Guisado Verde

Guisado Verde

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Jenni James


This recipe is a crowd pleaser for people who like thier food to be on the Picante side of the flavor spectrum.

I have given this recipe to people who hate to cook and they love it!

I use my favorite Salsa Verde, which makes this recipe an easy one for people of all levels of cooking experience.

To the Advanced chefs:
You could make your own Salsa Verde but that would add precious time to the process, plus you would have to clean your food processor*. So go ahead and do it if you're really desperate to clean your food processor*.

*Food processors are not otherwise required.


★★★★★ 2 votes

6 to 12 depending on serving size
45 Min
3 Hr


  • 4 to 6 lb
    pork boneless shoulder (boston butt) (defatted and cubed)
  • 1 large
    white onion (diced)
  • 1 to 2 Tbsp
    olive oil, extra virgin
  • 4 jar(s)
    herdez salsa verde (16 ounce jars)
  • 2 l
    corona or your favorite mexican beer
  • 1/2 c
    lime juice
  • 4 to 7 oz
    roasted green chiles (mild, canned and diced)
  • 4 to 6 clove
    garlic (minced)
  • 1/2 Tbsp
    mexican oregano (you will appreciate the addition of this type of oregano, it definitely matters)
  • 2 Tbsp
    dried cilantro
  • 1 tsp
    chili powder
  • 1 1/2 tsp
    cumin seeds (toasted and freshly ground)
  • 1
    bay leaf
  • 1 1/2 tsp
    freshly ground black pepper
  • 1 1/2 tsp
    kosher salt (3 or 4 good pinches will work)

How to Make Guisado Verde


  1. Remove all fat and cube into 2 inch pieces. If you have the butcher do as much of this as he can your prep time will be greatly reduced.
  2. Heat a large skillet over medium-high heat and add 1 T. Corn or Canola Oil. Turn pan to cover bottom with oil.

    Once oil begins to shimmer, carefully add enough pork to loosely cover the bottom of the pan.

    DO NOT CROWD! The pork will let off a lot of liquid if crowded and you will be braising the pork instead and it will not brown.

    Cook and turn with a fork until pork is golden to dark brown on all sides about 10 minutes.
    Turn up heat if necessary.

    Set aside and continue with the rest of the pork in batches adding more oil if needed.
  3. After all the pork is browned, remove any remaining oil and add diced onions to the skillet cooking until translucent (about 5 minutes) then add garlic until fragrant. (2 minutes)

    Add pork, onion and garlic, with Salsa, Beer, Lime Juice, and the all of the remaining ingredients to a large Stock Pot. (at least a 10 to 12 quart stock pot)
  4. Bring to a boil and then reduce to a simmer. Continue to simmer, occaisonally stirring and scraping the bottom with a wooden spoon.

    Let simmer at least 3 hours, reduce heat to low if you aren't already there and you can keep this warm for as long as necessary.

    It is hard to overcook this, but if you have the temperature too high it can stick and burn at the bottom. To avoid this be sure to scrap bottom frequently, any browning at bottom just adds to the flavor.

    Serve with Tortillas, Corn Chips, cheese, sour cream and fresh minced Cilantro if desired.

Printable Recipe Card

About Guisado Verde

Course/Dish: Other Soups Pork
Regional Style: Mexican
Other Tags: Quick & Easy Healthy

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