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Best Pork (or Beef) Chile Verde Stew: Slow Cooking

Best Pork (or Beef) Chile Verde Stew: Slow Cooking
Home » Diet (Low Carb, Pesco Mediterranean, & Slow Carb) » Low carb Mexican recipes » Best Pork (or Beef) Chile Verde Stew: Slow Cooking

Chile Verde stew is a tangy, smoky Mexican dish, frequently made with chicken as the protein.  I have made it with pork shoulder, and another time with chuck roast, both of which added to the richness of the stew as they have more fat than chicken. Whichever protein you choose, it is a great comfort food to enjoy in cold weather.  The refreshing crunch of a jicama tomatillo slaw is the perfect side dish.

Jump to:
Slow Cooking Adds Flavor
Ingredients and Substitutions
Illustrated Steps
Ideas for Leftovers

Black bowl of chile verde stew with tortillas on the side.
Pork Chile Verde Stew

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The Flavor Benefits of Slow Cooking the Stew

In Mexico the pork version is known as Carne De Puerco En Salsa Verde (pork in green sauce).  And in Mexico cooks tend to take the time to slow cook this stew with available fresh ingredients. Sadly, in the Mexican-American version of this dish found in many restaurants, canned chiles are often used along with 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, and using a pork shoulder or a chuck roast 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 meat tender.  Take a Sunday and watch a movie, play a card game with the family, or take a nice long nap.

Ingredients and Substitutions

The key to a memorable chile verde stew is cooking the meat low and slow. Here are some tips for pulling the most flavor out of your stew ingredients:

The Meat

Whether you are using a pork butt or a chuck roast the key is to look for a fatty cut that is evenly marbled, which means the animal was well-fed but also had a chance to exercise.

It should have a healthy pink color with no smell when it is raw.

Verde Sauce

It is possible to achieve depth of flavor with a pre-made chile verde salsa, as long as you add a few key spices and cook the dish for several hours to blend the flavors.

If you have the time and the ingredients available, you can pretty easily make your own homemade chile verde sauce.

Glass bowl of chile verde sauce with tomatillos, lime and tortillas to the side.
Chile Verde Sauce

Flavor Additions

The slow cooked meat and the chile verde sauce are the keys to this recipe. From there, most cooks tend to improvise. A few ingredients I have used that worked well in this stew include:

Here are the ingredients below for a beef version using a pre-made chile verde sauce.

Ingrediens for pork chile verde stew on a wood cutting board.
Ingredients for beef chile verde with pre-made verde sauce: meat, onion, cumin seed, chipoltle spice, chicken broth, cinnamon, oregano, salt
Mexican pork chile verde with tomatillos
Mexican pork chile verde with tomatillo homemade chile verde

Illustrated Steps for Beef Chile Verde Stew

Here is a visual summary of the recipe steps. For details and ingredient amounts, see the recipe card below:

These steps would be the same for the pork version of this stew. Just use a pork shoulder (butt roast) for the meat instead of a chuck roast.

Step #1: Cut the roast into 1-inch pieces

Step #2: Sear the meat in oil

Chuck roast cut into 1-inch pieces on white cutting board.
Step #1: Cut chuck roast into 1-inch pieces.
Seared chuck roast meat on a white plate.
Step #2: Sear the meat in 2 Tablespoons hot oil.

Step #3: Saute onions until caramelized

Step #4: Simmer meat, salsa verde and stock for 2 1/2 hours

Chopped onion on red cutting board.
Step #3: Sauté a chopped onion in oil until caramelized (~5 min).
Pork chile verde cooking in a large stainless steel pot on the stove.
Step #4: Add meat back to pot, along with salsa verde and chicken stock and simmer 2 1/2 hours.

Ideas for Leftovers

  • Tacos: One batch of this should be enough to feed 6-8 people.  In our household there are only the two of us now, but I am a big fan of using these leftovers for a high protein breakfast or lunch.  The easiest way to use the leftovers of this stew is in chile verde tacos.
3 corn tortillas filled with pork chile verde, onions, cheese and cilantro.
Corn tortillas filled with beef chile verde
  • Soup: Leftovers can also 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).
Low carb Mexican baked eggs in chile verde sauce, still in skillet
Low carb Mexican baked eggs in chile verde sauce,
  • Heat it up! I’m pretty lazy with my leftovers actually 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!

If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.

See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.

If you make and love this recipe, please leave a ★★★★★ review below and any comments others might find helpful. It means a lot to me when you try my recipes, and I’d love to know how it goes.

