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Braised pork with tomatillos and pinto bean chili
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5 from 1 vote

braised pork with tomatillos and green chilies

Chile verde or pork with tomatillos and chiles is a refreshing alternative to the usual red beef chili.
Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Main
Cuisine: Mexican
Servings: 8
Author: romain | glebekitchen


  • 4 lbs pork ribs or pork shoulder
  • 3 Tbsp vegetable oil
  • 1 1/2 cups tomatillo salsa
  • 4 oz can of diced green chiles
  • 2 cups low sodium chicken stock
  • 1 tsp salt
  • 2 19 oz cans pinto beans
  • big handful cilantro chopped


  • Cut pork into individual ribs or 1 inch by 1 inch cubes. Season with salt and pepper.
  • Heat the vegetable oil in a pot large enough to hold all the pork.
  • Work in batches. Brown the pork. Each batch should be no more than one layer deep with room around individual pieces. One pound per batch is a reasonable starting point. The maillard reaction that comes from browning the pork adds tons of flavour to this dish so take the time here. It's worth it.
  • Remove each batch as it finishes browning and place in a bowl. You want to catch all the juices. Juices are flavour.
  • Remove all but 2 Tbsp fat from the pot. Heat over medium heat. Fry the tomatillo salsa for 2 minutes. Stir constantly to scrape up the brown bits on the bottom of the pot. The sauce will darken.
  • Add the canned, diced chiles and stir. Return the pork and all accumulated juices to the pot. Add the chicken stock (you want enough so the pork is almost covered).
  • Simmer for 1 hour.
  • Add the beans, if using, and simmer another 30 minutes.
  • Add the cilantro and simmer five minutes more.