Chile Verde


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)


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.


Jim McKenna

Good stuff! I make this a couple of times a year, but use a green chili rub on the pork, smoke the butts for 4-5 hours with apple wood, low and slow, chunk it up, then finish it as per the recipie. The smoky, slightly sweet flavor is outstanding! Good on eggs, over a burger, or just out of the bowl with a little grated fresh cheese o’ choice and some fresh cilantro and raw onion on top… YUM! Now I’m hungry, need to see if I have a pork butt in the deep freeze!

Bruce Broughton

Chile Verde, is a favorite at our house. I ordered some jars of your salsa, for the first time, the other day. Looking forward to tasting the goods. I do have one idea, for assessing your heat factor. Use the Scoville Scale, instead of mild, medium, hot, and extra hot; those mean little. Scoville units, let people asses the real heat value.

Mark Odom

The only change I would make is to add half of one jar of green chile during the last third of the cooking so that you can see green chile.

Beverly Emley

this sounds absolutely delicious! Going to serve with rice, and add some avocado on top with sour cream. Love the recipe!


Sounds durn good but I’d shred the pork. It’s tastier and better that way.

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