Pete's & Olga's Chili Verde

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Total Time
2hrs 30mins
Prep
1 hr
Cook
1 hr 30 mins

Although I am Italian, our good friend Olga is Mexican and has given me some great ideas. This is one of them.

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Ingredients

Nutrition

Directions

  1. Boil pork gently for 20 minutes.
  2. Sauté boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
  3. Sauté onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
  4. Add pork.
  5. Then add enchilada sauce and green sauce.
  6. Simmer, covered about 45 minutes.
  7. Just before done check for seasonings and add cilantro.
Most Helpful

5 5

I absolutely love this! I didn't exactly follow the directions. I left out the bell pepper and used a white onion instead of green. I assumed when the Chef says "green enchilada sauce" the second time (16 oz) he means the Herdz salsa verde, so that is what i used. I browned the pork and onions in the olive oil and then just dumped in the rest of the ingredients and simmered for about 4 hours. Delicious over rice, or to smother burritos. The flavor is authentic as far as I am concerned!

Made this for a bunch of friends that are Latino, they gave me great remarks. I also used jalapeno instead of serrano peppers for my own taste. Also, instead of shoulder I used tenderloin; instead of boiling meat, I browned it off and cooked everything in my slowcooker.

5 5

I made this last week and it was great! It was very similar to the recipe I always use except it added the oregano and cumin which made it even tastier. I always boil the pork for 1 hour before doing the other steps and I use pork stew meat. I use La Victoria Enchilada sauce because we like it alot better than Las Palmas. I usually let it simmer for an hour and garnish it with green onions, cilantro and cheese. I serve it with homeade rice and bean and tortillas-it melts in your mouth and is one of our favorite meals. Great recipe, this is the best method for making chili verde! Thanks!