This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.

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Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.

  • Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).

  • While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.

  • Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.

  • Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.

Cook's Notes:

Vegetable oil may be used in place of lard.

White wine or additional chicken stock can be used in place of red wine, if preferred.

Nutrition Facts

221 calories; 15.6 g total fat; 48 mg cholesterol; 508 mg sodium. 5.7 g carbohydrates; 12.7 g protein; Full Nutrition