"Recipes are meant to be shared"...Ann Thibeault

Wednesday, February 09, 2011

Pork Chile Verde

Pork Chili Verde served over homemade flour tortillas filled with cheese 

guacamole and homemade salsa on the side.

Leftovers will be used in TexMex  -  
Layered Supreme

Pork Chile Verde
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2  pounds lean pork cut into 1/2 inch cubes
1 to 2  tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth

Heat oil in heavy pot.
Toss pork with flour, and brown.
When all the meat has been browned, add the onions and garlic and saute for a few minutes. 
Add the cumin, the chili peppers, and the tomatillo sauce.  Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..


  1. Looks really delicious but I believe I'd have to use a little of the leftovers in scrambled eggs with the verde sauce on top.

  2. Yummy! That looks like a meal that my boys would gobble up. I'm visiting from The Old Kitchen. Thanks for sharing.

  3. Bid Dude, great idea. I did use leftover tortillas and salsa to make Moe breakfast this morning. Along with fried potatoes, green onions and scrambled eggs. A little of the verde sauce would have been great.

    Laxsupermom, thanks for dropping by.


  4. What a perfect dinner...my guys would be over the moon for this one!
    Beautiful Ann!

  5. Shoot, we already had supper. I think the recipe may work with veggie ham. It looks delicious. Beautiful pictures as always, Ann.


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