Green Chile Pork Salad

Green chile pork salad started out being a leftover pork meal, but is worth making as a first run meal.  Meat salads take center stage for a number of meals at our house.

For a couple more meat salads, try:  Beef Tenderloin Salad or Teriyaki Beef Salad.  The dressing for pork salad pictured below, is a combination of my original recipe listed below and the dressing for the beef tenderloin salad.

Green Chile Pork Salad

Green Chile Pork Salad

Total Time: 1 hour, 30 minutes

Yield: Serves 6


  • 2 pork tenderloins, roasted* and cut into chunks
  • 1 medium onion, cut into large half moons
  • 4-5 ounces canned chopped green chilies
  • 1/23 cup coarsely chopped cilantro
  • 1 TBSP rice vinegar
  • 1/4 cup extra virginolive oil
  • Salt and pepper


  1. Mix all ingredients and let marinate in fridge for about 1 hour. Serve chilled or at room temperature.
  2. For the recipe in the picture, I used pork loin chops that I had smoked.
  3. *To roast tenderloins: salt and pepper, heat oil in skillet, sear on all sides, place in 425 oven for about 15 min.