Pork Chile Verde

Pork Chile Verde is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Pork Chile Verde paired up with rice and beans, and some warm flour tortillas are the perfect combination for a delicious dinner meal.


  • 4 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-2 inch cubes.
    • 2 medium yellow onion, diced
    • 6 cloves garlic, minced
    • 1 cups chicken stock
    • 1 tsp ground cumin
    • 1 tablespoon dried Mexican oregano
    • Kosher Salt
    • Freshly ground Black Pepper
    • Olive Oil

    Chile Verde Sauce
    Trim off any excess fat from the pork and cut into 
     2-inch squares.

    In a large (6 to 8 quart) stockpot, over high heat, sear 
    the pork in the olive oil until golden brown.

      Remove the pork from the pot and pour off any oil or 
      fat drippings, but leave 2 tablespoons of oil
        In the same pot, over medium heat, add the chopped 
        onion, garlic, salt, and pepper and saute until 
        Add the cumin, pork, and chicken stock, and 
        cook for 1/2 hour.
        Add Chile Verde sauce to cover pork in the pot completely, cook an additional 1/2 hour on low heat. 

         Serve with Rice and Beans (optional).