I tried Stlhead's recipe. I turned out ok, but not great. Not saying it is Stlheads's recipe, probably just the cook. I have to watch the saturated fat pretty close so I substituted pork loin for pork shoulder, cubed it and browned it in some olive oil. Did everything else with the Chile's. The problem may not be only with the leaner cut of meat, but perhaps I didn't get the seasoning portions right. I also cooked it in a slow cooker, covered and it came out pretty watery. Any tips Stlhead?

I am going to give Vedder's a try; but here I go again, can't use bacon grease or pork shoulder and I am sure the bacon grease is the secret to his success; but I will try anyway and see how it goes. I will also try some of the others posted here.

Thats a pile a Chile Verde so I am on day three of eating it. I think tonight I will put it over rice and top with more onion and jalepeno pepper. some for lunch tomorrow, and then freeze the rest.