{"id":6080,"date":"2026-07-16T12:08:49","date_gmt":"2026-07-16T12:08:49","guid":{"rendered":"https:\/\/consultationforyou.com\/?p=6080"},"modified":"2026-07-16T12:08:49","modified_gmt":"2026-07-16T12:08:49","slug":"homemade-chile-verde-con-carne-mexican-pork-or-beef-in-green-salsa","status":"publish","type":"post","link":"https:\/\/consultationforyou.com\/?p=6080","title":{"rendered":"Homemade Chile Verde con Carne (Mexican Pork or Beef in Green Salsa)"},"content":{"rendered":"

Prep Time:<\/strong> 20 minutes
Cook Time:<\/strong> 2\u00bd hours (or 45 minutes in a pressure cooker)
Total Time:<\/strong> 2 hours 50 minutes
Servings:<\/strong> 6<\/p>\n

Ingredients<\/h1>\n

For the Chile Verde<\/h2>\n

2\u00bd lbs (1.1 kg) pork shoulder (or beef chuck), cut into 1\u00bd-inch cubes<\/p>\n

2 tbsp vegetable oil<\/p>\n

1 medium white onion, chopped<\/p>\n

5 garlic cloves, minced<\/p>\n

2 lbs fresh tomatillos (about 12\u201314), husked<\/p>\n

3 poblano peppers<\/p>\n

2 Anaheim peppers<\/p>\n

2 jalape\u00f1os<\/p>\n

2 serrano peppers (optional for extra heat)<\/p>\n

\u00bd cup fresh cilantro<\/p>\n

1 tsp ground cumin<\/p>\n

1 tsp Mexican oregano<\/p>\n

2 bay leaves<\/p>\n

2 cups chicken or beef broth<\/p>\n

1\u00bd tsp kosher salt<\/p>\n

\u00bd tsp black pepper<\/p>\n

Homemade Mexican Rice<\/h1>\n

Ingredients<\/h3>\n

2 cups long-grain rice<\/p>\n

2 tbsp vegetable oil<\/p>\n

\u00bd small onion<\/p>\n

2 garlic cloves<\/p>\n

1 cup tomato sauce<\/p>\n

2 cups chicken broth<\/p>\n

1 tsp salt<\/p>\n

Garnish<\/h1>\n

Fresh cilantro<\/p>\n

Lime wedges<\/p>\n

Warm corn tortillas<\/p>\n

Sliced avocado (optional)<\/p>\n

Instructions<\/h1>\n

Step 1 \u2013 Roast the Vegetables<\/h2>\n

Place the tomatillos, poblano peppers, Anaheim peppers, jalape\u00f1os, and serranos on a baking sheet.<\/p>\n

Broil for 10\u201315 minutes<\/strong>, turning once, until blistered and lightly charred.<\/p>\n

Transfer the peppers to a covered bowl for 10 minutes<\/strong>, then peel off most of the charred skin.<\/p>\n

Step 2 \u2013 Make the Green Salsa<\/h2>\n

Blend together:<\/p>\n

roasted tomatillos<\/p>\n

roasted peppers<\/p>\n

garlic<\/p>\n

cilantro<\/p>\n

cumin<\/p>\n

oregano<\/p>\n

salt<\/p>\n

Blend until smooth.<\/p>\n

Set aside.<\/p>\n

Step 3 \u2013 Brown the Meat<\/h2>\n

Heat oil in a Dutch oven over medium-high heat.<\/p>\n

Season the meat with salt and pepper.<\/p>\n

Brown the meat in batches for 3\u20134 minutes per side<\/strong>.<\/p>\n

Remove and set aside.<\/p>\n

Step 4 \u2013 Simmer<\/h2>\n

In the same pot, cook the chopped onion until softened.<\/p>\n

Return the meat to the pot.<\/p>\n

Pour in:<\/p>\n

green salsa<\/p>\n

broth<\/p>\n

Add bay leaves.<\/p>\n

Bring to a gentle boil.<\/p>\n

Reduce to low heat.<\/p>\n

Cover and simmer for 2 to 2\u00bd hours<\/strong>, stirring occasionally, until the meat is fork-tender.<\/p>\n

Pressure Cooker:<\/strong> Cook on High Pressure for 45 minutes<\/strong>, then allow a 15-minute natural release<\/strong>.<\/p>\n

Step 5 \u2013 Prepare the Mexican Rice<\/h2>\n

Heat oil in a saucepan.<\/p>\n

Toast the rice until lightly golden.<\/p>\n

Blend onion, garlic, tomato sauce, and broth until smooth.<\/p>\n

Pour over the rice.<\/p>\n

Add salt.<\/p>\n

Cover and cook over low heat for 18\u201320 minutes<\/strong>.<\/p>\n

Fluff with a fork before serving.<\/p>\n

Step 6 \u2013 Serve<\/h2>\n

Spoon the Chile Verde onto one side of a plate.<\/p>\n

Serve with a generous portion of Mexican rice.<\/p>\n

Garnish with chopped cilantro.<\/p>\n

Serve alongside warm corn tortillas and fresh lime wedges.<\/p>\n

Homemade Corn Tortillas<\/h1>\n

Ingredients<\/h3>\n

2 cups masa harina<\/p>\n

1\u00bd cups warm water<\/p>\n

\u00bd tsp salt<\/p>\n

Instructions<\/h3>\n

Mix all ingredients until a soft dough forms.<\/p>\n

Rest for 10 minutes<\/strong>.<\/p>\n

Divide into small balls.<\/p>\n

Press into tortillas.<\/p>\n

Cook on a hot comal for 60\u201390 seconds per side<\/strong>.<\/p>\n

Keep warm in a towel.<\/p>\n

Tips<\/h1>\n

Roasting the tomatillos and peppers creates a richer, smokier salsa verde.<\/p>\n

Pork shoulder is the traditional choice, but beef chuck is equally delicious and resembles the version in the reference image.<\/p>\n

Let the stew rest for 10\u201315 minutes before serving to deepen the flavor.<\/p>\n

Fresh homemade tortillas make this meal even more authentic.<\/p>\n

The leftovers taste even better the next day as the salsa continues to infuse the meat.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

Prep Time: 20 minutesCook Time: 2\u00bd hours (or 45 minutes in a pressure cooker)Total Time: 2 hours 50 minutesServings: 6 Ingredients For the Chile Verde 2\u00bd lbs (1.1 kg) pork shoulder (or beef chuck), cut into 1\u00bd-inch cubes 2 tbsp vegetable oil 1 medium white onion, chopped 5 garlic cloves, minced 2 lbs fresh tomatillos […]<\/p>\n","protected":false},"author":1,"featured_media":6082,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"footnotes":""},"categories":[7,8],"tags":[],"class_list":["post-6080","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes","category-recipes"],"yoast_head":"\nHomemade Chile Verde con Carne (Mexican Pork or Beef in Green Salsa) - RECIPES<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/consultationforyou.com\/?p=6080\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Homemade Chile Verde con Carne (Mexican Pork or Beef in Green Salsa) - 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