Chile Verde Con Cerdo (Green Chili With Pork)

"I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by annieaxelsen photo by annieaxelsen
photo by The Food Gays photo by The Food Gays
photo by Melanie H. photo by Melanie H.
photo by The Food Gays photo by The Food Gays
Ready In:
9hrs
Ingredients:
14
Serves:
15
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ingredients

  • 2 -3 lbs pork roast (pre-diced pork works well for a faster preparation. Just brown with onions)
  • 2 2 tablespoons lard or 2 tablespoons bacon grease
  • 1 large chopped onion (not traditional) (optional)
  • 1 head minced garlic (taste great, but also helps prevent heart burn)
  • 6 tablespoons flour
  • 1 (15 ounce) can tomatoes, drained
  • 2 cups diced green chilies (I use Big Jims, roasted, peeled and frozen by the bushel every fall)
  • 2 cups diced tomatillos (or substitute with your favorite salsa verde)
  • 2 -4 teaspoons jalapenos (optional)
  • 5 cups water (broth is not traditional, but I like the flavor better) or 5 cups chicken broth (broth is not traditional, but I like the flavor better)
  • 1 tablespoon ground chili powder (or to taste) (optional)
  • 1 teaspoon salt
  • 2 tablespoons cumin (to taste)
  • 2 teaspoons oregano
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directions

  • Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
  • Cool meat enough to handle.
  • Cube cooked pork into bite size pieces.
  • Process 1/2 of the green chilies and tomatillos until smooth.
  • In the same large pan, melt the lard or bacon grease (or heat oil).
  • Add onions and garlic; sauté until tender but not brown.
  • Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
  • Add broth or water.
  • Cook and stir until mixture comes to boil and is slightly thickened.
  • Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
  • Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
  • Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
  • If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
  • Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
  • Leave pork out for a vegetarian green chili sauce.

Questions & Replies

default avatar
  1. Katcasa1030
    How would you make this gluten free? Coconut flour for the roux? I have family who are gluten free and I want to make this for a potluck
     
  2. tbotzon
    Can we do this in an instapot?
     
  3. tbotzon
    Does anyone know how to convert the recipe for an instant pot?
     
  4. Marcy R.
    How much cumin is in the original recipe?
     
  5. Rather be quilting
    how many tomatillos did you use, they are not listed in the ingred. list. Thanks, can't wait to try it.
     
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Reviews

  1. JoAnn
    Karen, your Green Chili Sauce with Pork creation was great! My DH who has been eating Mexican food his entire life really enjoyed it. Next time I will add even more green chili's (I underestimated the number of chili's I bought!) I actually made burrito's out of this. Just used a slotted spoon, spooned the mixture into the tortilla, rolled up and it was delicious. Thank you for sharing this with us.
     
  2. elliebelle
    my husband loved this!! it was a little too hot for me but has a good taste. was really easy to make, using the crockpot. would definetly make again but would probably only use 1 tsp jalapenos.
     
  3. Diana Adcock
    Hey there Karen-My husband made this for his train crew and it was a "Monster Hit." They "loved it, gobbled it up, and screamed for more!" "Can you give the recipe 10 Stars" was the question! Di
     
  4. KookinJunkie
    Karen ... you my dear are a ROCKSTAR!!! I've am amazed at how wonderful this is, and you definately deserve a ribbon!!! I've been a chilehead my whole life, and, therefore, Mexican food has always been my favorite. Having said that, I am also a huge fan of Chile Verde, and have been making it for years (most times use my Uncle's wife's recipe, who is from Mexico, but also have tried many others). You're recipes are fab, so when I saw this I had to give it go ~ this is huge, as my aunt's is the bomb, and everyone loves it. The ingredients and amounts you listed are in perfect balance. The only things I did differently was to grill not only the chiles, but also the onions (quartered), garlic, and tomatillos, just because I am a grillin gal, and love the flavor grilling brings out in pretty much everything. Since I had already grilled the onions and garlic, I tossed the pork cubes in the flour, and quickly browned in bacon grease. Everything then went into the crock, and cooked on low for 10 hours (shorter time would have been fine ~ I was working around my schedule). Right before dinner, I transferred it to a large pot, brought it to a simmer, and added a slurry of water/cornstarch to thicken. It was served burrito style in flour tortillas ~ base of refried beans, yellow rice w/ saffron, cheese, and then the chili. It was then also topped with some of the gravy, Queso Fresco cheese, and green onion tops (for presentation). To anyone reading this, Karen's creation is a must make ~ it will not disappoint! Only recommendation I have is to add the jalapenos to taste ~ start with half the amount and check after it has cooked for a bit (I love it hot, but can tell you that it truly depends upon the source of the pepper in how much heat it will add). KILLER Karen, and thank you for sharing! P.S. I'm from Ft. Collins ;)
     
  5. klperry
    Oh My Goodness!!!! I've been looking for the perfect Green Chili with Pork recipe for about 2 years. THIS one I could tell just from reading through the ingredients would be exactly what I was looking for! I used a 2.5 lb pork tenderloin, which I cooked the day ahead in my crockpot. I also used the broth from cooking this tenderloin instead of water or chicken broth. I was lucky to have some medium-heat fire-roasted green chilis in my freezer. These added plenty of heat (for my family) so I didn't use the jalapenos. I brought the mixture to a boil to thicken slightly, added the remaining ingredients (I used 2-3 teaspoons cumin and 2-3 teaspoons chili powder, to taste), then placed everything in my crockpot to simmer on low for the afternoon. We enjoyed this as a "soup" with sour cream and cheese. I froze the extra in serving size containers and also used to top chicken enchiladas and omelets. EXCELLENT - This is definitely a KEEPER!! Thanks Karen :)
     
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Tweaks

  1. david.gilligan
    Here is the original recipe. Chile Verde con Cerdo by Karen from Colorado
     
  2. danldieter
    I don't see what amount of tomatillos to add...any suggestions. Thanks.
     
