Recipe by Julesong
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.
Top Review by Sue Lau
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!
- 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" :))
Directions See How It's Made
- 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.