Chile Verde (Beef or Pork)

Submitted by Sharlene~W

"One of my favorite dishes. Serve with Recipe #17126 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!"

 

• Ready In: 1hr 25mins
• Ingredients: 8
• Serves: 6

ingredients

• 453.59 g pork tenderloin or 453.59 g stewing beef
• 14.79 ml vegetable oil
• 8 mild green chilies, toasted, peeled and chopped (or used canned)
• 4 garlic cloves, crushed
• 2 onions, chopped
• 2 tomatoes, chopped
• 473.18 ml boiling water
• salt and pepper

directions

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.

Reviews

[Amber Dawn]

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

 

[SGpratt]

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!

 

[dicentra]

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...

 

[Idle Chef]

Used pork loin this time around and it came out tender but not as tender as I would have liked. Taste was great. I used canned chilies. Would make again. I'd be interested if changing the cut would change the tenderness of the dish

 

[Michelle S.]

I used pork as opposed to be and it took about 45 minutes longer of cooking to get mine tender. Instead of two tomatoes I used 1 and 1 can of spanish tomato sauce. So I cut the water to 1 3/4c. to compensate. I added a little chicken bouillion sprinkles for more flavor along with about 1 t. oregano. After I put it all together it looked runny to me so I added 1 diced potato to the mix. Well...it is PURE heaven. The flavor meld wonderfully and even if it is as verde as some..who cares with flavor like this? <agnificant, I will make this often for sure!