Servings: 6
Preparation Time: 20 minutes
Start to Finish Time: 4 hours 50 minutes
Mexican cuisine arguably rivals Italian in popularity, and in both cultures, the difference between a good recipe and a great one is significant. That’s why our chefs invest so much time panel-testing our interpretations—to refine the recipes and eliminate the guesswork for you. While our dishes are always open to personal adaptation and taste, we aim to give you a head start with perfected versions. This is especially true for our Smoky Pork Chile Verde, a standout in Mexican cooking, where we’ve fine-tuned every detail for you to enjoy from the very first try.
If you’re looking for a dish that delivers bold, smoky flavors with a kick of tangy heat, Smoky Pork Chile Verde is a perfect choice. This dish, rooted in Mexican cuisine, features tender chunks of slow-cooked pork bathed in a rich green chili sauce that’s bursting with the zesty flavors of tomatillos, green chiles, and spices. It’s a savory, slightly spicy stew with a distinctive taste that’s both comforting and full of vibrant, southwest flair.
The sauce is the real star
The green chile sauce is what makes this dish shine. Tomatillos give the sauce a unique tartness that pairs perfectly with the richness of the pork, while green chiles and garlic add layers of warmth and depth. This combination creates a sauce that is tangy, fresh, and has just the right amount of heat. It’s bold, but not overwhelming, making each bite an explosion of flavor. The addition of a stout beer, like Guinness, gives the sauce a dark, slightly bitter undertone that enhances its complexity and complements the savory pork.
While the distinctive flavors of the sauce might not be for everyone, those who love the zesty, earthy tastes of southwest cuisine will appreciate its authentic character. It’s a dish that feels rustic and comforting, yet exciting in its boldness.
A meal made for sharing
Traditionally served with rice, this dish is hearty enough to be a satisfying main course on its own. The rice soaks up all the flavorful sauce, while a dollop of sour cream adds creaminess to balance out the heat. Fresh cilantro and a squeeze of lime brighten up the dish, providing a fresh contrast to the rich flavors of the pork and chile sauce.
This Smoky Pork Chile Verde is perfect for a weekend gathering or family meal when you want to serve something unique that celebrates the flavors of Mexico. Whether you’re familiar with chile verde or trying it for the first time, this dish is sure to leave an impression. Its bold, smoky flavors will have everyone coming back for more, eager to soak up every last drop of that tangy green chili sauce.
Ingredients:
RUB:
1 tablespoon kosher salt
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon garlic powder
1 teaspoon ground cumin
PORK:
5 pounds pork shoulder, bone in, trimmed of excess surface fat
COOKING LIQUID:
8 medium tomatillos, husked and rinsed
1 7-oz can green chili peppers, canned, chopped (with liquid)
4 cloves garlic
1 small onion, roughly chopped
3/4 cup beer, Guinness (or any other stout)
SERVE WITH:
1/4 cup fresh cilantro, finely chopped
1 teaspoon Tabasco chipotle pepper sauce salt and pepper, to taste
2 cups cooked white rice
1 cup sour cream
1 each lime, cut into eighths
Instructions:
PREP (20 minutes):
Pre-heat oven to 500°F.
PREPARE RUB, COAT PORK AND LET SIT (40 minutes):
In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
BROWN THE PORK (30 minutes):
Brown the roast on a roasting pan for 30 minutes in the oven.
Meanwhile, in a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
COOK THE ROAST (3 hours + 25 minutes):
Remove the pork from the oven and reduce temperature to 250 degrees.
Place the pork in a 13 x 9-inch heavy-duty disposable drip pan.
Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
Start the Rice
Shred Pork, Combine Liquids, Serve SHRED PORK, COMBINE LIQUIDS, SERVE (35 minutes):
When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat.
Pour the pan liquid into a large saucepan and spoon off most of the surface fat.
Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste.
The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
SERVING SUGGESTION: Serve the chile verde warm in bowls with steamed rice.