Mexican Pork Chili
Show: Food Network Specials
Episode: Specials: Big Game Bash
Rate This RecipeRead users' reviews (50)
- Recipe categories: Vegetables, Tomatillos, Fruit, Lime, Meat, Pork, Cheese, Queso,
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Average Rating:
Total Reviews: 50
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By Squeak_wi
Madison, WI
on September 14, 2012
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Very good, and we use it as a Taco filler!
By Vicki Biggs
San Diego, CA
on August 11, 2012
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We LOVE this dish!!! I always brown the pork and then throw it in the crock pot with the veggies all day and when I get home from work the pork is ready to shred! It makes a lot for two people but the nice thing is that it also freezes extremely well :
By dragonweengs
south gate, CA
on July 20, 2011
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I made this a while back because I couldn't remember my mom's recipe for carne de puerco con chile verde; it is pretty spot on authentic and delicious!
By chris_FN_junkie
fishers, IN
on October 24, 2010
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Absolutely delicious but it really needs the Mexican cheese to bring out the flavors. I also roasted the pork at 200 for about 6 hours which worked out well. Definitely a winter staple.
By torba97_12904148
Fremont, CA
on September 18, 2010
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I used this recipe as written EXCEPT... I made the sauce in one pan and roasted a pork loin in another...mixed two together for approximately 2 minutes under the oven broiler. Removed loin, covered with foil for 10 minutes. Served the pork loin in thick pork chop-like pieces with the sauce, mexican rice and refried beans. Delicious! Thanks Bobby
By dixymar_11780854
Oceanside, CA
on May 22, 2010
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This is the perfect combination of pork, tomatillos and cilantro. takes a little time to make, but well worth it. Excellant alternative to regular beef chili. good a taco, burrito, enchilada filling too...but I like it best all alone. Family loved it!
By cchwilliam4_126...
Highland, 62
on February 27, 2010
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I needed something a little different to enter in a local church chilli cook off. All 25, or so entries were judged by the city Fire Dept.(these guys know there chilli's This chilli certaintly is not the most appealing to look at, but the flavor is Awesome !!! One thing, if you are planning to meld flavors for a day or two in the refrig, you should cut way down on the Masa flour, maybe a tbs or two at most. You can alway add more Masa on the rehea, if neededt.
By djhickox_12360959
Alexandria, 86
on November 22, 2009
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Have made this twice - delicious! I cook the pork longer than the recipe notes so it will shred easily. Also added black beans. Great flavor!
By weiland93_12296963
Silverton, 77
on November 19, 2009
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Tyler - - - does he ever disappoint? Fabulous, and most requested by those I have served to. We have taken to adding a couple of Jalapenos in the roasting pan to give it a little more heat. Fantastic!
By matt.gitlin_104...
on October 06, 2009
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If you want tender pulled pork style shredded pork, then 2.5 hours will not cut it. I cooked mine over night tighly sealed with aluminum foil at 225 degrees. Slow cooked in the oven with pabloanos, garlic, jalepenos, and the other veggies, and covered with chicken stock.
Must seal tightly with aluminum foil. 7 hours later, heaven.
Make sure to brown the pork first !!!