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

Deeann Kruse

would this be good made into a thick soup, with maybe some cream or sour cream added?

Kirk Nichols

Can you Crock Pot the Chile Verde recipe?

Dan Cummings

Any idea if beef can be substituted easily. I have a pork allergy and would love to try this recipe

Jim

Whenever I’ve made Chili Verde, one of the things I do is put the pork shoulder on my smoker for a couple of hours at around 250. I think it really enhances the flavor.

Al

Absolutely delicious! (medium green) I cut the recipe in half, used three tablespoons of Posole seasoning and added a can of yellow hominy. Very flavorful with nice heat.

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