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5 from 5 votes

Shredded Pork Chile Verde

Mexican night is as easy as this Shredded Pork Chile Verde recipe. With robust flavors of roasted green chiles and tomatillos, this pork chile verde is the ultimate comfort food. Use pork verde for shredded pork tacos, chilaquiles and much more!

Course Main Dish
Cuisine American
Keyword chile verde pork, green chile sauce, pork verde
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 10 people
Calories 109 kcal
Author ijustmakesandwiches


  • 1-2 pounds Anahiem chiles
  • 2 each jalapenos
  • 1 head garlic
  • 1 each onion
  • 1-2 pound tomatillos husked and washed
  • 2-3 pound pork shoulder aka butt
  • 1 bunch cilantro
  • To taste lime juice
  • To taste salt and pepper


  1. . Set your oven to broil. Line a sheet pan with alumnium foil and grease with cooking spray.
  2. Wash chiles, tomatillos (after removing husks) and place on the sheet pan. Cut the onion into rough pieces, peel garlic and add to the chiles and tomatillos. Broil until blistered, making sure to turn everything so that they brown evenly. Once the skins are blistered, let cool before peeling the chiles.
  3. Season pork butt liberally with salt and pepper. Preheat a grill or skillet until hot. Sear pork butt for about 5 minutes on both sides. Remove from heat and let juices redistribute.
  4. When chilies have cooled and been peeled of their skins, place them along with tomatillos, onions, garlic, and cilantro in a blender. Blend until everything has broken down (use the juices of the blistered veggies and chiles to help things get going.
  5. Place seared pork butt into a crock pot and pour green chile mix over the meat. Place the lid on top and turn crock pot on to low and let cook 6-8 hours.
  6. Shred and enjoy! Season with lime juice and salt.

Recipe Notes

If you got a pork butt with the shoulder bone still in, allow the meat to cook all the way before removing. It will save the meat and you an ulcer this way!

*To cook this in an Instant Pot, place seared pork butt and green chile sauce in Instant Pot. Secure lid and set to Meat/Stew. Set timer for 90 minutes. Depressurize once the timer is done and shred.

*To oven braise, place seared pork butt, and green chile sauce in a roasting pan and cover with a lid or plastic wrap and aluminium foil. Place in an oven set to 275 and braise for 8 hours. Shred when cooled after a few minutes.

Nutrition Facts
Shredded Pork Chile Verde
Amount Per Serving (10 people)
Calories 109 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 37mg 12%
Sodium 44mg 2%
Potassium 405mg 12%
Total Carbohydrates 5g 2%
Dietary Fiber 1g 4%
Sugars 2g
Protein 11g 22%
Vitamin A 5.5%
Vitamin C 52.8%
Calcium 2.1%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.