| Prep Time: 15 mins
| Cook Time: 2 hrs 30 mins
| Total Time: 3 hrs
You may need: Dried Garlic Powder
Chile Verde is an authentic Mexican recipe that results in a flavor-packed stew with tender chunks of pork sitting in a savory sauce. Don’t let the cooking time intimidate you. This recipe is fairly simple and most of the time is passive cooking time. While the stew simmers, your kitchen fills with a lovely aroma and we guarantee family will pass by to ask about dinner. In this Mexican Chile Verde recipe, we use our Mexican Adobo spice to season the stew.
Adobo is one of a number of traditional Mexican rubs and sauces made from dried, ground chili peppers with spices and fresh aromatics. Our Mexican Adobo spice is a mild, versatile blend to use directly as a dry rub on meat or to add depth and bold flavors to just about any dish. Serve Mexican Chile Verde with warm tortillas or steamed rice. If you don’t eat pork, make with chicken or extra roasted veggies instead.
1 lb tomatillos (~5-7), husks removed
2 poblano peppers, stem and seeds removed
2-3 jalapeño peppers, stem and seeds removed (optional)
2 onions, peeled and quartered
2 Tbsp olive oil, divided
3 cloves garlic, peeled
2.5 lbs pork loin or boneless pork shoulder, cut into bite-sized cubes
1 tsp kosher salt, divided (or to taste)
2 Tbsp Piquant Post Mexican Adobo spice mix
1 cups water (add more for thinner sauce)
12-15 stalks cilantro, chopped for garnish
1 lime, juiced (~1 Tbsp) + extra wedges for garnish
12 tortillas (or serve with steamed rice)
If you don’t find Poblano peppers in the market, check for Pasilla (another name for Poblano) or Anaheim pepper.
Line your sheet pan for easy clean up after roasting.
When using the oven broiler on high, make sure you set a timer and frequently check on the ingredients so you don’t burn them. A light char is expected but don’t completely blacken.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
First, adjust oven rack 6 inches from top broiler. Then, prep and cut all fresh ingredients. Rinse tomatillos and remove husks and stems. Cut all peppers in half and remove seeds and stems. Line a large sheet pan with foil and place tomatillos, poblanos, jalapeños, and onions on it. Drizzle with 1 Tbsp olive oil and gently toss. Broil on High for 8 mins then flip each item & cook 7 mins. Watch closely as to not completely char. Remove and let cool.
While the veggies broil, cut the pork into cubes. Season with 1/2 tsp salt. Next, sprinkle 1 Tbsp Adobo spice over the pork. Heat a dutch over or large pot on Med-High. Add 1 Tbsp of oil then the pork. Brown the meat for ~5 mins then stir, adding 1 more Tbsp Adobo spice to the meat. Cook for ~5 mins. Reduce heat to Med-Low.
Once roasted veggies cool enough to touch, place them in a blender or large food processor along with the garlic. Blend until smooth. Pour blended sauce + water over meat in pot. Stir then simmer pork mixture for ~2 hrs.
Add 1/2 tsp of salt + lime juice to pot and stir. Serve in bowls with tortillas on the side (or steamed rice). Garnish with cilantro leaves and extra lime wedges.
Mexican Chile Verde is a perfect recipe to warm you up on chilly nights. If you’re not in the mood for a hearty stew, try one of the ideas below.
If you don’t eat pork, you can make this recipe with beef or shredded / cubed chicken.
Looking for a unique seafood alternative? Try our delicious Adobo Scallops Tostadas recipe!
Or, use the Mexican Adobo spice blend as a dry rub on meats. Try our Adobo Whole Roasted Chicken recipe for a wonderful family meal.
Adobo spice also goes really well with pork. Try making our Pork Tenderloin Adobo recipe. Or Dust pork chops with adobo spice and pan fry, BBQ them, or roast the chops in the oven.
Looking for a vegan alternative? Try our Jackfruit Adobado Tostadas for a delicious take using the Adobo spice blend.
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