Chile Verde | Sprinkle and a Dash

Chile Verde

Chile Verde | Sprinkle and a Dash

Pork Stew in a Rich and Spicy Tomatillo Sauce


Some years ago my family and I were camping in Mammoth Lakes, Ca.  I believe due to high winds in the campground, I couldn’t cook one night.  Whatever the reason, we visited a local Mexican restaurant. The name escapes me, but it was quaint and quiet, and unfortunately no longer exists. That night, desiring hearty comfort food and being a huge fan of tomatillos, I choose Chile Verde from the menu.  I had never tried it before, but the description was so enticing on a cool autumn night. Oh my goodness, it was incredible.  As I ate, I tried to carefully take stock of all the flavors and ingredients.

After returning home, I began trying to replicate what I tasted in my memory.   This recipe is born out of that research and my “flavor” memory.    Like Posole, Chile Verde has become a family favorite and an often asked for dinner when company is coming.  Enjoy!

Brown the pork in small batches.
Brown the pork in small batches.
Saute onions until softened.
Saute onions until softened.
Wash tomatillos.
Wash tomatillos.
Quarter the tomatillos.
Quarter the tomatillos.
Saute the tomatillos with softened onions. Cover if needed to keep from burning.
Saute the tomatillos with the softened onions. Cover pan if needed to keep from burning the vegetables.
Add all other ingredients.
Add all other ingredients to the pot.
Stir to combine, then simmer or bake.
Stir to combine, then simmer or bake.
Stir every 15 minutes or so.
Stir every 15 minutes or so while cooking. The tomatillos will disintegrate while cooking.


  • 2 T. oil, more if needed
  • 2-3 lbs. Pork stew meat, or pork loin cubed in 1 inch cubes
  • 1 med. onion, chopped
  • 2 lbs. tomatillos, husked, washed, and quartered
  • 1 bunch cilantro, chopped
  • 1 jalapeno, chopped (or small can of diced jalapenos or green chiles)
  • 1/2 C. Chicken broth
  • 1 tsp. salt

Garnish:  Sliced limes, chopped cilantro, sour cream


  • Heat oil in large dutch oven or deep skillet.
  • Brown pork cubes in small batches.  Browning all sides of meat.
  • Set browned pork aside in a bowl.
  • Add onion and more oil if needed. Cook onion until softened and lightly browned.
  • Add tomatillos to onions and saute over medium heat to soften.
  • Return pork and any juices to pan.
  • Add jalapeno, broth, and cilantro.
  • If using oven proof pot, bake covered at 350 degrees for 15 minutes, uncover and continue cooking 60 more minutes, or simmer covered for 60 – 90 minutes on stove over low heat.
  • Serve over rice or mashed potatoes, with desired garnishes.


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