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Easy Pork Chile Verde (gluten free, paleo, whole30)

Easy Pork Chile Verde (gluten free, paleo, whole30)

When you want a delicious meal with minimal prep, this Chile Verde is made with a jar of salsa verde, bone broth, onions, garlic and our pasture raised pork. This recipe is gluten free, paleo and whole30 but it's not lacking in flavor! The ingredients are simple; however, the pork pieces get so tender you can just shred them with a fork. The best part, use your favorite jarred salsa verde or substitute in green chile enchilada sauce. We’ve made it both ways and you won’t be disappointed. This pork is amazing in burritos and tacos, or on its own with tortillas.

Shop 100% Pasture-Raised, Grass Fed Pork Sirloin Chops

What are Pork Sirloin Chops?
Sirloin chops are cut from the back end of the loin. They’re full of flavor but can be a slightly tougher cut. These chops are perfect for low and slow cooking or a pressure cooker.

sirloin chops
Cooking Variations

*Substitute different meat: This recipe is a great base and works well with a variety of meat. Use pork butt (bone-in or bone out), stew meat, pork kabobs, beef chuck roast, rump roast or chicken thighs. Basically any kind of meat that requires low and slow cooking. Cooking time may vary if using a whole pork butt!

How to cook in the slow cooker?
You can also make this in a slow cooker. Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Turn the slow cooker on low for about 4-5 hours. Cover with the lid and cook until tender.

How to cook in the Instant Pot?
Make sure to brown the meat in a cast iron pan and build flavor with the aromatics. Add meat and sauce into the Instant Pot. Cook on high pressure for 40 minutes and allow for a 20 minute natural release. Cooking time may vary if using a whole pork butt! Cut into pieces for a faster cook time. 

salsa verde pork

Easy Pork Chile Verde

Prep time: 20 minutes
Cook time: 2 ½ hours
Total time: 3 hours
Makes: 4-6 servings

2-3 lbs pork sirloin chops (left whole or cut into 2x2 inch pieces) or pork butt (cut into large pieces or left whole)
2 tbsp avocado oil
1 medium yellow onion, quartered
4-6 garlic cloves, sliced
1 jar salsa verde or green chile enchilada sauce (about 16oz)
3 cups chicken bone broth (or 2 cups bone broth & 1 cup water)
1 tsp onion powder
1 tsp Kosher salt
½ tsp ground black pepper

Serve with:
Corn or flour tortillas
Chopped onion
Sour cream

  1. Heat oven and season meat: Preheat the oven to 325 degrees F. Open and remove the pork from the packaging. Place on a large plate, pat dry with paper towels. Season generously with salt and pepper, if you prefer. Let sit at room temperature for about 10 minutes or until all ingredients have been prepped. Either keep the sirloin chops whole or cut into 1x2 inch pieces. (We’re tried it both ways and it always comes out tender.)
  2. Brown the sirloin chops: Heat avocado oil over medium-high heat in a Dutch oven. Once hot, add the sirloin chops in one layer (you may need to work in batches). Sear all sides until deeply browned. This will take about 5 to 8 minutes. Once browned, transfer to a bowl and set aside.
  3. Saute the vegetables: Turn the heat down to medium and add the onions and garlic. Cook until they begin to soften, about 5 minutes.
  4. Add the liquid: Then slowly pour bone broth to deglaze the dutch oven. Use a wooden spoon to scrape all those caramelized bits off the bottom. Add the jar of salsa verde or green chile enchilada sauce. Give the liquid a good stir and then place the seared sirloin chops back into the dutch oven. Make sure there is enough liquid that the sirloin chops are almost fully submerged. Trust us, you’ll want extra of that sauce! On medium heat, bring to a simmer.
  5. Braise in the oven: After it comes to a simmer, cover the pot with a lid and place in the oven. Cook for about 2 ½ hours or until fork tender. Make sure to check on the meat and move it around during cooking. Cook time will vary, but when it’s tender and falling apart from the bone, it’s done!
  6. Optional step: Around 2 hours, when the meat becomes almost fork tender, remove the lid and let the liquid reduce down for about 30 minutes. This will give the meat a nice caramelized crust as well.
  7. Remove from the oven and let rest: Take the meat out of the dutch oven and set aside on a cutting board. Meat should be tender enough to pull off the bone.
  8. Let’s eat: Enjoy shredded meat on tacos, rice or pair with black beans, along with your favorite toppings.
  9. Store leftovers in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.