Food Network
Home> Recipes> Pork>
Chili Verde Pork Recipe

Chili Verde Pork

Recipe courtesy Guy Fieri, 2008

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 67

Showing 21-30 of 67

Sort by:

Newest

  • on September 30, 2010

    Flag

    Delicious, easy to make. Guy rocks and this receipe rocked

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on September 18, 2010

    Flag

    I have been making the Chili Verdi Pork for the last few years. I tried making the Verde Pork with Green Chili Rice and Spicy Chick Pea Salad on the side. I think any top restruant in the southwest United States would be proud to serve this meal. Easy to make as well tastes great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 14, 2010

    Flag

    You don't have to have a dutch oven for this. We've made it in just a regular large pan and it turned out great. Many of the reviewers who have seen the show say not to follow the directions here but the show instead. Well...if you haven't seen the show that's okay too.. just use some common sense and you're cooking experience and this will turn out wonderful. We normally serve it w/rice or in burritos or tacos. Even my 2 y/o will eat this! It has wonderful flavor w/o being too spicy.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 28, 2010

    Flag

    Does anyone know what else you can use if we don't have a dutch oven??? I really want to make this recipe but not sure what to use in place of a dutch oven. PLEASE HELP!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 23, 2010

    Flag

    We don't have a dutch oven, how long does it need to cook if we use a slow cooker/crock pot? Anyone know?

    4 hours?

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on April 22, 2010

    Flag

    Tasted immediately after making according to the recipe...great flavor. Texture does improve if simmered for a longer time. IF...IF...you have leftovers, the flavor the next time is even better. Wonderful taste, aroma and texture.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on March 13, 2010

    Flag

    As almost all have said, this pork chili verde is great. We didn't like the sopes too much, so we serve it with Polenta balls. We make some polenta and put it on a plate to cool a bit. When it firms up, I use a 1" disher to make balls to serve in the chili. As for the chili itself, I heat the propane bbq to screaming hot, put the peppers and tomatillos on it, rotate til nicely charred. Put peppers and tomatillos in a covered bowl for about 20 minutes. Then under a small stream of cool water, remove the skins and pepper ribs & seeds. Put peppers flesh and tomatillos plus the sauteed onions, garlic, jalapeno, and other liquids & spices in the food processor. Blend til smooth. Put it in a crock pot along with the browned meat (still raw inside and leave it there for 3 or 5 hours. Mmmmmmmmmmmmm.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on February 05, 2010

    Flag

    Our household thinks this is the best Chili Verde they have ever had, I had a couple of serrano peppers on hand and just included it . Great Chili Verde and can't wait to make it again

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 29, 2009

    Flag

    I think one thing that made it even more tasty, I used Pablano peppers and roasted them instead of the Anahiems. I also used my own chicken stock that I keep in the freezer for recipes like this. I took the advice of others and used an hand blender to make alittle smoother. My husband and family said it was the best Chili Verde they have ever had! I am now making for my husbands business! This is a must try recipe, it is definately a recipe I will be making for years to come! Enjoy and thanks Guy, it's the best!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 05, 2009

    Flag

    I love this recipe it's so easy yet it taste like I worked all day on it. Family and Friends love it, it's a hit!! Thanks Guy....

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.