Chili Verde Pork

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the way the chilis and green tomatoes and done makes the taste even better then with just the meat.

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I am an experienced cook, and rarely critical of recipes from the Food Network, but this recipe definitely was lacking. For one thing, the picture shows something RED in the finished product. What the heck was that?
The one hour cooking time was not enough. The meat was chewy and the dish was green and beige. I'm glad I did not make it for company. A lot of effort for a "C" product. Stay away from this one!

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Followed the recipe with a few tweaks.

I have a smoker and smoked the chilies and tomatillos.This added an additional depth of flavor, took about 45 minutes.

I then cooked as written, I did season my pork before browning and I did not put all the pork in the pan at once, otherwise it would have basically boiled the meat instead of browning. I let simmer for an additional hour the night before refrigerating and another 2-1/2 hours before serving the next evening. All the ingredients melded together perfectly.

Be careful on the chicken broth as you would need to use low sodium if you season your meat before browning.

Other than that, it was a fairly easy dish and the results were fantastic.

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This was so good, my husband gave me a huge kiss for making it. Kellie, read the last paragraph, you add the peppers and tomatillos to the pork after browning it.

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What do I do the anaheim peppers, what do i do the the tomatillos after I roast them peel them put everything in, WHAT throw them out the back door? I love the idea of this recipe but can you go back and put in everything else that I need to do because I missed the show.I still have questions.

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Very good! I do agree with Deidra from San Diego, on the prep of the chilies and tomatillos. Next time I will probably use canned whole chilies and add another for good measure. I only used 3 onions and by mistake added 1/2 c. of vinegar with the wine. I don't think it made much of difference though. I used 5 lg. cloves of garlic as Guy did on the show. Don't think it was 4 Tbs., mine or his. Also, he did not use ground oregano, but the leaf.
This was very filling, my husband at one sope and one burrito and was able to eat any more. He cannot decide which his his favorite, this or my Carnitas!

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This recipe is pretty labor intensive. I would recommend that you prep the chilies and tomatillos the day before (unless you have a hour and a half to two hours to do prep and cooking. The recipe is missing a couple of steps compared to the show: ie. should lightly grill all peppers with tomatillos, place in bowl and cover with plastic wrap for 20 minutes (in order to peel the skins off easier, etc. I had just watched the show the day before so I remembered what Guy did for the execution of the recipe. I would also brown the pork in small batches (unless you have a huge dutch oven. Because the meat just ends up 'steaming' instead of browning because of all the juices coming out while cooking. When I finished all the steps to the recipe, I ended up putting it all in a crock pot (on high, for several hours so that the pork would be fork tender. Because of all the work, I will probably double the contents so that I don't have to do it all again so soon because the family really enjoyed this dish.

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This recipe, including the sopes, was "killer". After browning and deglazing, the meat, wine & vinegar were stored in the fridge overnite as the dish wasn't to be prepared until the next day. That marination, in my opinion, gave the meat an extra flavor boost. On feast day the meat, juices, & the other ingredients went into a slow cooker for a few hours. The sopes were made just before serving and the stew was ladled on top for a very tasty meal. Also made the pickled carrots, jalapenos, & red onions. Those are a treat. And for those who are concerned about the pepper heat, don't be. The pickling reduces the jalapeno heat to very mild. Overall, We gave this dinner a "delicioso" rating.

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I made this recipe as a Taco filling. I followed the steps shown on the show rather than the recipe and let it simmer for a good two hours. It was excellent!

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The printed recipe does not follow the way Guy prepared the dish on the show. There was no mention of using olive oil for brazing the pork, nor does it describe coating the peppers in oil prior to grilling.

I liked the idea of one pan as Guy showed rather then using the two pan method as described.

It would be good if Guy would tell how long a dish will take to complete, watching this one leads you to believe that the dish can be made in 30 minutes. The show is great and we have been enjoying it as well as the making the dishes.