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

Tim

I made this last night exactly as shown in the recipe. It was GREAT. I cooked it for about 2.5 hours and the pork was perfect. It was very tender and had great flavor.

D. Brian Mann

I wanted to try this recipe as is, but given the problems with the pork supply chain here in Georgia during the pandemic, we’ve been unable to find any good pork butts for delivery. We did find some great-looking pork chops though, so I thought I would share this adjustment we made, which turned out really well, I think.

It’s simple really, we took about 2 lbs. of bone-in chops, dry-brined them in the fridge with a little olive oil and a nice dusting of your pozole seasoning, and let them sit for about 2 hours. We then pan-browned them for a couple of minutes per side in a hot, blue steel pan, and dropped them into a dutch oven full of your green chile, as outlined in the recipe above, for about 90 minutes.

We did use the red-and-green chile mix instead of the plain green, which gave it a great color profile, but what made it special was the browning of the chops and then cooking them whole with the bones intact. We forked the meat apart, and it came out a little more on the stewy side rather than chunky, but the flavor and color of the finished product were astounding !

Do be careful to avoid any bone fragments getting into the chile, but I strongly recommend this option!

Best & buen provecho,

B

Charlotte McLemore

I would probably add hominy instead of potatoes. Sounds delicious.

Peter Barone

I followed the recipe and added the potatoes with the meat and onion/garlic mixture. Looked great as it simmered until the potatoes broke down and turned the pot into what looked like split pea soup. Going to make it again but will not add the potatoes until the very end.

LOL, mine did not look like the delicious picture.

Marilee

I don’t eat pork [or beef or lamb for that matter] but have made chile verde with chunks of poultry. As long as it’s well seasoned, it is still a very tasty dish.

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