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

Fresh Chile Co

Hi Linda!
The Ninja Foodie can be used in SO many different ways, I often use mine to cook chicken, pork, beef, fish ect. In this case if you’re using the pressure cooker feature you just add in your pork shoulder, or meat of choice, add the appropriate amount of water (this is found in the chart that your foodie came with), and you can pour the Fresh Pure Green Chile right on top of the meat before you pressure cooke it! This will be the most efficient way and you can then cook the rest of the recipe in a sauce pan while your pork cooks in the foodie! Then just add in the pork once its done and simmer for 8-10 min to just add in the flavor.

Fresh Chile Co

Hi Tammy,
When you simmer it, you’ll want to leave the lid on it to keep all the heat and flavors packed inside!

-Your FCC Family

Kara Quinton

I will reduce the salt next time( seasoning or chicken broth). It was too salty…but loved the taste! 👍

Patty

Instead of potatoes I like to use canned hominy. I also add some chopped red pepper for some color.

Bert

Cant wait to get my chilies!!!

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