- Roasting the tomatillos and chiles adds smoky depth that balances their natural acidity.
- Well-marbled pork shoulder becomes exceptionally tender during the long, slow cooking process.
- Finishing with reserved green sauce brightens the stew and sharpens its flavor.
Chile verde is a comfort dish rooted in patience, built on slow cooking and thoughtful layering of flavor. This version leans into those traditions while streamlining the process and using the trusty slow cooker. Pork shoulder simmers gently in a roasted tomatillo and poblano sauce until it turns irresistibly tender, soaking up the tangy, herbaceous flavors that define the dish.
Roasting the vegetables before blending is key. Broiling tomatillos, poblanos, onion, garlic, and jalapeño intensifies their flavors, coaxing out light char and natural sweetness while softening their sharp edges. Once blended with fresh cilantro, the mixture becomes a vivid green sauce that’s both bright and deeply savory. A small amount of ground cloves, which is an unconventional but intentional addition, adds subtle warmth and enhances the smokiness of the chiles without overwhelming them.
Instead of diluting the sauce with broth, you’ll cook the pork directly in the puréed sauce, allowing its rendered fat and juices to enrich the stew naturally. Reserving a portion of the sauce to stir in at the end ensures the finished chile verde tastes fresh and lively, not muted by hours of cooking. Serve garnished with avocado, radishes, lime, and cilantro alongside some rice for catching the lovely sauce.
What’s the best cut of pork for chile verde?
For pork chile verde, pork shoulder (also called pork butt) is the best cut to use. Its generous marbling and connective tissue break down slowly during long cooking, resulting in exceptionally tender, juicy meat that enriches the sauce. Lean cuts like pork loin dry out and become stringy, while shoulder melts into the tomatillo-based sauce, adding body, depth, and a rich, savory flavor ideal for chile verde.
What’s the best way to remove tomatillo husks?
To remove tomatillo husks, simply peel away the dry, papery outer layer starting at the stem end. Once the tomatillos are husked, rinse them under warm water, rubbing gently to remove the sticky residue left behind. Removing the husks is essential because they’re inedible and can impart a bitter, unpleasant flavor. Washing off the residue ensures a clean, bright taste and helps sauces and salsas achieve their proper texture and freshness.
Notes from the Food & Wine Test Kitchen
- Skipping added broth keeps the sauce concentrated and prevents a watery texture.
- Stirring in reserved green sauce at the end refreshes the flavors after cooking for a long time.
- A small amount of ground cloves enhances smokiness without reading as “spiced.”
Suggested pairing
Pair this pork chile verde with a crisp, mineral-driven white like the 2019 Bonny Doon Vineyards Picpoul. Its bright acidity mirrors the tang of roasted tomatillos, while citrus and saline notes cut through the richness of the pork. For beer lovers, a classic Mexican-style lager with clean malt character and subtle bitterness works equally well.
This recipe was developed by Renu Dhar; the text was written by Breana Killeen.
