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Pork Verde



Oven 400 F > 300 F

Cooking time: 3 hours

Serves 4-6

1 whole (2 lb) pork tenderloin

2 Tbsp olive oil

¼ tsp black pepper

1 tsp chili powder


Cut the tenderloin lengthwise and widthwise into four long pieces. Drizzle with olive oil and sprinkle with black pepper and chili powder.


Grill on a hot grill for 3-5 minutes each side to sear the meat. If the grill is not handy, sear the meat in an oiled heavy skillet over med-high heat.


¼ cup olive oil

1 x-large can (27 oz) whole green chilies

1 sweet yellow onion

3 cloves garlic

1 tsp dried oregano


1 Tbsp chopped jalapeno pepper ~ more if you like it hot!


Chop the onion and mince the garlic.


Layer into a casserole baking pan:


Olive oil

½ can green chilies

Pork pieces

Onion, garlic, oregano & jalapeno

½ can green chilies

Pour all of the liquid from the can of chilies over top.


Cover tightly with a lid or foil and place into the oven at 400 F. Turn down the temperature to 300 F and roast for 2 hours.


3 Tbsp flour

½ cup warm water

2 tsp salt

1 x-large can (27 oz) whole green chilies

Place the warm water in a drinking glass and add the flour. Mix the flour and warm water vigorously with a fork to dissolve.


Remove the pork from the oven, stir and add the flour-water and salt. Add the second can of chilies on top. Cover tightly and roast an additional hour. Remove from the oven and pull apart the pork with two forks.


2 dozen soft corn tortillas

When you are ready to eat, heat a heavy skillet (cast iron is best) to medium-high. Warm the tortillas one at a time for about 15 seconds on each side. You can probably fit 2-3 in the bottom of the skillet at a time, slightly overlapping. Line a basket with a clean dish towel and keep them warm inside the towel.



Serve the Pork Verde with the warm tortillas. Add sides of rice, corn and spicy black beans for a complete plate.


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