V's Chile Verde

I had some pulled pork I had done on the Kamado Joe so I mixed the spices added to the water and then warmed the pork. Later added salsa verde. It was excellent. Served with Refried Beans, V Best Spanish Rice (Easy) and Ultimate Flan.,

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You. must. try. this. So, so good! We marinated the meat in the spice rub overnight, and if you have the time and inclination, I highly recommend it to bring out the full flavor. Don't be afraid to use the dehydrated onion. I'd read that a very famous chili maker claimed it was one way to ensure consistent flavor time after time. I froze our leftovers and can't wait til we have these again (definitely will try it with your rice!) - thank you Chef~V for a 5* recipe!

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This was really good and simple. Followed it omittig the extra salt (garlic and onion). No water. I put it all into a pressure cooker and let it go 45 minutes. Yummy! Thanks for posting!

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The flavor of this pork was excellent, but it was way too salty for us. Next time I will leave out the regular salt. Otherwise, my family enjoyed it. Thanks for posting!

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My family adored this recipe and asked me to add it to our meal rotation at least once a month! I served it up with Potscrubber's Mexican Rice and it was excellent together!

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Prepared this just as stated but without the cornstarch. Marinated the meat overnight and removed the fat after cooking. This was my first attempt at chile verde and will be the recipe I usse from now on--great weeknight meal!!

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Since we like Chile Verde a lot during the winter I am on a quest to find the best of several varieties. A crock pot version was one I wanted to try and so on Saturday I made this recipe. To be honest, I don't know the difference between garlic powder and dried garlic so I just used additional garlic powder. The only couple of changes I made otherwise were to chop a couple of Big Jim roasted chilies I had on hand and throw it in while the pork was cooking and to use beer instead of water. Not only was this a fabulously easy recipe it was so yummy! I have never thought of serving the Chile Verde over Spanish rice, but did so this time. I made Chef #351811 's V Best Spanish Rice (Easy) and served it also with Chef #10404 's Refried Beans and we had delicious dinner. I really thought about making my own Salsa Verde, but because I wanted easy I used Salsa Verde Herdez and because this was so easy it will be on our menu often!

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This was very tasty. I added some leftover roasted potatoes and we ate it on fresh flour tortillas and served with the rice as suggested. Very good meal with not alot of work (other than measuring). Thanks for posting!

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This was so good! I'm glad I got the mild Salsa Verde for my first time making it b/c dh thought the spiciness was just right. Thanks Chef V, for sharing this great recipe!

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Hands down a five star recipe. I served it with the spanish rice as suggested. I followed everything to a T; even to marinating the meat over night. I have no suggestions other than follow the directions eat & ENJOY!

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Oh man, this is addiciting! I was honoured to have the Chef herself make this for a 4th of July get together, and I was dangerously close to going into a food coma. This is amazing! The depth of flavours and the texture of this dish made it a 10 star recipe. I had leftovers for breakfast the next day....and I still want more! Thanks V, for a new taste sensation! :)

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This was a hit. I made it in the dutch oven while camping and had everyone raving over the smell as it cooked. Everyone even my picky eaters loved it. There was not a drop left over, and some were scraping the dutch oven out lol. Thanks for the great recipe.

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I made this the other night and my DH said "Make it again soon". It was delicious. We were up at the cabin and I didn't have all the spices exactly but who cared. Now I am back in town I will do it by following the directions. The smell was out of this world and the flavor...WOW! There is enought left over to use as the filling in some enchiladas...can't wait. This is definately a keeper! Thank you for a wonderful recipe.

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Delicious. The smell of the spiced meat was incredible. I could barely get it on the table. It didn't feed 6 - just me and my boys (19 & 20) who want me to make it again tomorrow! I made it as directed - but cooked on low for almost 10 hours as I was at work. No mexican oregano (do we even have it up North?) and about 1/2 the salsa verde as it was really hot. Excellent dish which I will definitely double the next time. Thanks!

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This is a drop-to-the-floor-crawl-to- the-door delicious recipe. I seasoned pork ribs with the dry rub (pork shoulder was not available) and let marinate overnight. Three hours on high in the crock pot and they were fall apart tender. I then added the salsa verde and simmered for another hour. This dish is Heaven. The first night I just wrapped it in a steamed tortilla with some grill charred poblano peppers and it was absolutely delicious. The second night I served it over Mexican rice with some refried beans on the side. Delicious, again. I'm making another batch next week to wrap in corn tortillas and make enchiladas! This is a terrific all-purpose carnita meat recipe.

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I am basing this review off of my husband because I am not very big on pork. But my husband said this was so good. He loves carnitas and rarely gets it because I don't really care for it. He says he wants me to make it again. He even liked the taste of the pork before I put the chile verde on it. I made it into tacos with rice. And put lots of lime on top. I would eat it again if I had too. So thanks from my husband.

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This is really delicious! It is so easy and has wonderful flavor. I served it with Spanish rice and my family loved it. Thanks for sharing!

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This was the hands down favorite meal prepared by Chef V for our group of friends during the 4th of July vacation. The pork was juicy and had a wonderful Southwest picante flavor. Served inside warm tortillas with salsa made it a filling meal. And we had leftovers so in the morning for breakfast we burros with scrambled eggs. Yum, Yum, Yum.

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Very easy and WOW the flavors! If you love Chile Verde, this is the recipe to KEEP!! My family loves this dish,it will become a regular part of our rotation. Thank you for posting, V!! **Made for Went to Market December 2007** UPDATE, had the updated version over the 4th of July, and it was even better (if you can believe that!!). This is DEFINITELY one to keep for family comfort meals - easy, VERY flavorful - and seriously requested - even guest-worthy!!

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This recipe was very easy and tasted good. Mine came out really thick...maybe I used a little more meat than called for. I will make again.

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