Chile Verde

Ingredients

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 garlic press
1/3 bottle Posole Seasoning (add more as desired - we like 1/2 bottle but may be too salty for some)
2 Jars Pure Green Chile
2 1/2 Cups chicken broth
4 large cubed potatoes (optional)

Directions

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 in 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 jars of Fresh Chile Co. Pure Green Chile. (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. 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 mixture 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.

Tastes delicious with sour cream, shredded cheese, radishes, cilantro, etc.

40 comments

JEFF Dodson

Outstanding recipe, nice heat from the medium Chiles, pork was fork tender and full of flavor. Served with corn tortillas for the finishing touch!

Barbara Newsome

So delicious. Thank you. I didn’t have pork so I subbed chicken. I have to ask where did you get your bowl from it’s gorgeous?

Gary Montoya

made a pot of chile this morning from my first order, made it the way my mom used to do, brought back memories. Just ordered 3 more jars. Can’t go wrong no matter what you do, i usually buy boxed, or preroasted, to much going on. this year. MUCCHO Gracias.,

Sharon

Made according to recipe tho cutting in half. Love the flavor but way to spicy for me and I like it hot. What can I add to cut that down a bit?

S Crickmore

I made this yesterday using the “mild” sauce. It was way too spicy hot for us. We could hardly finish one small bowl each. Would like to try making again, but less spicy. Any suggestions on how to make less spicy?

Our neighbors however loved it.

1 2 3 4 8

Leave a comment

Please note, comments must be approved before they are published