Chile Verde Con Cerdo (Green Chili With Pork)

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.

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.

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

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 ;)

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 :)