Chile Verde

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Bill Alexander 1

"Pork Tenderloin cubed and slowly cooked to tender perfection in a a tomatillo and chile sauce. Yum! You can also substitute boneless and skinless chicken thighs. It is delicious either way. From the Editors of Consumer Guide Mexican Cooking Class Cook Book."
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Serving size has been adjusted!

Original recipe yields 10 servings



  • Prep

  • Cook

  1. Heat oil in a 6 quart dutch oven.
  2. Add 1/3 of pork in single layer, cook till brown. Set aside and repeat with balance of pork.
  3. Saving 2 tbsp of drippings in dutch oven, add onions and garlic and saute until soft.
  4. Stir in salt, cumin and oregano.
  5. Add tomatillos, chilies, tomato, cilantro.
  6. Stir in chicken broth.
  7. Heat to boil, cover, then reduce to simmer for 1-1/2 to 2 hours or until pork is tender. If using chicken reduce cooking time to 1 hour.
  8. Uncover dutch oven and continue to cook on a low boil until sauce is thickened.
  9. Stir in lime juice and serve immediately over rice.



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