🇲🇽 Mexico · Food
Chile Verde de Puerco
By eatmundo · August 3, 2026
🇲🇽 MXA vibrant and tangy stew featuring tender pork braised in a rich tomatillo and green chili sauce. This classic dish is a masterclass in balancing acidity with savory depth.
Ingredients
check them off as you prepareHow to Make It
- 1
Cut 1kg of pork shoulder into 3cm cubes and pat them dry.
- 2
Heat 2 tbsp of lard in a large Dutch oven over medium-high heat until shimmering.
- 3
Sear the pork in batches until golden brown on all sides, then remove and set aside.
- 4
Boil the 500g of tomatillos and 3 serrano peppers in water for 10 minutes until soft.
- 5
Blend the boiled vegetables with garlic, half the onion, and a handful of cilantro until smooth.
- 6
Return pork to the pot and pour the blended sauce over it, adding salt to taste.
- 7
Simmer uncovered on low heat for 60 minutes until the meat is fork-tender.
- 8
Stir in remaining chopped onion and fresh cilantro before serving hot with tortillas.
Frequently Asked Questions
Can I use chicken instead?+
Yes, chicken thighs work well, but reduce simmering time to 30 minutes.
How do I make it less spicy?+
Remove the seeds and veins from the serrano peppers before blending.
Should the tomatillos be peeled?+
Always peel off the papery husk and rinse the fruit well before boiling.
What is the best way to serve?+
Serve with warm flour or corn tortillas and a side of Mexican rice.
