A delicious chile verde with complex flavors and roasted chiles.



This recipe was adapted from Pork Chile Verde with Red Chile Salsa from Epicurious.


In a blender, puree stock, 1/3 of the tomatillos, scallions, cilantro, garlic, and lime juice/zest until smooth. Set salsa verde aside. In a dutch oven or large pot, heat olive oil over medium-high heat. Season the pork with Mexican adobo and garlic salt, making sure each piece is well seasoned. In batches, add pork to the pot and sear until browned, turning occasionally. It will take roughly 4 to 6 min. per batch. Transfer the pork to a bowl and drain of all but 1 Tbsp. of fat. Add onions and saute until soft, about 5 min. Add remaining tomatillos and cook until tender and brown in spots, stirring occasionally. If they are browning too quickly, turn heat down to medium. This will take roughly 7 to 10 min. Add pork and any juices pack into the pot. Stir in the reserved salsa verde, beer, roasted chiles, ground green chiles, cumin, and oregano. Cover mixture and simmer over medium-low heat for about 2 hours, stirring occasionally, until pork is fork tender. Add potatoes and simmer for 30 min. or so, until potatoes are tender. If needed, thin out the chile verde with additional broth and adjust seasoning to taste with salt and pepper. Serve with desired garnishes.

Serving Suggestions

Garnish with fresh cilantro, lime wedges, sour cream, salsa, diced red onion, avocado, and/or Cojita cheese.


4 to 6 servings

Thanks To

Abbey Cochran, Savory Spice—South End/Charlotte, NC

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Savory Spice Shop Ingredients
Chicken Bouillon Cubes $5.30
Mexican Adobo Style 1 oz bag $2.60
Garlic Salt 2 oz bag $2.10
Chile Powder, Hatch Green 1 oz bag $3.25
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Oregano, Mexican 1/2 oz bag $1.60



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