Craving comfort? Make your own bowl tonight!
My Mother's Pork Chile Verde: A Legacy in Every Ladle
I first got into Pork Chile Verde as a kid, thanks to my mom’s famous recipe she would make on those
cold Alberta weekends. It was simple, had a good tang, and always hit the spot (especially paired
with a bag of Tostitos Scoops and a cozy blanket on the couch). I’ve changed the method over the
years to add a bit more spice to it, but the heart of it is still hers. Every time I make it, it
never lets me down. It’s one of my all-time favorites, and I think it might become one of yours,
too!
Essential Ingredients for the Best Green Chili
Putting together a tasty pot of chile verde starts with fresh, high-quality ingredients. The
most essential ingredients of the dish are the roasted tomatillos, which gives it a tangy
brightness, and green chiles—typically Hatch, Anaheim, or poblano for a bit of kick. Toss in
some garlic, onion, and cilantro to bring out the flavor, and then let the seared pork
absorb the sauce during a slow braise (pork shoulder works best here since its fat keeps the
meat tender and juicy as it cooks). Some people might go with chicken or even jackfruit for
a veggie alternative, but honestly, chile verde is all about that smoky green sauce that
makes everything taste amazing.
Technique Matters: From Searing to Simmering
As someone who’s spent years perfecting this dish, I can tell you—technique is everything.
Start by searing the pork until it’s golden and caramelized on the edges; this is what locks
in the flavor. Then, roast your tomatillos, chiles, and some garlic until it becomes
fragrant, and then you can blend it all together into a sauce. Pour the sauce and pork into
a pot and let it simmer low and slow until the pork is fall-apart tender and the sauce has
thickened up. Whether you serve it with tortillas, chips, or over rice, you just created the
ultimate bowl of comfort food.
The History of Chile Verde
Chile Verde, meaning “green chili,” is a Mexican dish, known for its green color and bold flavor. It
goes back to central and northern Mexico, where ingredients like tomatillos, green chiles, and pork
were combined in slow-cooked stews. The recipe often varied by household, with some adding cilantro
or jalapenos for a little extra heat. Over time, the dish migrated northward, adapting to local
tastes while still preserving those core ingredients. Today, it’s recognized as an important part of
Mexican cuisine, and just might be one of the yummiest bowl meals you’ll ever taste.
