Spicy Green Chile Verde Pork Stew
A rustic Mexican braise of tender pork simmered in a vibrant tomatillo and jalapeno sauce, finished with a masa harina thickener for silky depth. The pork cooks twice—first gently until fork-tender, then seared to develop caramelized edges before meeting the bright, herbaceous verde sauce. Roasted garlic and charred jalapeno membranes create complex heat that builds rather than burns. Serve over rice or with warm tortillas for a weeknight dinner that tastes like patient Sunday cooking. This version balances spice control with authentic technique.
Ingredients
- 3 lbs boneless pork sirloin tip roast, cut into 1-inch cubespork shoulder1:1texture
neutral
- 1 large onion, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- 3 bay leaves
- ⅓ cup vegetable oil
- 1 14.5 ounce can chicken broth
- 1 lbs tomatillo, peeledgreen tomato1:1texture
neutral
- 4 jalapeno peppers
- 3 cloves garlic
- 3 tablespoons masa harina(optional)cornstarch1:1.5thickening
neutral
Instructions
- 1
Combine pork, onion, salt, pepper, cumin, and bay leaves in large braising pan; cover with water and simmer over medium heat until pork is tender, about 1.5 hours.
- 2
Drain pork liquid and discard bay leaves; cut pork into half-inch pieces.
- 3
Wipe pan dry; heat vegetable oil until nearly smoking and brown pork, stirring occasionally, for 15 minutes.
- 4
While pork browns, remove most membranes and seeds from jalapenos; bring chicken broth to boil, add tomatillos, jalapenos, and garlic; boil 3 minutes.
- 5
Pour hot broth mixture into blender and puree until smooth.
- 6
Pour sauce over browned pork and simmer over low heat for 15 minutes.
- 7
If desired, whisk masa harina with water until smooth and stir into stew to thicken.
Tips
Control heat level by adjusting jalapeno seeds and membranes: keep them for spicy, remove completely for mild verde.
The two-cook method matters: gentle simmering tenderizes the pork, then browning builds flavor before the sauce mellows it.
A frozen portion of cooked pork can be reserved after step 2 for future carnitas or taco fillings.
Good to Know
Cool completely and refrigerate in airtight container up to 4 days. Freezes well up to 3 months; thaw overnight in refrigerator before reheating over low heat.
Prepare through step 2 up to 1 day ahead; refrigerate pork and reserve for browning and sauce assembly when ready to serve.
Ladle into bowls and serve with white rice, warm flour or corn tortillas, diced onion, cilantro, lime wedges, and sour cream on the side.
Common Mistakes
Skip the initial long simmer to avoid tough, chewy pork pieces.
Don't brown pork in cool oil to avoid steaming instead of caramelizing.
Remove all jalapeno membranes if serving to those with low spice tolerance to avoid painful heat buildup.
Substitutions
neutral
FAQ
Can I use a slow cooker for this recipe?
Yes. Simmer pork on low for 4-6 hours in step 1, then proceed with browning. The sauce can cook alongside in the final 30 minutes, or prepare it separately on the stovetop and combine.
What if I prefer a brothier verde instead of thick stew?
Skip the masa harina slurry entirely. The sauce will remain pourable and lighter. Add extra chicken broth if you want even more liquid after simmering with the pork.
How long can I keep this refrigerated before freezing?
Safely refrigerate for up to 4 days in an airtight container. For longer storage, freeze up to 3 months. Thaw overnight in the refrigerator and reheat gently over low heat, stirring occasionally.