Smoky Chile Verde Pork Stew with Tomatillos

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

A vibrant Mexican-inspired pork stew simmered in a smoky tomatillo and green chile sauce, perfect for comforting regional flavors. This mexican-inspired pork ready in about 150 minutes pairs pork shoulder, cubed, medium tomatillos, husked and rinsed, large poblano peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 8 medium husked and rinsed tomatillos, 2 large poblano peppers, and 1 small jalapeño pepper on a baking sheet and roast for 15 minutes until skins are blistered and slightly charred.
  2. Step 2: In a blender, combine the roasted tomatillos and peppers with 1 medium chopped white onion and 4 minced garlic cloves. Blend until smooth.
  3. Step 3: Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Season 2 lbs cubed pork shoulder with 1 1/2 tsp salt and 1 tsp black pepper, then brown pork in batches for 4-5 minutes until golden on all sides.
  4. Step 4: Remove pork and pour blended tomatillo sauce into the Dutch oven. Add 3 cups chicken broth, 1 tsp ground cumin, and 1 tsp dried oregano. Bring to a simmer.
  5. Step 5: Return browned pork to the pot, cover, and transfer to the oven. Cook for 2 hours until pork is tender and sauce thickens.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro before serving with warm corn tortillas or rice.

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Frequently asked questions

How long does Smoky Chile Verde Pork Stew 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 Smoky Chile Verde Pork Stew 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 pork shoulder, cubed from drying out.

Can I substitute ingredients in Smoky Chile Verde Pork Stew 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 Smoky Chile Verde Pork Stew 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 Smoky Chile Verde Pork Stew with Tomatillos?

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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