4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Extra virgin olive oil
2 yellow onions, chopped
3 garlic cloves, pushed through a garlic press
1/3 bottle Posole Seasoning (add more as desired - we like 1/2 bottle, but that may be too salty for some)
2 Jars Pure Green Chile
2 1/2 cups chicken broth
4 large cubed potatoes (optional)
In a large skillet, add olive oil and cubed pork.
Then coat the meat with Posole Seasoning mixing it in well.
Turn heat on medium/medium-high and brown the pork on all sides.
Once all browned, set meat aside.
Add 2 chopped yellow onions to skillet with olive oil and cook until translucent. Then add in pressed garlic and cook an extra 30 seconds.
Transfer onions, garlic, and meat to a cooking pot and add 2 1/2 cups of Chicken Broth and 2 Fresh Chile Co. Pure Green Chile jars.
(Tip! You can use a bit of broth to help deglaze the fond from the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!)
Bring to a boil and then simmer for 2 to 3 hours.
Can eat with tortillas, over rice, or with cubed grilled potatoes.
You can also add potatoes in with the meat and posole seasoning and cook them as part of the mixture, OR you can add already roasted diced potatoes into the mix in the last 15-20minutes, so they don't get mushy.
Another option is to add in less chicken stock and a little less posole seasoning, making it more of a thick and chunky seasoned meat mixture that can be made into burritos.
It tastes delicious with sour cream, shredded cheese, radishes, cilantro, etc.