Chile Verde Recipes 
To Delight Your Taste Buds

Chile Verde recipes tend to be full of flavor and this one is no exception. Does a fork-tenderpork stew sound appealing to you?

The hardest part will be waiting for it to be done!

You will want to simmer this for about 3 hours. You can also cut this Chile Verde recipe in half if you need a smaller amount.

Recipe for a crowd:

This recipe will serve 16 - 23 people depending on what else you are serving.

This would be a great dish to take to, or serve at, a party. 

Chile Verde For A Crowd


  • 8 - 9 pounds of pork butt
  • 3 tbsp. sea salt
  • 4 tbsp cumin
  • 1 large green bell pepper, remove the seeds, chop, then puree in blender, add a little water if needed to puree.
  • 2 small tomatillos, husked and washed, add to green bell pepper and puree in blender
  • 3 large tomatoes, chopped
  • 9 - 10 whole chili Ortega’s, chopped fine
  • 2 onions finely chopped
  • 3 - 4 garlic cloves, minced
  • 2 tbsp olive oil
  • 4 potatoes, peeled and cut into 1 -inch chunks
  • 2-3 tbsp canola oil

Trim as much fat off of the pork as you possibly can. Cut the pork into 1 - 2 inch size chunks.

Heat a large frying pan with canola oil over medium high heat.

A Quick Tip

Coat the pork with flour. The easiest way I have found to do this is by adding 1/2 cup of flour or more to a zip lock bag. Add the chunks of pork and seal the bag tightly. Shake it up to coat the meat.

Add the flour coated meat, a few pieces at a time, to the frying pan and brown. Because you are browning about 7lbs of pork (minus the fat) you will have to do several batches.

When you remove the browned meat, place it in the pot you will use to cook the chile Verde recipe in.

I use a 10 quart stock pot.

Once all the meat is browned, fill the stock pot with water about 3 inches over the meat.


  • salt
  • cumin
  • pureed bell pepper
  • pureed tomatillos
  • chili Ortega’s
  • tomatoes

Place on low heat.

In another frying pan, add the olive oil and onion and sauté until the onion is golden brown,about 35 -45 minutes.

Start out with the heat on medium high and once the onion starts cooking, turn the heat down to low.

Stir frequently.

The onions will cook down to approximately 1/3 of what you started out with and turn a nicegolden brown. This is going to give this recipe some wonderful rich flavor you would miss out on otherwise.

3 minutes before the onions are done, add the minced garlic to the onion stirring frequentlyto make sure the garlic doesn’t burn.

When done, add to the stock pot.

Partially cover and simmer on low for 3 hours.

Stir occasionally.

Add the potatoes after 2 1/2 hours of cooking.

Some people like to add some peppers or chili pepper to their chile Verde recipes and that's fine if you like it a little spicier. Feel free to spice it up!

Chile Verde recipes are terrific served with warm flour tortillas and beans and rice.

This recipe will keep several days in the refrigerator and several weeks in the freezer.

This is one of the tastiest Chile Verde recipes I have ever found. Enjoy!

More Pork Recipes

Pork Chalupas
Pork Tamales
Pork Carnitas
Pork Enchiladas

Return from Chile Verde Recipes to more Mexican food Recipes and other delicious Mexican food recipes.

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California