Mexican main

Chile Verde con Cerdo

Pork shoulder simmered until tender in a sharp green sauce of tomatillos, chillies and coriander.

Jump to recipe More Mexican food
55 minsPrep time
1 hrCook time
Serves 4Servings
MediumDifficulty
Chile Verde con Cerdo
About this dish

Chile Verde con Cerdo: the story on the plate

Pork shoulder simmered until tender in a sharp green sauce of tomatillos, chillies and coriander.

Historical background

Green chilli stews are common across Mexico and the borderlands, using tomatillos for acidity and green chillies for warmth.

Why it is famous

Famous for its clean, tangy contrast to red chilli braises.

Cultural significance

This dish shows how Mexican cuisine layers maize, chilli, regional produce and social eating into food with memory and identity.

Nutrition

Estimated nutrition per serving

Useful for meal planning and calorie-aware recipe browsing.

620Calories
38gProtein
29gCarbs
39gFat

Estimated nutrition per serving; actual values vary by ingredient brands, portion size and cooking fat retained.

Ingredients

What you need

  • 900 pork shoulder, cut into 3 cm cubes
  • 700 tomatillo, husked
  • 2 poblano chilli, roasted and peeled
  • 2 serrano chilli
  • 160 white onion
  • 4 garlic cloves
  • 25 fresh coriander
  • 500 chicken stock
  • 30 neutral oil
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. 1. Dice, slice or shred ingredients evenly before cooking. Meat should be cut across the grain where relevant.
  2. 2. Toast dried chillies briefly and sauté onion, garlic and spices until aromatic.
  3. 3. Simmer, braise or fry over controlled heat until tender and well seasoned.
  4. 4. Shred meat, reduce sauce or loosen with stock until the consistency matches the dish.
  5. 5. Serve with warm tortillas, rice, beans, lime or fresh salsa as appropriate.
Cook smarter

Tips, storage and serving advice

Shopping tips

For the most authentic result, buy Mexican chillies, corn tortillas, masa, crema, cheese or herbs from a Latin American grocer where possible.

Ingredient quality

Use ripe produce, fresh tortillas where relevant, and dried chillies that are pliable and fragrant rather than brittle or dusty.

Common mistakes

Do not rush chilli sauces, over-season before reducing, or bury the dish under too many toppings.

Chef’s tips

Balance the final plate with salt, lime and fresh garnish; Mexican food often comes alive in the final seasoning.

How to know it is cooked

The main ingredient should be tender, the sauce rounded and the raw chilli or onion edge softened.

Plating advice

Serve on warm plates with a neat central portion and fresh garnish placed last for colour.

Make ahead

Sauces, fillings and braises can usually be made ahead; keep fresh garnishes separate until serving.

Storage and reheating

Cool quickly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water, stock or sauce to avoid drying out.

Wine pairing

What to drink with Chile Verde con Cerdo

Pairings are chosen around the dish’s flavour, texture, richness, acidity and cooking style — not just the country it comes from.

Sauvignon Blanc wine pairing
#1 Great match White

Sauvignon Blanc

Why it works: Chosen to balance Mexican chilli, lime, corn, herbs, richness and/or sweetness without overpowering the dish.

Zesty white wine with lemon, gooseberry, grass and herb notes. It refreshes green vegetables, goat cheese, seafood and herb-led dishes.

GrapeSauvignon Blanc
RegionLoire, Marlborough, Bordeaux, Chile
Wine flavourlemon, gooseberry, grass, passion fruit, herbs
Serve at7-9°C
  • Flavour bridge: Acidity and fruit refresh the palate while matching the dish’s main flavour profile.
  • Acidity: Bright acidity helps with lime, chilli, dairy or rich sauces.
  • Body: Body is matched to the weight of the dish.
  • Tannin: Moderate tannin avoids clashing with chilli.
  • Sweetness: Dry to lightly sweet balance depending on heat and richness.
  • Best for: Use as a helpful wine-style suggestion rather than a strict rule.

These are wine-style pairings, so you can choose any bottle in that style rather than needing one exact producer. Look for the grape, region or style name on the label.

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