Reviews (2) Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: Unrated 05/27/2013 The second time I made it came out completely differently -- the salsa used completely influences the flavor. The first time, I used Trader Joe's and it was very mild (to the point of bland). This time I used a local one I found at the store and the flavor really came through. Martha Stewart Member Rating: Unrated 05/27/2013 A very easy recipe. Not as much flavor as I expected, but I blame that on the salsa I used. I ate it few times for lunch or dinner through the week. One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different. Making this again with a different salsa. I plan to double it and strain out some of the meat for tacos.
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Gallery Read the full recipe after the video. Recipe Summary prep: 10 mins total: 2 hrs 10 mins Servings: 6 chile-verde-034-med109951.jpg
Ingredients Ingredient Checklist 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces Salt and pepper 1 medium yellow onion, thinly sliced 1 cup green tomatillo salsa 1 1/2 cups low-sodium chicken broth Fresh cilantro and lime wedges, for serving
Cook’s Notes Chicken BrothBuying low-sodium chicken broth lets you control the seasoning in your dish.
Gallery Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 2 hrs 10 mins Servings: 6 chile-verde-034-med109951.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 10 mins total: 2 hrs 10 mins Servings: 6
Recipe Summary
prep: 10 mins total: 2 hrs 10 mins
Servings: 6
prep: 10 mins
total: 2 hrs 10 mins
prep:
10 mins
total:
2 hrs 10 mins
Servings: 6
6
chile-verde-034-med109951.jpg
chile-verde-034-med109951.jpg
Ingredients
Ingredients
- 3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces Salt and pepper 1 medium yellow onion, thinly sliced 1 cup green tomatillo salsa 1 1/2 cups low-sodium chicken broth Fresh cilantro and lime wedges, for serving
Directions
Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.
Cook’s Notes Chicken BrothBuying low-sodium chicken broth lets you control the seasoning in your dish.
Cook’s Notes
Chicken BrothBuying low-sodium chicken broth lets you control the seasoning in your dish.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/27/2013 The second time I made it came out completely differently -- the salsa used completely influences the flavor. The first time, I used Trader Joe's and it was very mild (to the point of bland). This time I used a local one I found at the store and the flavor really came through. Martha Stewart Member Rating: Unrated 05/27/2013 A very easy recipe. Not as much flavor as I expected, but I blame that on the salsa I used. I ate it few times for lunch or dinner through the week. One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different. Making this again with a different salsa. I plan to double it and strain out some of the meat for tacos.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 2 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: Unrated 05/27/2013 The second time I made it came out completely differently -- the salsa used completely influences the flavor. The first time, I used Trader Joe's and it was very mild (to the point of bland). This time I used a local one I found at the store and the flavor really came through. Martha Stewart Member Rating: Unrated 05/27/2013 A very easy recipe. Not as much flavor as I expected, but I blame that on the salsa I used. I ate it few times for lunch or dinner through the week. One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different. Making this again with a different salsa. I plan to double it and strain out some of the meat for tacos.Martha Stewart Member
Rating: Unrated 05/27/2013
The second time I made it came out completely differently – the salsa used completely influences the flavor. The first time, I used Trader Joe’s and it was very mild (to the point of bland). This time I used a local one I found at the store and the flavor really came through.
Rating: Unrated
A very easy recipe. Not as much flavor as I expected, but I blame that on the salsa I used. I ate it few times for lunch or dinner through the week. One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different. Making this again with a different salsa. I plan to double it and strain out some of the meat for tacos.
All Reviews for Chili Verde
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chili Verde
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
