Pork Chile Verde

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I used poblano peppers as they were the ones available at the market I went to tonight. Opted for ground coriander rather than taking the extra step to crush and soak seeds. This stuff is DELICIOUS!!! I found this recipe when searching for alternatives to regular Americanized chili recipes for a chili cook off coming up in a couple weeks. This is the first alternative recipe I've tried and it may just be the one I take to competition!

One change I will make when I try this in the future: Blistering and peeling the peppers. After simmering, the skins slip off and are an odd texture in the mix of everything else.

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This recipe was great. I had left over pork loin roast and so cooked for 1 hour vs. 3 hours. My kids are picky eaters so I separated the pork from the mixture after cooking and puree'd it to disguise the sauteed vegtables. Next time I'll follow to the tee and cook from scratch as the pork was tough since it was from left overs. I served it with red beans and rice and you would of thought mariachi's would walk into the room it was so authentic tasting. I'm looking forward to left overs.

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This recipe is very good. I have used a similar recipe for years excluding the meat - only vegetables. I grow my own tomatillos, and toss them in a ziplock in the freezer as I harvest them. Then I make a mega batch at the end of the year and freeze it 2 cup portions, as well as some larger portions for bigger groups. It is a shortcut to a great meal and works well to cook the meat or use leftover meat. I can send it with my college kids so they have some good meals occasionally. We also use it in a rice bowl with various fresh veggies and toppings, delicious!

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Delicious! I added double the garlic and used 12 tomatillos. The sourness subsides slightly the next day.

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This is such an authentic tasty recipe. I wanted a chile verde i could eat because my mother in law makes it sooooo spicy. i made this and even blew my husbands mind who grew up with authentic mexican food. The only thing i changed was i roasted all the peppers not just the tomatillos and i used four jalapeneos. gave it a little kick but not to much cuz even my five year old son loved it.

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Very good. I followed the recipe to a T with the exception of shredding the pork instead of cubing it. Great flavor, but I think next time I would add some extra jalapenos for more spice.

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Excellent! Had to print this one out for my recipe binder. I used boneless pork chops and trimmed off the fat (pork shoulder can be too fatty for my taste. It only cooked an hour and it was still super tender (probably because it was not so marbled. Halved the recipe as well and it worked just fine.

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This recipe is absolutely delicious! I left out the coriander seeds because I couldn't find it at my local markets the day I wanted to make this but I think that was a good choice since many people did not seem to care for the taste of coriander at all. Instead of 4lbs of pork shoulder, I only used 3lbs and that was plenty of meat. I think I'm going to stick to 3lbs when I make it again and I'll try substituting the pork shoulder meat with pork cushion since someone mentioned that it's leaner. I will also try reducing the broth component by about a cup because when I made it with 4 cups of chicken stock, it wasn't ideal for use as a taco filling. However, this recipe does make DELICIOUS tacos though! My boyfriend and I made tacos with this recipe using corn tortillas, sour cream, shredded lettuce, cheese, avocados and refried beans! SOO good!

We only had this last weekend and I have an urge to make it again this weekend!

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This is top notch Mexican cuisine. I made a double recipe and cooked it for about four hours at a low simmer. I roasted the tomatillos on the grill, then pureed them. For the meat I used the pork shoulder, but I may try something less marbled next time - hopefully it will be as tender. For the heat, I used Anaheim chilis and added one more jalapeno than recommended and ten cloves of garlic. For the spices, I went as recommended except I used fresh oregano from the garden. The only addition - was a half cup of dry white sherry. I served the pork with refried beans, rice, cheese, avocado slices, fresh cooked tortillas, lime wedges and more fresh cilantro. AMAZING mexican dinner! You'd pay at least $15 for it at a restaurant. Served 10 who devoured it like it was the last Mexican food on the planet.

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It is a great recipe, I made a small twist, actually I puree the tomatillos in the blender along with the cilantro