Chile Verde

Noel Perry

By
@kahelilani

Found this recipe on the back of the La Victoria jar and it's good. I change my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs - I make this chile verde recipe!


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Comments:

Serves:

4-6

Prep:

30 Min

Cook:

1 Hr 30 Min

Ingredients

1 1/2 lb
pork shoulder butt - cubed
1 tsp
salt
1/2 tsp
pepper
3 Tbsp
vegetable oil
1 Tbsp
butter
1 large
onion minced or diced (or 1/2 cup dried onion flakes)
4 clove
garlic - minced
1 jar(s)
la victoria salsa verde (16 oz)
1/2 c
water or chicken broth (preferred) or mexican beer

Directions Step-By-Step

1
Cut pork into 1/2-inch cubes; season cubes with salt and pepper. NOTE: I changed my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs
2
In a large, heavy pan with lid, brown the cubes well in oil and melted butter. If your pork is already cooked - just add it here and skip to step 3
3
Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
4
Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.

About this Recipe

Course/Dish: Salsas, Pork
Regional Style: Mexican
Hashtag: #verde