and rinsed
  • 2 c salsa verde
  • 3 c broth
  • 2 tsp cumin
  • 1 tsp paprika
  • 1/2 – 1 tsp cayenne pepper
  • 12 oz tomatillos
  • 2 serrano peppers
  • 1/2 c onion
  • 1/4 c water
  • 3 Tbsp fresh cilantro, chopped
  • 1/4 tsp salt


  1. In a large dutch oven, saute the onion and garlic until onions are translucent.
  2. Add the remaining ingredients.
  3. Bring to a boil then reduce heat and let simmer for approximately 20 minutes.
  4. Serve topped with avocado and cheese if desired.
  5. Remove the papery skins from the tomatillos.
  6. Slice in half and roast at 425 for 10 min (or 4-5 min under the broiler).
  7. Combine the tomatillos, onion, water, cilantro and salt in a blender and blend until smooth.
  8. Makes approximately 13/4 cups

Did you make this recipe?

In case you’re unfamiliar with tomatillos, here’s what they look like:

Use a kitchen scale to weigh out 12 oz or just use approximately 7-8 medium tomatillos.

Steps to Make Favorite Green Chile Steak Dunigan

Green Chile Steak Dunigan. The Culinistas & Lodge Cast Iron If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more.

INGREDIENTS: Pork, green chile, pineapple, red chile, cheddar cheese, Monterey jack cheese, cilantro, corn masa. Tender steak with our signature Poblano Verde salsa kick. INGREDIENTS: Beef, Cheddar and Monterey Jack Cheese & Poblano Verde Salsa in a Flour Tortilla.

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, green chile steak dunigan. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Green Chile Steak Dunigan is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Green Chile Steak Dunigan is something which I’ve loved my entire life.

The Culinistas & Lodge Cast Iron If you love a rare steak, knock off a couple minutes per side. Preheating your grill pan before cooking creates a more.

To begin with this recipe, we must prepare a few components. You can cook green chile steak dunigan using 11 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Green Chile Steak Dunigan:

Easy Green Chile Steak Tacos marinated in green chile relish, and piled with lean green toppings like cilantro, scallions, and avocado. Once the steak has soaked up all the chile goodness, grill the steak to a perfect medium-rare over a hot flame. The green chiles go into a skillet to create a caramelized. Reviews for: Photos of Green Chile Chicken Stew.

Steps to make Green Chile Steak Dunigan:

  1. Steak Dunigan was created over 50 years ago by the Pink Adobe restaurant in Santa Fe New Mexico, where it's still being served.
  2. sauté onions in oil and butter, saute til clear, golden brown or darker however you like them, add the garlic about midway through once finished add the Green Chile ,oregano, salt & pepper cook till evenly hot then set aside while you prepare your steaks, any excess pan butter can be used over the potatoes & steak it picks up the flavors of the sauteed food.
  3. At the same time saute mushrooms with butter, set aside and keep warm.
  4. char broil steaks or cook on the grill season with salt & pepper or however you like, when done prepare your plates while the steaks are resting then plate the steaks and add toppings.
  5. cover steaks with onion chile topping, then top with mushrooms.
  6. serve with a salad, side of roasted, mashed, French fried or baked potato's, vegetables, and garlic bread.
  7. may also be used with chicken or pork.
  8. you love green Chile, feel free to add more ! if Chile's are to spicy you can use peppers and it's nice to mix the colors..

Seared skirt steak takes these nachos into the realm of gourmet finger food. Skip the pre-shredded cheese it's tossed in a mixture to help keep the strands separated but doesn't melt as well and the stuff you grate yourself. Order online from The Green Chile on MenuPages. Hatch Green Chile Enchilada Sauce The Wicked Noodle. Hatch Green Chile Steak Roll Ups The Fit Fork.

