5 - 10 Minutes
2 - 3 Hours
2 ½ - 3 Hours
700 Calories Per Serving
- 2 lbs Pork Shoulder, cut in 1-2 inch cubes
- Cooking oil
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 1 ½ cups chicken broth
- 2 large potatoes, cubed
- ⅓ bottle of Posole Seasoning
- 1 jar Pure Hatch Green Chile Sauce
1. Add Meat to Skillet
In a large skillet, add cooking oil and cubed pork. Coat the meat with Posole Seasoning, mixing it well.
2. Brown Pork
Turn the heat to medium/medium-high and brown pork on all sides. Once browned, remove and set aside.
3. Cook Onion
In the same skillet, add a little more cooking oil and chopped onion, and cook until translucent.
4. Add Garlic
Add minced garlic to onions and cook an extra 30 - 60 seconds
If you use a bit of broth to deglaze the skillet, it can be added to the pot for more flavor.
5. Transfer to a Cooking Pot
Transfer onions, garlic, and browned pork to a cooking pot and add 1 ½ cups chicken broth, cubed potatoes, and 1 jar of Pure Hatch Green Chile Sauce.
6. Bring to a Boil
Bring the pot to a boil, cover, and reduce to a simmer for about 2-3 hours. Stir at 2 hours, and leave longer if desired. If potatoes are added, check by slicing through one to ensure proper cooking.
Serve with desired toppings and a warm tortilla on the side!
Recipe by Chris Lang Fresh Chile
Green Chile Verde