Homemade Pork Chile Verde (Tender, Shredded & Perfect for Burritos)

There’s something about a pot of homemade pork chile verde simmering on the stove that makes the whole house smell incredible.

This is one of my family’s favorite meals, and it’s especially good when we have leftovers. While some people prefer their chile verde with chunks of pork, we love ours cooked until the meat is tender enough to shred right into the sauce. It’s delicious served with Mexican rice, refried beans, and warm tortillas, but it’s even better tucked into burritos the next day!

My version uses freshly blended tomatillos and jalapeños, roasted poblano peppers, and pork shoulder that slowly cooks until it’s fall-apart tender. I also use Knorr chicken bouillon instead of boxed chicken stock for a savory, flavorful broth.

The best part? You can make this the traditional way in a Dutch oven or use a pressure cooker to shorten the cooking time.

Ingredients

• 3 pounds boneless pork shoulder, cut into 1–1½-inch cubes
• 1½–2 pounds tomatillos, husked, rinsed, and quartered
• 2–4 poblano peppers
• 2 jalapeño peppers, or more to taste
• 1 large yellow or white onion, roughly chopped
• 4–5 cloves garlic
• 2 cups water, plus more as needed
• Knorr chicken bouillon, prepared according to package directions for 2 cups of broth
• 2 tablespoons olive oil or neutral cooking oil
• 1–2 teaspoons ground cumin
• 1 tablespoon dried Mexican oregano
• ½ cup fresh cilantro
• 1 tablespoon fresh lime juice
• Salt and black pepper, to taste

Note: These are approximate measurements. I usually cook by taste, especially when it comes to the peppers and seasonings!

How to Make Homemade Pork Chile Verde

1. Roast the poblano peppers

Place the poblano peppers over an open flame, under the broiler, or on a hot skillet until the skins are charred on all sides.

Transfer the peppers to a covered heat-safe bowl and let them steam for about 10–15 minutes. Once cool enough to handle, use a spoon to scrape away the charred skins. Remove the stems and seeds.

Roasting the poblanos adds a smoky depth of flavor that makes a big difference in the finished sauce.

2. Blend the chile verde sauce

Add the roasted poblanos, raw tomatillos, jalapeños, onion, garlic, cumin, Mexican oregano, cilantro, and lime juice to a blender.

Blend until mostly smooth, adding a little water if necessary to help everything blend.

Unlike some chile verde recipes, I don’t roast my tomatillos or jalapeños first. They go into the blender raw and develop their flavor as the sauce simmers with the pork.

Set the sauce aside.

3. Sear the pork

Heat the oil in a large Dutch oven over medium-high heat.

Season the pork with black pepper and a little salt, keeping in mind that the chicken bouillon will add saltiness.

Working in batches if needed, sear the pork chunks on all sides until nicely browned. Avoid overcrowding the pot.

4. Simmer the pork in broth

Add the water and Knorr chicken bouillon to the Dutch oven, stirring to loosen the flavorful browned bits from the bottom.

Bring to a gentle simmer, cover, and cook until the pork is beginning to become tender and the broth has reduced somewhat.

The pork doesn’t need to be falling apart yet. It will finish cooking in the chile verde sauce.

If the liquid reduces too quickly before the meat starts to soften, add a little more water.

5. Add the chile verde sauce

Once the pork is starting to become tender, pour the blended chile verde sauce into the Dutch oven.

Stir everything together, cover, and continue simmering gently until the pork is fall-apart tender and the sauce has developed a rich, savory flavor.

The total stovetop cooking time is generally around 2–3 hours, depending on the size of the pork pieces and how tender you want them.

Don’t rush this part! The sauce needs time to cook, mellow, and develop its flavor.

6. Shred and serve

Once the pork easily pulls apart with a fork, gently shred it directly in the pot and stir it into the sauce.

Taste and adjust the seasoning as needed.

Serve with Mexican rice, refried beans, and warm tortillas, or use the shredded pork to make delicious chile verde burritos.

Pressure Cooker Shortcut

When I’m short on time, I sometimes use a pressure cooker to get the pork tender faster, then finish everything on the stove.

1. Sear the pork chunks using the pressure cooker’s sauté function, working in batches.
2. Add the prepared Knorr chicken bouillon broth, making sure there’s enough liquid for your pressure cooker’s minimum requirement.
3. Cook on high pressure until the pork is tender but still slightly firm. For 1–1½-inch pork shoulder chunks, approximately 25–35 minutes is a starting estimate; follow your cooker’s instructions and adjust as needed.
4. Allow the pressure to release safely according to the manufacturer’s directions.
5. Transfer the pork and some cooking liquid to a Dutch oven.
6. Add the blended chile verde sauce, cover, and simmer gently on the stovetop until the sauce has developed its flavor and the pork shreds easily.

Important: The pressure cooker is just a shortcut for tenderizing the meat. I still let the chile verde simmer on the stove for a good while because that’s what gives the sauce its finished flavor.

My Tips for the Best Pork Chile Verde

If your sauce is too watery: Remove the lid and simmer uncovered until some of the excess liquid cooks off.

If your sauce is too thick: Add a little broth or water until you reach the consistency you like. If it’s already salty enough, use water rather than more bouillon.

For shredded chile verde: Let the pork cook until it’s falling apart, then shred it into the sauce. This is how my family prefers it, especially for burritos.

For chunkier chile verde: Stop cooking once the pork is tender but still holds its shape.

Adjust the heat: Jalapeños vary in spiciness, so adjust the amount to your preference. Removing the seeds and membranes can help reduce the heat.

Don’t rush the sauce: The tomatillos and jalapeños go into the blender raw, so giving the sauce plenty of time to simmer is essential for developing its flavor.

What to Serve with Pork Chile Verde

Our favorite way to serve this is with homemade Mexican rice, refried beans, and warm flour tortillas.

It’s also delicious:

• Stuffed into burritos
• Smothered over wet burritos
• Served over rice
• Tucked into tacos
• Used for leftover burritos the next day

Storing and Reheating Leftovers

Store cooled chile verde in an airtight container in the refrigerator for up to 3–4 days.

For longer storage, freeze in airtight, freezer-safe containers for approximately 2–3 months for best quality.

Reheat gently on the stovetop, adding a splash of water if the sauce has thickened.

Final Thoughts

This homemade pork chile verde takes a little patience, but the result is absolutely worth it. Between the smoky roasted poblanos, freshly blended green sauce, and tender shredded pork, it’s one of those comforting meals that’s just as good the next day.

And if you’re anything like my family, you’ll want to make extra specifically for burritos!

Keep the comfort food going

Next time you want the Dutch oven out, make my Fall-Apart Tender Dutch Oven Short Ribs.

Or keep it fresh with my Lemon Herb Roasted Chicken.