California-Style Pork Chile Verde

This California-style Pork Chile Verde has its roots in a family recipe I’ve been making for years, built around tender pork shoulder and homemade salsa verde with roasted Anaheim chiles, tomatillos, onion, garlic, and cilantro. Over time, I’ve refined the balance to emphasize the rich, roasted pepper flavor while keeping the tomatillos in the background. Slowly braised pork shoulder gives the sauce wonderful savory depth, while fresh cilantro and lime bring everything together.

Ingredients

Pork

• 3 lb (1.36 kg) boneless pork shoulder, cut into 1¾-inch (4–5 cm) cubes
• 2 tsp table salt, divided (1½ tsp for pork, ½ tsp for sauce)
• 2 tbsp avocado oil, for browning

Roasted Chile Base

• About 1⅓ lb (600 g) roasted Anaheim chiles, peeled and seeded, prepared weight
• 8 oz (225 g) tomatillos, husked and rinsed
• 1 large jalapeño (40–50 g), half the seeds and membranes removed
• 1 medium white onion (about 175 g), divided
• 5 garlic cloves, peeled

Braising & Finish

• 1–1½ cups (240–360 ml) chicken broth, as needed
• ¾ tsp ground cumin
• ¾ tsp dried Mexican oregano
• ⅛ tsp MSG (optional)
• ¼ cup (10 g) fresh cilantro leaves and tender stems, chopped
• 2 tsp fresh lime juice, plus more to taste
• Additional table salt, to taste

Directions

Salt the Pork

Sprinkle the pork cubes evenly with 1½ tsp of the table salt and toss to coat. Cover and refrigerate for about 1 hour before browning to allow the salt time to penetrate. Pat dry before browning.

Roast the Chiles and Vegetables

Arrange the Anaheim chiles, tomatillos, jalapeño, and half the onion on a baking sheet, tucking the garlic cloves beneath a large onion slice to protect them from direct broiler heat. Broil, turning the exposed vegetables as needed, until the chiles are blistered and the vegetables are softened. Transfer the Anaheim chiles to an airtight container and let steam for 10 minutes, then peel, seed, and weigh 600 g of prepared chile flesh. Reserve about 150 g of the Anaheim chiles and chop them into bite-size pieces. Roughly chop the remaining half of the onion.

Prepare the Chile Base

Blend the remaining 450 g roasted Anaheim chiles with the roasted tomatillos, jalapeño, roasted half-onion, garlic, ½ cup (120 ml) broth, cumin, oregano, and MSG until mostly smooth. Keep the reserved chopped Anaheim chiles separate.

Brown the Pork

After the refrigerated salting period, pat the pork cubes dry. Heat the avocado oil in a heavy Dutch oven over medium-high heat. Brown the pork in batches on two or three sides, leaving some surfaces unbrowned so the meat does not overcook; transfer to a plate. Avoid crowding the pot.

Build the Braise

Reduce heat to medium. Add the chopped raw half-onion to the Dutch oven and sauté for 4–6 minutes until softened, scraping up browned bits. Pour in the chile base and ½ cup (120 ml) additional broth; stir to loosen the fond. Return the pork and juices to the pot, add the reserved chopped chiles, and sprinkle in the remaining ½ tsp salt. Add more broth only if needed to maintain moisture; the pork need not be submerged.

Braise Gently

Cover and maintain a very gentle simmer over low heat, ideally with liquid around 185–195°F (85–91°C). Begin checking at about 2½ hours; allow approximately 3 hours total, until a fork enters a cube with modest resistance but the meat still holds its shape. Turn the cubes occasionally and add small amounts of broth if the bottom begins to dry.

Adjust and Finish

If the sauce is too thin, lift the pork out carefully and simmer the sauce uncovered until it lightly coats a spoon, then return the meat to warm through. Remove from heat. Fold in the cilantro and lime juice, taste, and adjust salt or lime. Serve with intact, tender pork cubes rather than shredding them.

Yield: Approximately 6–8 servings.

Notes

Preparation

• Chile weights: The 600 g measure is after roasting, peeling, and seeding. Purchase more than this amount fresh to account for losses.
• Texture: Use well-marbled pork shoulder and stop braising while the cubes are tender but still intact. Avoid a hard boil, which can toughen the exterior and accelerate shredding.
• Consistency: Simmer the sauce uncovered until it reaches the desired thickness, removing the pork first if needed to keep the pieces intact.
• Timing: Judge pork tenderness and sauce thickness rather than the clock; braising times vary with cube size and simmer intensity.

Variations

• Milder: Remove all seeds and membranes from the jalapeño.
• Spicier: Keep all the jalapeño membranes and seeds or roast one additional serrano with the vegetables.

Serving Suggestions

• Serve with warm flour tortillas, Mexican Rice, and Refried Beans. Add sliced avocado and pickled jalapeños for a fresh, tangy contrast.

Make-Ahead & Storage

• Refrigerate promptly in shallow covered containers for up to 3–4 days. Freeze portions for up to 3 months for best quality. Reheat gently so the pork cubes remain intact.