This authentic Mexican Chile Verde recipe is made of tender pieces of pork simmered in a flavorful tomatillo and chile broth. Serve it in a bowl with some rice and beans for a traditional Mexican meal! (low carb, gluten-free, paleo, freezer-friendly)
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Chile verde will always hold a special place in my heart.
When I was in middle school, I used to walk home after school instead of taking the bus. After my little walk, I’d step inside my house and be greeted by my dad and the wonderful smells of whatever he decided to cook for me that day. One of my favorite things he made for me after school?
Mexican pork chile verde and a batch of homemade flour tortillas.
Coming home to this after school was pure heaven! It was one of my favorite things. He made it spicy, but not too spicy, and perfectly salty and savory every single time. I loved it so much that I thought I’d take a shot at recreating the recipe! Personally, I think his will always be the best, but my recipe is a very close second.
The Best Chile Verde
The trick to making chile verde that’s rich and fall-apart tender is the idea of building flavors at each step in the cooking process.
The first flavor builder – roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor and cuts down on the sourness of the tomatillos. (Learn more about tomatillos here.)
The second flavor builder – searing the pieces of pork on all sides. This caramelizes the outside of the meat, seals in some of the juices, and creates that finger-licking good flavor that everyone loves.
The last flavor builder – simmering the meat in the chile verde sauce for 2ish hours. This makes the meat super tender and juicy, reduces even more of the sourness from the tomatillos, and further melds all the flavors together.
The final result is a bowl of chile verde goodness that words can’t do justice.
My favorite way to eat chile verde is in a bowl with flour tortillas, but here are a few other ideas!