Homemade Pork Chile Verde

Oliver’s Natural, Sustainable Pork is back in the spotlight! This week, we’ve got deals on your favorite cuts of our very own pork, and the recipes to back them up. Tender, flavorful pork shoulder ($3.99/lb) gets cooked to juicy perfection in a saucy blend of chiles, tomatillos, and veggies. Dish it up in bowls for those chilly fall nights or pile it high in a tortilla with beans and rice for the ultimate dinner burrito.

*Prices good through 10/1/19

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 3 hours


  • 1 (3lb) Oliver's Natural Boneless Pork Shoulder, cut into 1 inch cubes
  • 4 Poblano Peppers, washed & dried
  • 2 Jalapeno Peppers, washed & dried
  • 1 1/2 lb. Tomatillos, husks removed & fruit washed
  • 2 c. Chicken Stock
  • 1 Yellow Onion, diced
  • 3 cloves Garlic, minced
  • 1/2 c. Cilantro, packed
  • 3 whole Cloves
  • 2 tbsp. Fresh Oregano, chopped
  • 2 tbsp. Vegetable Oil
  • Salt & Black Pepper


  1. Place tomatillos in a single layer on a parchment-lined baking sheet and broil on high until charred, about 5 minutes. Remove and allow to cool. In the meantime working over an open flame, char all peppers until completely blackened, then place into a paper bag and roll closed. Allow peppers to steam until soft and cool enough to handle about 15 minutes. Remove skins from tomatillos and peppers using a paring knife, then remove stems from peppers. For a more mild chile, remove seeds and membranes as well. Place peppers, cilantro, and tomatillos into the bowl of food processor or blender and process until finely chopped and soupy.

  2. In a large, heavy-bottomed pot, heat vegetable oil until hot but not smoking; season pork shoulder liberally with salt and pepper, then add to pan. Cook until browned on all sides, then drain excess fat and add onion and garlic to pan. Continue cooking until onions have softened slightly, then add in tomatillo sauce, chicken stock, oregano, and cloves. Bring to a boil, then reduce heat to low and cover. Simmer for 2 to 3 hours or until meat is extremely tender. Season generously with salt and black pepper before serving.

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