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Chili Verde Recipe – Easy Pork & Tomatillo Stew – How to Make Green Chili ctm magazine

Learn how to make a Chili Verde Recipe! Go to http://foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!



  • Mabel Oden on October 13, 2020

    I made this today even tho it's 89 degrees in nipomo. My daughter is vegan so I made half the recipe using pork for me and Jack fruit for hers. Hope she likes it. Making Mexican rice and homemade frijoles. Thanks for the recipe chef John.🦩

  • Erica Holding on October 27, 2020

    Can I add parsley or basil instead of cilantro or just leave it out?

  • Maggots in the crosshairs on November 1, 2020

    Good recipe. Use half the salt and you’ll be fine. I used sliced avacados as a garnish instead of onions.

  • Sheldon Offenbach on November 8, 2020

    Your voice puts me to sleep.

  • beth nolan on November 8, 2020

    Chef John, I made this last night for the family. They loved it even though a few things didn't go quite right. Mistakes and all it was delicious! Thank you

  • Lasercôrn on November 12, 2020
  • Corol Mitchelll on November 12, 2020

    I make a red pork chili but cook it for hours on low

  • Lasercôrn on November 12, 2020

    I finally had a chance to make this. It was so good that ate so much that I can barely move. Thanks, John!

  • Aztec Goji on November 25, 2020

    This guy needs to collab with Chills, they both have amazing voices

  • Matt Riggle on November 28, 2020

    Made this a few weeks ago and it was absolutely amazing. My wife and kid loved it.

    I decided to substitute the pork for some leftover turkey from Thanksgiving tonight. And while not as good as the pork version, it was still a hit.

    Chef John, I can't thank you enough for being here on Youtube. I can honestly say that every recipe of yours that I made has either been very good or amazing. Never anything that was even close to mediocre. Thank you so much!

  • Guachale on November 29, 2020

    Ala granpuchica…esa madre se mira sabrosa como la panocha! Saludos desde San Miguel S. Salvador.

  • Lori Mendenhall on December 7, 2020

    Can i use green enchilda sauce for this

  • Pacific Blue on December 30, 2020

    I tried this recipe twice, Chef John’s way and the easier way. The easier way yielded a much better result.

    You follow the sauce recipe and dump everything in the pot with the pork, no browning the meat.

    Just bring the covered pot to a boil and then place the pot into an oven for 2 hours at 275 degrees. Then add sliced potatoes and return to the oven for another 75 minutes.

    Remove from oven to cool a bit and skim the top of excess fat before serving.

    The pork came out more tender this way and I could not taste any flavor difference from not browning the meat. Plus you don’t have to hassle with the pot while braising on the stove top.

    I suppose this would also work the same in a slow cooker but you may have to adjust your times a bit.

  • Angie Bega on January 3, 2021

    Never seen it served that way before it looks pretty good will try with potatoes👍

  • Ross Carpenter on January 4, 2021

    Inflection much

  • Lori Mendenhall on January 5, 2021

    Can u use gren enchilda sauce

  • Pat Gutierrez on January 8, 2021

    Omg my mom use to make the same!! With the pork rins!! Never new how to make it. I'm so so happy I have your thank you I'm going to try it.

  • Jennifer Gearhart on February 1, 2021

    Try burning the chili’s it’s just so much better

  • artincorona on February 12, 2021

    No potatoes for me thank you. Otherwise it looks delicious

  • Daniel Julian on February 14, 2021

    I used to make this when I lived in the States, but I can't find tomatillos where I now reside. There are boots in the stirrups, but the boots are empty.

  • Thu Pham on February 15, 2021

    Hello, I made this but mine turned out very bitter at the end. I added more salt, little bit of sugar and a can of black bean. That seemed to help. Is simmering tomatillo for a long time cause that bitterness ?

  • Joni Mari Cruz on February 26, 2021

    Como hacía mamá.

  • Anthony Chappell on March 3, 2021

    That looks so good!
    My wife is allergic to cumin. Can you recommend a substitute?

  • sirpibble on March 8, 2021

    But can some non-soap tasters explain what cilantro tastes like?
    Because I absolutely abhor the stuff
    Vietnamese food is basically out of the question for me

  • Icy-E IMR on March 25, 2021

    Just missing that mexican rice on the side with it fucking bomb

  • Icy-E IMR on March 25, 2021

    I'm trying this recipe 😍

  • helen alderson on May 2, 2021

    I leave my tomatillos and jalepeño in chunks, with red potato, carrot, corn, and cannelini beans

  • Tyler K Fisher on May 30, 2021


  • theCrpldOrphnPrjct on June 15, 2021

    too much salt, but yum

  • Jack Of Hearts on July 2, 2021

    This looks nice but you use waaaay too much salt for my tastes. I would add maybe a tsp for this

  • Kurt Johnson on July 15, 2021

    STOP putting tomatillos in chile verde! It's lazy, it's sour, and makes a truly deficient chile verde. The name of the dish is not "tomatillos verde', it's CHILE verde! Use chiles!!

  • Maria F. Fraga on August 3, 2021

    Hi Chef John. Thank you very much.

  • Allie Chavez on August 4, 2021

    I would recommend browning the pork in batches so that it doesn’t start boiling and releasing too much liquid. You get better caramelization that way. It’s just a little tip

  • jus4funtim on August 27, 2021

    Yeah you need to roast all the vegetables till chard rub off the peppers skin with paper towel and add 2 cups orange juice, blend

  • BigOrangeT on September 23, 2021

    I wonder how good a verde green recipe would be with canned tomatillos. Fresh ones aren’t all that common at my location.

  • ScottandLeeAnn Doss on September 28, 2021

    We grew tomatillos for the first time this year. This recipe will be the maiden voyage 🙂

  • Griffith Harland on October 21, 2021


  • Pinhead Larry on October 25, 2021

    I learned to make green chili while working in a restaurant for school too. We floured and browned the pork before stewing

  • Toni Lyons on November 6, 2021

    I can't wait to make this! This was the most entertaining food video ive ever watched lol you are too funny

  • Phillip Potee on November 14, 2021

    Amazing recipe. If you do have the time, I'd spend the extra 15 minutes roasting or broiling all your peppers before blending them. In my opinion, roasting/broiling the peppers always takes it to the next level.

  • William & Audrey Menjivar on November 20, 2021


  • Rezonant Warrior on November 25, 2021

    My pork Keeps coming out dry, it’s lighter and a different texture then yours when I start cooking it, not sure what I’m doing wrong, maybe not enough salt

  • April Rodriguez on December 9, 2021

    Omg I’m doing this TODAY!!!!!!!!!!

  • ObiJuanKenobi on December 29, 2021

    I like it better using cubed pork chops. With the fat trimmed off.

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