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Chile Verde with Jalapeños

Chile Verde is on the menu at almost every Mexican restaurant. This recipe is simple but will take a little effort to make. Perfect for burritos and tacos or simply with traditional beans, rice and tortillas. Ole!
Prep Time 15 mins
Cook Time 40 mins
Total Time 2 hrs 55 mins
Servings 6


  • 1 1/2 Pounds Tomatillos
  • 5 Cloves Garlic unpeeled
  • 2 Jalapeño peppers seeds and ribs removed, chopped
  • 2 Anaheim or Poblano chiles roasted under the broiler until blackened, then peeled, stems & seeds removed
  • 3 1/2 Pounds Pork shoulder trimmed of excess fat and cut into 1 to 2-inch cubes
  • Salt & pepper
  • Olive oil
  • 2 Yellow onions chopped
  • 4 Cloves Garlic peeled and finely chopped
  • 1 Tbs Fresh oregano or 1teaspoon of dried
  • 2 1/2 Cups Homemade chicken stock
  • Pinch Ground cloves
  • Queso fresco Mexican Cheese, optional


  • Gather your ingredients together.
  • Remove the husks from the tomatillos and wash gently with your hands to get the sticky film off.
  • Cut in half and place on baking sheet covered in tinfoil along with the 5 unpeeled garlic cloves.
  • Broil on high for about 5-7 minutes until the skin starts to blacken. Remove and allow to cool.
  • Once cooled remove the skins from the garlic.
  • In a blender add the roasted Anaheim or Pablano chilies, jalapeños, tomatillos and peeled garlic.
  • Pulse until all the ingredients are finely chopped and mixed.
  • Add a few tablespoons of olive oil to a large skillet or soup pot.
  • On medium high add the pork, salt and pepper to taste.
  • Work in batches, so that the pork is not crowded in the pan and can cook evenly.
  • Using a slotted spoon remove pork and set aside then cook the next batch. Pour off any excess fat keeping only a tablespoon.
  • Add the onions and garlic in the same skillet stirring occasionally until soft, about 5 minutes.
  • Add the pork back into the onion mixture and add the chicken stock, oregano, pinch of cloves & salt and pepper.
  • Bring to a boil and then reduce to a slight simmer.
  • Cook for 2-3 hours uncovered or until the pork is tender.
  • Serve with Spanish rice and warmed flour tortillas. Ole!