Fork-Tender Chile Verde

A white Dutch oven filled with fork-tender pork chile verde in a thick green sauce, garnished with cilantro, with a wooden spoon and white towel beneath. — Fork-Tender Chile Verde — Slow-cooked pork in a rich tomatillo-chile sauce, rustic and homemade in every bite.

Fork-Tender Chile Verde is everything a comforting Mexican stew should be—flavor-packed, soul-warming, and surprisingly easy to make. With tender pork shoulder simmered in a bold, zesty tomatillo-chile sauce, this dish is guaranteed to become your weekend favorite. The rich green hue comes from roasted tomatillos, mild green chiles, and fresh cilantro, creating a vibrant flavor that’s both earthy and bright.

What makes this recipe especially inviting is how well it holds up for leftovers—the flavors deepen beautifully overnight. So not only is it perfect for cozy family dinners, but it’s also ideal for meal prepping flavorful tacos, burrito bowls, or rice plates for the week ahead.

Chile Verde has roots in Northern Mexico and the American Southwest, where green sauces are celebrated just as much as red ones. The secret lies in balancing the sharp acidity of tomatillos with mellow spices and citrus.

Whether you’re feeding a crowd or savoring it solo, Fork-Tender Chile Verde is a dish that keeps on giving.

Recipe Yield: 6 servings

INGREDIENTS

2 lb boneless pork shoulder, cut into 1-inch cubes
2 cups roasted tomatillos (husks removed)
1 cup fire-roasted green chiles (mild or medium)
1 jalapeño, seeded and chopped
1 cup chicken broth
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
1 yellow onion, diced
4 garlic cloves, minced
½ cup fresh cilantro leaves
1 tsp ground cumin
½ tsp dried oregano
½ tsp ground coriander
Juice of 1 lime

INSTRUCTIONS

1. Brown the Pork:
In a large Dutch oven, heat olive oil over medium-high heat. Season the pork cubes with salt and pepper. Sear the pork in batches, turning occasionally, until browned on all sides—about 5–7 minutes. Remove and set aside.

2. Sauté Aromatics:
In the same pot, reduce heat to medium. Add the diced onion and cook for 5 minutes, stirring frequently. Add minced garlic and cook for 1 minute more, until fragrant.

3. Blend the Sauce:
While the onions cook, combine tomatillos, green chiles, jalapeño, cilantro, and chicken broth in a blender. Blend until smooth and vibrant green.

4. Simmer the Verde:
Return the pork to the pot with the onions. Pour in the green sauce. Stir in cumin, oregano, and coriander. Bring everything to a boil, then reduce heat to low, cover, and simmer for 1½ hours, or until pork is fork-tender.

5. Finish and Serve:
Remove the lid and stir in the lime juice. Simmer uncovered for another 10–15 minutes to let the sauce thicken slightly. Taste and adjust seasoning if needed. Serve hot with warm tortillas, rice, or over roasted potatoes.

Helpful Tips to Perfect This Recipe

Sear for Flavor: Don’t skip browning the pork—it adds rich depth and seals in the juices.
Use Fresh Tomatillos: For the most vibrant verde flavor, use fresh, roasted tomatillos instead of canned.
Make Ahead Friendly: This dish tastes even better the next day. Perfect for meal prep or next-day tacos.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