Mexican Chile Verde

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About


  • 12 fresh ialapefia peppers (if you want it hot), or 2 four-ounce cans peeled green chilis (if you want it mild)
  • 3 pounds pork loin or tenderloin, cut into ½-inch cubes
  • 6 large garlic cloves, crushed
  • 1 cube beef bouillon
  • ½ teaspoon cumin
  • 1 bottle of beer
  • 3-inch strip orange peel
  • 1 teaspoon salt
  • Avocado slices and sour cream for garnish


Presoak a clay pot, top and bottom, in water for 15 minutes.

If fresh peppers are used, remove the seeds and chop into ¼-inch dice. Crush the bouillon cube with the garlic.

Mix all the ingredients together, except the garnish, and place in the pot.

Place the covered pot in a cold oven.

Set the temperature at 450 degrees.

Cook for 90 minutes.

Serve in soup bowls garnished with avocado slices and a large dollop of sour cream.

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