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Pork Chili Verde Recipe

Pork Chili Verde Recipe

Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's great on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side.

More Winning Chili Recipes »


TOTAL TIME: Prep: 25 min. Cook: 6-1/2 hours YIELD:8 servings

Ingredients

  • 1 boneless pork sirloin roast (3 pounds), cut into 1-inch cubes
  • 4 medium carrots, sliced
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, minced
  • 3 tablespoons canola oil
  • 1 can (28 ounces) green enchilada sauce
  • 2 jalapeno peppers, seeded and chopped
  • 1 cup minced fresh cilantro
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Hot cooked rice
  • Flour tortillas, warmed

Directions

  • 1. In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender.
  • 2. In a small bowl, combine cornstarch and water until smooth; stir into pork mixture. Cover and cook on high for 30 minutes or until thickened. Serve with rice and tortillas. Yield: 8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts

1 cup: 312 calories, 12g fat (4g saturated fat), 102mg cholesterol, 616mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 37g protein

Reviews for Pork Chili Verde

Sort By :
MY REVIEW
LindaGlen5
Reviewed Jun. 18, 2016

"This recipe is great! Our family loved it. I had left over pork loin chops that I had made a couple nights ago that was cooked with apples, onions and cumin. The sweetness of the apples and the spice of this enchilada sauce in this recipe not only really complimented this dish but was fast to put together since the chops were already cooked. I just mixed them together in a dutch oven after making the sauce and let them simmer covered to melge for a while. Wow! Definite keeper."

MY REVIEW
msmonika
Reviewed Nov. 16, 2015

"Super delicious, we loved it! It's a staple in our home."

MY REVIEW
lolohiser
Reviewed Jan. 8, 2015

"This is great but it might be easier to leave the jalapeno on the side so you could leave the amount of spice up to the individual person."

MY REVIEW
spiker1
Reviewed Jan. 24, 2014

"This super simple to make and very tasty."

MY REVIEW
Dan769
Reviewed Jul. 19, 2013

"This was very easy to make. I always look for opportunities to use my slow cookers.

It was so good tasting my wife thought that I went all out to cook it."

MY REVIEW
annette.barney@gmail.com
Reviewed Jun. 27, 2013

"Easy and so yummy!"

MY REVIEW
Carrie2440
Reviewed Mar. 10, 2012

"Hubby loved it, really is a great recipe. The next time I make it I'll cut back just a little on the cilantro, though. I love cilantro so it may have been a "heavy" cup, but even so the recipe was still fabulous. Served over brown rice."

MY REVIEW
crystallscott
Reviewed Oct. 15, 2011

"This was easy and delicious my family loved it!!"

MY REVIEW
BillandSherra
Reviewed Jan. 23, 2011

"Very good, smells great"

MY REVIEW
sooperwife
Reviewed Dec. 9, 2010

"This is my first review........... I didn't click on the 5 stars! Yes, it's that good!"

MY REVIEW
sooperwife
Reviewed Dec. 9, 2010

"I make this once a month and my husband thinks it's a new recipe every time! Yes, it is that good!"

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.