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Carne de Puerco en Salsa Verde or Green Chile Pork is absolutely one of my favorite dishes in the world. The tender pork simmers in a slightly tangy green tomatillo sauce that has a nice spicy kick to it. 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 for your family.

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 a fried egg on top of the Chile Verde for breakfast, or roll up the meat mixture with some cheesy refried beans in a large Sonora-style flour tortilla and you’ve made the perfect burrito. 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 if you’re just looking to serve it at your next gather and our Green Chile Chicken and Cauliflower Casserole.


8 jalapeños, stems removed but keep the seeds for some heat

8 tomatillos, husked

1 onion, peeled and cut in half

3 garlic cloves

1 bunch of cilantro

1 medium lime, juiced

2 lbs. boneless pork stew, fat trimmed and cut into 1-2 inch pieces

½ cup water

Salt to taste


  1. In a medium stock pot, cover the washed jalapeños, tomatillos and onion. Bring to a boil and turn off heat. Allow the ingredients to steep in the hot water for about 15 minutes.
  2. In a blender, add the softened jalapeños, tomatillos, onion, and add the garlic, cilantro, and lime juice. You may need to add some liquid and blend to a chunky salsa consistency. Salt to taste.
  3. Cut the boneless pork into 2” pieces, removing any excess fat.
  4. Salt and pepper the meat.
  5. In a large frying pan over medium-high heat, add the pork with the half cup of water.
  6. Once the water evaporates, brown each side.
  7. Add the salsa verde and mix well.
  8. Bring heat to low, cover the pork mixture, and allow to simmer for 40 minutes, stirring occasionally.
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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. DJ

    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.

  4. I have the exact same story when it comes to Pueblo chilies. Moved to CO from Texas, so I thought I knew Mexican food. Tried it at a restaurant and hated it. Had it at a football party at a friends house…omg. He won’t give me the recipe and damnit all if I haven’t tried! I can’t wait to try this. Your photo was the ONLY one I’ve seen that looks accurate. Fingers crossed

    • Stephen Chavez

      How did it come out, Lizz?

  5. I’m seeing comments of people using green chili’s, is that in substitute of the jalapenos?

    • Stephen Chavez

      Yes, people swap out with a variety of green chiles based on flavor and heat preference.

  6. My husband loves this! I make it with pork and chicken breast.

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