Pork Chili Verde Recipe

5 16 24
Pork Chili Verde Recipe
Pork Chili Verde Recipe photo by Taste of Home
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Pork Chili Verde Recipe

Read Reviews
5 16 24
Publisher Photo
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. —Kimberly Burke, Chico, California
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6-1/2 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 6-1/2 hours

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
  • 1/4 cup cold water
  • 2 jalapeno peppers, seeded and chopped
  • 1 cup minced fresh cilantro
  • Hot cooked rice
  • Flour tortillas, warmed

Directions

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, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. 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.
Originally published as Pork Chili Verde in Country Woman January/February 2006, p47

Nutritional Facts

1 cup: 345 calories, 18g fat (4g saturated fat), 102mg cholesterol, 545mg sodium, 12g carbohydrate (4g sugars, 1g fiber), 35g protein.

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  • 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
  • 1/4 cup cold water
  • 2 jalapeno peppers, seeded and chopped
  • 1 cup minced fresh cilantro
  • Hot cooked rice
  • Flour tortillas, warmed
  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, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. 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.
Originally published as Pork Chili Verde in Country Woman January/February 2006, p47

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Reviews forPork Chili Verde

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MY REVIEW
Kris Hodges User ID: 5707772 287210
Reviewed Apr. 28, 2018 Edited May. 3, 2018

"UPDATE: I've eaten all the leftovers and I believe this is better the second day. It took me 4 days to finish and it was good every single day. 4/28/18: I was skeptical about this recipe but had cubed pork roast that I needed to use. I've never used green enchilada sauce before and there was some preparation to this because of the chopping the vegetables and sauteing the meat and vegetables but it was worth it. My husband is VERY picky and didn't really care for it which I've come to expect. I'll finish this off myself for sure. Thanks for giving me a new, different recipe which I enjoyed."

MY REVIEW
marcibanes User ID: 4837689 283778
Reviewed Feb. 16, 2018

"This recipe is very good. I used pork Chops which were marinaded in the, " Marinaded pork Chops Recipe", also located in Taste of Home website. I was a little hesitant about adding the carrots but they were an excellent addition. I will definitely make this recipe again."

MY REVIEW
greatwithoutgluten User ID: 6330173 272431
Reviewed Aug. 30, 2017

"I ended up using steak instead of pork and making my own enchilada sauce. This was really good! Very flavorful!"

MY REVIEW
KarenKeefe User ID: 2062961 265612
Reviewed May. 6, 2017

"My husband loved this recipe! Will definitely make again!"

MY REVIEW
king1234 User ID: 7633957 255182
Reviewed Oct. 9, 2016

"5 stars the best I've ever eaten. I used my homemade hatch Chile Verde for the sauce"

MY REVIEW
LindaGlen5 User ID: 7472862 249553
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 User ID: 7440802 237457
Reviewed Nov. 16, 2015

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

MY REVIEW
lolohiser User ID: 5362556 217305
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 User ID: 264159 78075
Reviewed Jan. 24, 2014

"This super simple to make and very tasty."

MY REVIEW
Dan769 User ID: 7344207 76573
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."

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