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Pork chile verde with rice and tortillas

Pork chile verde with rice is a Mexican style stew for 4 people, ready in 1 hour 50 minutes, rated easy, at about €2.90 per person. Diced pork simmers in a tangy green sauce made from tomatillos, chiles, and cilantro until it turns tender. The key is letting the sauce reduce uncovered at the end so it thickens properly.

Tonight, tender pork in a tangy green sauce, New Mexico style, with rice and warm tortillas.

Pork chile verde with rice and tortillas
Total time
1 h 50
Difficulty
Easy
Cost per person
€2.90
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring
The kids
They generally like it

Chile verde is that fragrant green stew found in Southwestern American and Northern Mexican kitchens. The sauce, made from blended green tomatoes or tomatillos with chiles and cilantro, brings a bright tanginess that balances the tender pork. The jalapeño adds heat, but it mellows out after simmering with the meat for a long time.

This is a dish for a Sunday or an evening when you have a bit of time, since the pork simmers for over an hour. Kids generally enjoy the sauce once it loses its sharp edge during cooking, especially paired with rice that softens everything. Warm tortillas are perfect for scooping up the sauce, turning dinner into a hands on, shared meal.

The ingredients

4 people

Butcher

  • Pork shoulder 800 g

Pantry

  • Canned green tomatoes or tomatillos 800 g
  • Canned mild green chiles 4
  • Cuminoften in the pantry 2 tsp
  • Riceoften in the pantry 300 g
  • Corn tortillas 8
  • Oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 tsp

Fruits and vegetables

  • Jalapeño pepper 1
  • Onions 2
  • Garlic 4 cloves
  • Fresh cilantro 8 sprigs

The step by step recipe

  1. Cut the pork shoulder into cubes and brown it in the oil with the salt, then set it aside. 12 min

    Sear in small batches, the meat shouldn't boil.

  2. Cook the onions and garlic, add the cumin, then put the meat back in.

    Cook the cumin for a minute, it brings out its flavor.

  3. Blend the green tomatoes with the chiles and cilantro, then pour the sauce over the meat.

    Canned tomatillos are found in the Mexican food aisle, otherwise use green tomatoes or tomatoes with a bit of lime juice.

  4. Let it simmer covered, then uncovered to reduce the sauce. 1 h 15

    The pork should fall apart with a fork, and the sauce should thicken.

  5. Cook the rice, warm the tortillas, and serve with the chile verde. 12 min

    Warm the tortillas in a dry skillet, they'll puff up slightly.

Our tips to get it right

  • Pick a well marbled pork shoulder, the fat renders during cooking and keeps the meat tender.
  • If the sauce is still too thin after simmering covered, keep cooking uncovered rather than adding flour.
  • Taste the sauce before serving and adjust the salt, canned green tomatoes can be surprisingly bland.

The variations

  • Swap the pork for chicken pieces, the simmering time then drops to about 40 minutes.
  • For a vegetarian version, replace the meat with cooked white beans and diced zucchini.
  • For kids, remove the jalapeño seeds or skip the pepper entirely, the sauce keeps its flavor without the heat.

What to serve it with

  • Plain white rice
  • Warm corn tortillas
  • Sliced avocado

Storage

Pork chile verde keeps for 3 days in the fridge in a sealed container. It freezes well for up to 2 months, the sauce holds up fine. Reheat gently in a pot, adding a splash of water if the sauce has thickened too much.

Questions about this dish

Can I use regular tomatoes instead of tomatillos?

Yes, use regular green tomatoes with a splash of lime juice to mimic the tomatillos' tang. The flavor will be slightly different but the texture stays the same.

Can you make pork chile verde ahead of time?

Yes, it's actually recommended, since the flavors develop further after a night in the fridge. Reheat gently in a pot and serve with freshly cooked rice.

How do you tone down the heat if the sauce is too spicy?

Remove the seeds and membranes from the jalapeño before blending, that's where most of the heat sits. You can also stir in a spoonful of sour cream right before serving.

What cut of pork works if I don't have shoulder?

Pork butt works just as well, it has the same fat content that keeps the meat tender. Avoid lean cuts like tenderloin, which would dry out during the long simmer.

How long does it take to make a pork chile verde with rice and tortillas?

Count 1 h 50 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pork chile verde with rice and tortillas?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pork chile verde with rice and tortillas cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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