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Chili Verde Pork Recipe

Chili Verde Pork

Recipe courtesy Guy Fieri, 2008

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (67)

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Average Rating:

Total Reviews: 67

Showing 41-50 of 67

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  • on November 13, 2008

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    I used to make real good Chile Verde, but since I've started using this one nothing but raves about it now. The friends kids want their mother to pay me to make it for them. Way to go Guy.

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  • on September 04, 2008

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    I found this to be very good. On your TV show you grilled the Anaheim Chiles & the Jalapeno along with the Tomatillos on an open flame, your recipe does not call for that. However I did roast them and I think it made all the difference in the world. WE REALY LIKED IT.

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  • on September 03, 2008

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    I saw the show and remenber everything i need to do it was very simple...it was very good...my husband and kids loved it...we had left overs and i just made borritos the next day...i would sub the sour cream for the mexican table cream.

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  • on August 25, 2008

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    This recipe has moderate prep time with a big-flavor payoff! I love the way that all the flavors blend together in a big pile of yum. I overcooked my first attempt, which just meant that the pork broke down to something akin to a pulled pork consistency. The second time around was just right & even more awesome! This recipe is even better as left-overs.

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  • on August 18, 2008

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    This was the best recipe I have tried for chile verde. It is time consuming, but well worth the effort. I watched the episode, so I also charred the anaheim and jalapeno chiles, which the recipe does not say to do, although the episdoe does. This is a step you don't want to miss. Give it a try - you won't be disappointed.

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  • on August 12, 2008

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    I live in Southern Colorado, and here "green chile" is a staple in Mexican Food, so when I saw Guy's episode on Chili Verde, I decided to try it. I had diffuculty understanding what exactly to do with the tomatillos. I cored them, and just chopped them up, added them to the onion/chile mixture. The recipe should call for Low Sodium Chicken Stock. My recipe turned out quite salty! Don't be afraid of the amount of garlic, it actually works. I will make additional changes in the recipe, Low Sodium Chicken Stock, roast the Anaheim chiles along with the tomatillos, and seed the tomatillos. Tonight, Sopa y Chile Verde Pork, topped with lettuce/tomato/sour cream and a big pitcher of Margaritas to drink! Ole!

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  • on August 10, 2008

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    it was very good, however we didnt have the vinager or wine, but it was still very tasty. we added cilantro and diced tomatoes.

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  • on August 06, 2008

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    The taste is very good and the spices are just perfect

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  • on August 02, 2008

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    It makes a big difference to put the chili's and tomatillos on the grill before adding them to the pot. I followed the directions step by step and they came out really good. The only difference with the sopes is I added 1/2 cup consume and 1/2 cup water to give them some flavor.

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  • on July 27, 2008

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    Wine, vinegar, tomatillos way too much acid. Not enough green chile.

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