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Easy Chile Verde
Credit:
Justin Walker
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Serves 4 to 6
Ingredients
Ingredient Checklist
3 1/4 pounds pork shoulder, cut into thirds
Kosher salt and freshly ground pepper
2 to 3 tablespoons vegetable oil
1 large onion, thinly sliced
1 can (7 ounces) diced green chiles, such as Goya
1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving
Cook's Notes
Browning the pork in a few larger pieces gives you the flavor you are looking without having to brown it in multiple stages.
Gallery
Easy Chile Verde
Credit:
Justin Walker
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Serves 4 to 6
Gallery
Easy Chile Verde
Credit:
Justin Walker
Easy Chile Verde
Credit:
Justin Walker
Easy Chile Verde
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Serves 4 to 6
Recipe Summary
prep: 25 mins
total: 3 hrs 25 mins
Yield: Serves 4 to 6
prep: 25 mins
total: 3 hrs 25 mins
prep:
25 mins
total:
3 hrs 25 mins
Yield: Serves 4 to 6
Serves 4 to 6
Ingredients
Ingredients
- 3 1/4 pounds pork shoulder, cut into thirds
- Kosher salt and freshly ground pepper
- 2 to 3 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 1 can (7 ounces) diced green chiles, such as Goya
- 1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)
- Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving
Directions
Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.
Cook's Notes
Browning the pork in a few larger pieces gives you the flavor you are looking without having to brown it in multiple stages.
Cook’s Notes
Browning the pork in a few larger pieces gives you the flavor you are looking without having to brown it in multiple stages.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Easy Chile Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Easy Chile Verde
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
