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Prep 15 mins
Cook 40 mins
This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
- 1 -1 1⁄2 lb pork tenderloin, cut into 1 inch cubes
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 anaheim chili, minced
- 6 cloves garlic, minced or chopped (or to taste)
- 1 (19 ounce) can green enchilada sauce
- hot cooked rice
- sour cream (optional)
- fresh cilantro (optional)
- tortilla (optional)
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.
Super, and super easy. Made this in the crock pot and it was delicious.
This dish was very good and very easy. I followed the directions as written and it came out perfect. Had it over rice-cooker white rice with the sour cream and cilantro. Leftovers nuked up really well, too.
This was really good and easy! We rolled the mixture up in tortillas as a burrito with some cheese and sour cream and what a wonderful taste!! Maybe not traditional, but with such a great flavor and so easy to make, who cares?! :) Thanks TigerJo!