Pork Chili Verde

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
5 to 6 servings
Level:
Easy

Ingredients
  • 3 3/4 pounds lean diced pork
  • 3/4 (28-ounce) or 1 (21-ounce) can green enchilada sauce
  • 1/3 bunch fresh cilantro, leaves chopped
  • 1/3 large onion, chopped
  • 1/3 bunch green onions, chopped
  • 1 fresh jalapeno, seeded and chopped
  • 1 1/2 ounces canned green diced chiles
  • Garlic powder, to taste
  • Freshly ground black pepper
Directions

Simmer diced pork in large pot of water until tender. Drain pork and return to pot.

Add remaining ingredients and simmer until heated thoroughly.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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    I think there was a mistake, it says this is a Diners, Drive-ins, and Dives recipe, but what I think they meant to say is this recipe is from a Restaurant Impossible episode before Chef Irvine fixed the recipe, because it is bad.
    I thought it turned out amazing. I added a couple of things like crushed red pepper and sour cream to the sauce but it turned out great!!
    This was good! I needed a shortcut to the recipe of my Mom's... takes quite a bit of time cooking chili's, tomatillo's, peeling them etc, so if you are in a hurry, Id suggest this one! I just used the green chili and not the jalapenos.
    Been craving chili verde and this is a awesome and easy recipe! Used country pork ribs. Added bay leaves, coriander, and a half can of water to the recipe. Served with cheddar and jack on top with tortillas. Tasted much better the next few days after cooking as the flavors melded together. Burritos, omelets, on its own, with tortilla chips, tacos, many possibilities. Just finished off our first batch today and already starting the second! It was THAT good!
    Dude this rocks!!!
    this was amazing. my husband is from Mexico and it's hard to impress him with tex-mex. I made this and he Loved it!! will be making this again.
    I made this recipe for my mom and myself and it came out exactly as I saw it on DDD. The pork was seasoned really well and the verde sauce had a nice kick of flavor and spice to it which made the whole dish really tasty and I hope everyone choses this recipe to cook for their family soon I would recommend it
    Hubby always orders chili verde when we go out to eat. Wanted to make it at home - Tried those other complicated recipies - roasting tomatillos, etc, and it didn't come out better than this one, and took an hour+ prep. This is super simple, easy, tasty goodness, a family favorite. I put it all in crockpot and the smell teases my family all day! Great with chicken instead of pork too. Basic recipe - add other ingredients as you like, ie: chopped tomatillos, red/green peppers, and even cannellini beans for texture. Smash cannelli beans before serving to thicken sauce. Tastier the next day when flavors blend.
    Triple D did another episode that had green chili. Takes a lot longer to cook but the flavor is great. Check out the recipe look for Chili Verde from Slim's last Chance. I think its on the episode about a burger and a slice or something like that.
    Super tasty! This recipe was very easy and tasted wonderful, even after sitting in my freezer for a few weeks. I highly recommend it! Serve in soft tortillas with cheese and sour cream for an easy dinner. It had great flavor and was not too spicy.
    I Made This For My Parents. Since I Hate The Green Looking Stuff. My Parents Loved It! They Told Me I Have To Make It Again Soon.
    OK, I confess - - my husband and I are not health nuts - - not by a long shot. But to make this really, really good, you have to use meat that's a little fatty - - that's where the good flavor is. We usually stock up on the super cheap pork chops when they are on sale - - they are perfect for this. And, as stated by others, skip the canned enchilada sauce. By doing that, you have complete control over what goes into your Green Chile - - not too much salt, no weird spices. This is excellent over the top of beef and/or bean burritos, or bacon-egg-potato breakfast burritos.
     
    Loved it. Ingredients here in Wyoming are more scarce, smaller, but more flavor. I like adding a little ground white corn tortillas for texture and depth of flavor and a little Velveeta to smooth it all out. YUM
    i think it is neat
    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!
    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!
    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
    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.
    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
    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.
    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.
    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.
    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!
    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.
     
    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
    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.
    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!
    the canned sauce is such a great idea! So much faster then roasting and blending tomatillos and still really good.
    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
    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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