Slow-Cooked Chile Verde Pork with Tomatillo Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender, slow-cooked pork shoulder simmered in a tangy tomatillo and green chili sauce, perfect for tacos or rice bowls. This mexican-inspired cinco de mayo ready in about 500 minutes blends cut into 2-inch chunks pork shoulder, husked and quartered tomatillos, seeded and chopped jalapeño peppers into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 420 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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: 20 min Cook: 480 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 2 pounds pork shoulder chunks and sear for 4-5 minutes per side until browned and caramelized; transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 medium diced white onion and 4 minced garlic cloves; sauté for 3 minutes until translucent and fragrant.
  3. Step 3: Add 1 pound quartered tomatillos and 2 chopped jalapeño peppers to the skillet; cook for 5 minutes until tomatillos soften and start to break down.
  4. Step 4: Transfer tomatillo mixture to blender with 2 cups chicken broth, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper; blend until smooth.
  5. Step 5: Pour the blended sauce over pork in the slow cooker. Cover and cook on low for 7-8 hours until pork is tender and shreds easily.
  6. Step 6: Just before serving, stir in 1/2 cup chopped fresh cilantro and 2 tablespoons lime juice to brighten flavors.

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Frequently asked questions

How long does Slow-Cooked Chile Verde Pork with Tomatillo Sauce take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Chile Verde Pork with Tomatillo Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Slow-Cooked Chile Verde Pork with Tomatillo Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Chile Verde Pork with Tomatillo Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Chile Verde Pork with Tomatillo Sauce?

Mexican cinco de mayo like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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