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Chile Verde Con Puerco

Recipe by Tony Fordyce

3 diced jalapeño/serano
1 diced Roma tomato
1/2 white onion diced
3 cloves garlic chopped
1.5 lbs diced pork
Salt to taste
Pepper to taste
Posole Seasoning to taste
Brown the pork in equal parts oil and butter.
Add all the veggies and about a half jar green and red blend extra hot. Cook for about 5 minutes.
Add one more slice of butter, stir well
Add flour to the pot, stir to coat meat/veg, cook about 3 minutes stirring constantly so the flour doesn’t burn on bottom. ( you’ve just made a roux base)
Add about 3/4 can of beer, stir until thickened, drink the rest of the beer, then go get another.
Add about 16 ounces of chicken stock, stir, check for seasoning, add as needed to your taste. If it’s to thin, mix up a slurry of corn starch and cold water, add to hot chili, it’ll thicken.

1 comment


We love these products and this recipe is a great way to highlight these red and green mixed chiles. I used the medium heat red/green, and added two jalapenos instead of three, and then added a can of black beans and a can of chickpeas in addition to the beer and chicken stock. It was still plenty spicy, and had some nice textures. I finished it in the crock pot – 6 hours on high and the pork was so tender! Served with Monterey Jack cheese and a dollop of sour cream to calm it down a little – SO good!! Thank you for this recipe, I will definitely be making it again!

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