chile verde
(1 rating)
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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(1 rating)
yield
4 -6
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For chile verde
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1 1/2 lbpork shoulder butt - cubed
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1 tspsalt
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1/2 tsppepper
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3 Tbspvegetable oil
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1 Tbspbutter
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1 lgonion minced or diced (or 1/2 cup dried onion flakes)
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4 clovegarlic - minced
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1 jarla victoria salsa verde (16 oz)
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1/2 cwater or chicken broth (preferred) or mexican beer
How To Make chile verde
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1Cut 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
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2In 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
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3Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
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4Add 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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