Chile Verde (Beef or Pork)

Total Time
1hr 25mins
Prep 10 mins
Cook 1 hr 15 mins

One of my favorite dishes. Serve with Quick Spanish Rice and refried beans. My husband commented that this recipe isn't as "green" as some he gets in a Mexican restaurant. If you want more green, use tomatillos. I just happen to like this just the way it is!

Ingredients Nutrition


  1. Cut pork or beef into small cubes.
  2. Sauté in oil until browned.
  3. Drain off fat.
  4. Add chopped chilies, garlic, onion, tomato and water.
  5. Season to taste with salt and pepper.
  6. Cover tightly and simmer for about an hour, until tender.


Most Helpful

Very good. Not too spicy. Very flavorful. With rice and beans it made a great mexican style dinner!

Amber Dawn January 21, 2002

This was excellent! I used 1 red pepper, 1 medium jalapeno pepper and 1 cubanelle pepper (similar to a green pepper but lighter in color and milder in taste). I roasted the peppers, but didn't peel them. The roasting definitely enhanced the flavor, so I'm glad I did that. I used also a fattier cut of pork so that it wouldn't dry out, but next time, I'll have to do a better job of trimming the excess fat : ( Overall, I was pleased with the tenderness of the pork ~~ I cooked for about 50 minutes. As I made it, the dish was a bit on the spicy side, so next time I'll omit the jalapeno pepper. I served with Recipe #17126 and it was a delicious combo. Thanks for posting!

SGpratt July 21, 2008

This was very good. And very easy to put together. I used a yellow bell pepper and two Anaheim chilis for the chilies. That made the dish SO pretty! Lots of color there. I let it simmer until the pork was tender and the sauce was thickenened, then served it over plain steamed rice. Added lots of salt and pepper (personal preference) and about a tablespoon of dried cilantro. Yum! I'm having the leftovers for lunch today. I bet this would freeze well...

dicentra April 17, 2008

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