1 1/2 lbpork shoulder butt - cubed
3 Tbspvegetable oil
1 largeonion minced or diced (or 1/2 cup dried onion flakes)
4 clovegarlic - minced
1 jar(s)la victoria salsa verde (16 oz)
1/2 cwater or chicken broth (preferred) or mexican beer
How to Make Chile Verde
- 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
- 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
- Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
- 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.