Slow-Simmered Mexican Pork Chile Verde

By AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Tender pork shoulder slow-cooked in a vibrant tomatillo and poblano chile sauce, delivering a bright and savory classic Mexican stew. This Mexican-inspired pork recipe, ready in about 150 minutes, pairs pork shoulder, tomatillos, poblano peppers 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 lbs, cut into 1-inch cubes pork shoulder
• 1 lb, husked and quartered tomatillos
• 3 medium, roasted and chopped poblano peppers
• 1 large, diced yellow onion
• 4, minced garlic cloves
• 2 cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 cup, chopped fresh cilantro
• 2 tbsp vegetable oil
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs cubed pork shoulder seasoned with 1 1/2 tsp salt and 1/2 tsp black pepper. Brown pork on all sides, about 5-6 minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large diced yellow onion and 4 minced garlic cloves. Sauté for 4 minutes until the onion is translucent and garlic is fragrant.
3. Step 3: Add 1 lb quartered husked tomatillos and 3 roasted, chopped poblano peppers to the pot. Cook for 5 minutes, stirring occasionally until tomatillos soften.
4. Step 4: Transfer the tomatillo and poblano mixture to a blender with 2 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Blend until smooth.
5. Step 5: Pour the blended sauce back into the pot with the browned pork. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 hours until pork is tender and sauce thickens.
6. Step 6: Stir in 1/2 cup chopped fresh cilantro just before serving to add fresh herbaceous notes.