Pork Chile Verde with Rice and Beans

Pork Chile Verde, meaning “Green Chili Pork,” is a classic Mexican comfort dish that celebrates bold flavors, tender pork, and vibrant green chile sauce. Slow-cooked to perfection, the pork becomes incredibly juicy and flavorful as it simmers in a tangy tomatillo and green chili sauce. Served with fluffy rice and creamy refried beans, it’s a dish that embodies warmth, heartiness, and the rich culinary traditions of Mexic

This recipe is not just about cooking—it’s about experiencing comfort food that feels like a warm hug in every bite. The combination of spicy, tangy, and earthy flavors is perfectly balanced and irresistible.

Why I Love This Recipe

I absolutely love Pork Chile Verde because it’s the kind of meal that brings people together. The smell of roasting peppers and simmering pork fills the kitchen with a rich aroma that makes everyone hungry. Every bite is bursting with flavor—from the smoky roasted chiles to the citrusy brightness of tomatillos.

It’s also a versatile dish—you can serve it over rice, with beans, in burritos, or even as taco filling. It’s perfect for family dinners, potlucks, or meal prep for the week. Plus, the slow-simmering process tenderizes the pork beautifully, making it melt in your mouth.

Why It’s a Must-Try Dish

• Authentic Mexican flavor with a perfect blend of tangy tomatillos and roasted green chiles.
• Hearty and satisfying, great for both everyday meals and special occasions.
• Customizable spice level—you can make it mild or fiery, depending on your taste.
• Perfect make-ahead dish—it tastes even better the next day as the flavors deepen.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 55 minutes
• Servings: 6 servings
• Calories: Approximately 520 calories per serving (including rice and beans)

Cuisine

Mexican

Course

Main Course / Dinner

Ingredients

For the Pork Chile Verde:

• 2 lbs pork shoulder or pork butt, cut into 1 ½-inch cubes
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil or lard
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 ½ lbs tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeños (adjust to taste)
• 1 cup chopped cilantro
• 1 ½ cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• Juice of 1 lime

For Serving:

• 3 cups cooked white or Spanish rice
• 2 cups refried beans or black beans
• Lime wedges and chopped cilantro for garnish

Simple Cooking Directions

1. Roast the tomatillos and green chiles until blistered.
2. Blend them with garlic, onion, and cilantro to form a smooth green sauce.
3. Brown the pork cubes in oil until golden.
4. Add the green sauce, broth, and seasonings.
5. Simmer until pork is fork-tender and flavors are rich.
6. Serve with rice and beans, garnished with lime and cilantro.

Step-by-Step Preparation Method

Step 1: Roast the Green Ingredients

• Preheat your oven to 450°F (230°C).
• Place tomatillos, poblano peppers, and jalapeños on a baking sheet.
• Roast for 10–12 minutes until skins are charred and blistered.
• Remove and let cool; peel off most of the charred skin and discard stems.

Step 2: Make the Green Sauce

• In a blender, combine roasted tomatillos, peppers, onion, garlic, cilantro, cumin, oregano, and lime juice.
• Blend until smooth. Add chicken broth gradually until you reach a sauce-like consistency.

Step 3: Brown the Pork

• Heat oil in a large Dutch oven or heavy pot over medium-high heat.
• Season pork with salt and pepper, then sear in batches until golden brown on all sides. Remove and set aside.

Step 4: Combine and Simmer

• Return the pork to the pot and pour in the green sauce.
• Stir well, bring to a simmer, then reduce heat to low.
• Cover and cook for about 1 ½ hours, stirring occasionally, until pork is tender and sauce is thickened.

Step 5: Adjust Seasoning

• Taste and adjust salt, pepper, or lime juice as needed.

How to Serve

• Spoon a generous portion of Pork Chile Verde over a bed of steamed white rice.
• Add a side of refried beans or black beans for a full meal.
• Garnish with chopped cilantro, sliced jalapeños, and lime wedges.
• Serve warm with corn tortillas for scooping up that delicious sauce.

