70 Reviews of Chile Verde Con Cerdo (Green Chili With Pork)

From: JoAnn

On Mar 5, 2002

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.

From: elliebelle

On Mar 8, 2002

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.

From: ellie_

On Sep 10, 2003

This was very good. I only used 1 1/2 cups of green chilies and about 1 teaspoon jalapenoes which was just perfect for us. I also liked finishing this up in the crockpot (I put in the crockpot on low for 8 hours and it was just right.) Karen, your recipe was my fourth attempt at making green chili with meat and by far the best and the one I will be sticking with. Thanks for sharing. By the way I didn't know that garlic helped prevent heartburn — sure appreciate that little tidbit of information.

From: Cook'n Johnny

On Jul 13, 2009

Holy Smokes, this is AMAZING... This might be "non traditional"/Gringo green chili stew, but this might be the best green chili I've ever had; and certainly in the top 5 things I've ever made. (My grandmother's Green Chili stew was the real deal from the moutains of New Mexico, but sadly she passed away before I was interested in cooking and the recipe is lost.. Thank you! I did get a little creative with the presentation of it though... For the pork, I roasted a 2 1/2 lb pork roast in the oven @ 375 for 1hr 45 minutes in a cast iron dutch oven (no lid) seasoned generously with pepper, camino (cumin), and galic powder; I then cooked the onions, tomatillos, and garlic in the same pan (removing some of the grease...there was too much). I used 1 tub of frozen Bueno (Hot) Green Chili instead of the chilis and Jalepeno's listed in the recipe. I used 1 can of diced fire roasted tomatos (because it was all i had; and it was a GREAT choice). I also used 1/4 c of pre-minced garlic instead of mincing my own :-S. I put the entire operation in a crock pot between steps 9 and 10 and let it cook all day...(and didn't do very good at staying out of it). I (at least) doubled the camino; but I like camino a lot... Last night as I was getting ready for bed, the house smelled SO good... I had to get up and have a bowl just to settle the cravings. WOW... For Lunch today, I added diced potatos that I boiled quickly then simmered in some of the the stew that I moved to a sauce pan. YHUM. I also garnished with a small dollup of sour cream. For dinner, I scooped a bunch of the solids out the crock pot and then filled flour tortillas with it (adding some cilantro/lime rice inside the burito as well). I took 2 cups of the "stew liquid", put that in a skillet, brought that to a simmer and then added a flour/water mixture to thicken it into a gravy (adding a bit more salt and camino); I then poured that over the top of the burritos as a sauce. I also made a Green Chili/Tomatillo cream sauce (boiled tomatillos, added a cup of diced green chili, 3 cloves of garlic, tossed that in a food processor, then simmered that quickly with 1/4 cup of sour cream). The thickened sauce from the stew was better; my sauce was awsome, but it was way outclassed by the stew gravy. Unfortunately, there's only 2 more bowls of soup/stew left... Only regret is not using a bigger piece of pork. I want to try this with a shoulder next time...probably next weekend if I can find some more green chili... What an AWSOME recipe.

From: slickchick

On Nov 5, 2006

For over 20 years I have made the same Green Chile recipe. I decided to try a different recipe and chose yours. Boy oh boy am I ever glad I did. This is the best green chili I have ever had. I put it all in the crock pot. I added 2cups of the chicken broth to step number 8. I also added a pack of pork gravy to the crock pot. This is my new Green Chile recipe now. Thanks so much Karen.

From: SaraBellaBean

On Mar 29, 2007

I put this all in my crockpot with the exception of the tomatillos with 24oz. of canned chicken broth. I took the pork out and shredded it, thickened up the sauce with a hot water and corn starch mixture and then replaced the meat. I added about a teaspoon more of cumin and viola it was PERFECT! Served this burrito style with refried beans and homemade tortillas. Thank you Karen from Colorado!

From: Susie in Texas

On Jun 13, 2005

This green chili sauce is fabulous! I made it vegetarian style because I used it to serve over your Chow Down Chimichangas #24287. I followed your recipe exactly, using chicken broth instead of water as you suggested. I had to guess at how many cloves of garlic to use to equal a head so I used 8 cloves. Towards the end of the cooking time, I tasted it and added another tablespoon of chili powder and a shake or two of salt. Dh and I just loved it served over the chimichangas and I had enough extra to freeze some for another time. I can't wait to make this again - this time using the pork roast and trying the green chili stew suggestion. I also believe this sauce would work very well over beef or cheese enchiladas. Thank you, Karen, so much for sharinig this and for taking the time to figure out those measurements!

From: DiB's

On Mar 16, 2002

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

From: Lizard1

On Dec 28, 2003

This is to die for! Takes a little bit of work but it is well worth it...plus being just the two of us, I was able to freeze enough for at least three more meals. The smell is wonderful, the flavor is incredible! Being on a low card diet, this made a wonderful meal for us...even if we couldn't add the tortillas. Highly recommended!

From: Andrea in NH

On Aug 28, 2006

I was pressed for time so i put everything in the crockpot. It cooked on Hi for about 6 hours. I then put it into a pot and simmered it on the stove for over 1 hour. I did leave out the oil and salt. This is soooo good, it's on the rotation list.