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Pork Chili Verde Recipe

Pork Chili Verde

Recipe courtesy Al Stevens, at The Coffee Cup

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (30)

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Average Rating:

Total Reviews: 30

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  • on October 16, 2010

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    i think it is neat

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  • on September 25, 2010

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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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  • on June 30, 2010

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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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  • on November 18, 2009

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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.


    www.realethnic@blogspot.com

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  • on November 15, 2009

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    I made this recipe with a raised eye brow. First, the use of lean pork loin is about as authentic as nachos! And then the use use of canned sauce had me doubly suspect as to how well this would come out. The other ingredients looked good though and all of the ratings were positive so I thought I would give it a try. Well, it was not horrible. But it was about as exciting as a kiss from your grandmother. Anyone who gave this above 2 stars does not appreciate decent Mexican food. If I do this recipe again, I would use pork shoulder and tomatillo's and skip the processed canned sauce. I would then cook it really slow until the pork was extremely tender. In closing, if you like El Torito, you just might like this mediocre recipe. However, if you like things a little less Americanized and a bit more authentic, skip this mess altogether.

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  • on September 17, 2009

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    First time I tried one of my recipes from recipe box.SOOOOO easy and delicious.Can be tweaked easily to suit your taste.Certainly a winner I will make over and over again.The pork boiled in stock was fine!

    Don

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  • on July 05, 2009

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    WHY KNOCK YOURSELF OUT AND COOK CHILI VERDE ALL DAY WHEN THIS TASTES SO GOOD AND ONLY TOOK A FRACTION OF THE TIME? RESTAURANTS MAY TAKE SHORTCUTS BUT THE TASTE HAS TO BE THERE OR THEY WONT HAVE RETURN CUSTOMERS. THE TASTE IS DEFINATELY HERE AND WE USE THIS FOR SO MANY DIFFERENT MEALS. LIKE ANOTHER REVIEWER SAID YOU CAN REALLY IMPRESS YOUR FRIENDS WITH THIS AND STILL HAVE TIME TO SIT AND VISIT. GUY WAS REALLY "ON THE MONEY" WHEN HE CHOSE THIS RECIPE FOR HIS WEBSITE.

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  • on February 28, 2009

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    I just ate at The Coffee Cup this morning and had the Pork Chili Verde Omelet. I immediately wanted to figure out the recipe for it to try at home, but here I see I don't have to. I can't wait to try it and see if it turns out as good at home as it did at The Coffee Cup.

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  • on February 25, 2009

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    This is the 4th time I've made this receipe and my husband and grandson love it. There is a little mexican take out that I go to and get there chili verde burrito and this receipe is just has good as there's so now when I get an urge for chili verde I make this receipe. I've made this with Hatch New Mexico fresh green chili when I have it and it's great with the fresh green chili's,I also let mine simmer for about and hour or more and it's just perfect.

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  • on January 09, 2009

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    This was delicious & very easy to make-with a few adjustments. Like another reviewer, I didn't like the idea of "boiled" pork, so I seared the pieces in a large skillet in a couple Tbs of EVOO. I also sauteed the onions & jalapeno in some oil, along w/a tsp of minced garlic, then added the seared pork & the rest of the ingredients. The recipe calls for 3/4 of a 28 oz can of the enchilada sauce, but I used the whole thing, along w/ about 1/2 cup of chicken stock. I also added a pinch of cumin to the pot before simmering. It turned out great! My husband always orders this at our favorite mexican restaurant, but says this version is better! Also tastes great the next day. Served it w/flour tortillas, cheese & sour cream for garnish. Will definitely add it to my regular rotation!

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