Chile Verde (Beef or Pork)

From: SGpratt

On Jul 21, 2008

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 Quick Spanish Rice and it was a delicious combo. Thanks for posting!

From: dicentra

On Apr 17, 2008

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...

From: Amber Dawn

On Jan 21, 2002

Very good. Not too spicy. Very flavorful. With rice and beans it made a great mexican style dinner!

From: Michelle S.

On Jun 10, 2007

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?