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    You are in: Home / Recipes / Chile Verde (Chicken or Pork) Recipe
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    Chile Verde (Chicken or Pork)

    Chile Verde (Chicken or Pork). Photo by FLKeysJen

    1/2 Photos of Chile Verde (Chicken or Pork)

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    Total Time:

    Prep Time:

    Cook Time:

    5 hrs 20 mins

    20 mins

    5 hrs

    Maito's Note:

    This is an adaptation of a recipe from the Food Network, and is absolutely delicious! Time includes crock pot cook time, but you could also do this on the stove.

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    Units: US | Metric

    For serving


    1. 1
      Combine all ingredients (except those for serving) and place in a crock pot.
    2. 2
      Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
    3. 3
      At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
    4. 4
      Serve with cilantro, yogurt or sour cream and tortillas (and a spoon!).

    Ratings & Reviews:

    • on June 12, 2014


      I made a double batch of this ahead of time on the stove for a party and froze it. I only deviated from the recipe by chopping the tomatillos and using fewer potatoes. I served it over plain white rice with cheese, onions, avocados and cilantro on the side. I thought it was just delicious. The leftovers went over scrambled eggs in the morning. I'm bringing this to a family sleepover next week. Pork is the best, but chicken is great too.

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    • on January 10, 2011


      Very easy but tasty. The only changes I made were that I used red enchilada sauce (couldn't find green) and I used verde taco sauce instead of canned tomatillos. I also added some chopped jalapeño peppers to give it a nice kick. Make sure to trim the pork well and you'll get a nice lean meal. Will definitely be making this one again.

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    • on January 10, 2015


      Yummy! We really enjoyed this delicious chile verde. I used a 2-lb. boneless pork loin roast cut into cubes and only 4 potatoes. Before serving, I did have to adjust the seasonings for our tastes. I added quite a bit more cumin and chili powder, and I also added some garlic salt and a little sugar to cut the tartness of the tomatillos. Also, I added a slurry using some masa harina and water to thicken the stew. I served this with steamed corn tortilla strips added to the stew and topped it with cilantro, sour cream, and some 4-cheese Mexican cheese blend. Delicious! The only issue I had with this recipe was that my potatoes weren't done after cooking for 1 hour on "high" and 6 hours on "low". I had to cook an additional 2 hours on "high" to get them cooked. Thank you for sharing this wonderful is definitely a keeper! **Made for the "For Your Consideration" tag game.

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    Nutritional Facts for Chile Verde (Chicken or Pork)

    Serving Size: 1 (660 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 235.2
    Calories from Fat 46
    Total Fat 5.1 g
    Saturated Fat 0.8 g
    Cholesterol 56.6 mg
    Sodium 2103.3 mg
    Total Carbohydrate 27.1 g
    Dietary Fiber 6.2 g
    Sugars 17.6 g
    Protein 22.4 g

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