My thoughts on these “freezer-type” meals is that they have to have more than one application; I get bored with the same meal 3 days in a row, so if I make something that is versatile I don’t get bored so quick. I find making Green Chile Pork to be extremely easy and versatile!

Green Chile Pork

Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings 6 people
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!