Not your classic cubed chile verde…the roasted pork makes this a much deeper experience, with a different texture. Use poblano instead of anaheim if you like things spicy, or use only half of the jalapeño if you like it mild.


  • 3 ½ lbs. pork sirloin or shoulder roast
  • 2 tbsp olive oil
  • 1 whole sweet onion, minced
  • 20 whole tomatillos, roughly chopped
  • 1 tablespoons pressed fresh garlic
  • 48 oz vegetable broth
  • 1 whole jalapeño chile, seeded and diced
  • 1 whole anaheim or poblano chile, seeded and diced
  • 1 tsp dried oregano
  • 1 tablespoon ground cumin
  • ½ cup finely chopped cilantro leaves
  • 1 teaspoon lime juice
  • Salt


1. The day before, rub a nice seasoning with brown sugar, salt, pepper, oregano and cumin onto the roast, then place into a 250°F oven for 8-10 hours, uncovered. Remove from the oven, wrap in foil, and let cool.

2. Saute the onion and garlic until translucent in a large covered skillet, then add tomatillos, cumin, oregano. Stir to heat the spices a bit, then add broth and enchilada sauce. Heat to boiling. Reduce heat to a simmer, shred the meat by hand and add to chili pot. Add diced green anaheim and jalapeño chiles. Return pot to simmer and cover.
3. After 2 hours, add salt, as desired, and adjust liquid or uncover to reduce, as needed.
Just before serving, add lime juice and cilantro.

Chili, Pork
MacGourmet downloadChile Verde. To import, drag image to your MacGourmet recipe box.