Chili Verde (Pork in Green Sauce)
Prep time
Cook time
Total time
Flavorful slow-cooked Mexican pork in green sauce, perfect for a filling in tortillas or enchiladas.
Serves: 14 servings
  • 7 lbs pork roast, shoulder or butt (can also use pork chops but the more marbling of fat on the meat the tastier the end result)
  • 2-4 tablespoons oil to cook pork in
  • 10 tomatillos (6 roasted, 4 raw)
  • 2 jalapeno peppers
  • 2 poblano pepper
  • 1 anaheim Chili pepper
  • 4 cloves garlic, raw
  • 1 onion, sliced
  • 1 lime, juiced
  • 1 cup cilantro, chopped
  • chicken broth: enough to cover, 8 cups for 7-8 lbs for cooking on the stove or slow cooker, a pressure cooker will only need 1-2 cups chicken broth.
  • 1 teaspoon salt
  1. Cut the pork into 2" square pieces.
  2. In a skillet brown the meat on high with oil, until crisp edges form.
  3. Remove husks from tomatillos and wash them with cold water and rub them so the stickiness is removed.
  4. Slice the tomatillos, peppers, onions, and garlic, roast them In a cast-iron skillet or baking sheet on high heat or oven at 425° until blistered with black charred spots, and softened.
  5. Place those ingredients with lime juice, cilantro, and salt in a food processor or blender and blend smooth.
  6. Pour mixture into cooking pan of choice (pressure cooker, saucepan, or slow cooker)
  7. Then place the meat in the cooking pot with green sauce and chicken stock.
Pressure Cooker- 1hour 45 minutes on high pressure, NPR.
Stove Top- 3 hours
Slow Cooker- 6-7 hours on high 10 hours on low
Recipe by Created by Diane at