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Pork Chili Verde Recipe

Updated on August 2, 2012

Will you try this recipe?

4 stars from 3 ratings of Pork Chili Verde

This one is from my Mom - Colleen Talarico

© May 2012

Some adjustments can be made to this recipe to make it hotter. Last time I had it, at Mom and Dad's house when I visited last year, they added a few Serrano peppers as well as some pickled jalapenos to spice it up and raise the fire scale to what I consider to be quite hot. The taste was very delicious, but I paid the price that night and my "gringo" belly ached so badly it felt like I'd been poisoned. So unless you are used to eating very spicy food and chili peppers, I suggest sticking with the original, non-painful, version as detailed below.

Despite the reaction I had with the Serrano peppers, I did make this again with them in it. I added less though. The taste with them added, in my opinion, is pretty awesome.

Cook Time

Prep time: 1 hour
Cook time: 30 min
Ready in: 1 hour 30 min
Yields: Serves 6 to 8


  • 2 lb. pork butt
  • 2 Tbsp. lard
  • 1/2 cup chopped onion
  • Dash garlic powder
  • 8 tomatoes (peeled), or 1 lg. can plum tomatoes
  • 1/3 cup chopped parsley
  • 2 (6 oz.) cans whole green chilies, chopped
  • 3 cloves garlic, chopped
  • 2 Tbsp. chicken paste, or 2 cups chicken broth
  • 1/3 cup cornstarch
  • 3 cups water
  1. Cut the pork but into 1/2 inch sized chunks, and then brown them in lard (or vegetable oil if you prefer).
  2. Add onion and garlic powder to the meat; brown until it reaches a golden color.
  3. Meanwhile, mix the tomatoes, parsley and chilies together and mash them into the consistency of a sauce. Add the chopped garlic and chicken broth.
  4. After the meat is browned, add the sauce and broth mixture and bring all of this to a boil.
  5. Add cornstarch to cold water after meat is close to tender. Add to pot and boil slowly for 30 minutes, stirring often.

Additional Options

To make it hotter you can add some chopped Serrano peppers (the more you put in, the hotter it will be). I also like to add about 1/8 cup of pickled jalapeno slices.


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    • profile image

      whowas 5 years ago

      Hi Cathleena!

      This recipe sounds really tasty - and personally I can take any amount of chilli pepper! I shall definitely be copying this out into my (rather old-fashioned) hand written recipe book.

      I wonder if, next time you make this, you could take a quick photo of the finished result to add into the hub? That would be really helpful.

      Thanks for a great recipe. Yum yum!

    • Frank Atanacio profile image

      Frank Atanacio 5 years ago from Shelton

      sounds good and easy yeah I can take it up a notch and make it hotter rated it a five!!! because it is :)

    • Cathleena Beams profile image

      Cathleena Beams 5 years ago from Lascassas, Tennessee

      Great idea Vinaya Ghimire. I'm sure you are right. I will have to try it next time with Chicken.

    • Vinaya Ghimire profile image

      Vinaya Ghimire 5 years ago from Nepal

      I don't eat pork, but I think I can try this with chicken or lamb. Great recipe!

    • Cathleena Beams profile image

      Cathleena Beams 5 years ago from Lascassas, Tennessee

      Just wanted to let you all know that I really appreciate your taking a few moments to leave a comment. Thank you so much for providing me with feedback.

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      This sounds really good! Thanks for your recipe. Voted useful and interesting.

    • Anjili profile image

      Anjili 5 years ago from planet earth, a humanoid

      I always take my food with lots of chili. Thanks for the recipe. Will sure give it a try. Useful info.

    • WillStarr profile image

      WillStarr 5 years ago from Phoenix, Arizona

      This sounds great! I cheat and use green enchilada sauce.