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+ servings

Pork Chile Verde w/ Potatoes

Course Main Course
Cuisine Mexican
Servings 8 Servings



  • 3 pounds boneless pork butt sliced into 2 inch pieces
  • 1 large white onion
  • 1 head of garlic
  • 12 New Mexico  or Anaheim green chiles
  • 2 Poblanos peppers
  • 8 to matillos husks removed and washed
  • 2-4 jalapenos roasted, seeded and diced (reserve 2 for garnishing)
  • *Handful of chopped cilantro plus more for garnish
  • 1 full teaspoon cumin I like plenty of cumin in my chile verde
  • 1 teaspoon Mexican oregano crushed
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon pepper
  • Pork broth about 5 cups
  • 1/4 cup of masa harina mixed with water to make a slurry,set aside.
  • Grapeseed or olive oil



  • In a large  pot, combine the pork butt, with half of the white onion, half of the head of garlic, 1 1/2 teaspoons of salt and enough water to cover pork. Cover and cook at a low simmer for 2 1/2 to 3 hours, until pork is tender.
  • While the pork is cooking, preheat your oven to 400 degrees F. On a shallow baking sheet, combine tomatillos, all peppers, half of onion and remaining garlic(peeled). Roast for 10 minutes on one side, turn and roast for another 10 minutes. Remove from heat, cover w/ a clean kitchen towel and let cool for 30 minutes.
  • When veggies are cool enough, peel, seed and slice the New Mexico peppers and Poblano peppers into strips(set the poblanos aside). In the blender, combine New Mexico peppers, 2 jalapenos, onion, garlic, tomatillos, cilantro and about 1 cup of broth(once pork is done). Blend until smooth, taste for salt and set aside.
  • In another large pot, preheat 3 tablespoons of olive oil to medium heat for 3-4 minutes. Using a slotted spoon, remove the pork from other pot and cook in hot oil for 5-7 minutes to brown slightly. Add the sauce from the blender and 3 cups or pork broth. Mix in the cumin, oregano, garlic, pepper and reserved poblano strips. Bring to a boil, lower heat and slowly add the masa harina slurry. Taste for salt. Cook, stirring often for another 35-40 minutes.


Tip~ On occasion, I like to saute the remaining half of freshly diced onion with the pork instead of blending them roasted with the green chile sauce. It's up to you which method you like best. Some people don't like to chew the onions, but do like the flavor of them.