So that is going to wrap this up with this special food green chile steak dunigan recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

  • 2 pounds fresh green chilies (mild Hatch, Anaheim, or poblano chilies work well)
  • 1/2 cup water
  • 1 tablespoon vinegar (white wine or apple cider)
  • 1 teaspoon salt
  • 2 to 3 tablespoons pork lard or vegetable oil (for frying)
  • 1 1/2 pounds boneless chicken or pork (cut into 2-inch cubes)
  • 2 cups tomatillos (husked and coarsely chopped)
  • 2 cups chicken or pork broth
  • 2 roasted green chilies (seeded and diced roast extras in step 1 and reserve, or use canned fire-roasted green chilies)
  • 4 cloves garlic (peeled and diced)
  • 1 medium onion (peeled and diced)
  • 1/2 teaspoon ground cumin
  • Salt to taste
  • 1/4 teaspoon ground black pepper
  • Optional: 1/2 teaspoon sugar

Roast the fresh green chilies on a grill or under the broiler until the skin looks blackened and bubbly. Let the chilies cool enough to handle, then cut off the stem, peel off the skin, and scrape out the seeds. Discard the stem, seeds, and skin.

Blend the chilies with the water, vinegar, and 1 teaspoon salt until smooth. Set aside.

Heat the lard or oil in a large skillet over high heat until shimmering. Cook the chicken or pork chunks, in the lard or oil, turning them as necessary to brown all sides. Drain the meat on a paper towel or brown paper bag.

Combine the browned chicken or pork, green sauce, and tomatillos in the insert of a slow cooker or a large saucepot or Dutch oven on the stove. Simmer for 2 hours, covered, on low.

Add the remaining ingredients and simmer for an additional 2 hours. Check every 30 minutes and add hot water as necessary to keep the meat submerged.

Serve chile verde with hot tortillas and rice and beans.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Chile Verde Pork

Made by simmering flavorful cuts of pork in a thick stew of smoky roasted tomatillos, onions, garlic, cilantro and fresh oregano until tender, this Chile Verde Pork recipe develops it’s rich flavor from pork fat, bright herbs, smoky chiles and garlic.

Piled on charred corn tortillas with fried plantains, avocado, cilantro, and quick pickled red onions it’s a rustic and delicious meal.

  1. adaptable there are so many serving options – over rice, in tacos, over fried plantains, in enchiladas or tamales or simply in a bowl with a spoon!
  2. no fancy equipment needed this slow simmered meal can be made in a pressure cooker or slow cooker but all you really need is a large stockpot or cast iron pan.
  3. freezer safe freeze leftovers in ziploc bags for a quick dinner later or leave in the fridge for up to 5 days… the flavor only gets better over time!
  4. gluten free & healthy full of only the good stuff – fresh herbs, vegetables and meat!

I printed it almost fifteen years ago off some authentic source on the internet from someone who was sharing his grandma’s traditional recipe. this was long before I ever thought that I would be sharing my recipes so I never thought to save my source to give credit where credit is due. Over time, I have made some adjustments to the original, but still, if this is based on your grandma’s recipe, I’m sorry you’re not mentioned. Please email me and we will make it all right in the internet foodie world.

If the fact that I’ve been making this for almost 2 decades and that it came from an authentic grandma’s recipe doesn’t make you want to get some pork and tomatillos and get started, I don’t think we can be friends. Seriously though, you need to make this.

Chile Verde originates from Mexico, but more specifically from Northern Mexico. It's originally made from pork, but now is made from a variety of meats such as chicken or beef.

Looking For Some Dishes To Pair With This Recipe? Check These Out!

  • My Pressure Cooker Refried Beans recipe is so good and simple that you'll never buy canned beans again!
  • Make this authentic Mexican Rice Recipe right in your Instant Pot.
  • My Mexican Corn Eloté is sweet, savory and you’ll want to eat up every bit of it.
  • This Pineapple Mango Salsa is fresh, fruity and simple.
  • This Air Fryer Chile Rellenos is the best chile rellenos I've ever had!
  • Skip those boring side dishes on Mexican night and make this Southwestern Roasted Corn instead.
  • This Instant Pot Polenta recipe is super easy and creamy.
  • This Mexican Style Poblano Zucchini is super easy and so tasty.
  • Low Carb Stuffed Poblano Peppers- Delicious, low carb, and take under 30 minutes to make.

Want another great pork recipe with international flavors? Try my Sichuan Pork Ragu.

Now you've got all the recipes you need to make a delicious Mexican Pork Stew dinner. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

★ Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars in the recipe card to rate. Don't forget to pin this recipe for later!