Additional Recipe Tips

• Use pork shoulder or butt for the most tender texture.
• Roast the chiles well—it adds a smoky depth of flavor.
• For extra spice, include serrano chiles or add cayenne pepper.
• You can make the sauce ahead and refrigerate it for up to 3 days.
• If the sauce thickens too much, add a splash of broth during reheating.

Recipe Variations

1. Chicken Chile Verde: Substitute pork with boneless chicken thighs.
2. Vegetarian Version: Replace pork with roasted cauliflower or jackfruit.
3. Chile Verde Tacos: Shred the pork and use it as a taco filling with salsa and avocado.
4. Chile Verde Enchiladas: Use the pork and sauce as filling and topping for enchiladas.
5. Slow Cooker Version: Combine all ingredients and cook on LOW for 6–8 hours or HIGH for 4 hours.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat gently on the stove, adding broth if needed.

Special Equipment Needed

• Large Dutch oven or heavy-bottomed pot
• Blender or food processor
• Baking sheet (for roasting tomatillos and chiles)
• Tongs and sharp knife

Conclusion

Pork Chile Verde with Rice and Beans is more than just a meal—it’s a heartwarming, flavor-packed experience that brings the spirit of Mexican home cooking to your table. Tender pork simmered in tangy tomatillo sauce, paired with rice and beans, creates a dish that’s comforting, vibrant, and deeply satisfying. Whether you’re cooking for family or friends, this recipe is sure to impress and become a favorite in your kitchen.

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Pork Chile Verde with Rice and Beans

Author: Anna Williams Cuisine: Mexican Courses: Dinner

Difficulty: Beginner Prep Time 25 mins Cook Time 90 mins Total Time 1 hr 55 mins

Servings: 6 Calories: 520 kcal

Description

Pork Chile Verde, meaning “Green Chili Pork,” is a classic Mexican comfort dish that celebrates bold flavors, tender pork, and vibrant green chile sauce. Slow-cooked to perfection, the pork becomes incredibly juicy and flavorful as it simmers in a tangy tomatillo and green chili sauce. Served with fluffy rice and creamy refried beans, it’s a dish that embodies warmth, heartiness, and the rich culinary traditions of Mexic

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork Chile Verde:

• 2 lbs 2 pork shoulder or pork butt, cut into 1 ½-inch cubes
• 1 ½ tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil or lard
• 1 large onion, diced
• 4 garlic cloves, minced
• 1 ½ lbs tomatillos, husked and rinsed
• 2 poblano peppers
• 2 jalapeños (adjust to taste)
• 1 cup chopped cilantro
• 1 ½ cups chicken broth
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 of Juice lime

For Serving:

• 3 cups cooked white or Spanish rice
• 2 cups refried beans or black beans
• Lime wedges and chopped cilantro for garnish

Instructions

1. Step 1: Roast the Green Ingredients : Preheat your oven to 450°F (230°C). Place tomatillos, poblano peppers, and jalapeños on a baking sheet. Roast for 10–12 minutes until skins are charred and blistered. Remove and let cool; peel off most of the charred skin and discard stems.
2. Step 2: Make the Green Sauce : In a blender, combine roasted tomatillos, peppers, onion, garlic, cilantro, cumin, oregano, and lime juice. Blend until smooth. Add chicken broth gradually until you reach a sauce-like consistency.
3. Step 3: Brown the Pork : Heat oil in a large Dutch oven or heavy pot over medium-high heat. Season pork with salt and pepper, then sear in batches until golden brown on all sides. Remove and set aside.
4. Step 4: Combine and Simmer : Return the pork to the pot and pour in the green sauce. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for about 1 ½ hours, stirring occasionally, until pork is tender and sauce is thickened.
5. Step 5: Adjust Seasoning : Taste and adjust salt, pepper, or lime juice as needed.

Keywords: Pork Chile Verde with Rice and Beans