Comments on: Green Chile with Pork – Chile Verde con Puerco

By: AMO

AMO — Fri, 16 Sep 2011 03:12:27 +0000

I thought the cooking direction was clear. I was married to a hispanic and he showed me different variations of cooking chile verde, spanish rice, enchiladas, or even making salsa. Like any place, it depends on the region and your taste.

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Thu, 21 Jul 2011 14:38:08 +0000

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By: Carolyn

Carolyn — Wed, 20 Jul 2011 15:55:05 +0000

What happened to the deep frying? When I had this dish on several occasions it’s been cooked till just tender then deep fried and served with the salsa verde on the top.

By: Bambi

Bambi — Sat, 28 May 2011 18:12:37 +0000

I didn’t see any part in there that says take the pork out of the stock. I understand them clearly. I really want to try this one out.

By: lizza

lizza — Thu, 03 Mar 2011 23:28:01 +0000

it is so clear “after the pork is simmer form an hour…ADD the ingredients from the saucepan. That means the one that you saute.

By: admin

admin — Mon, 14 Dec 2009 04:53:16 +0000

Thanks for the comment, and I agree, it looked a bit confusing, so I changed the recipe. I’ve been making this a bit different lately, and I like the results better than the original green chile recipe that was here.

By: AO

AO — Sun, 10 May 2009 19:30:29 +0000

I find this recipe confusing – after simmering the pork in the stockpot, we remove it from the water and add to stockpot all contents from the saute pan. Then, we simmer in the stockpot for 45 minutes… When does the pork get added back to the stockpot? Or does it not? Recipe is very unclear.