Green Chile Pork is tender melt in your mouth cubed pork slow roast with a perfect combination of spices, spicy chiles, and poblano peppers.
Green Chile Pork goes by a few names. You may have seen it called Green Chile and Pork Stew, Green Chili Pork or Salsa Verde Pork.
This classic Mexican meal that goes by many names is easy to make and delicious!
What is Green Chile Pork?
Cubed boneless pork shoulder roast is slow cooked with green chiles, Salsa Verde, poblano peppers, onion and garlic with the perfect combination of spices.
This spicy pork dish tastes amazing and can be the base for many of your favorite Mexican recipes.
Green Chile Pork Ingredients
The recipe for green pork only requires 6 ingredients and some spices you already have in your pantry.
- 1 tablespoon olive oil
- 3 lbs. boneless pork shoulder roast, cut into 2 inch cubes
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 medium poblano peppers, diced
- 1 medium onion, chopped
- 5 medium cloves of garlic, minced
- 7 oz. can chopped green chiles
- 1 cup Salsa Verde
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano flakes
- 2 ½ cups chicken broth
Recipe Prep
Prepping the meat and vegetables before you start cooking is a great way to save time in the kitchen at dinner time.
The meat and vegetables can be prepped the night before and refrigerated over night if you are short on time.
- Cut the pork shoulder roast into to 1 ½ to 2 inch cubes. Trim most of the fat as you are cutting up the pork roast.
- Dice the poblano peppers and onion and set aside.
- Mince the garlic.
- Preheat the oven to 375 F. degrees.
Cooking Methods
Cook in a cast iron Dutch oven, slow cooker or Instant Pot.
How to make Green Chile Pork
Step 1: Season the cubed pork with salt and pepper on all sides.
Step 2: Heat the olive oil in a large skillet. Sear the cubed pork on all sides.
Step 3: Transfer the golden browned pieces of pork to a 5-quart Dutch oven or other oven safe 5-quart pot with a lid. You can also cook it in a slow cooker.
Step 4: Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.
Step 5: Sprinkle the ground cumin, chili powder and oregano flakes over the ingredients.
Step 6: Pour the chicken broth in to the pot and stir with a wooden spoon.
Step 7: Place the lid on the Dutch oven or pot and slide it into the oven on the middle shelf.
Step 8: Cook the pork for 1 ½ to 2 hours until it is fork tender. Remove the pot from the oven and carefully lift the lid.
How to thicken the sauce
If you want to thicken the juices add a slurry of 2 tablespoons of corn starch and 2 tablespoons of water. Mix in and return to the oven for 10 more minutes to thicken.
Serving Ideas
This pork recipe can be used to make many different meals. Once you cook the cubed pork roast you can serve it right from the oven.
Or you can shred the meat to use as a filling for other pork recipes like pork tacos, nachos, pork burritos, enchiladas and quesadillas.
- Make Green Chile Pork Tacos: Serve with warm tortillas. Using a slotted spoon scoop the tender pork and allow to drain before using as a taco filling. Top with your favorite taco toppings like homemade salsa and pickled jalapeno peppers.
- To make Green Chile Pork Stew: You can add cubed potatoes and a canned beans. Drain and rinse black beans or pinto beans and add to the pot one hour before the end of cook time. 10 minutes before done mix 2 tablespoons cornstarch and 2 tablespoon water together and add to the pot to thicken the gravy. Serve over cooked white rice.
- Pork Enchiladas: Shred the pork meat and use as enchilada filling.
Green Pork Chili can be served with white rice or shredded and used as a taco filling.
A slurry of 2 tablespoons of corn starch mixed with 2 tablespoons of cool water is the perfect thickener for green pork chili.
Recipe Expert Tips
- type of pork: the recipe calls for boneless pork shoulder roast but you can also trim the meat off a bone-in pork roast instead.
- spices: ground cumin, oregano and chili powder are traditional Mexican spices used to season green Chile.
- canned Chile peppers: Use hot instead of medium Chile peppers to make it spicier. Use canned Hatch Chile peppers if available.
- thickening the gravy for pork stew: cornstarch and water slurry is used to thicken a stew. It is gluten free, never leaves lumps and does not change the flavor of any recipe.
More Recipes
Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.
Please leave a comment and rate the recipe if you make it!
Green Chile Pork
Equipment
Ingredients
- 1 tablespoon olive oil
- 3 lbs. boneless pork shoulder roast
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 medium poblano peppers, cored, seeded and diced
- 1 medium white onion, peeled and diced
- 5 medium cloves of fresh garlic, peeled and minced
- 7 oz. can medium diced green chiles
- 1 cup Salsa Verde
- 1 tablespoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano flakes
- 2 ½ cups chicken broth
- 2 cupa cooked white rice ((optional))
Instructions
Recipe Prep
- Cut the pork shoulder roast into 1 ½ to 2 inch cubes. Trim most of the fat as you are cutting up the pork roast.
- Dice the poblano peppers and onion and set aside.
- Peel and mince the fresh garlic or measure jarred mince garlic.
- Preheat the oven to 375 F. degrees.
How to make Green Chile Pork
- Season the cubed pork with salt and pepper on all sides.
- Heat the olive oil in a large skillet. Sear the cubed pork on all sides.
- Transfer the golden browned pieces of pork to a 5-quart Dutch oven or other oven safe 5-quart pot with a lid. You can also cook it in a slow cooker.
- Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.
- Sprinkle the ground cumin, chili powder and oregano flakes over the ingredients.
- Pour the chicken broth into the pot and stir to combine.
- Place the lid on the Dutch oven or pot and slide it into the oven on the middle shelf.
- Cook the pork for 1 ½ to 2 hours until it is fork tender. Remove the pot from the oven and carefully lift the lid.
- Shred the cooked pork and use to make pork tacos, nachos, enchiladas, or quesadillas. Or follow the directions below to thicken for Green Pork Stew.
How to thicken the sauce for stew
- Combine 2 tablespoons of corn starch with 2 tablespoons cool water. Mix until lump free. Add the the pot ten minutes before the end of cook time and mix. Return to the oven and allow to thicken.
- Serve with white rice if making a pork stew.
Video
Recipe Expert Tips
- type of pork: the recipe calls for boneless pork shoulder roast but you can also trim the meat off a bone-in pork roast instead.
- spices: ground cumin, oregano and chili powder are traditional Mexican spices used to season green Chile.
- canned Chile peppers: Use hot instead of medium Chile peppers to make it spicier. Use canned Hatch Chile peppers if available.
- thickening the gravy for pork stew: cornstarch and water slurry is used to thicken a stew. It is gluten free, never leaves lumps and does not change the flavor of any recipe.
Madelyn Brinkley
I don’t have an oven safe dish. Thinking of a crock pot. Would you cook it on High for the 1 1/2 to 2 hours?
Arlene Mobley
Yes the crock pot should work.
Chris David
Its really a nice recipe and mouth watering.