Puerco Con Chile Verde

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To make this recipe even easier I used store bought Chile Verde sauce ( two 16 oz jars, following all other directions and ingredients plus adding one sliced serrano pepper it turned out absolutely wonderful. This recipe is a winner and very easy to duplicate. You wont be disappointed.

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This is the most wonderful dish ever! I saw it on Diners, Drive-ins and Dives and my mouth started watering. I made it for Christmas Eve Dinner and everyone raved about it. Thanks for the recipe!

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This recipe receives 5 stars for several reasons, the main one being it is simple and easy. Living in southern CO, I have had my share of chile verde.
Most pork green chile recipe's you see are very detailed, have a ton of ingredients, and look to be from some high-brow cookbook. Being this type of dish is of my wife's heritage, and experiencing how this type of traditional dish is usually cooked in someones home, this version is a more traditional recipe with only a few, simple ingredients.
My wife can't stand cilantro, so that was left out entirely, the flavors were still fantastic, it does have a little heat, but not alot. This is definitely something that will be made frequently at our house. About the only thing I am going to change with the recipe is to cut down on the salt just a bit, maybe from 2t to 1.5t or even just 1t overall.
If you are looking at chile verde recipe's, this one is worth trying, it is traditional and has great flavors, I highly recommend it.

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Good! Used pork shoulder. Added more chiles (jalepenos and serranos than called for, for more heat. Would eliminate the cilantro, the bunch added to the onions and green chile mixture that's cooked w/pork. Too much cilantro in the overall dish with the bunch blended in the chile verde sauce.