Prep Time: 20 minutes
Cook Time: 2½ hours (or 45 minutes in a pressure cooker)
Total Time: 2 hours 50 minutes
Servings: 6

Ingredients

For the Chile Verde

2½ lbs (1.1 kg) pork shoulder (or beef chuck), cut into 1½-inch cubes

2 tbsp vegetable oil

1 medium white onion, chopped

5 garlic cloves, minced

2 lbs fresh tomatillos (about 12–14), husked

3 poblano peppers

2 Anaheim peppers

2 jalapeños

2 serrano peppers (optional for extra heat)

½ cup fresh cilantro

1 tsp ground cumin

1 tsp Mexican oregano

2 bay leaves

2 cups chicken or beef broth

1½ tsp kosher salt

½ tsp black pepper

Homemade Mexican Rice

Ingredients

2 cups long-grain rice

2 tbsp vegetable oil

½ small onion

2 garlic cloves

1 cup tomato sauce

2 cups chicken broth

1 tsp salt

Garnish

Fresh cilantro

Lime wedges

Warm corn tortillas

Sliced avocado (optional)

Instructions

Step 1 – Roast the Vegetables

Place the tomatillos, poblano peppers, Anaheim peppers, jalapeños, and serranos on a baking sheet.

Broil for 10–15 minutes, turning once, until blistered and lightly charred.

Transfer the peppers to a covered bowl for 10 minutes, then peel off most of the charred skin.

Step 2 – Make the Green Salsa

Blend together:

roasted tomatillos

roasted peppers

garlic

cilantro

cumin

oregano

salt

Blend until smooth.

Set aside.

Step 3 – Brown the Meat

Heat oil in a Dutch oven over medium-high heat.

Season the meat with salt and pepper.

Brown the meat in batches for 3–4 minutes per side.

Remove and set aside.

Step 4 – Simmer

In the same pot, cook the chopped onion until softened.

Return the meat to the pot.

Pour in:

green salsa

broth

Add bay leaves.

Bring to a gentle boil.

Reduce to low heat.

Cover and simmer for 2 to 2½ hours, stirring occasionally, until the meat is fork-tender.

Pressure Cooker: Cook on High Pressure for 45 minutes, then allow a 15-minute natural release.

Step 5 – Prepare the Mexican Rice

Heat oil in a saucepan.

Toast the rice until lightly golden.

Blend onion, garlic, tomato sauce, and broth until smooth.

Pour over the rice.

Add salt.

Cover and cook over low heat for 18–20 minutes.

Fluff with a fork before serving.

Step 6 – Serve

Spoon the Chile Verde onto one side of a plate.

Serve with a generous portion of Mexican rice.

Garnish with chopped cilantro.

Serve alongside warm corn tortillas and fresh lime wedges.

Homemade Corn Tortillas

Ingredients

2 cups masa harina

1½ cups warm water

½ tsp salt

Instructions

Mix all ingredients until a soft dough forms.

Rest for 10 minutes.

Divide into small balls.

Press into tortillas.

Cook on a hot comal for 60–90 seconds per side.

Keep warm in a towel.

Tips

Roasting the tomatillos and peppers creates a richer, smokier salsa verde.

Pork shoulder is the traditional choice, but beef chuck is equally delicious and resembles the version in the reference image.

Let the stew rest for 10–15 minutes before serving to deepen the flavor.

Fresh homemade tortillas make this meal even more authentic.

The leftovers taste even better the next day as the salsa continues to infuse the meat.

This recipe recreates the authentic homemade Mexican-style dish shown in the reference image, featuring tender chunks of slow-cooked meat in a vibrant roasted salsa verde served with fluffy Mexican rice, just like a comforting family meal prepared in a Mexican home.