• Pork Chile Verde Recipe

    Pork Chile Verde is a classic, flavorful recipe that’s Paleo and Whole30-friendly. Instead of the usual jalapeño peppers, I used some Hatch chiles.

    Pork Chile Verde | StupidEasyPaleo.com

    They’re in season right now at the end of August, and their mild heat really rounds out the base of flavors from the onion, garlic and tomatillos. If you can’t find fresh Hatch chiles, you can often find them canned in the ethnic foods section of the market.

    Probably my favorite thing about this Pork Chile Verde recipe is that it’s affordable. Pork shoulder is inexpensive, but the meat can be tough, so simmering it for a couple hours makes it melt-in-your-mouth tender. If you have leftovers, try reheating the meat and sauce, then dropping a couple eggs into the pan and putting a lid on it until the eggs are poached through. It’s a fantastic breakfast, and so delicious. Serve with some cauliflower rice and my Simple Paleo Tortillas for a complete meal.

    Pork Chile Verde | StupidEasyPaleo.com

    Pork Chile Verde Recipe

    Preparation 20 mins 2017-03-30T00:20:00+00:00
    Cook Time 2 hours 15 mins 2017-03-30T02:15:00+00:00
    Serves 1     adjust servings

    Ingredients

    • 2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
    • 1 tsp (5 g) sea salt
    • 1 tsp (2 g) ground cumin
    • 1 tsp (2 g) ground coriander
    • 1/2 tsp (1 g) black pepper
    • 1 tbsp (15 mL) ghee
    • 1/2 large onion, diced
    • 3 Hatch green chiles* (6 oz / 171 g), seeded and diced
    • 3/4 lb (340 g) tomatillos, husk removed and diced
    • 4 cloves garlic, finely chopped
    • 2 c (473 mL) chicken broth
    • Large handful of fresh cilantro for garnish
    • *If you can’t find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)

    Instructions

    1. Trim the fat off the pork, and cut it into 1 inch (2.5 centimeter) chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
    2. Heat a large, deep-sided skillet over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You’re just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
    3. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
    4. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender.

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    Pork Chile Verde | StupidEasyPaleo.com
    Pork Chile Verde Recipe
    Prep time:
    Cook time:
    Total time:
    Ingredients
    • 2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
    • 1 tsp (5 g) <a href=”http://amzn.to/GKtEnV” target=”_blank” data-mce-href=”http://amzn.to/GKtEnV”>sea salt</a>
    • 1 tsp (2 g) <a href=”http://amzn.to/17f3of7″ target=”_blank” data-mce-href=”http://amzn.to/17f3of7″>ground cumin</a>
    • 1 tsp (2 g) <a href=”http://amzn.to/17f3of7″ target=”_blank” data-mce-href=”http://amzn.to/17f3of7″>ground coriander</a>
    • ½ tsp (1 g) <a href=”http://amzn.to/1cfCdFd” target=”_blank” data-mce-href=”http://amzn.to/1cfCdFd”>black pepper</a>
    • 1 tbsp (15 mL) <a href=”http://amzn.to/1l5QN6T” target=”_blank” data-mce-href=”http://amzn.to/1l5QN6T”>ghee</a>
    • ½ large onion, diced
    • 3 Hatch green chiles* (6 oz / 171 g), seeded and diced
    • ¾ lb (340 g) tomatillos, husk removed and diced
    • 4 cloves garlic, finely chopped
    • 2 c (473 mL) chicken broth
    • Large handful of fresh cilantro for garnish
    • *If you can’t find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)
    Instructions
    1. Trim the fat off the pork, and cut it into 1 inch (2.5 centimeter) chunks. Put the pork in a <a href=”http://amzn.to/Hk5ekH” target=”_blank” data-mce-href=”http://amzn.to/Hk5ekH”>medium bowl</a>, and toss it with the salt, cumin, coriander, and pepper.
    2. Heat a large, deep-sided skillet over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You’re just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
    3. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
    4. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender.
    Notes
    Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br]Medium [url href=”http://amzn.to/1dIdadH” target=”_blank”]bowl[/url][br][url href=”https://www.amazon.com/Lodge-L8DSK3-Pre-Seasoned-Skillet-10-25-inch/dp/B00063RWWA/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1470117571&sr=1-1&keywords=Deep+sided+skillet” target=”_blank”]Deep sided skillet[/url]

    Change It Up

    • Double the recipe, and freeze the leftovers.
    • I haven’t tried this recipe in the slow cooker yet, but I suspect it would come out well if cooked on low for about 5 hours. I’d still brown the meat and onion / peppers before throwing everything in the slow cookers.

