Leftover pork tenderloin? Make Pork Chile Verde burritos…or serve it over rice.
One of our favorite ways to use up leftover pork tenderloin is this recipe for Pork Chile Verde. It’s so full of flavor. Because the pork is already cooked, this easy Pork Chile Verde recipe comes together fast!
Pork Chile Verde on the Stove Top:
Often times the pork for this recipe is made in the slow cooker or instant pot pressure cooker, but what if you have leftover cooked pork and you want to reinvent it? Make pork chile verde on your stove top. This is an easy version of pork chile verde, no tomatillos required. This is a no fuss recipe.
We had leftover pork tenderloin from making Pork Chops with orange rice and this recipe is my favorite way to use up pork in a fresh way.
What you need to make Pork Chile Verde:
- pork tenderloin cooked and cut into bitesized pieces
- 1 tablespoon olive oil
- 1 4oz. can chopped green chiles
- 2 tablespoons onion chopped
- 2 tablespoons tomato chopped (fresh or from a can)
- fresh cilantro chopped
- 1 tablespoon flour
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic salt
- 1 tablespoon Better than Bouillon chicken flavor
- 1/3 cup water
How to make Pork Chile Verde for Burritos:
- In a sauté pan over medium heat cook the onions in the olive oil until translucent.
- Add the cooked pork tenderloin chunks into the pan and brown the pork to bring out the flavor of the pork.
- Add in the green chiles and the flour and stir it in all around to coat the pork pieces.
- Add in the water and the Better than Bouillon continue cooking and stirring.
- Add in the tomatoes and the spices.
- Add in the cilantro right at the end. Serve it with more fresh cilantro (if desired) and grated cheese in a warm tortilla.
Pork Chile Verde
Pork Chile Verde is great in burritos, but you can serve it over rice too.
Ingredients
- 6-8 pork tenderloin medallions cooked and cut into bitesized pieces
- 1 tablespoon olive oil
- 1 4oz. can green chiles chopped
- 2 tablespoons onion diced
- 2 tablespoons tomato chopped (fresh or from a can)
- fresh cilantro chopped
- 1 tablespoon flour
- 1/4 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic salt
- 1 tablespoon Better than Bouillon chicken flavor
- 1/3 cup water
Instructions
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In a sauté pan over medium heat cook the onions in the olive oil until translucent.
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Add the cooked pork tenderloin chunks into the pan and brown the pork to bring out the flavor of the pork.
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Add in the green chiles and the flour and stir it in all around to coat the pork pieces.
-
Add in the water and the Better than Bouillon continue cooking and stirring.
-
Add in the tomatoes and the spices.
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Add in the cilantro right at the end. Serve it with more fresh cilantro (if desired) and grated cheese in a warm tortilla.
Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!
What to serve with Pork Chile Verde:
We usually serve pork chile verde on tortillas like a burrito or a taco.
That’s it! Next time you pick up a pork tenderloin for dinner, pick up these other ingredients too, so you can get two meals out of it!
More Mexican Food recipes we LOVE:
Original Publish Date: 4/18/2012 Post Updated: 4/23/2020
Have you tried this recipe?! Using the star icons below: RATE and COMMENT! I would love to hear your experience.
