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Carne de Puerco en Salsa Verde or Pork Green Chile is absolutely one of my favorite dishes in the world. The tender, slow-cooked pork roast has simmered in a slightly tangy green tomatillo sauce. The combination is magical. Warm up flour tortillas and serve with a side of fresh pinto beans and Mexican rice and you’ve got the perfect meal.

If you’re not watching your carbs, you’ll want extra tortillas to mop up all that green chile goodness. Actually, I love the leftovers! I’ll throw the meat mixture on top of sunny side eggs for breakfast, or roll up the pork green chile with some frijoles in a large tortilla for a burrito lunch. Add some white cheese and more of the green chile on top of that burrito and throw it in the oven for a few minutes to melt the cheese and once again you are in food bliss with a wet burrito.

Here’s also our recipe on how to make Salsa Verde and our Green Chile Chicken and Cauliflower Casserole.

Ingredients for the Slow Cooked Pork

2 lbs. boneless pork stew pieces
1 tablespoon of vegetable oil
1 onion, chopped
3 garlic cloves, chopped
Salt and pepper to season pork

Green Chile Sauce Ingredients

2-3 tablespoons, olive oil
5 Hatch green chiles (hot or mild, but I prefer HOT. You can get them at Melissa’s Produce)*
3 tomatillos, husked
1 garlic clove
1 bunch of cilantro
1 fresh lime, juiced
Salt to taste

Preparing the Hatch Green Chile

  1. Rub the whole green chiles with olive oil, using your hands
  2. Place the chiles over a hot grill or stove top grill, turning until charred. Place the charred chiles in a plastic bag and seal for about 15 to 20 minutes. Remove from plastic bag and remove skin and seeds.
  3. In a medium sauce pan, add tomatillos and garlic. Add water to cover the ingredients about an inch. Boil for 10 minutes.
  4. In a blender, drop in the chiles, tomatillos, garlic, cilantro, lime juice and blend.
  5. Add salt to taste.

Preparing the Pork

  1. Cut the boneless pork into 2×2” pieces, removing any excess fat.
  2. Salt and pepper the meat.
  3. In a large frying pan, add oil and heat over medium-high flame.
  4. Add the pieces of pork to the frying pan, but do not overcrowd. Brown each side and remove to a paper towel to drain oil.
  5. In a slow cooker, add the browned meat, onions, garlic, and Hatch chile verde sauce.
  6. Cover and slow cook on medium for about 6 hours until the pork chunks are nice and tender. Serve with fresh pinto beans and rice and flour tortillas.

** Please note you can substitute the Hatch green chiles for jalapeno or serrano peppers.

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  1. Delicious! Not having fresh green chiles I used roasted, sun dried NM green chiles – chile pasado. BTW I think those are potatoes in your chile verde picture. That makes sense, want to provide your recipe for that too?

    • I was sure I saw potatoes in the picutre: I beat that would be a good addition!

  2. use peeled tomatoes instead of tomatillos much better taste. tomatillos are not New Mexico.

  3. This was absolutely delicious. I was shopping at Northgate market and the hatch green chiles were in season and I ran into this recipe. The chile verde sauce was rich and the longer it cooks, the better it tastes. So glad you had this recipe. Simple ingredients with tons of flavor.

    • Thanks, so glad you enjoyed it! If you have any photos feel free to share them here or on our social media channels.

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