Description
A tender, melt-in-your-mouth braised pork shoulder cooked in a smoky, tangy Hatch chili verde sauce. This authentic Mexican dinner is approachable, hearty, and full of bold flavors.
Ingredients
- 3–4 lbs pork shoulder (bone-in or boneless)
- 6–8 medium Hatch green chiles (or Anaheim chiles as substitute)
- 1 lb tomatillos, husked and rinsed
- 1 medium white onion, roughly chopped
- 4 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 2 cups chicken broth or stock
- 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp ground cumin
- Salt and pepper to taste
Instructions
- Preheat oven to 450°F (230°C). Place Hatch chiles and tomatillos on a baking sheet and roast for 15-20 minutes until chiles are blistered and tomatillos are softened and golden.
- Once cool enough to handle, peel and seed the Hatch chiles to reduce heat and ensure a smooth sauce.
- In a blender or food processor, combine roasted chiles, tomatillos, chopped onion, garlic, cilantro, lime juice, cumin, and 1 cup chicken broth. Blend until smooth and pourable. Set aside.
- Pat pork shoulder dry and season generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear pork on all sides until browned, about 2-3 minutes per side.
- Pour verde sauce over pork in the pot and add remaining 1 cup chicken broth. Liquid should come halfway up the pork. Bring to a simmer.
- Cover pot and braise in a 300°F (150°C) oven or simmer gently on stove low for 2.5-3 hours until pork is tender and shreds easily. Check liquid every hour and add broth or water if needed.
- Remove pork and shred with two forks. Return shredded pork to the sauce, stir to coat, and heat through for 5 minutes. Adjust seasoning with salt or lime juice if needed.
Notes
Do not skip roasting the chiles to bring out smoky depth. Trim excess pork fat but leave some for moisture and flavor. Sear pork well before braising for a caramelized crust. Simmer gently to avoid tough meat and bitter sauce. Let verde sauce cool before blending to avoid splatter. Flavors deepen after a day in the fridge. Can be made in a slow cooker by browning pork and blending sauce first, then cooking on low 6-8 hours.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 420
- Fat: 25
- Carbohydrates: 8
- Fiber: 3
- Protein: 35
Keywords: Hatch chili verde, braised pork shoulder, Mexican dinner, slow cooked pork, authentic Mexican recipe, green chili sauce, tomatillo sauce