Nothing says Cinco de Mayo quite like the taste of authentic Chile Verde. Celebrate with a delicious blend of tomatillos, chiles, and tender pork created by our friend and grillmaster Chef Anthony Serrano. 

Prep time: 15 min | Cook time: 2 hours | Serves 2 – 4 


  • 1 La Tortilla Factory Barbacoa Sauce Starter packet
  • 3-4 lbs pork shoulder (cut into 3-4 inch cubes)
  • 1 package of La Tortilla Factory Handmade Style Tortillas
  • 1 lb. tomatillos
  • 1/2 lb. roma tomatoes
  • 1 yellow onion
  • 1/2 lbs sweet peppers
  • 2 Serrano peppers
  • 1 tbsp avocado oil
  • 5-6 garlic cloves
  • 1 cup green chiles
  • 1 tsp ground cumin
  • 1 tbsp sea salt
  • Optional garnishes:
    • Cilantro
    • Red Onion
    • Queso Fresco or Cojita cheese, crumbled
    • Radishes


  1. Start by tossing the tomatillos, tomatoes, onions, sweet peppers, and Serrano peppers in avocado oil. Lightly season with salt and place on a foil-lined sheet tray.
  2. Cook in an oven or grill at 350°F for about 15 minutes or until everything is nice and caramelized.
  3. Remove from the heat and allow to cool slightly. Combine cooked ingredients in a blender with garlic, green chiles, cumin, salt, and a La Tortilla Factory Barbacoa Sauce Starter packet. Blend to your desired consistency. We like things nicely blended but slightly chunky.
  4. Sear/brown the pork in a heavy-duty saucepan or cast-iron skillet using quick high heat. Once all the meat has been seared pour the blended sauce over it.
  5. Cover the pan tightly and cook for 1-2 hours at 350°F or until pork is fork-tender. You can also cook the pork in a pressure cooker for 60 minutes on high.
  6. Once the meat is cooked and fork-tender, allow to rest for 10-15 minutes before shredding.
  7. Serve the meat with the sauce it was cooked in with warm La Tortilla Factory Handmade Style Tortillas, garnish with fresh cilantro, red onion, radishes, and crumbled cheese.
  8. Enjoy!