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Pork Chili Verde (Green Pork Chili)
November 22, 2015

Living in a remote area, with not a lot of fresh produce available, this recipe has a lot of personal firsts in it. This is my first time making, or even tasting, chili verde. It's also my first time using fresh tomatillos and pablonos. Having said that, I love this recipe. It's easy to make and it tastes so fresh and has just a bit of a bite. I love the suggestion of using pickled red onions on top. The meal does not need them and is exceptional on its own, but they add another level. The onions are also great just on their own. My blender probably isn't on par with the one that Chef John uses, because I had to blend for a much longer time to make this creamy. Otherwise it was a bit grainy. So make sure you have it very blended before adding it to the meat. Also, my potatoes took significantly longer to become tender than what the recipe states. I like this recipe just as written. Thank you CJ for another fantastic recipe.

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