Pork Chile Verde is a classic, flavorful recipe that’s paleo, gluten-free, and Whole30-friendly. Instead of the usual jalapeño peppers, I used some Hatch chiles.
What are Hatch Chiles?
Hatch chiles are grown in a specific region of New Mexico. They’re a long, slender pepper that can be mild to hot. Hatch chiles are generally in season around the end of August, and their heat really rounds out the base of flavors from the onion, garlic and tomatillos.
If you can’t find fresh Hatch chiles, you can often find them canned in the ethnic foods section of the market.
Pork Shoulder is Budget-Friendly
Probably my favorite thing about this Pork Chile Verde recipe is that it’s affordable. Pork shoulder is inexpensive, but the meat can be tough, so simmering it for a couple hours makes it melt-in-your-mouth tender.
If you have leftovers, try reheating the meat and sauce, then dropping a couple eggs into the pan and putting a lid on it until the eggs are poached through. It’s a fantastic breakfast, and so delicious.
Serve with some cauliflower rice and my Simple Paleo Tortillas for a complete meal. You can easily double the recipe, and freeze the leftovers.
Can You Make Pork Chile Verde in the Crock Pot?
I haven’t tried this recipe in the crock pot yet, but I suspect it would come out well if cooked on low for about 5 hours.
I’d still brown the meat and onion / peppers before throwing everything in the crock pot and continue as described.
And of course, if you want to make pork shoulder in the Instant Pot, you can totally do that, too. Reduce the broth to 1/2 cup and cook for 60 minutes on manual with natural steam release.
Pork Chile Verde (Paleo, Whole30)
Pork Chile Verde recipe will knock your socks off with delicious, seasonal Hatch chile peppers. This recipe is simple to make and it's paleo, gluten-free, and Whole30-friendly! Learn more in this post.
- 2 lb pork shoulder
- 1 tsp sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tbsp ghee
- 1/2 onion large, diced
- 3 Hatch green chiles seeded and diced
- 3/4 lb tomatillos husk removed, diced
- 4 cloves garlic finely chopped
- 2 cups chicken broth low sodium
- Cilantro large handful, chopped, for garnish
Prep the pork. Trim any excess fat off the pork, and cut it into 1-inch chunks. Put the pork in a medium bowl, and toss it with the salt, cumin, coriander, and pepper.
Sear the meat. Heat a large, deep-sided skillet or Dutch oven over medium-high, and melt the ghee. Add the pork and brown each side for about 2 minutes. You’re just trying to develop some color, not cook it all the way through. Remove the pork to a clean bowl while you cook the veggies.
Cook the veggies. Reduce the heat to medium, then add the onion, tomatillos, and chiles. Cook and stir for 5 to 7 minutes until the onions soften and turn translucent. Then, add the garlic and chicken broth, and put the pork back in the skillet. Stir to combine.
Simmer until tender. Bring this mixture to a boil, then reduce to a simmer. Cover and simmer for 1 hour. Remove the lid and simmer for 1 more hour, until the sauce has reduced a bit and the pork is very tender. Garnish with cilantro and serve.
If you can't find fresh Hatch chiles, don't worry! Use canned Hatch green chiles (mild or medium), two 4-ounce cans.
For the Instant Pot: Reduce the broth to 1/2 cup and cook on Manual (high) for 60 minutes. Let the pressure release naturally.
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