Low Carb Chile Verde Stew

Black bowl of chile verde stew with tortillas on the side.
Mexican Chile Verde stew can be made with chicken, pork or beef and can be spicy or not. The roasted tomatillos in the homemade chile verde sauce add the semi-tart, delightful flavor common to verde sauces, but this can be made with store-bought chile verde sauce also.
5 from 1 vote
Prep Time 45 minutes
Cook Time 25 minutes
Servings 6
Calories 471


Homemade Chile Verde Sauce (can sub in pre-made)

  • 1.5 pounds tomatillos husked, rinsed and coarsely chopped
  • 5-6 cloves garlic peeled
  • 1 bunch cilantro reserve some for garnish if desired
  • 1 bunch green onions
  • 2-3 green chiles mild or medium- I used 1 Anaheim and 2 poblanos
  • 2-3 cups unsalted chicken broth divided, can add more if needed

For the Stew:

  • 2 tablespoons olive oil or lard
  • 3 pounds pork shoulder or chuck roast cut into fairly large cubes (about 1 1/2 inches)
  • 1 large onion coarsely chopped
  • 1 tablespoon cumin seeds or 1 teaspoon dried cumin
  • 1 teaspoon smoked chipotle spice I used HeathGlen's chipotle spice but you could use your favorite
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • 1.5 teaspoon salt
  • 1 cup chicken broth


To Make Verde Sauce:

  • Heat the oven to broil. Half the tomatillos and place them, along with 6 unpeeled garlic cloves, on a baking sheet and broil for 5-6 minutes
    1.5 pounds tomatillos, 5-6 cloves garlic
  • In a food processor or a blender add 1/2 of the pan of the roasted tomatillos, all of the roasted garlic cloves, cilantro, coarsely chopped green onions and peppers, and 1 cup chicken broth. Puree until chunky or smooth, depending on your preference. This is the salsa verde.  Set aside.
    **Note: if you want to skip this step you can use prepared salsa verde.
    1 bunch cilantro, 1 bunch green onions, 2-3 green chiles, 2-3 cups unsalted chicken broth

For the Pork Stew:

  • Cut the meat into 1-2 inch pieces, removing some of the fat if it is really fatty. Heat 2 tablespoons olive oil in a dutch oven or a large skillet over high heat.  Sprinkle meat with salt while waiting for the oil to heat (can sprinkle with pepper also if desired).
    2 tablespoons olive oil, 3 pounds pork shoulder or chuck roast
  • Add pork or beef pieces to the heated pot, working in batches (don't crowd, 3 pounds of meat will need to be divided into 2 batches). Cook until each side is browned, turning to brown the other side also. 
    Remove meat to a plate with a long slotted spoon or long tongs (the oil splatters) and cook the next batch.
  • When all meat is browned and removed from pot, lower the heat to medium and add the chopped onion to the leftover oil in the pot and cook about 5 minutes or until translucent.
    1 large onion
  • Add the garlic and spices, stir in and cook 1 minute. Return pork to the pot, along with any juices on the plate.  Add 2 cups of the salsa verde (either purchased or the chile verde salsa made earlier), 1 cup of broth, stir and bring to a gentle boil.
    1 tablespoon cumin seeds, 1 teaspoon smoked chipotle spice, 1 teaspoon cinnamon, 1 teaspoon oregano, 1.5 teaspoon salt, 1 cup chicken broth
  • Reduce heat to low, cover pot and simmer over medium-low heat about 2 to 2 1/2 hours.  Check occasionally and thin with chicken broth if needed.
  • Serve with accompaniments, which could include sour cream, cilantro sprigs, avocados and limes.



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 If you enjoy all types of Mexican food, check out this category of ALL Mexican recipes, where you will find over 40 Mexican recipes, from casual, to low carb, to fancy.
See this post to learn more about the similarities and differences between Low Carb, Slow Carb and Keto diets.


Calories: 471kcalCarbohydrates: 11gProtein: 47gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 156mgSodium: 999mgPotassium: 1123mgFiber: 3gSugar: 5gVitamin A: 266IUVitamin C: 14mgCalcium: 81mgIron: 6mg
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Recipe Rating

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Saturday 9th of September 2023

I’m making this tomorrow. Read several recipes and can tell this one is the best. Will report back. Thanks.

Dorothy Stainbrook

Sunday 10th of September 2023

Thank you for commenting! Please do report back, even if there were problems. I’m always looking to improve through other’s comments.


Friday 23rd of March 2018

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

dorothy stainbrook

Friday 23rd of March 2018

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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