Chili Verde

by Erin on February 25, 2008

This is soooo good. I have made lots of shredded pork recipes before, but this one is my definite favorite. In fact, I think this might be one of my favorite meals ever. I got the recipe from my sister, Melanie, years ago. Jed and I both love it. The chili verde ‘sauce’ makes this meat so flavorful!

Chili Verde
submitted by Erin

3 pounds pork roast, fat removed as much as possible (*If using a roast any larger than 3 lbs, I always double the remaining ingredients)
1 onion chopped
3 cloves garlic crushed
1 10oz can green enchilada sauce
1 4oz can diced green chilis
1 14oz can diced tomatoes with chilis
2 chicken bouillon cubes
½ tsp cumin
½ tsp oregano
¼ tsp pepper

This is how I made it. I’ll include the original instructions too, so you can choose your method. In a large heavy pot, over medium heat, brown meat, then add onion and garlic and saute a few minutes. Place in crockpot. Stir in the rest of the ingredients, cover and cook on low for 7-8 hours. 1 hour before serving, remove roast and set aside. Strain out the onions and tomatoes as much as possible and put with the roast. Pour remaining liquid into a large saucepan. (I place the roast and strained solids back into the crockpot, TURNED OFF, with the lid on to keep warm.) Bring the liquids to a boil on the stove, and simmer for about 20-30 minutes, stirring every now and then, until considerably reduced. The point is to concentrate all the liquids to make a thicker sauce. This is a very important step, because all the flavor is in this liquid, and you want to preserve all that flavor for the meat. Plus, I don’t like meat too liquid-y or else it runs out the back of the burritos. (You could also opt to drain the tomatoes at the beginning to make this step go faster.) Mix the thickened sauce into the shredded meat and serve. Serve with warm tortillas, Monterey Jack cheese (monterey pepper jack is good too), cilantro, diced tomatoes, and lettuce. You can also served it with sour cream and chopped red onion.

Original instructions say: Cube roast. In a large heavy pot, over medium heat, brown meat, then add onion, garlic and ½ cup water with the bouillon cubes. Cover for 15-20 minutes then stir, getting all the brown bits off the side of the pan. Stir in the rest of the ingredients, cover and cook on low for 2-4 hours (or in oven at 300°).

{ 7 comments… read them below or add one }

1 Melanie February 25, 2008 at 10:30 pm

Yum! I am bookmarking this for sure AND your picture looks professional!


2 Brittany February 26, 2008 at 6:13 pm

YUM!! Can’t wait to try it!


3 Jenny February 27, 2008 at 11:38 pm

Ok, Yum!
My father in law and I make a very similar recipe using beef. This recipe is a keeper. I look forward to trying your version!!

Great picture too!

Picky Palate


4 hayley February 29, 2008 at 12:08 pm

What a cool blog! I love it! I am excited to see what recipes get posted:) I love the tribute to your mom too, that is so sweet.


5 Brittany May 20, 2008 at 9:46 am

I made this the other night and I LOVE it!! This is my new favorite pork recipe!


6 Kristin August 26, 2008 at 7:22 am

I made this last night for my family and my husband couldn’t stop praising me. He even suggested we have it every Monday night. “Or at least every other Monday night.”


7 Anonymous September 5, 2010 at 12:21 am

I love this blog, I've used several recipes, including this one which is AWESOME! We're having our Labor Day weekend taco party tomorrow and this is on the menu, I'm about to start it now.

I've never left comments before but I'm starting now, so I'll go back and post my RAVES about the other great recipes I've tried.

Thanks ladies for the terrific recipes!!

- Heather Taylor, Valencia CA


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