Chile Verde

1
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!

Rating:

★★★★★ 1 vote

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

How to Make Chile Verde

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.

Printable Recipe Card

About Chile Verde

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




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