Chile Verde

Prep Time: 45 minutes
Cook Time: 6+ hours
Amount Ingredient
2 - 4 Pablano peppers
2 Serrano peppers (adjust to preference)
2 Jalapeno peppers (adjust to preference)
2 Anaheim peppers (adjust to preference)
1 White Onion
10-12 tomatillos
1.5 - 2 lb pork shoulder
2 Limes
1 bunch cilantro


  1. Wash tomatillos in warm water / soap to remove waxy coating.
  2. Slice all vegetables in half (peppers, onions, tomatillos) place on baking sheets.
  3. Put in broiler until the peppers begin to get black and blister. (Err on the side of too long here.)
  4. Remove, cover the sheet in tin foil, and allow to cool fully.
  5. Once cool, peel the waxy surface off all peppers and the flesh of the fruit in a blender.
  6. Scoop out the tomatillos into the blender as well. (You don’t have to be super careful, just dont get skins in.)
  7. Throw away any charred onion, chop up lightly, throw in blender.
  8. Squeeze juice of 1-2 limes and at most 1 cup of chicken broth in if you need extra liquid.
  9. Blend thouroughly.
  10. Taste and adjust flavors to your liking.

If it gets too spicy - try adding small amounts of white vinegar and/or sugar to cut heat


  1. (Optional) Cube pork into large (1 inch) chunks.
  2. Add 2-3 tablespoons vegetable oil to dutch oven, get to high heat.
  3. Place pork in with salt/pepper and allow to form a good crust on all sides.
  4. Scrape bottom of container well to release bits.
  5. Pour sauce over top of pork, bring to near boil
  6. Reduce heat to simmer - leave for 4-6 hours until pork is falling apart