Slow-Cooked Pork Chile Verde with Tomatillos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork simmered in a tangy, bright tomatillo and green chili sauce, perfect for a festive Cinco de Mayo meal. This mexican-inspired cinco de mayo ready in about 130 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.

Prep: 20 min Cook: 110 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 2 pounds pork shoulder cubes, seasoning with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper, and brown on all sides for about 6-8 minutes until golden.
  2. Step 2: Remove pork and set aside. In the same pot, add 1 chopped medium white onion and 4 minced garlic cloves; sauté for 3 minutes until fragrant and translucent.
  3. Step 3: Add 1 pound quartered husked tomatillos, 1 chopped jalapeño (seeded for less heat), 1 teaspoon ground cumin, and 2 cups chicken broth. Simmer for 10 minutes until tomatillos soften.
  4. Step 4: Transfer the tomatillo mixture to a blender with 1/2 cup fresh cilantro leaves and 2 tablespoons lime juice; blend until smooth.
  5. Step 5: Pour the blended sauce back into the pot with the seared pork. Cover and simmer on low heat for 1 hour 30 minutes until pork is tender and sauce thickens, stirring occasionally.

Frequently asked questions

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

Total time is about 130 minutes (20 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium white onion, chopped from drying out.

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

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 Pork Chile Verde with Tomatillos 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 Pork Chile Verde with Tomatillos?

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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