Tomatillo Chile Verde

Tomatillo Chile Verde

A spicy green chile with pork and poblanos

PreparationCookingReady inYield
30 minutesTwo hoursTwo hours and 30 minutesEight servings


Chicken stock2.5 cu
Olive oil1 tbsp
Pork shoulder, boneless3.5 lb
Tomatillos1.5 lb
Garlic5 clvs
Jalapenos2 units
Poblano chiles2 units
Onion2 cu
Cilantro0.5 oz
Kosher salt1 tbsp
Cloves, ground0.5 tsp
Oregano, fresh2 tbsp
Black pepper1 tbsp


  1. Remove papery husks from tomatillos and rinse well
  2. Cut in half and place cut side down, along with unpeeled garlic cloves, on a foil-lined baking sheet
  3. Broil for about five to seven minutes to lightly blacken the skin
  4. Roast fresh chilies over a gas flame or under the broiler until blackened
  5. Remove the skin, seeds, and stem
  6. Place tomatillos, peeled roasted garlic, and peppers into blender
  7. Add chopped Jalapeño peppers and cilantro to the blender
  8. Pulse until all ingredients are finely chopped and mixed
  9. Cube pork and season generously with salt and pepper
  10. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides
  11. Pour off excess fat and place the onions and garlic in the same skillet and cook, stirring occasionally until limp, about five minutes
  12. In a large soup pot combine the onions, garlic, and pork
  13. Add the oregano and the tomatillo chile verde sauce
  14. Add the chicken stock
  15. Add a pinch of ground cloves, a little salt, and pepper.
  16. Bring to a boil and reduce to a slight simmer
  17. Cook for two to three hours uncovered or until the pork is fork tender
  18. Serve with Spanish rice and warmed flour tortillas or freshly made corn tortillas
  19. Enjoy!

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Nicholas Vincent-Hill

Nicholas Vincent-Hill

Software engineer, trader, and amateur chef

About the Author