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Chili Verde Recipe

Chili Verde

Recipe courtesy Karen Ray 2001 Chili Verde Champion

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (19)

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Average Rating:

Total Reviews: 19

Showing 1-10 of 19

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  • on August 30, 2012

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    I have made this several times and everyone always loves it! I used a pork loin and red chili powder instead. Ive added jalapenos for a little kick. Such a GREAT recipe!

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  • on December 17, 2011

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    I loved the combined flavors of this dish.
    I could not find green chili powder so used what I had on hand...a can of Whole Jalapenos in escabeche (pickeled jalepenos & carrots for heat, along with fresh tomatillos not canned.
    I also used roast pork shoulder which I tenderized further by simmering in water for an hour or so.
    I find pulled pork tastier in this dish than lean cubed pork

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  • on May 30, 2011

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    Great flavor! Seemed easy to make and substitutions (as described in other reviews works well (fresh vs. dehydrated powder. I used the verde "sauce" for charcoal broiled pork tenderloin. The flavor was terrific. Big thanks for this recipe! Annie , Fremont , CA

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  • on April 26, 2010

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    My FOODIE FRIEND RAY made this recipe for a group of adults last Saturday night and it was FANTASTIC! He loved it because there was no last minute prep so he was able to hang with us while it finished up in the oven. He served with flour tortillas, sour cream, grated cheese, diced onions, and a variety of hot sauces! I can't wait to try it myself!!

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  • on March 06, 2010

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    I substituted fresh ancho chili powder for the green chili powder, yellow peppers for the green bell peppers and flat leaf parsley for cilantro (I don't care for cilantro. I used a pork loin for the meat. First I seared it in garlic oil, and then I wrapped it in foil. It baked until the internal temp was 160 degrees. I let it cool, drained the liquid into the chili and diced the meat. Hint, don't for get the squeeze of lime at the time of serving. A dollop of sour cream helps those who are heat sensitive.

    This recipe received great reviews at a recent luncheon of 30+/- people.

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  • on September 13, 2009

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    I tryed a lot of recipes but this one hit the spot. I could not find green chili powder and I live in Texas! I substituted 2 lbs of fresh tomatillos instead of the canned and I put them under the broiler and charred them first then ran them through the blender. It was worth the extra effort. It was a very easy recipe to make.

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  • on April 05, 2009

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    I made this for my family who loved it. It takes lots of work but the result is worth all the effort. We had left overs which I froze for another day. I couldn't find the green chili powder or green chilies so I used red chili powder and pasilla peppers that I bought at our local Hispanic Grocery. Even my Cajun and Mexican friends love this recipe!

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  • on February 02, 2008

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    Everyone liked this chile. The Mexican grocery had no green chile powder, so red was used. The leftovers didn't last long, a good sign.

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  • on February 01, 2008

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    I can't even count how many times I've made this chili- it always draws rave reviews. It's fairly labor intensive so I make a huge batch and freeze some (it freezes really well. Also, I substitute ground turkey for the pork and it's delicious. Fantastic chili!

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  • on December 22, 2007

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    I made this today & it was a hit with the wife. Very tasty & just the right amount of spicyness. I did add about a tablespoon of Emeril's Essence. I couldn't find any Green Chili powder, however I feel the Essence made up for it. Excellent recipe, I'll be making this a lot this winter.

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