Pork Chili Verde

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Hubby always orders chili verde when we go out to eat. Wanted to make it at home - Tried those other complicated recipies - roasting tomatillos, etc, and it didn't come out better than this one, and took an hour+ prep. This is super simple, easy, tasty goodness, a family favorite. I put it all in crockpot and the smell teases my family all day! Great with chicken instead of pork too. Basic recipe - add other ingredients as you like, ie: chopped tomatillos, red/green peppers, and even cannellini beans for texture. Smash cannelli beans before serving to thicken sauce. Tastier the next day when flavors blend.

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Triple D did another episode that had green chili. Takes a lot longer to cook but the flavor is great. Check out the recipe look for Chili Verde from Slim's last Chance. I think its on the episode about a burger and a slice or something like that.

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Super tasty! This recipe was very easy and tasted wonderful, even after sitting in my freezer for a few weeks. I highly recommend it! Serve in soft tortillas with cheese and sour cream for an easy dinner. It had great flavor and was not too spicy.

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I Made This For My Parents. Since I Hate The Green Looking Stuff. My Parents Loved It! They Told Me I Have To Make It Again Soon.

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OK, I confess - - my husband and I are not health nuts - - not by a long shot. But to make this really, really good, you have to use meat that's a little fatty - - that's where the good flavor is. We usually stock up on the super cheap pork chops when they are on sale - - they are perfect for this. And, as stated by others, skip the canned enchilada sauce. By doing that, you have complete control over what goes into your Green Chile - - not too much salt, no weird spices. This is excellent over the top of beef and/or bean burritos, or bacon-egg-potato breakfast burritos.

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Loved it. Ingredients here in Wyoming are more scarce, smaller, but more flavor. I like adding a little ground white corn tortillas for texture and depth of flavor and a little Velveeta to smooth it all out. YUM

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i think it is neat

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I added a 3 roasted, peeled and chopped poblano peppers and 3 roasted, peeled and chopped jalapeno peppers but otherwise followed the recipe as far as ingredients go. I added the chiles because we like heat in our chile verde. I let it simmer an hour longer and now only was it very flavorful and also very tender. The best part was it was so easy to prepare!

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I found this recipe while looking for a "different" chili and decided to give it a shot. I followed the recipe for a test run and found it a little lacking in appeal and flavor. For my second attempt I browned the seasoned pork (boneless shoulder roast works best and then simmered in chicken broth until tender. I also used a full can of the green enchilada sauce and increased the amount of jalapenos. After combining all the ingredients I added some of the reserved broth to achieve the desired consistency. I was very happy with the outcome of these simple alterations and my family loved it when served over rice. I wasn't really sure what to expect when I took this chili to a friend's annual chili cook off. Mine was the only green chili and there were none with pork or chicken. After the judging I was told by one of the tasters that the only reason the "green" chili didn't win was because the judges couldn't agree if it was "chili!" The crock pot was nearly licked clean by the end of the evening and I was stopped several times by people asking me for the recipe. Don't judge this recipe because it uses "canned" ingredients, instead be thankful for some well thought out short cuts!

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Nachos ARE authentic! The originals from Mexico were a single layer of fried tortilla chips, each topped individually with cheese and a jalapeno slice, then run under a broiler to melt the cheese.

This has one star as I have yet to make it though when I do, I will be using Hatch New Mexican green chilies.


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