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Chile Pork (Heatherís) Recipe

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This recipe for Chile Pork (Heatherís), by , is from The Smith Family 2018 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Brenda Reiter


olive oil
1 yellow onion diced
5-6 cloves garlic diced
thyme, oregano, salt and pepper
2-3 fresh Jalepenos (one seeded)
2 Serrano chilis (one seeded)
1 1/2 cans diced Jalepenos
2 large cans fire roasted green chilis-diced
3-4 large bottles of Herdez Salsa Verde
3-4 lbs pork chops, pork loin (or last time I used a pork roast and had the butcher chop it up). You can also use chicken)

Brown your meat in a separate pan. chop up. set aside.

Saute garlic and onion in olive oil. Add in fresh chilis, herbs and saute
Add canned chilis and salsa verde, simmer until comes to light boil. Add meat and simmer for an hour or two (the longer it simmers the better)
Salt and pepper to taste.

(My dad likes to throw in the pork bones too but bones gross me out so I leave them out.)

Have a drink because you've spent about four hours getting to this point. Always better the next day. I will also call my dad and ask him how much I've deviated from the original... after all, he is the master.

Heather Baez Tovar, Gloria Smith's granddaughter
This is Heather's "quick" version. The original came from her paternal grandmother.




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