Low-Simmered Mexican Pork Chili Verde

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork chunks slow-cooked in a tangy tomatillo and green chili sauce, perfect for warming up any meal with vibrant Mexican flavors. This Mexican-inspired pork recipe, ready in about 175 minutes, pairs pork shoulder, tomatillos, jalapeño peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 150 min Serves 6 Mexican cuisine 380 cal/serving

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Ingredients

2 lbs, cut into 1 1/2-inch cubes pork shoulder
10 medium, husked and rinsed tomatillos
2, stemmed and seeded jalapeño peppers
1 medium, quartered white onion
4, peeled garlic cloves
3 cups chicken broth
1/2 cup, chopped fresh cilantro leaves
1 tsp ground cumin
2 tbsp olive oil
1 1/2 tsp salt
1/2 tsp black pepper
2 tbsp lime juice

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Instructions

Step 1: Place 10 rinsed tomatillos, 2 stemmed and seeded jalapeño peppers, 1 quartered medium white onion, and 4 peeled garlic cloves in a large pot with 3 cups chicken broth. Bring to a boil and simmer for 10 minutes until the tomatillos soften.
Step 2: Use an immersion blender or transfer to a blender to puree the mixture until smooth; set aside.
Step 3: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season 2 lbs cubed pork shoulder with 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper.
Step 4: Add the pork to the pot in batches, searing until browned on all sides, about 4-5 minutes per batch.
Step 5: Return all pork to the pot and pour the tomatillo sauce over it.
Step 6: Bring the mixture to a gentle simmer, cover partially, and reduce heat to low. Cook for 2 to 2 1/2 hours until the pork is tender and easily shredded.
Step 7: Stir in 1/2 cup chopped fresh cilantro and 2 tbsp lime juice. Adjust salt to taste and serve hot.