Dutch Oven Chile Verde 🌶️🍲

Make David’s Dutch Oven Chile Verde, a slow-simmered pork stew with tomatillos and chiles. A hearty, flavorful dish perfect for family meals.

At Redlands Ranch Market, we believe some of the best meals come from recipes that have been passed down, tweaked, and perfected in the kitchen over time. Our owner, David, loves making hearty, flavor-packed dishes that bring family and friends together and this Dutch Oven Chile Verde is one of his go-to favorites.

Adapted from a classic recipe, David adds his own touches, like fresh Hatch chiles during the season, plenty of onions, and always using the best cuts of pork from our Carnicería. The result? A slow-simmered, rich, and tangy stew that’s perfect with rice, tortillas, or simply enjoyed on its own.

Ingredients

• 4 lbs. pork butt or shoulder, trimmed of fat and cut into 2-inch cubes

• 2 tsp. salt

• 1 tsp. freshly ground black pepper

• ¼ cup flour, for dredging

• ¼ cup vegetable oil

• 3 yellow onions, chopped

• 2 green bell peppers, cut into 1-inch cubes

• 2 chiles, like Hatch, Poblano or Anaheim, cut into 1-inch cubes

• 2–3 jalapeños, seeded and finely chopped

• 3 garlic cloves, peeled and finely chopped

• 1 ½ lbs. tomatillos, roasted, peeled, and chopped

• 1 Tbsp. dried oregano

• 2 tsp. ground cumin

• 2 Tbsp. coriander seeds, crushed and soaked briefly in water

• 2 bay leaves

• ½ bunch fresh cilantro leaves, cleaned and chopped

• 4 cups chicken stock

• Optional garnish: fresh cilantro, cheese, lime wedges

Directions

1. Prep the Pork: Season the pork cubes with salt and pepper, then dredge lightly in flour. In a heavy Dutch oven, heat the oil over medium-high heat. Brown the pork in small batches until golden on all sides. Remove and set aside.

2. Sauté the Veggies: In the same pot, sauté the onions and peppers until soft (about 5 minutes). Add the jalapeños and other chiles, cooking for another 3–4 minutes. Stir in garlic and cook an additional minute.

3. Build the Base: Return the browned pork to the pot. Add tomatillos, oregano, cumin, coriander seeds, bay leaves, and cilantro. Pour in chicken stock, stir well, and bring the mixture to a boil.

4. Slow Simmer: Reduce to a low simmer and cook uncovered for 2–3 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.

5. Serve & Enjoy: Adjust seasoning to taste with salt and pepper. Serve hot with Mexican rice, fresh tortillas from our Tortillería, or alongside beans for a comforting meal.

David’s Tip 
“This dish gets even better the next day as the flavors continue to blend. Make a big pot and enjoy leftovers for lunch or dinner!”

From our kitchen to yours, we hope this recipe brings warmth and flavor to your table. Be sure to stop by Redlands Ranch Market to pick up everything you need — from fresh pork and authentic spices, to roasted Hatch chiles and warm tortillas.