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Chile Verde, also known as meat candy, is an all-time favorite in our home. Sharing its leftovers, especially if there are any tortillas de harina (flour tortillas) available, has been known to generate some fascinating negotiations. Movie tickets, coffee cards, car washes, and even laundry services have been traded for the last bowl. Chile Verde has serious clout, and once you perfected this treasured recipe, your friends and family will be begging you to make it again and again, but the upside is you will make them so happy! 

The recipe includes bite-size pieces of pork simmered in a rich, spicy green tomatillo salsa for hours, creating an aroma that may drive neighbors to knock at your door for a bite. And when it’s done to perfection, the pork is so tender you can cut through it with a fork, and the sauce is so full of flavor I’ve seen adults licking their bowls clean, but I’m not sharing their names and so understandable.  

Chile Verde’s rich stew full spicy flavor is the perfect main event with some of my favorite side dishes. Fresh hot tortillas de harina (flour tortillas), refried Peruvian beans, and Spanish rice complete my Chile Verde Mexican dinner perfection. And with all this food, it’s perfect for sharing, leftovers, and freezes well. 

Chile Verde Recipe

The recipe begins with tomatillo sauce. Tomatillos are green tomatoes, and most recipes include spicy peppers, onions, garlic, cilantro, and more.

Tools

• Large bowl

• Sharp knife

• Cutting Board

• Measuring Cups

• Measuring spoons

• Whisk

• Flat wooden spoon

• Cast iron skillet (can substitute frying pan)

• large soup spoons

• colander

• Small saucepan

• Blender

• Spatula

• Stock pan or large cast-iron skillet

• Large mixing spoon

Ingredients

• 3 to 5 pounds boneless pork shoulder or pork loin

• 1 tablespoon of olive oil

• 1 ½ lbs tomatillos

• 9 large peeled garlic cloves

• 2 Serrano peppers with stems sliced off - use fewer peppers for less heat

• 2 Jalapeño peppers with stems sliced off 

• ¼ bunch cilantro

• 2 limes (juiced) 

Directions

Step 1 Cut And Brown Pork

• Cut pork into 1” cubes, removing excess fat

• Wash pork after cutting by placing it in a colander. Drain off excess water

• Heat olive oil in a skillet over medium heat and add pork. Mix pork until browned

Step 2 Tomatillo Salsa - Make while pork is browning

• Remove tomatillo husks, and wash tomatillos.

• Wash peppers, garlic & cilantro

• Add tomatillos, garlic, and peppers to a pot, and fill it with water.

• Boil for 15 minutes

• Remove tomatillos, garlic, and peppers from the pot, and add to the blender while still hot. Also, add lime juice and salt to the blender. Mix until smooth.

• Add cilantro to the blender and mix.

Step 3 Simmer Pork in Tomatillo Salsa

• Drain any excess fat from pork by placing it in a strainer

• Return to skillet and add tomatillo salsa. May need to add a small up to 1 cup of water.

• Simmer over low, medium heat for about 2 hours.

Step 4 Serve and Enjoy!

• Best if served with tortillas de harina (flour tortillas), Spanish rice, and Peruvian beans.

• Leftovers will keep in the refrigerator for about four days.

• Freezers well too.

Please reach out with any questions.

Happy Cooking!

Be well,

Molé Mama