Prep 5 mins
Cook 1 hr
I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe.
- 1 1⁄2 lbs pork, cubed
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 3 tablespoons vegetable oil
- 1 tablespoon butter
- 1 large fresh onions, minced or diced or 1⁄2 cup dried onion flakes
- 4 cloves garlic, minced
- 1 (16 ounce) jarla victoria salsa verde
- 1⁄2 cup water or 1⁄2 cup chicken broth (preferred) or 1⁄2 cup mexican beer (if you're feeling "beery" :))
- Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
- In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
- 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.
- Makes 4 to 6 servings.
This was fairly easy to make and very tasty! I think some cuts of pork could be simmered longer to get more tender. This would be a great one for the crockpot! I used Las Palmas sauce which is similar to La Victoria, but one of my preference. I also added finely diced jalapenos to punch up the heat for those who wanted it; I didn't cook those in, as some here like it less so. Thanks for the recipe, Julesong!
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!
It was really good, just 30min too long to cook, and needed a tsp of chili powder to make it spicy ;)