  3. Jacquelyn P.
    I added minced olives.
     
  4. klperry
    Oh My Goodness!!!! I've been looking for the perfect Green Chili with Pork recipe for about 2 years. THIS one I could tell just from reading through the ingredients would be exactly what I was looking for! I used a 2.5 lb pork tenderloin, which I cooked the day ahead in my crockpot. I also used the broth from cooking this tenderloin instead of water or chicken broth. I was lucky to have some medium-heat fire-roasted green chilis in my freezer. These added plenty of heat (for my family) so I didn't use the jalapenos. I brought the mixture to a boil to thicken slightly, added the remaining ingredients (I used 2-3 teaspoons cumin and 2-3 teaspoons chili powder, to taste), then placed everything in my crockpot to simmer on low for the afternoon. We enjoyed this as a "soup" with sour cream and cheese. I froze the extra in serving size containers and also used to top chicken enchiladas and omelets. EXCELLENT - This is definitely a KEEPER!! Thanks Karen :)
     
  5. Shandobando
    Good lord this was good. I used a few tsp of chicken boullon rather than plain water or full chicken stock. We slow cooked yesterday during the football game, had a bit and saved the rest for tonights dinner. I love that this is also low carb. I switched out the white flour for whole wheat flour, but other than slow cooking and the flour I followed it exactly. FABULOUS!
     

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<p>Click here to get to chat: http://koach.com/index.php?id=chatlogin&amp;client=web&amp;chan=%23Recipezaar The picture above is of me, but is not a very recent one. It was taken during a very sweet time of my life many years ago. The face is mostly the same, but atlas....everything has aged by about 20 years. I am a little heavier, my hair is not permed anymore and is straight with a slight wave to it, almost to my waist with a touch of grey at my temples. I like the picture because it reflects me and my love of the beautiful Colorado Rocky Mountains near Wellington Lake. I am grandma to Xavier Pryce (aka Zavy) who is 7, his&nbsp;little brother, Rylan James, who is 6 and Baby Wyatt who will be 3 in December.&nbsp; They and their momma are the light of my heart. I enjoy hosting a chat room called #Recipezaar on koach.com, named after the old site.&nbsp; Many people don't know this, but I was Recipezaar's first paid employee when Food.com was Recipezaar and Gay and Troy owned it.&nbsp; I am finding it difficult to spend as much time here as I used to.&nbsp; I am retired now and spend my days watch my grandsons while their momma works.&nbsp; Trying to spend time on the computer with 3 rowdy, hyper little boys in the house can be frustrating and sometimes even impossible unless their momma is home to keep an eye on things while grandma indulges herself on the computer.I wish I was as witty a writer as some of the others here on food.com, but I am afraid that all of my creativity and talent goes into my cooking, but I will give this my best shot anyway. I am a single mother to one 25 year old daughter (Alicia) and grandma to Xavier Pryce, Rylan James and Wyatt William. They all still live with me, so I am pretty much the boy's other parent.&nbsp; Cooking is never a chore for me. I collect cookbooks and am an avid reader of anything but have a particular love of horror novels. Stephen King and Dean Koontz are my favorite authors. Although I have degree in office management and graduated with a 3.8 GPA, I must be Food's worst spelling member so please excuse me if you notice it in my posts and if you notice it in my recipes, then my thanks in advance for editing the recipe to be spelled correctly if you have done so. My screen name is pretty simple and easy to remember, but sometimes people do ask me why it says Karen from Colorado instead of Karen from California. It used to be Karen IN Colorado until I moved here to Southern California to be near my sister, Morti, after our parent's deaths in 1996 and 97 and the loss of my job in Colorado in 2002. I tried Karen In California after moving, but it just didn't seem like me so I changed it to Karen FROM Colorado which will always be home to me no matter where my address is at the time. I was born there and will always love that bright and beautiful state. Especially my beloved Rocky Mountains where I spent so much of my time while living there all of my life. If you find yourself using one of my recipes as your dinner tonight, please feel free to change it to suit your own tastes. I will not mind in the least. It is what I would do if the recipe were posted by you. Your ideas might be much better then mine and just might make the recipe even better then I thought it was when I posted it. Please do mention the changes and results in your review even if the change didn't work out like you thought it might. I truly do welcome the feedback and promise not to jump all over you if you make this your practice. All I ask is that you not re-submit my recipe as yours with those changes unless they are major changes. Mind if I ask for an inspired by recipe whatever by Karen From Colorado if you do find yourself changing a recipe so much that it becomes a different dish? I have no secrets, so if there is anything else you wish to know about me, then never feel afraid to ask me. I will let you know if your question is too personal. Most likely the only thing I will not give out to most people is my address, phone number and my last name. My thoughts on controversial threads as a forum host: Often (very often), I would wish to post my thoughts and disgust about certain topics just as many others do in these forums. I, too, have an opinion most times and would love to blast certain people with them despite the fact that my opinion is just one more in a vast sea of opinions. 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A friend gave me the recipe; she said you couldn't beat it. There must be something wrong with her, I couldn't even eat it!</p>
 
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