Pork Chile Verde with Potatoes Recipe

On our homestead, Pork Chile Verde with Potatoes is one of those meals that brings everyone into the kitchen the moment it starts simmering. This recipe is one of my absolute favorites that my husband makes—rich, tangy, hearty, and full of fresh roasted flavor. Some nights we let it slow-cook all day in the crockpot, and other nights we make it right on the stove for a cozy evening meal.

Tonight we made it on the stovetop. He browned the pork, added everything, and let it simmer low and slow for about two hours. The house smelled incredible, and he even made fresh tortillas to go with it. Nothing beats that combination.

Whether you’re cooking for your family, stocking the freezer, or using what you’ve grown or stored in your pantry, this Pork Chile Verde with Potatoes is the kind of recipe that feels like home.

Pork Chile Verde 1

Ingredients for Pork Chile Verde with Potatoes

Salsa Verde

  • 1 yellow onion
  • 1 jalapeño pepper
  • 1 poblano pepper
  • 1 lb tomatillos
  • 4 cloves of garlic
  • 1/4 cup cilantro

Stew

  • 1 tablespoon flour
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 4 medium potatoes
  • 1 lb thick-cut pork chops (or any cut of pork you prefer)
  • 2–3 cups water or chicken stock
Pork Chile Verde with Potatoes 2

Instructions for Pork Chile Verde with Potatoes

Prepare the Salsa Verde

  1. Turn your oven broiler on.
  2. Husk and clean the tomatillos, then cut them in half. Place cut-side down on a baking sheet.
  3. Cut your onion in half and add both halves to the baking sheet.
  4. Add the jalapeño and poblano peppers whole.
  5. Broil everything for about 7 minutes, or until the tomatillos begin to char and turn black in places.
  6. Set aside and let cool.
  7. Once cool enough to handle, peel off the pepper’s skin and remove the seeds.
  8. Add the peppers, cilantro, tomatillos, onion, and garlic to a food processor. Blend until smooth and set aside.

Prepare the Pork and Potatoes

  1. Cut the pork into 1/2-inch cubes.
  2. Place the cubed pork in a bag with flour, garlic powder, salt, and pepper. Shake until evenly coated.
  3. Cube the potatoes into 1/2-inch pieces.

Slow Cooker Method (Easy and Hands-Off)

  1. Add the pork to the crockpot.
  2. Add the cubed potatoes.
  3. Pour the fresh salsa verde over the top.
  4. Add 2–3 cups of water or chicken stock (2 cups makes a thicker stew).
  5. Cook on high for 5–6 hours, or until the meat and potatoes are tender.
  6. Stir, taste, and adjust seasoning before serving.
Pork Chile Verde with Potatoes

Stovetop Method (What We Made Tonight)

  1. Brown the floured pork in a little oil until it gets color on the edges.
  2. Add the potatoes, salsa verde, and 2–3 cups of water or stock.
  3. Bring to a gentle simmer.
  4. Cover and cook on low for about 2 hours, or until the potatoes and pork are completely tender.
  5. Serve hot with fresh tortillas—trust me, you’ll want them to scoop up every bit.

Tips and Variations When Making Pork Chile Verde with Potatoes

Add More Heat

  • Keep some of the jalapeño seeds
  • Add a second jalapeño
  • Add a pinch of cayenne or crushed red pepper

Make It Creamier

  • Stir in a splash of heavy cream or a spoonful of sour cream before serving

Make It More Veggie-Forward

  • Add zucchini, corn, or hominy during the last hour of cooking
  • Swap some potatoes for sweet potatoes

Thicken the Stew

  • Mash a few of the potatoes directly in the pot
  • Add a cornstarch slurry during the last 20 minutes of cooking

Use What You Have When Making Pork Chile Verde with Potatoes

Homestead cooking is all about flexibility:

  • Any cut of pork works—shoulder, loin, even leftover roast
  • Yukon gold potatoes can be used instead of russet potatoes
  • Chicken stock adds richness, but water works fine
  • If you don’t have cilantro, parsley still adds freshness
  • Roasted green chiles can be added for depth and smokiness
Photo by RDNE Stock project

What to Serve With Pork Chile Verde with Potatoes

Around here, fresh homemade tortillas are our go-to. But it also pairs beautifully with:

  • Mexican rice
  • Cornbread
  • A simple green salad
  • Warm flour tortillas from the store if you’re short on time

This Pork Chile Verde with Potatoes is one of those homestead meals that brings comfort, warmth, and the joy of simple ingredients transformed into something wonderful. Whether you simmer it all day in the slow cooker or make it quickly on the stove, I hope it becomes a favorite in your home, too

Pork Chile Verde Feature Picture

Pork Chile Verde with Potatoes Recipe

Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours 10 minutes

The perfect soup for a cold winter day.

Ingredients

  • Salsa Verde:
  • 1 Yellow onion
  • 1 jalapeno pepper
  • 1 poblano pepper
  • 1 lb of tomatillos
  • 4 cloves of garlic
  • 1/4 cup cilantro
  • Stew:
  • 1 tbsp flour
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 4 medium potatoes
  • 1 lb of thick cut pork chops ( or really any cut of meat you want)
  • 2-3 cups of water or chicken stock

Instructions

  1. Brown the floured pork in a little oil until it gets color on the edges.
  2. Add the potatoes, salsa verde, and 2–3 cups of water or stock.
  3. Bring to a gentle simmer.
  4. Cover and cook on low for about 2 hours, or until the potatoes and pork are completely tender.
  5. Serve hot with fresh tortillas—trust me, you’ll want them to scoop up every bit.

Did you make this recipe?

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Cuisine: Mexican / Category: Soups

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