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

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • 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 May 29, 2008

      This is a great week-night meal that I prepared tonight along with "Simple Homemade Refried Beans" and "Queso Blanco Dip". I used 4 large boneless chicken breasts and only 4 potatoes. It had a very mild flavor, and next time I prepare it I think I will do things a bit differently. When I take the chicken out to shred it, I will separate it from the remaining vegetables and sauce. Then, when preparing tortillas I will put a layer of chicken, a layer of vegetables (with slotted spoon), cheese, sour cream and hot salsa. Overall, it was pretty tasty!

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    • on May 15, 2008

      This was so easy to make and makes the house smell great. We used the Hatch "hot" green enchilada sauce but it turned out very mild after slow-cooking- this is a dish that can be loved by everyone--extremely flavorful without being spicy, so adults with chili-pepper-phobia and even kids will enjoy! This stands out from other chile verde recipes on this site because of the use of the tasty tomatillos; I used fresh tomatillos since canned don't seem to be available anywhere in Orlando. The consistency is like a soup/stew and this would be great over rice, or liquid from the cans could be reduced or omitted if using primarily as tortilla filling. Thanks for sharing in the Please Review my Recipe Game! Loved it!

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    • on May 12, 2008

      I'm giving this four stars because I think most would love it. I, however, am on the fence between "like it" and "love it." I was expecting it to be more flavorful, even after doubling the chili powder and cumin and using 5 cloves of garlic. I shared it with a coworker today for lunch and we used it as a filling to make burritos with added sour cream and salsa. After discussing what could have been changed, we agreed the recipe could handle having the spices doubled along with the garlic and replace the liquid from the tomatillos with a cup of chicken stock. In our opinion, that would give it the flavor we were looking for. Please don't get me wrong, Maito. This is a great recipe that I will certainly try again. Thanks for sharing! **Made for PRMR**

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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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