Pork Chili Verde

Lisa Kudek


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

★★★★★ 2 votes
25 Min
1 Hr 30 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.


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

How to Make Pork Chili Verde


  • 1Cut 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).
  • 2In 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.
  • 3Garnish with chopped cilantro and serve with Spanish rice and refried beans.

Printable Recipe Card

About Pork Chili Verde

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican