Pork Chile Verde

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Total Time
55mins
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.

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Ingredients

Nutrition

Directions

  1. Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
  2. Add onion, peppers and garlic; cook until vegetables are tender.
  3. 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).
  4. Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.