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Pork Chile Verde

Rated as 4.88 out of 5 Stars

"This Southwestern-style stew is loaded with tender chunks of pork and a variety of sweet and spicy peppers slowly cooked in a savory mixture of flavor-infused broth, green chiles and fresh cilantro. It's a mouthwatering meal that simply can't be beat!"
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1 h 45 m servings 269
Original recipe yields 6 servings


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  1. Stir the flour, salt and black pepper in a large bowl. Add the pork and toss to coat.
  2. Heat 1 tablespoon oil in a 4-quart saucepan over medium-high heat. Add the pork to the saucepan in batches and cook until well browned, stirring occasionally. Remove the pork from the saucepan.
  3. Reduce the heat to medium. Heat the remaining oil in the saucepan. Add the onion, green peppers, poblano chile, jalapeno peppers and oregano and cook for 5 minutes or until the vegetables are tender, stirring occasionally. Add the garlic and cook and stir for 1 minute.
  4. Stir the broth, green chiles and cilantro in the saucepan. Return the pork to the saucepan. Reduce the heat to medium-low. Cook, uncovered, for 1 hour or until the pork is fork-tender, stirring occasionally. Serve with the sour cream and additional fresh cilantro.


  • Recipe Tips:
  • Serving Suggestion: This pork dish is delicious served over hot cooked yellow or red rice.
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Nutrition Facts

Per Serving: 269 calories; 16.2 9.4 21.5 62 888 Full nutrition

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Read all reviews 14
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This pork chile verde recipe is absolutely delicious! I am familiar with the dish, but I was concerned with the jalapenos peppers this recipe calls for making it too spicy. No worries needed, th...

Love this recipe!!! My family is always excited when the tortillas come out and this dish is on the table. Followed directions and it turns out perfect. I do substitute brown rice flour for whit...

This was delicious! I didn't have the Swanson's Mexican broth but used low sodium Chicken broth and added some of my homemade Mexican seasoning. It wasn't too spicy in fact hubby wanted it spic...

Really good! Next time I'll double it because this realistically made 3 servings. Served it in a bowl with corn tortillas on the side topped with a little sour cream and salsa. Used low sodiu...

I have actually made it 3 times now. My hubby brags about how "I" make it because this recipe is solo good. Delicious recipe! I always add extra peppers because we like a lot of heat. Have skip...

I failed to use green peppers, but wow! My husband's response - "Oh my gosh!" We both couldn't believe the delicious flavor and little kick it had. Spicy foods are preferable for me - yet he enj...

Adapted the recipe a bit, using an Allrecipes recipe for Salsa Verde. Added a bunch of stuff. Zucchini, Russet and red potatoes and lots of different peppers from the garden. Tomatillos were als...

We've been making Chile Verde for many, many years with our own recipe. When looking for a simpler stovetop recipe we tried this and WOW! What a great, quick recipe. It is extremely flavorful an...

So so yummy. I had to substitute an Anaheim pepper for poblano peppers and added 2 tomatillos and it was spectacular. I will most definitely be making this again with my substitutions.