Recipe courtesy of Joey Altman

Yucatan Pork Chile

  • Level: Easy
  • Yield: 4 to 6 servings
  • Total: 2 hr 20 min
  • Prep: 20 min
  • Cook: 2 hr


1 pound pork shoulder, cut in 1/2 inch cubes, lightly seasoned with kosher salt and pepper

2 tablespoons vegetable oil or lard

2 cups medium dice yellow onion

2 cups medium dice fresh poblanos

1/2 cup minced garlic

2 cups peeled and small diced yucca

2 cups quartered tomatillos

2 cups orange juice

2 bottles dark Mexican beer (Negro Modelo)

1 teaspoon cumin seed, toasted and ground

1/2 cup chopped fresh cilantro

Crema, for garnish

Tomato salsa, for garnish

Seasoned corn tortilla shards, for garnish

Cilantro sprigs, for garnish


  1. In a heavy-bottomed pot with a tight-fitting lid on medium-high heat sear the pork in the oil or lard, browning the meat. Transfer the meat to a bowl with a slotted spoon or a pair of tongs. Add the onion and peppers to the pot and cook until the onions are caramelized to a nice golden brown, stir frequently. Add the garlic and continue for 2 more minutes. Add the yucca, tomatillos, orange juice, beer and cumin. Bring to a boil. Turn the heat down to a simmer, add the pork, and cover. Stew the meat, stirring and skimming off fat occasionally for 2 hours. During the last 10 minutes of cooking, stir in the cilantro. The stew should be thick. Add water if it gets too dry. Top with a dollop of fresh Mexican sour cream, a small spoonful of tomato salsa and garnish by sticking fried corn tortilla shards dusted with chile powder and salt into the center of the cream and salsa and lay a few sprigs of fresh cilantro over them.
Let's Get Cooking!

Sign up for the Recipe of the Day newsletter to receive editor-picked recipes,tips and videos delivered to your inbox daily. Privacy Policy

Thanks for subscribing to the Recipe of the Day newsletter. Check out all our other great newsletters from Easy Recipes, Healthy Eating Ideas and Chef Recipe Videos.

We're sorry, there was an error signing you up. Please try again later.


1 Review


A full-bodied deeply flavorful dish, excellent as a filling for corn tortillas. Rich with a deep pepper flavor from the poblanos and carmelized onions with very mild heat and no afterburn. I didn't want to buy a six-pack of the dark beer Modello Negra, so substituted one bottle of a dark Belgian beer and one of light Corona and it was fine.; there was absolutely no beer taste whatsoever so Iit likely would be OK for kids and those otherwise looking to avoid alcohol, but the begetables and meet impart so much flavor it would probably be fine withiout the beer. The pork butt was great, but I think this dish would be just as flavorful with boneless chicken thighs; breasts wouldn't hold up to the simmering without drying out. This was our first experince with yucca, and it was excellent; kind of a waxy potato-like starch with no strong flavor but a much firmer pleasant texture.. Very easy to make, but it is important to caramelize the meet and vegetables to develp the deep rich flavor. We'll definitely make this again; it would probably intensify in flavor as leftovers. We did use some pico de gallo but not the crema or fried tortilla strips opting for soft corn "tacos" instead.

See All Reviews