Slow-Simmered Pork Chile Verde with Tomatillos

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pork chunks slowly cooked in a tangy, mildly spicy tomatillo and green chili sauce, perfect for tacos or bowls. This mexican-inspired cinco de mayo ready in about 150 minutes pairs pound, husked and quartered tomatillos, seeded and chopped jalapeño, medium, chopped white 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.

★ 4.1 (15 ratings) 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 olive oil in a large heavy-bottom pot over medium-high heat. Add 2 pounds pork shoulder cubes and sear for 5-7 minutes until browned on all sides.
  2. Step 2: Remove pork and set aside. In the same pot, add 1 medium chopped white onion and 4 minced garlic cloves; sauté for 3-4 minutes until softened and fragrant.
  3. Step 3: Add 1 pound quartered tomatillos and 1 chopped jalapeño to the pot, cooking for 5 minutes until they begin to soften.
  4. Step 4: Transfer the tomatillo mixture to a blender with 2 cups chicken broth, 1 tsp ground cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper; blend until smooth.
  5. Step 5: Pour the green sauce back into the pot with the browned pork. Bring to a simmer, cover, reduce heat to low, and cook gently for 2 hours until pork is tender and sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro and 2 tbsp lime juice just before serving to brighten the flavors.

Frequently asked questions

How long does Slow-Simmered Pork Chile Verde with Tomatillos 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 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 seeded and chopped jalapeño from drying out.

Can I substitute ingredients in Slow-Simmered 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-Simmered 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-Simmered 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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