Slow-Cooked Pork Chile Verde with Tomatillos
Experience the rich, vibrant flavors of this Slow-Cooked Pork Chile Verde with Tomatillos. This authentic Mexican dish features succulent pieces of pork shoulder, slow-cooked to perfection in a flavorful tomatillo sauce made from fresh tomatillos, green chilies, and aromatic spices. Ideal for family gatherings or casual dinners, this hearty dish is complemented by steamed rice and garnished with fresh cilantro, sour cream, and zesty lime wedges. Perfect for sharing, this recipe captures the essence of traditional Mexican cuisine and is sure to impress your guests.
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
Kosher salt
1 tablespoon (for seasoning)
Pure chile powder
2 teaspoons (for seasoning)
Dried oregano
2 teaspoons (for seasoning)
Granulated garlic
1 teaspoon (for seasoning)
Ground cumin
1 teaspoon (for seasoning)
Pork shoulder, bone-in
4-5 lbs (trimmed of excess surface fat)
Tomatillos
8 medium (husks removed and rinsed)
Canned chopped green chilies
1 (7-ounce) can (with liquid)
Garlic cloves
4 medium (peeled)
Onion
1 small (roughly chopped)
Dried oregano
2 teaspoons (for sauce)
Dark Mexican beer
3/4 cup (for sauce)
Fresh cilantro
1/4 cup (finely chopped for garnish)
TABASCO® Chipotle Pepper Sauce
1 teaspoon (for seasoning)
Kosher salt
to taste (for seasoning)
Fresh ground black pepper
to taste (for seasoning)
White rice
2 cups (steamed)
Sour cream
1 cup (for serving)
Lime
1 medium (cut into eighths for serving)
Instructions
1
Preheat the oven to 500°F (260°C). In a small bowl, whisk together kosher salt, chile powder, dried oregano, granulated garlic, and ground cumin. Generously rub this spice mixture all over the pork shoulder, ensuring it gets into every crevice. Allow the pork to sit at room temperature for 20 to 30 minutes to enhance the flavors.
2
Meanwhile, in a food processor or blender, combine the hulled and rinsed tomatillos, canned green chilies (with liquid), garlic cloves, chopped onion, oregano, and dark Mexican beer. Blend until smooth to create the sauce.
3
Place the pork shoulder in a roasting pan and brown it in the preheated oven for about 30 minutes, or until the outside is nicely browned.
4
Once browned, reduce the oven temperature to 250°F (120°C). Transfer the pork to a heavy-duty 13x9-inch disposable drip pan. Pour the tomatillo mixture around the pork, making sure it comes up the sides by about an inch. Cover the pan tightly with aluminum foil and place it in the center of the oven.
5
Slow-cook the pork for 2 1/2 to 3 1/2 hours, or until it reaches an internal temperature of 190°F (88°C) and is fork-tender.
6
After the pork is cooked, carefully remove the pan from the oven. Uncover it, being cautious of the steam. Place the pork on a cutting board and chop it into 1/2-inch chunks or shred it, discarding any large pieces of fat.
7
Transfer the pan juices to a large saucepan, skim off most of the surface fat, and add the shredded pork back into the pan. Simmer uncovered for a few minutes to meld the flavors together. Adjust the seasoning with cilantro, TABASCO® Chipotle Pepper Sauce, and additional salt and pepper to taste.
8
Optionally, prepare the dish a day in advance—let it cool, refrigerate overnight, and gently reheat before serving.
9
Serve the warm chile verde in bowls with a side of steamed white rice. Garnish with sour cream, fresh cilantro, and lime wedges for an added burst of flavor. Don’t forget to pass around the bottle of TABASCO®!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Slow-Cooked Pork Chile Verde with Tomatillos?
It is an authentic Mexican dish featuring succulent pieces of pork shoulder slow-cooked in a vibrant sauce made from fresh tomatillos, green chilies, and aromatic spices.
What cut of meat is recommended for this recipe?
The recipe calls for 4-5 lbs of bone-in pork shoulder, trimmed of excess surface fat.
How do I prepare the tomatillos for the sauce?
You should remove the husks and rinse the tomatillos before blending them with the other sauce ingredients.
What ingredients are used in the pork seasoning rub?
The rub consists of kosher salt, pure chile powder, dried oregano, granulated garlic, and ground cumin.
How long should the spice rub sit on the pork?
Allow the pork to sit at room temperature for 20 to 30 minutes after rubbing it with the spice mixture to enhance the flavors.
What are the components of the tomatillo sauce?
The sauce is a blend of tomatillos, canned green chilies with liquid, garlic cloves, chopped onion, oregano, and dark Mexican beer.
At what temperature should the pork be browned?
The pork should be browned in a preheated oven at 500°F (260°C) for about 30 minutes.
What is the slow-cooking temperature for the pork?
After the initial browning, reduce the oven temperature to 250°F (120°C) for the slow-cooking phase.
How long does the slow-cooking process take?
The pork should be slow-cooked for 2 1/2 to 3 1/2 hours until it is fork-tender.
What is the target internal temperature for the pork?
The pork should reach an internal temperature of 190°F (88°C).
How should the pork be prepared after it finishes cooking?
The pork should be chopped into 1/2-inch chunks or shredded, discarding any large pieces of fat.
What should I do with the pan juices after cooking?
Transfer the juices to a large saucepan, skim off most of the surface fat, and then add the shredded pork back in to simmer.
What can I use to garnish the Chile Verde?
Recommended garnishes include fresh cilantro, sour cream, and lime wedges.
What is the suggested side dish for this meal?
This dish is ideally served in bowls with a side of steamed white rice.
Can I make this dish in advance?
Yes, you can prepare the dish a day in advance, refrigerate it overnight, and gently reheat it before serving.
What type of beer is used in the sauce?
The recipe specifies 3/4 cup of dark Mexican beer for the sauce.
How many garlic cloves are needed?
The recipe uses 4 medium peeled garlic cloves for the sauce.
Do I use the liquid from the canned green chilies?
Yes, blend the canned green chilies along with their liquid into the sauce.
How much sauce should be in the pan during slow cooking?
Pour the tomatillo mixture around the pork so that it comes up the sides by about an inch.
What kind of hot sauce is recommended?
TABASCO® Chipotle Pepper Sauce is used to adjust the seasoning and add flavor.
How many tomatillos are required?
The recipe calls for 8 medium tomatillos.
What size onion is used?
One small onion, roughly chopped, is used in the sauce.
Is the pan covered during the slow-cooking phase?
Yes, the pan should be covered tightly with aluminum foil.
How much cumin is in the spice rub?
The rub includes 1 teaspoon of ground cumin.
How much oregano is used in total?
The recipe uses 4 teaspoons of dried oregano total: 2 for the seasoning rub and 2 for the sauce.
What is the purpose of simmering the pork with the juices at the end?
Simmering uncovered for a few minutes helps meld the flavors together.
Should the pork be at room temperature before browning?
The instructions suggest letting it sit for 20-30 minutes, which brings it closer to room temperature for better flavor development.
How much sour cream is suggested for serving?
The recipe suggests having 1 cup of sour cream available for serving.
How should the lime be prepared?
One medium lime should be cut into eighths for serving.
Is this recipe considered a stew?
Yes, it is tagged as a stew and is a hearty, comfort food dish.