Chile verde with pork from The Food Lab: Better Home Cooking Through Science (page 273) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • robhashobbies on April 20, 2026

    Big typo in recipe. Oven should be at 275 not 225 for 3 hours.

  • FromScratch on October 25, 2025

    I do not know it is why it is not indexed, but this exact same recipe appears online on Serious Eats. I have made it a couple times and it is excellent. See it also at https://www.seriouseats.com/chile-verde-with-pork-recipe

  • averythingcooks on February 12, 2025

    I made this the day before we planned to eat it as suggested & we loved it. We call this a "garden pay-off dinner" as I was able to raid the freezer for "all things roasted" (tomatillos, poblanos, anaheims, jalapenos & garlic!) to use here which meant day 1 went quickly. On day 2, I added some pinto beans & cauliflower florets while simmering before dinner and I replaced cilantro with Thai basil...this time using a TB pesto in the blender & adding fresh-frozen chopped leaves at the end. Easy choice to repeat :)

  • bernalgirl on October 12, 2022

    I searched pork shoulder + poblanos and landed on this recipe. It turns out to be the best chile verde I’ve ever made. There are numerous steps but they can be spread out across the day (or two), and result in a brothy, richly flavored dish that is perfect with corn tortillas or a scoop of rice. Can’t wait to make this again!

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