Recipe by Sooz Cooks
I wanted to come up with a version of Chile Verde that was perfect for my family and after trying several recipes I came up with this one that we all love. I like to serve this over Chef #230609 's Chipotle Copycat Lime Rice Recipe with flour tortillas from my little neighborhood store called Tortillas de las Americanas.
Top Review by SweetPeaNC
This is absolutely delicious--my husband says it's one of his favorite meals these days. I use pork neckbones instead of the pork loin and cook it on the stove rather than the crock pot, but otherwise I follow the recipe exactly. I like to serve it with jalapeno cornbread. Thanks for sharing!
- 4 lbs boneless pork loin, trimmed of fat and cut into 2-inch cubes
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon ground cumin
- 1 cup beer (dark beer, good mexican lager or water but beer gives it better flavor)
- 1 tablespoon chicken bouillon
- 1 (28 ounce) can green enchilada sauce (I use Macayo's)
- 1 (10 ounce) can tomatoes and green chilies
- 4 (7 ounce) cans salsa verde (I use Herdez)
Directions See How It's Made
- Mix the black pepper, garlic powder, onion powder, salt, oregano and cumin together in a bowl. Put the seasoning mix in a large re-sealable plastic bag. Add the pork and shake until well coated.
- Add the meat to the crock pot.
- Mix the boullion, beer (I just drink what is left!), green enchilada sauce, tomatoes and salsa verde together well in a large bowl. Pour over meat.
- Cover and and cook on high for 8 hours.
- Serve with chunks of pork wrapped in flour tortillas and smothered with sauce. Or over rice with corn or flour tortillas on the side.