24 Reviews

I made this dish following the recipe exactly and it was the spotlight of my family's Mexican dinner night. Every few weeks we get together for an ethnic dinner night and because of this dish, they want Mexican every other time. It even smells so good when marinating overnight. Cannot rave enough about this recipe! Thank you.

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Rhonda G. April 03, 2016

This was VERY tasty. I had bought pork shoulder and didn't know what to do with it. I did add a bed of onions to the crockpot which turned out nicely. I will be keeping this recipe handy. Thanks for posting!

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Bittersweetened June 05, 2012

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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WildLime July 27, 2011

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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Your Gourmet Girlfriend March 01, 2011

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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Chris from Kansas December 04, 2010

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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OutOfThyme July 06, 2010

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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Zetty66 June 19, 2010

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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Sooz Cooks October 19, 2009

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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Tamaretta September 02, 2009
V's Chile Verde