Chile Verde (Beef or Pork)

Chile Verde (Beef or Pork)

  • Prep Time: 10 mins
  • Total Time: 1 hrs 25 mins
  • Servings: 6

    • About This Recipe

    “One of my favorite dishes. Serve with Quick Spanish Rice and refried beans.My husband commented that this recipe isn’t as “green” as some he gets in a Mexican restaurant.If you want more green, use tomatillos.I just happen to like this just the way it is!”

    Ingredients

  • 1lb pork tenderloin or 1lbstewing beef
  • 1tablespoonvegetable oil
  • 8mild green chilies, toasted, peeled and chopped( or used canned)
  • 4garlic cloves, crushed
  • 2onions, chopped
  • 2tomatoes, chopped
  • 2cupsboiling water
  • salt and pepper

    • Directions

  • Cut pork or beef into small cubes.
  • Sauté in oil until browned.
  • Drain off fat.
  • Add chopped chilies, garlic, onion, tomato and water.
  • Season to taste with salt and pepper.
  • Cover tightly and simmer for about an hour, until tender.

    • Reviews

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

  • “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 Recipe #17126 and it was a delicious combo.Thanks for posting!”

  • “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…”

  • “Used pork loin this time around and it came out tender but not as tender as I would have liked.Taste was great.I used canned chilies.Would make again.I’d be interested if changing the cut would change the tenderness of the dish”

  • “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?

  • “Excellent dish not to spicy *****Great and simple .Flavor awesome !!!”

  • “Pork was very tender but it was just missing something.There wasn’t much flavor to this dish.”

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