Chili Verde Pork

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This recipe was awesome. It's almost like a mexican curry. i took the advise of some of the other reviews and blended the onion, garlic, chili and tomatillos together. it turned out really good.

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Made this yesterday - Turned out great - good flavor - plenty for a few meals or for large gathering.

This is a great base recipe and you can get creative to make it your own. I followed the weak instructions, then got creative. After cooking the onions, garlic, chilis, grilling the tomatoes - suck it in the blender and let it rip! Perfect!!!

Continued adding some Ortegas Whole Chilis just for fun - then everything in the crockpot - and went out to enjoy the day . . . came home to a great dinner.

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I did not make the sopes...just served the chili verde with flour tortillas, sour cream and a little cheese....but, my oh my, was it amazing! Guy...you never let me down! You've done it again!

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This was definitely a hit at my Super Bowl party. It helped that I had seen the show. That's what gave me the idea to have a party to showcase the dish. Had several requests to take the little bit that was left over home.

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I made this for some coworkers and myself... D-lish! I agree with every one about the wording in the instructions. I plan on making this again! It was so helpful to read everyone's tips and advice.

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I agree the recipe here isn't written too well, you probably need to see this episode - esp for the sopes. Thanks to the reviewers here for their advice. Cooked pork in 2 batches, removed to cook onion and garlic and then deglazed, added pork back with peppers etc.First had roasted/charred peppers and tomatillos on my outdoor BBQ, then scraped charred skin and seeds off them after 20 min. in the bowl w/plastic wrap. Did not seed the tomatillos, just took the stemmy part off the top and cut into chunks. Used red jalapenos for their slightly milder heat. Cooked whole recipe for 1 hour the day before serving and put in the crock pot for 7 hours next day, until pork was fall apart tender. OMG the aroma!. Served over the 'sopes' from same episode with sour cream, tomatoes, lettuce and this was a big hit with the family. Suitable for company. I will definitely plan 2 days to make this again. For 2 adults and 2 small kids, this was plenty of meat for 2 meals, so I am freezing 1/2 meat and will make more sopes on another day for it. Sopes, just right combo of crunchy and chewy..not hard to do if you see episode.

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Very Delicious and worth the time. I'm somewhat of an experienced cook and this is a very popular recipe around here, as well as its cousin the Mexican style Chile Con Carne with the red Guajillo chili sauce. Before reviewing this recipe, I read the other comments and the directions are lacking a little. I usually flame roast the peppers and Tomatillos, then cover in a bowl, and I use 4 Poblano and 15 Serrano peppers instead of the Annahiem and Jalapeno. Browning the meat in batches as suggested by one of people here is the way to go. We always roast the Serranos, steam and peel then add to the dish as we go until desired heat is reached and with whatever is left,SALSA! Deglazing with wine as well as vinegar I'll have to try, I've only used vinegar. The time always varies and can sometimes take 2 hrs. The sopes is just another way to eat this dish and a very good one. This is very close to the way I learned how to cook this dish,...Guy, not to shabby for a Guy that isn't of Mexican heritage.
MITCH-O-A-CAN, PORTAGE, INDIANA

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This Recipe is the Bomb. I cant get enough of it. I make it all the time, and everyone just loves it. as Guy would say (IT'S MONEY

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I have made this several times now and it comes out perfect everytime. My entire family loves this recipe. I use canned roasted chiles since I can not usually get anaheims at my grocery store.

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Yeah, the instructions might need a little tweaking. But a semi-experienced cook can figure it out. This dish has fantastic flavor and plenty of room for the cook to experiment. Guy has become one of my favorite Food Network personalities. This dish is awesome.