chile verde
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!
prep time
30 Min
cook time
1 Hr 30 Min
method
---
yield
4-6 serving(s)
Ingredients
- 1 1/2 pounds pork shoulder butt - cubed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 large onion minced or diced (or 1/2 cup dried onion flakes)
- 4 cloves garlic - minced
- 1 jar la victoria salsa verde (16 oz)
- 1/2 cup water or chicken broth (preferred) or mexican beer
How To Make chile verde
-
Step 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
-
Step 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
-
Step 3Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
-
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes