Mexican Pork and Tomato Chile Verde

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Mexican Pork and Tomato Chile Verde recipe by Barefeet In The Kitchen
Pork Chile Verde is one of my favorite Mexican foods. I order chile verde burritos and tacos more frequently than any other food; when I am at a Mexican restaurant. I can’t believe it took me this long to try making it at home.

The long simmer time always intimidated me, but there was nothing to it. The whole prep and kitchen work time in this recipe was easily less than 15 minutes.

My entire family, even my youngest son, ate this meal and asked for seconds. (I wish I’d made more!) Chunks of pork are slowly simmered until tender in a rich green chile and tomato broth.

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Spicy enough to just warm your mouth, but then balanced and cooled by the polenta, rice or tortillas served with it. I served it over brown rice and over polenta. (I’ll be posting the cheesy polenta recipe tomorrow.)

My kids aren’t big fans of polenta; I served theirs over rice. My husband and I preferred it with the polenta. Chile Verde is also delicious as a thick soup or stew, sopped up with hearty flour tortillas. I can hardly wait to make this again.

Mexican Pork and Tomato Chile Verde recipe by Barefeet In The Kitchen

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Mexican Pork and Tomato Chile Verde

4.67 from 3 votes
Servings: 4 servings, I recommend doubling this recipe if you want leftovers


  • 1 tablespoon olive oil
  • 2 pounds pork cubed into 1" pieces, I used boneless pork sirloin chops, but pork shoulder is good as well
  • 3 cloves garlic minced
  • ½ yellow onion diced small
  • 1 red bell pepper chopped small, green bell pepper works as well
  • 29 ounces can whole tomatoes
  • 4 ounces chopped green chile roasted, peeled and chopped small, frozen or canned is fine also
  • 1 teaspoon ground cumin
  • teaspoon ground cloves
  • ½ teaspoon kosher salt adjust to taste
  • 2 tablespoons fresh lemon juice
  • ½ cup beef broth (or ½ cup water, plus ½ teaspoon beef base)
  • ¼ cup fresh parsley about 2 tablespoons minced


  • Heat the oil, over medium high heat, in the bottom of a large dutch oven or soup pot with a lid. Brown the pork and then add the onion, garlic and bell pepper. Saute for a few minutes, until the vegetables begin to soften. Add the tomatoes and crush them with your hands or a wooden spoon. Add the rest of the ingredients, except the parsley, and stir to combine.
  • Bring to a simmer and then reduce the heat to medium low. Cook, covered with a lid, for about 2 hours, stirring occasionally. The mixture should be barely simmering. After two hours, remove the lid and add the parsley. Taste and adjust seasonings if desired. Simmer for about 30-45 minutes, until the mixture has thickened. Enjoy!
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jenn says

    I think we may have been separated at birth… I too am a huge fan of pork chili verde and get it as often as I can. Can't wait to try this recipe! Thanks for sharing!

  2. Tricia @ saving room for dessert says

    I've never had chili verde and I've never had carnita's either. Living under a rock indeed! I'm making pork carnita's this weekend but now I want to make chili verde. It is a lovely dish and your descriptions are wonderful. Be sure to stop by for a chance to win my giveaway! Have a lovely weekend Mary.

  3. Steve says

    I am always on the lookout for a great Chili Verde recipe and the picture/recipe confused me as it is red and tomato based. Here in the south west US Pork Chili Verde is tomatillo based and green in color. Here this probably would be considered Chili Colorado, done with either beef or pork and delicious in its own right. I only mention this in case one is in the area and orders from a menu.
    The linked recipe is what we are used to in a Chili Verde.
    My best, Steve

    • Mary says

      Sorry for the confusion, Steve. Having grown up in Albuquerque, I'm familiar with that version as well. I adapted this version from the Junior League of Albuquerque's Cookbook, Simply Simpatico.

      The recipe substitutes a tomato base for the more traditional tomatillos, simplifying the original recipe. The heat in the sauce is still from hatch green chiles, not from red chiles. So, you wind up with the flavors of a green sauce, despite the red color. Different, I know, but it worked for our taste buds. Elise's recipe looks fantastic though. Next time I have tomatillos on hand, I'll try that one. Thanks!

  4. Anonymous says

    Going along with what Steve said, this recipe is not actually chile verde. I'm sure it is delicious, but chile verde is green and is made primarily of roasted tomatillos. I just thought I would let you know.

    • Mary says

      As I replied to Steve, the recipe substitutes a tomato base for the more traditional tomatillos, simplifying the original recipe. The heat in the sauce is still from hatch green chiles, not from red chiles. So, you wind up with the flavors of a green sauce, despite the red color. Yes, it is nontraditional, but it works for me.
      Have a blessed day.

  5. Anonymous says

    Made this last night, let it sit overnight and ate for dinner tonight! GREAT recipe!!! I added a dollop of sour cream on each plate along with avocado and queso cheese. Tastes more morrocan than it does Mexican, but will definitely make again!

  6. Megan Pearce says

    I just made this in a dutch oven, recipe as is (left out parsley because I don’t care for it)…it’s AMAZING! Will be serving with polenta and am equally as excited for the leftovers. Just the right amount of heat for me (a wimp when it comes to chiles). I ended up browing the pork for 7-8 min to begin with and cooked for about 110 minutes at a simmer…it’s super tender.

    This is on my list to be making over and over again!!5 stars

  7. mary says

    im going to try this….My father who has passed would make this for special family get togethers….and his recipe has been lost 🙁 ….. i was around 12 the last time i had his…and i remember sitting on a stool and watching him make it……i think he used beef and pork together has anyone ever tried it that way? anyway everyone always brings up his chile verde at get togethers….im hoping this will live up to their memories…fingers crossed and thank you for the recipe

  8. Kim says

    Nice recipe! I up the heat by subbing a roasted, skinned poblano for the red pepper, throw in a minced serrano, and use a can of original Ro-Tel for 1/2 of the tomatoes., but my family likes things hotter than most, I suspect.

    I also shake the meat with a couple tablespoons of flour and some salty carne asada seasoning mix (from Pico de gallo in California) before browining it in batches. Blooming the cumin and cloves by cooking them briefly as the onions finish rather than adding them with the liquids likely improves their flavor, so I do that too. Still, I really appreciate the base recipe! It’s far too hard to find a good pork “chili” recipe that’s tomato-based!4 stars

  9. Patty Fong says

    I couldn’t find canned roasted green chiles so I substituted canned chipotle chiles in adobo sauce. Careful – they are very hot. I also used fire roasted whole tomatoes which added an added layer of flavor. I didn’t have to cook the pork very long in fact I braised the pork in the sauce. Aprovecha!5 stars