Growing and Cooking Your Own Food

Low Carb Mexican – Pork Chile Verde

Chile Verde is a tangy, smoky Mexican stew, frequently made with chicken as the protein.  I think pork adds to the richness of the stew however, making it a great comfort food.  The refreshing crunch of a side dish of jicama, along with fresh limes and fresh tomatillos lend this Pork Chile Verde a year-round appeal.

Mexican pork chile verde with tomatillos
Mexican pork chile verde with tomatillos

The Benefits of Slow Cooking Pork Chile Verde

In Mexico this dish is known as Carne De Puerco En Salsa Verde (pork in green sauce).  And while they may take the time in Mexico to slow cook this stew with available fresh ingredients, the Mexican-American version of this dish in restaurants often means canned chiles or cooking leaner cuts of pork for shorter periods of time.  Slow cooking this dish at home with fresh ingredients is definitely going to give you a surprising taste treat if you haven’t had a home-made version before.

Slow cooking this stew as a slow braise, using a pork shoulder with plenty of fat allows the meat to remain incredibly juicy.  The pungent, spicy sauce mellows out as it cooks and you end up with a dish that is pretty incredible.

Just give yourself some time to let the flavors of the sauce develop while rendering the pork tender.  Take a Sunday and watch a movie, play a card game with the family, or take a nice long nap.

Leftover dishes with Pork Chile Verde

One batch should be enough to feed 6-8 people.  In our household there are only the two of us now, but as a low carb diet coach I am always preaching using leftovers for a high protein breakfast or lunch.  This dish lends itself really well to batch cooking on the weekend and using the leftovers in weekday meals.

Leftovers can be turned into a great soup by adding some chicken stock and whatever vegetables you have in your refrigerator.  Heat it up and add a soft-boiled egg on top and you have an amazing breakfast or lunch. (or dinner actually).

I’m pretty lazy with my leftovers and have been known to eat the same dish three days in a row.  When it is as good as this, it is certainly not a problem!

Mexican pork chile verde with tomatillos
Print Recipe
5 from 1 vote

low Carb Pork Chile Verde

Course: Main Course
Cuisine: Mexican
Keyword: keto chile verde, low carb dinner, Pork Chile Verde
Meat & Poultry: pork
Servings: 8
Calories: 565kcal


  • 3 cups unsalted chicken broth divided, can add more if needed
  • 1.5 lbs tomatillos husked, rinsed and coarsely chopped
  • 1 bunch cilantro reserve some for garnish if desired
  • 5-6 cloves garlic peeled
  • 1-2 tbsp olive oil or lard
  • 4-4.5 lbs pork shoulder (Boston butt) cut into bite-size cubes
  • 1 onion coarsely chopped
  • 1 tbsp cumin seeds
  • 2-3 green chiles mild or medium- I used 1 Anaheim and 2 poblanos
  • 1 tsp smoked chipotle spice I used HeathGlen's chipotle spice but you could use your favorite
  • 1 tsp cinnamon
  • 1 tsp oregano
  • 1.5 tsp salt


  • In a food processor or a blender puree 2 cups chicken broth, 1/3 cup of chopped tomatillos, green onions, cilantro and garlic.  This is the salsa verde.  Set aside.
  • Heat 2 Tbsp olive oil (I used lard) in a large pot or dutch oven over medium high heat.  Sprinkle pork with salt while waiting for the oil to heat (can sprinkle with pepper also if desired).
  • Add pork pieces to the heated pot, working in batches (don't crowd). Cook until browned, turning occasionally.  Remove to a plate with a slotted spoon and cook the next batch.
  • When all pork is browned and removed from pot, add the onion and saute about 5 minutes or until translucent (may have to add a little more oil).
  • Add the cumin seeds and cook a couple of minutes until onions are golden and cumin is toasted. Reduce heat to medium and add remaining tomatillos and cook until slightly browned, stirring occasionally (about 5 minutes).
  • Return pork to the pot, along with any juices on the plate.  Add 2 cups of the salsa verde, 1 cup of broth, the chopped chiles and the remaining spices.
  • Cover and simmer over medium-low heat about 2 to 2 1/2 hours.  Check occasionally and thin with chicken broth if needed.
  • Before serving, stir in remaining salsa verde and bring to a simmer. Accompaniments could include sour cream, cilantro sprigs, avocados and limes.


Calories: 565kcal | Carbohydrates: 10.4g | Protein: 48.5g | Fat: 30.8g | Sugar: 2.1g

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I have followed the slow carb diet for 2 years, the keto diet for 1 year and now I currently do a nuanced version of the best of both including a 16/8 intermittent fasting protocol.  I have put my “been there done that” knowledge to work helping people figure it out and customize the approach that works for them.  I am currently an online fitness coach (info can be found here if you’re interested), and have just hit the 325-client mark.  Come and visit me and see if online coaching might be for you!

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  1. Beth on March 23, 2018 at 1:12 pm

    Good lord this sounds delicious. I can’t wait for your Mexican slow/low carb cookbook.

    • dorothy stainbrook on March 23, 2018 at 1:15 pm

      You’re so kind Beth! Hopefully it will be ready to go in a month. Still testing things (the fun part).

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