Real Recipes From Real Home Cooks ®

pork chili verde

(2 ratings)
Blue Ribbon Recipe by
Lisa Kudek
San Diego, CA

This is my cheater version I have put together since I can't get good tomatillos here in Wisconsin during the winter.

Blue Ribbon Recipe

Even though this is Lisa's cheating version of a traditional Pork Chili Verde it still packs a punch of great flavor. The green enchilada sauce gives this dish a nice tanginess and the salsa verde adds a bit of spice. The flavors really come together to give the pork a great taste while keeping the pork nice and moist. We just love this easy to prepare dish in the Test Kitchen and think your family will too.

— The Test Kitchen @kitchencrew
(2 ratings)
yield 6 -8
prep time 25 Min
cook time 1 Hr 30 Min
method Bake

Ingredients For pork chili verde

  • 1 md
    pork shoulder roast boneless
  • 1 can
    large can of La Victoria green enchilada sauce, 28 oz.
  • 1 can
    Herdez green/verde salsa, small can, 7 oz.
  • 1 sm
    yellow onion
  • 1/4 tsp
    ground cumin
  • 1/4 tsp
    ground oregano
  • 1 Tbsp
    garlic salt
  • 1 sm
    bunch of cilantro for garnish

How To Make pork chili verde

  • 1
    Cut roast into large cubed pieces and sprinkle the dry mixture of garlic salt, cumin, and oregano over all pieces of meat. Cut onion in eighths and arrange on top of cubed pork. Place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar).
  • 2
    In a medium bowl mix the enchilada sauce and verde salsa together and pour over meat and onions and cook for another 45 minutes uncovered until meat is tender.
  • 3
    Garnish with chopped cilantro and serve with Spanish rice and refried beans.