Slow-Simmered Mexican Pork Chile Verde

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

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 ready in about 150 minutes pairs cut into 1-inch cubes pork shoulder, husked and quartered tomatillos, large, diced yellow onion 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.

Prep: 20 min Cook: 130 min Serves 6 Mexican cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Simmered Mexican Pork Chile Verde take to make?

Total time is about 150 minutes (20 min prep + 130 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-Simmered Mexican Pork Chile Verde?

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 large, diced yellow onion from drying out.

Can I substitute ingredients in Slow-Simmered Mexican Pork Chile Verde?

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-Simmered Mexican Pork Chile Verde 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-Simmered Mexican Pork Chile Verde?

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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