I really just can’t say enough about this Pork Chili Verde recipe. But first off, just know that you don’t have to add the pork if you’re just wanting the Chili Verde. This recipe is good to go either way and it’s as good as it gets. If you don’t know by now, I’m a man of my word and I don’t post recipes unless they are the best of the best. So be rest assured that this recipe, like the many before this one, is a winner.
You’re going to need a Good Green Enchilada Sauce to make this and I’ve included my recipe for that below, but you can always use a can if you’re feeling lazy or if you just don’t want it to taste amazing. Also know that you can control the heat by adding or taking away the Jalapeno in this recipe all together. But I feel like one pepper along with the Anaheim’s is a great balance of heat. Even my kids were eating this without complaints and I felt like it had plenty of kick. We ate it till it was gone. So give this a try and let me know what you think!
This is my Green Enchilada Sauce recipe. It’s as good as it gets! I had several requests to make it after I posted the Red Enchilada Sauce and since I’m planning on making Chili Verde for my next Video recipe, I thought I better get on this so you can have all the sauce ingredients to make that as well.
I made this with fresh Tomatillo Tomatoes and Anaheim Peppers. It has Onions, Garlic and a few dry ingredients that real help lift the natural flavors in this sauce. There’s only a few minutes of prep and only 10 minutes of cook time, so you can crank this sauce out fast. It goes great with Chili Verde and it makes fantastic Chicken Enchiladas and I’ll post that recipe link down below along with the Red Enchilada Sauce I mentioned.
This is one of my favorite dishes to order when I go out for Mexican. It isn’t always on the menu because I’m not entirely certain it’s authentic. But whatever it is, it’s delicious and one of the most important steps is making the Seafood and Crab mix correctly. Yes it’s imitation crab, but if you buy the right stuff you will see that the ingredients involve mostly white fish like pollock, cod and I believe whiting if I’m not mistaken. Then there is always some small portion of real crab meat to help the flavor. So the “Seafood and Crab” description is accurate if someone wants to argue the point. But I discovered long ago that the secret to making a great mix is in the mayonnaise. A dab of minced or chopped garlic helps too, but you’ve got to make sure that the mayo get’s fully absorbed into the mix with plenty left on the outside to keep it moist. This means a lot of stirring. I always break up the meat as much as possible before I add the other ingredients, but really that’s all there is to it. But I’m telling you, if you skip this simple step, your Seafood and Crab mix in your Enchilada will be so-so and you won’t like it near as much! This dish can be fabulous if take a few extra minutes to prepare it right. Also it’s important to have a good Enchilada Sauce to fully coat your tortilla’s. Lucky for you I just posted my recipe for that just before this one and I’ve added to the end of this instructional tutorial. Oh, and yes this recipe does call for flour tortilla’s. It’s the way it comes no matter where I order it. So use a doughy restaurant grade flour tortilla. You can find them in the refrigerated section in normal grocery stores, often near the chorizo and mexican cheese, or you can get them at your local mexican market. They are usually thinner tortillas but that’s what you want. Here’s a link to a Bean and Cheese Burrito video where I actually show you what they look like and how they make a difference. I also have a Chicken Enchilada’s Recipe made with Verde if you are interested, CLICK HERE for that.
Seafood and Crab Enchilada’s Ingredients:
1 cup Seafood and Crab mix for each Tortilla (do the math)
3 oz Enchilada Sauce
1/2 cup Cheddar Cheese, grated