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"A simple and, in my opinion, authentic version, this recipe comes down at least 3 or 4 generations of my family. You will know it's done when the sauce has a medium thickness. Remember, the longer it cooks, the better it will taste. You can serve smothered over burritos or with warm tortillas,

Instructions: Brown the pork in the oil. Add the onion and garlic and continue to cook until they are soft. Add the remaining ingredients and simmer for 1 to 1 1/2 hours until the pork is tender and starts to fall apart. Serves: 4 Heat Scale: Medium Variations: Diced potatoes and/or peeled chopped

Discuss the taste, how difficult it was to make, any adaptations you made or menu suggestions. If you did not like it, please explain why or provide constructive criticism.

This is one of those "stick-to-your-ribs" chilly-weather meals. I got this from a friend who is famous for her crockpot concoctions. Because of the nature of a crockpot, cooking time actually may range from 4 to 10 hours (depending on the cook's schedule).

Chipotle and Green Chile with Pork 4 tablespoons butter 2 pounds pork tenderloin, cut into 1/2-inch pieces 1/4 teaspoon salt 1/2 teaspoon cracked black pepper 2 cups yellow onions, diced 1/4 cup jalapeno chile, minced 1 cup dried New Mexico green chiles, seeded, remove stem, and minced 1/4 cup
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How Do You Make Pork Green Chile