Pork Chile Verde
Tender chunks of pork in a flavorful green chile sauce. Delicious served over rice or with flour tortillas.
Equipment
- Dutch oven
Ingredients
- 3-4 lb pork shoulder, cut into 1 inch pieces
- 2 tbsp olive or vegetable oil
- 2 7 oz cans diced green chiles
- 1 large onion, diced
- 1 bunch cilantro, chopped
- 2 stalks celery, diced
- 1-2 jalapeño peppers, diced
- 1 large green bell pepper, diced
- Salt & pepper, to taste
- ½ tsp Cumin
- 1 tsp garlic powder
- 1 lime, juice & zest
- 1 Avocado, diced
- Sour cream, to serve optional
Instructions
- Heat 2 tablespoons oil in a large Dutch oven pot over medium high heat.
- Season cubed pork shoulder generously with salt, pepper, cumin and garlic powder.
- Cook seasoned pork in oil until browned. Remove from the pan. Set aside.
- Cook onion in the pot scraping up browned bits until translucent.
- Add diced bell pepper, jalapeños, and celery. Stir well.
- Add diced green chiles. Stir to combine.
- Return pork to the pot, stir well and bring to a simmer.
- Cover pot and reduce heat to low.
- Cook for 1-1 ½ hours over low heat stirring occasionally until pork is soft and tender.
- Remove stew from heat and stir in lime zest and juice.
- Taste and adjust seasonings.
- Serve Chile Verde stew over a bed of Spanish rice or serve with flour tortillas.
- Top with diced avocado and a dollop of sour cream to serve.