Chile Verde (Beef or Pork)

"One of my favorite dishes. Serve with Recipe #17126 and refried beans. My husband commented that this recipe isn't as "green" as some he gets in a Mexican restaurant. If you want more green, use tomatillos. I just happen to like this just the way it is!"
 
Download
photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by dicentra photo by dicentra
photo by dicentra photo by dicentra
Ready In:
1hr 25mins
Ingredients:
8
Serves:
6
Advertisement

ingredients

Advertisement

directions

  • Cut pork or beef into small cubes.
  • Sauté in oil until browned.
  • Drain off fat.
  • Add chopped chilies, garlic, onion, tomato and water.
  • Season to taste with salt and pepper.
  • Cover tightly and simmer for about an hour, until tender.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Amber Dawn
    Very good. Not too spicy. Very flavorful. With rice and beans it made a great mexican style dinner!
     
  2. SGpratt
    This was excellent! I used 1 red pepper, 1 medium jalapeno pepper and 1 cubanelle pepper (similar to a green pepper but lighter in color and milder in taste). I roasted the peppers, but didn't peel them. The roasting definitely enhanced the flavor, so I'm glad I did that. I used also a fattier cut of pork so that it wouldn't dry out, but next time, I'll have to do a better job of trimming the excess fat : ( Overall, I was pleased with the tenderness of the pork ~~ I cooked for about 50 minutes. As I made it, the dish was a bit on the spicy side, so next time I'll omit the jalapeno pepper. I served with Recipe #17126 and it was a delicious combo. Thanks for posting!
     
  3. dicentra
    This was very good. And very easy to put together. I used a yellow bell pepper and two Anaheim chilis for the chilies. That made the dish SO pretty! Lots of color there. I let it simmer until the pork was tender and the sauce was thickenened, then served it over plain steamed rice. Added lots of salt and pepper (personal preference) and about a tablespoon of dried cilantro. Yum! I'm having the leftovers for lunch today. I bet this would freeze well...
     
  4. Idle Chef
    Used pork loin this time around and it came out tender but not as tender as I would have liked. Taste was great. I used canned chilies. Would make again. I'd be interested if changing the cut would change the tenderness of the dish
     
  5. Michelle S.
    I used pork as opposed to be and it took about 45 minutes longer of cooking to get mine tender. Instead of two tomatoes I used 1 and 1 can of spanish tomato sauce. So I cut the water to 1 3/4c. to compensate. I added a little chicken bouillion sprinkles for more flavor along with about 1 t. oregano. After I put it all together it looked runny to me so I added 1 diced potato to the mix. Well...it is PURE heaven. The flavor meld wonderfully and even if it is as verde as some..who cares with flavor like this? <agnificant, I will make this often for sure!
     
Advertisement

Tweaks

  1. Michelle S.
    I used pork as opposed to be and it took about 45 minutes longer of cooking to get mine tender. Instead of two tomatoes I used 1 and 1 can of spanish tomato sauce. So I cut the water to 1 3/4c. to compensate. I added a little chicken bouillion sprinkles for more flavor along with about 1 t. oregano. After I put it all together it looked runny to me so I added 1 diced potato to the mix. Well...it is PURE heaven. The flavor meld wonderfully and even if it is as verde as some..who cares with flavor like this? <agnificant, I will make this often for sure!
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes