Pork Chile Verde

Submitted by TigerJo

"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."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 - 1 1⁄2 lb pork tenderloin, cut into 1 inch cubes
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 1 anaheim chili, minced
• 6 cloves garlic, minced or chopped (or to taste)
• 1 (19 ounce) can green enchilada sauce
• hot cooked rice
• sour cream (optional)
• fresh cilantro (optional)
• tortilla (optional)

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.

Reviews

[Maito]

Super, and super easy. Made this in the crock pot and it was delicious.

 

[PacemakerGuy]

This dish was very good and very easy. I followed the directions as written and it came out perfect. Had it over rice-cooker white rice with the sour cream and cilantro. Leftovers nuked up really well, too.

 

[Troop Angel]

This was really good and easy! We rolled the mixture up in tortillas as a burrito with some cheese and sour cream and what a wonderful taste!! Maybe not traditional, but with such a great flavor and so easy to make, who cares?! :) Thanks TigerJo!