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.
- 680.38 g pork, cubed
- 4.92 ml salt
- 2.46 ml pepper
- 44.37 ml vegetable oil
- 14.79 ml butter
- 1 large fresh onions, minced or diced or 118.29 ml dried onion flakes
- 4 clove garlic, minced
- 453.59 g jarla victoria salsa verde
- 118.29 ml water or 118.29 ml chicken broth (preferred) or 118.29 ml 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!
Ok so I was terrified to use a jar for this recipe because my boyfriend is Mexican and his favorite dish is Chile Verde.......weeeellllll HE LOVED IT!! He said it was delicious for my first time ever making it. He didn't ask how I made it and I didn't tell. Will use AGAIN!!!!
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!