Slow-Cooked Chile Verde Pork Stew with Tomatillos

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender pork simmered in a vibrant tomatillo and green chili sauce, perfect for a festive Cinco de Mayo dinner. This Mexican-inspired Cinco de Mayo recipe, ready in about 440 minutes, pairs pork shoulder, cut into 1-inch cubes, tomatillos, husked and quartered, jalapeño pepper, seeded and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 2 pounds pork shoulder, cut into 1-inch cubes
• 1 pound tomatillos, husked and quartered
• 1 jalapeño pepper, seeded and chopped
• 1 medium white onion, chopped
• 4 garlic cloves, minced
• 1/2 cup fresh cilantro leaves, chopped
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds pork shoulder cubes and brown on all sides for about 5-7 minutes until golden and caramelized. Transfer browned pork to the slow cooker.
2. Step 2: In a blender, combine 1 pound quartered tomatillos, 1 chopped jalapeño (seeded for less heat), 1 medium chopped white onion, 4 minced garlic cloves, and 1/2 cup chopped fresh cilantro. Blend until smooth and vibrant green.
3. Step 3: Pour the tomatillo sauce over the pork in the slow cooker. Add 2 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Stir gently to combine.
4. Step 4: Cover and cook on low for 7-8 hours or on high for 4 hours until the pork is tender and shreds easily.
5. Step 5: Just before serving, stir in 2 tablespoons fresh lime juice to brighten the flavors. Adjust seasoning with more salt if needed.