Pork Chili Verde

Cody came across this in the family recipe book, so we had to run out & buy some pork chops to make this.  He remembers eating it growing up, so we were pretty excited to try it out for ourselves.

I had never had any version of chili verde, so this was a totally new experience for me.  It was nice & flavorful; we ate it as a dip for tortilla chips.  By the way, try out On the Boarder tortilla chips- so good!

Pork Chili Verde

From Pat & Rudy Hernandez, via Kathy Richardson


  • 3-5 lb pork (chops, ribs, or roast will all work), cut into 1/2 inch chunks
  • 1/2 large onion, diced
  • 1 tsp garlic powder, or 2 mince cloves of garlic
  • 1 (7 oz) can mild green chilies
  • 4 cups mild/medium salsa
  • water as needed, for consistency


  • In a large skillet, cook the pork pieces & onion, until the pork is no longer pink
  • Add the rest of the ingredients to the pan & bring to a boil
  • Reduce heat & simmer for 10 minutes.

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