Prep 15 mins
Cook 2 hrs
I know chile verde is green, but years ago my mom had something called chile verde in a restaurant and asked for the recipe. It is delicious, and even though it's not green, it's been a family favorite ever since. The onions add a tremendous amount of sweetness to the final mixture.
- 680.38 g boneless pork chops or 680.38 g pork tenderloin
- 2 large onions
- 850.48 g can stewed tomatoes, undrained
- 1-2 jalapeno pepper, finely chopped
- 2 garlic cloves, crushed
- Place all ingredients in a large sauce pan and bring to a boil. Reduce heat to low and simmer, partially covered, until pork is falling apart, 1 1/2 to 2 hours.
- Stir to shred pork. Serve on warm tortillas with cheese and sour cream.
- This recipe also works well in the crockpot: just cook on high uncovered for 30 minutes or so at the end to evaporate some of the juices.
Great and easy chile verde. I halved the recipe and used crushed tomatoes as I did not have diced. We are also not jalapeno eaters, so I added a 4-ounce can of diced green chilies. I cooked this in my crockpot at the #3 setting (the settings go from 1 to 5) and cooked for 3 hours. The pork was so tender it fell apart. I did not serve this in tortillas. Instead I made refried bean & cheese burritos and served the chile verde over the top for what we call "smothered burritos". Made for Fall 2011 Pick A Chef.