Pork Chile Verde I Made It

Pork Chile Verde

mommyluvs2cook 9 years ago
By: Luisascatering

This has tons of flavor and could be used in tons of stuff! Enchiladas, burritos, nachos, or taco's like I did :) I did not cut into cubes, I just left the pork roast whole, put the lid on and prayed for the best. After about 3 hours it was fork tender and shredded super easy. I had to add more chicken stock as it cooked though, it kept evaporating. Served these up in corn tortillas with pico and gaucamole :) Delicious!!!!

Pork Chile Verde/saved
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bakerme 9 years ago said:

Great photo, Ml2c! The recipe sounds hot, as in spicy!

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mommyluvs2cook 9 years ago said:

I forgot to say I left out the jalapeno so the kids could eat it. I crossed my fingers though and hoped the poblano wouldn't be spicy, cause sometimes they can be! This one wasn't spicy at all though...thank goodness!

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frankieanne 9 years ago said:

Your pictures is just beautiful, Michelle. I was wondering how spicy it was. Still haven't gotten around to cooking with tomatillos yet.

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Semigourmet53 9 years ago said:

Love the picture. and the fact that you left it whole to shred. that sounds Fantastic. and I can see loads of dishes you could make with it also. even green chile pork enchiladas.

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chuckieb 9 years ago said:

That sounds wonderful Michelle! I've never even had Pork Chile Verde much less made my own. Would cooking this in a crockpot be a neat idea? #tomatillolove

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mommyluvs2cook 9 years ago said:

Thanks FA...tomatillos are so easy to work with and delicious too!

Semi...I was so worried about leaving it whole...but it worked out perfect :)

#lovingtomatillostoo lol :) Janet crock pot would be perfect for yhis! I would think 5-6 hours on low or 6-8 on high.

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