Chili Verde Pork

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This is easy and very tasty to make.

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Oh, my, this chili verde was divine. I had never made chili verde nor had I ever cooked with Tomatillos. Yummy! And the big bonus was that my family said "please cook this again!"

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I make this recipe regularly, but instead of doing it on the stove, I put it in a slow cooker, and let it cook all day. The pork is incredibly tender, and the flavours blend very well.
The only complaint I have is there is no amount of oil listed, even though the first direction says to saute the onions, peppers, and garlic in "the oil." I usually use 2-3 tablespoons.

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So good did change few things browned pork in lard and served on corn tortillas with cilantro and lime and Verde salsa

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I make chili verde atleast once a month but I thought I would try this new recipe. AMAZING. So easy but the flavor is great. I have replaced my old recipe with this one. I would recommend this one to anyone that loves mexican food and wants a please all recipe.

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This is a great chile verde recipe I tried it and absolutely love it. The crispiness on the pork and the roasted chile just come together for one amazing taste. Thank you Guy for this recipe.

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We live in Mexico half the year and cook Mexican all year. This recipe blends two of the many thing s we love about Mexican food, Carnitas and salsa verde. Don't be bashful about putting a good crunch on all sides of those chunks of pork. Also be sure to cut off as much of the connective tissue as you can find. I roasted all the peppers and tomatillos on the bbq and skinned the peppers. Finding Anaheims in MX isn't easy as it is am American pepper, but worth it. I am convinced poblanos would be too sweet. I love poblanos, but not here. I'd use canned like another reviewer mentioned before I'd go poblano and certainly not bell peppers. I simmered it closer to 3 hours. As soon as I tasted it I regretted having invited guests, it was going to cut leftovers!! This is a new favorite,

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Did not like this at all. Too tart and acidic. Ended up throwing away the whole batch.

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This is fabulously delicious -- used apple cider vinegar instead of white vinegar. Made a double batch since it was no more work than single. After I browned all the meat I good in green sauce over med low for a few hours and the pork was very tender. Roasted the aneheim chiles w/ the jalapenos in two cast iron skillets under electric broiler. Worked like a charm. After skinning the chiles, I used kitchen shears to cut into small pieces. Macerated the tomatillos after charring. Spicy and tart, great over white rice too!

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Wow, not ever really been a verde fan but this is an awesome recipe. Just enough spice and not overpowering, very flavorful and great with tortillas.