Gluten Free Chile Verde
Chile verde is one of those deeply satisfying braises that feels like it took all day — and this version absolutely delivers on that promise. Tender chunks of pork shoulder are seared until golden, then slow-simmered in a smoky, tangy verde sauce built entirely from broiled tomatillos, Anaheim chiles, poblanos, jalapeño, onion, and garlic. Every single ingredient in this recipe is naturally free of gluten, so there's no need to swap anything out or stress over hidden thickeners the way you might with a restaurant version or a jarred sauce. The verde sauce gets blended smooth right from the broiler pan, which means all that charred, roasted depth goes straight into the braise without any flour-based roux or starchy shortcut. After about an hour and a half of low, covered simmering, the pork becomes fork-tender and practically melts into the sauce. A final uncovered simmer tightens everything up into a rich, glossy stew that clings beautifully to warm corn tortillas or a scoop of white rice. Finished with fresh cilantro and a squeeze of lime, this is the kind of meal that makes six servings feel like it still won't be enough.
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Learn more →Ingredients
6 servings
For the pork
- 3 lb boneless pork shoulder, cut into 1½-inch cubes
- 1½ tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil (such as avocado or canola oil), divided
For the verde sauce
- 1½ lb tomatillos (about 12 medium), husked and rinsed
- 4 anaheim or hatch green chiles (about 12 oz total)
- 2 poblano peppers
- 1 jalapeño, stemmed
- 1 medium white onion, quartered
- 6 garlic cloves, unpeeled
- 1 tbsp olive oil
For the braise
- 2 cups chicken broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp kosher salt, plus more to taste
For serving
- ½ cup fresh cilantro leaves, roughly chopped
- lime wedges, for serving
- warm corn tortillas or cooked white rice, for serving (optional)
Instructions
- 1
Position an oven rack 6 inches from the broiler and heat the broiler to high. Arrange the tomatillos, Anaheim chiles, poblanos, jalapeño, onion quarters, and unpeeled garlic cloves on a rimmed baking sheet. Drizzle with 1 tbsp olive oil and toss to coat.
- 2
Broil the vegetables, turning the chiles and tomatillos once halfway through, until the tomatillos are softened and charred in spots and the chile skins are blistered and blackened, 12–15 minutes total. Remove from the oven and let cool for 10 minutes.
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