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.


★★★★★ 5 votes

8 - 10
30 Min
3 Hr 30 Min
Stove Top


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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

How to Make Jeanne's Chili Verde


  • 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.

Printable Recipe Card

About Jeanne's Chili Verde

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

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