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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

Showing 21-30 of 30

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  • on January 08, 2009

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    Some may complain that this isn't real Mexican food. Who cares! It is my husbands new favorite. He makes me purchase a larger roast so that I can use the left overs for this recipe. Which makes it VERY easy to put together.

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  • on December 03, 2008

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    I don't understand how people come up with green chili w/pork, that have all kinds of thing in it that don't belong....Green Chili is pesant food. A real greed, (New Mexican chili has no greed onoins, calantro, or greed peppers or black pepper for that matter. Any one that puts Greed Chili Enchilada sauce in there green chili knows nothing about good green chili. If You want a greed chili that is for real...Start with chicken stock, a little cumon, a pinch of oregano, and garilc to tast. bring to a boil and ad pork. The green chilis should be Hatch XXX or green Chilis tha are hotten then a jalapino. Jalapinos do not make good green chili. Add a can of tomatoes crushed let semmer for a least 2 hours. Thicken with corn starch. This recipe have been in my family for over 100 years...Remember pesent food is simple. Needless to say, the greed chili w/greed enchilada sauce is the worst recipe I have ever seen or tasted.
    TIMOTEO

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  • on December 01, 2008

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    This was a HUGE hit at my house. They loved everything about it and want it to be added to my Soup Hall Of Fame Collection.

    I confess I did change it slightly. I was not impressed by the directions to "Boil" the pork. That simply did not sound good to me. So I took a three pound roast and rubbed it with a spice rub (cumin, thyme, oregano, and cilantro. I seared it in a heavy pot with a bit of oil for about three minutes/side. Then I baked it for nearly three hours in a 250' oven. The house smelled heavenly! I let the meat cool then sliced it across the grain. I made the finished soup in a crock pot the next day. I think all the juices from the roast pan made the soup even better than the original.

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  • on September 22, 2008

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    This recipe is great for being so quick and easy! It makes such a large batch, that we were able to eat the left-overs for a few extra meals...and with no complaints!! I plan to put this recipe into our rotation of regular meals since we enjoyed it greatly. Much better than boring ground beef tacos!

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  • on August 25, 2008

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    the canned sauce is such a great idea! So much faster then roasting and blending tomatillos and still really good.

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  • on August 25, 2008

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    I visited the coffee shop in Boulder City and ordered their green chile, It was fantastic. I came home and followed the recipe. It turned out just like the restaurants. Yummy

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  • on August 04, 2008

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    This recipe is not only fantastic, it is sooo easy. This is my husbands favorite dish when we go out for mexican, so I was leary of making it. He said it was just as good and even better than alot he has ever eaten out. I cooked it in the crock pot for 8-10 hours on low. If you dont like your onions crunchy, I would saute the onions and jalapeno until tender before you added them to the pot, especially if your not going to make it in the crock pot. I added some garlic salt,,just cause I though it wasnt quite salty enough. But it was great and my hunt for a pork chili verde recipe is over. Thanks!!!!

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  • on April 17, 2008

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    This was the easiest recipe I could find for Chile Verde. It was a little vague on how long to cook. Nonetheless, it was terrific.

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  • on March 17, 2008

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    We usually have this at a local mexican restaurant. Now I can cook it at home anytime we want.

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  • on March 12, 2008

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    a snap to make in either the crock pot or stove top. Makes a wonderful change of pace from red chili and your family and friends will think you are a whiz in the kitchen with this winner. Mild for my taste but the family found it to be spicy.

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