    Pin this Pork Chile Verde recipe for later!

    Pork Chile Verde | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    55 thoughts on “Pork Chile Verde Recipe

    1. This looks incredible! I love a good chili verde. Sad for me, I’m allergic to pork. Could you recommend a specific cut of beef this might work well with?

        1. Awesome, thanks! This is TOTALLY happening, probably tomorrow. You rock.

          I heard about someone dehydrating a pot roast, breaking it into chunks and taking it on a backpacking trip. Have you ever tried something like that? I’m thinking chile verde while out on a trail would be ah-mah-zing…

          1. Hi Jamie…yay, so glad you’re going to try it. I’ve never heard of something like that. Jerky, yes but not a roast. Sounds interesting!

            1. You could easily do that. I’ve done it with chili. Just make sure you skim off as much of the fat as you can because fat doesn’t dehydrate. I also vacuum sealed it. Made for a great dinner.

      1. Chicken would be perfect 🙂 I think any kind beef would really change the flavor away from the traditional pork chili verde.

    2. This is simmering on the stove as I type this, and it already smells so amazing! At what point should the tomatillos be added? I went ahead and threw them in with the broth and I’m sure no matter what it will be delicious, but I’m trying this whole “actually following recipes” thing (I’m a ‘throw everything together and hope for the best person’) so I’m being a little neurotic 🙂

      1. Hi Heather! Adding them to the broth is just fine…glad you went with your gut on that! I’m sorry I forgot to add them to the directions, but I’ve updated the post. Hope it turned out well!

    3. In which step in the directions do the tomatillos come in? Do they just get sauteed with the onions and chiles? I’ve never worked with them. How do I pick out a good/ripe one? Thanks!

      1. You chop them and put them in with the onion and chiles (sorry I somehow forgot to mention that in the instructions).

        To pick a good one, find a tomatillo with firm flesh and a smooth, papery covering.

    4. I made this yesterday and it is very good. I paired the pork chile verde with cauliflower rice. The pork is very tender and the dish has the right amount of bite to it.

    5. Made this today (except I cheated and used some salsa verde that I canned last week).

      It was possibly the best thing I have ever tasted. I will be making a giant batch ASAP to freeze into single serving portions.

      Thanks for the fabulous recipe. Keep up the good work! I appreciate all the time you put into your work for us!

    6. I’m allergic to coconut, so coconut oil is not a great thing. What else do you recommend that won’t give me hives, itching, and a possible ER visit? Total newbie, though my son has been paleo for awhile and keeps hinting I should try it.

    7. I made this in the slow cooker (browned the meat and cooked the veggies together before simmering) and …oh my god…incredible! Everyone in my office has been commenting on how good it smells!

    8. This was amazing! I tested it at 5 hours in the crock pot and it was still tough, so I let it go for another hour. After that, it just fell apart! With fresh squeezed lime juice….divine! Thank so much!

    9. I am about to put this in the slow cooker. I dont have tomatillos – nor have I ever used them? Could I just do some green pepper or do you have an idea for replacement? Also – I have a chilli pepper in my garden that has produced 100000 tiny peppers and I have no idea what to do with them – is that what you mean when you saw Hatch green chillis?

      1. Hi Carla,

        Tomatillos add some acidity. You could probably add some pepper or tomato instead though it will change the flavor.

        Hatch green chiles are a special variety grown in a region of New Mexico.

    10. Great recipe. I mix the pork with the spices (except the salt) brown it and put it in the crockpot. I brown the onions, garlic, and peppers then add that to the crockpot. Then I totally cheat and use 3/4 of a jar of salsa verde. So easy and good. Thank you. My family loves it.

    11. Oh my goodness! My kids called this “meat candy”. When it was done cooking, we stood around the pot eating it. Definitely on the make again and again list. I doubled it and used quart of home canned puréed tomatillos. So tasty.

      1. Hi Liz,

        Wow I’m so excited to hear that 🙂 When the kids give it the thumbs up it’s even better!! Your homemade tomatillos sound excellent!

    12. Hi Steph,

      I really want to make this but I’m having trouble finding the hatch chiles?! I’m not sure we have them here in Australia, no-one seems to have even heard of them (fresh or canned)?!

      Are you able to suggest any good substitutes?

    13. Made this for dinner tonight. Absolutely delicious. Cooked as written except I used some roasted, diced Hatch chilies we froze a few weeks ago. Winner.

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