Slow-Cooked Pork Verde with Roasted Hatch Chiles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork simmered in a tangy tomatillo and roasted Hatch chile sauce, capturing the essence of New Mexican flavors. This mexican-inspired pork ready in about 170 minutes pairs pound tomatillos, husked and rinsed, medium white onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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: 150 min Serves 6 Mexican cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 1 pound tomatillos on a baking sheet and roast for 15 minutes until soft and lightly browned.
  2. Step 2: While tomatillos roast, heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add 2 pounds pork shoulder chunks seasoned with 1 1/2 teaspoons salt and 1 teaspoon black pepper, searing until browned on all sides, about 6-8 minutes. Remove pork and set aside.
  3. Step 3: In the same pot, add 1 medium diced white onion and 4 minced garlic cloves, sautéing for 4 minutes until fragrant and translucent.
  4. Step 4: Add 4 roasted, peeled, and chopped Hatch green chiles, 1 teaspoon ground cumin, and 1 teaspoon dried oregano; cook for 2 minutes to release aromas.
  5. Step 5: Transfer roasted tomatillos to a blender with 2 cups chicken broth and blend until smooth; pour this sauce into the pot with the onion and chile mixture.
  6. Step 6: Return pork to the pot, stir to coat, cover, and reduce heat to low. Simmer gently for 2 to 2 1/2 hours until pork is tender and sauce thickens.
  7. Step 7: Stir in 1/4 cup chopped fresh cilantro just before serving. Serve with lime wedges to squeeze over the pork for brightness.

Frequently asked questions

How long does Slow-Cooked Pork Verde with Roasted Hatch Chiles take to make?

Total time is about 170 minutes (20 min prep + 150 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 Verde with Roasted Hatch Chiles?

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, diced from drying out.

Can I substitute ingredients in Slow-Cooked Pork Verde with Roasted Hatch Chiles?

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 Verde with Roasted Hatch Chiles 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 Verde with Roasted Hatch Chiles?

Mexican pork 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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