Jeanne's Chili Verde

Jeanne Benavidez


This is a great recipe to have expecially in cooler weather. It can be served with refried beans, spanish rice and hot flour tortillas or spooned onto a flour tortilla and rolled into a burrito to eat on the go. I get asked to make this for friends when the weather starts cooling off.

★★★★★ 4 votes
8 - 10
30 Min
3 Hr 30 Min
Stove Top


4 lb
lean pork roast (shoulder) cut into 1 inch pieces
1 tsp
garlic salt
1 tsp
black pepper
1/3 c
canola oil
1 c
all-purpose flour
3 can(s)
chicken broth
2 tsp
2 tsp
ground comino
1 tsp
mexican oregano
4 oz. cans hot, diced green chilies
28 oz can green enchilada sauce
onions, small white
1 Tbsp
garlic, minced
2 large
potatoes, peeled and cut into 1/2 inch cubes
salt and pepper to taste
jalapeno peppers, diced (optional for extra heat


1Season cubed meat with garlic salt and black pepper.
2Place meat in large bowl and add flour. Mix until meat is coated with flour.
3Add oil in a large stew pot and heat. Add meat and flour to hot oil and brown the meat on all sides.
4Add chicken broth, salt and black pepper to taste. Be sure to use a wooden spoon to scrape the bottom of the pan and stir this mixture well. Cover and simmer one hour over low heat.
5Add the coriander, comino, diced green chilies and one coarse-chopped onion to meat along with enchilada sauce and a little water or chicken broth if needed. You want a gravy-like thickness to the broth. Cover and simmer another 1½ hours.
6Add the garlic and the other coarse-chopped onion to the pot along with the diced potatoes. Add a little more water if needed, cover and simmer another ½ hour.
7When meat is falling-apart tender, serve with sides of beans, Spanish rice and hot flour tortillas.

About this Recipe

Course/Dish: Other Soups, Pork, Chili
Main Ingredient: Pork
Regional Style: Mexican
Hashtags: #main, #Dishes