Here is a classic, hearty recipe for Green Chili Stew (often called Chile Verde).
This version uses pork and tomatillos for a rich, tangy, savory broth. It’s perfect for burritos, tacos, or eating out of a bowl with warm tortillas.
Ingredients
For the Meat & Base:
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2 lbs pork shoulder (or pork butt), cut into 1-inch cubes
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2 tbsp vegetable oil (or lard)
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1 large yellow onion, diced
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4 cloves garlic, minced
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4 cups chicken broth (low-sodium preferred)
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1 tbsp ground cumin
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1 tbsp dried Mexican oregano (or regular oregano)
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Salt and black pepper to taste
For the Green Chile Sauce:
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1.5 lbs (about 8–10) tomatillos, husks removed, rinsed, and halved
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2–3 fresh Anaheim or Hatch chiles (mild/medium heat)
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2 fresh Poblano peppers (for depth)
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1–2 Jalapeños or Serranos (depending on your spice preference)
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1 bunch cilantro (about 1 cup packed leaves and tender stems)
Instructions
1. Roast the vegetables (The Flavor Step):
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Preheat your oven broiler to high. Place the halved tomatillos, whole Anaheims, Poblanos, and jalapeños on a baking sheet cut-side down.
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Broil for 5–7 minutes until the skins are charred and blackened in spots. (Don’t skip this—it adds smoky flavor).
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Remove the peppers to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the blackened skins, remove the stems and seeds (leave the seeds in if you want more heat).
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Transfer the roasted tomatillos, peeled peppers, garlic cloves (raw), and cilantro to a blender. Blend until completely smooth. Set aside.
2. Brown the Pork:
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Pat the pork cubes completely dry with a paper towel. Season generously with salt and pepper.
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Heat the oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
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Working in batches (don’t crowd the pan), brown the pork on all sides until deeply golden, about 6–8 minutes per batch. Transfer the browned pork to a plate.
3. Build the Stew:
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Reduce the heat to medium. Add the diced onion to the pot and cook for 5 minutes until soft and translucent.
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Pour in the blended green chile sauce and cook for 3–4 minutes, stirring often, until the sauce darkens slightly and thickens.
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Add the ground cumin and oregano, stir for 1 minute until fragrant.
4. Simmer:
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Return the browned pork (and any juices from the plate) to the pot.
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Pour in the chicken broth—it should just cover the meat. Bring to a boil, then reduce the heat to low.
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Partially cover with a lid and let it simmer gently for 1.5 to 2 hours, stirring occasionally, until the pork is fall-apart tender and the sauce has thickened to your liking.
5. Taste and Serve:
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Taste the stew and add more salt if needed. If it’s too acidic, add a pinch of sugar; if it needs more heat, stir in a minced fresh jalapeño.
How to Serve It
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Classic: Ladle into bowls and top with crumbled cotija cheese, fresh cilantro, and a squeeze of lime. Serve with warm flour or corn tortillas.
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Smothered: Use it as a smothering sauce over enchiladas or burritos.
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Breakfast: Top a plate of scrambled eggs and hash browns with a ladleful of this stew.
Chef’s Tips
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Make it ahead: This stew tastes even better the next day as the flavors meld.
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Freezer friendly: It freezes beautifully for up to 3 months.
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Chicken option: Swap the pork for 2 lbs of boneless, skinless chicken thighs. Reduce the simmering time to 45 minutes.
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Thickening: If you prefer a thicker stew, mash 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 10 minutes of cooking.
Let me know if you’d like a vegetarian version using mushrooms and zucchini, or a slow-cooker/Instant Pot adaptation!