Pork Chile Verde is a classic, flavorful recipe that’s Paleo and Whole30-friendly. Instead of the usual jalapeño peppers, I used some Hatch chiles.
They’re in season right now at the end of August, and their mild heat really rounds out the base of flavors from the onion, garlic and tomatillos. If you can’t find fresh Hatch chiles, you can often find them canned in the ethnic foods section of the market.
Probably my favorite thing about this Pork Chile Verde recipe is that it’s affordable. Pork shoulder is inexpensive, but the meat can be tough, so simmering it for a couple hours makes it melt-in-your-mouth tender. If you have leftovers, try reheating the meat and sauce, then dropping a couple eggs into the pan and putting a lid on it until the eggs are poached through. It’s a fantastic breakfast, and so delicious. Serve with some cauliflower rice and my Simple Paleo Tortillas for a complete meal.
- 2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
- 1 tsp (5 g) sea salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) black pepper
- 1 tbsp (15 mL) ghee
- 1/2 large onion, diced
- 3 Hatch green chiles* (6 oz / 171 g), seeded and diced
- 3/4 lb (340 g) tomatillos, husk removed and diced
- 4 cloves garlic, finely chopped
- 2 c (473 mL) chicken broth
- Large handful of fresh cilantro for garnish
- *If you can’t find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)
- Trim the fat off the pork, and cut it into 1 inch (2.5 centimeter) chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
- Heat a large, deep-sided skillet over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You’re just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
- Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
- Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender.
Change It Up
- Double the recipe, and freeze the leftovers.
- I haven’t tried this recipe in the slow cooker yet, but I suspect it would come out well if cooked on low for about 5 hours. I’d still brown the meat and onion / peppers before throwing everything in the slow cookers.
Pin this Pork Chile Verde recipe for later!