Charlie's South of the Border Green

Charlie's South Of The Border Green

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Charles Beaver


This is my favorite Chili Verde or Green's meaty thick full of flavor that will make you swear you're south of the border and hangin' out under the warm breezes and sippin' on some frio cervezas...mui buneo amigos!


★★★★★ 2 votes

8 to 12
1 Hr
4 Hr


  • 1 lb
    tomatillos chopped
  • 13 oz
    bueno mild green chiles(chopped)
  • 1 c
    bueno hot green chiles(chopped)
  • 2 c
    swansons certified organic chicken broth
  • 1 Tbsp
    5th season chili powder
  • 2 Tbsp
    lawry's hot salt
  • 2 Tbsp
    mccormicks ground cumin
  • 14 oz
    herdez salsa verde
  • 28 oz
    las palmas green chili enchilada sauce
  • 1 medium
    onion minced
  • 5 clove
    garlic minced
  • 1 tsp
    fresh ground black pepper
  • 1 tsp
    mccormicks chopped cilantro leaves
  • 1/4 c
    tabasco green sauce
  • 1/4 c
    great value vegetable oil
  • 3 1/3 lb
    pork loin, boneless chopped into 1/4 inch cubes

How to Make Charlie's South of the Border Green


  1. Heat veggie oil in your favorite large chili pot.
  2. add chopped pork ,onions ,garlic & tomatillos
  3. add all dry seasonings while pork and other ingrediants brown and blend
  4. add chicken broth reduce heat to simmer
  5. add tobasco sauce , salsa verde and enchilada sauce and all chiles hot & mild
  6. let simmer at a slow boil for 3 and a half to 4 hours, will thicken as it reduces.

Printable Recipe Card

About Charlie's South of the Border Green

Course/Dish: Pork

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