Chile Verde

Chile Verde
Recipe type: Main Dish
Cuisine: Mexican
  • 3 lb pork roast (picnic/shoulder/butt is ideal)
  • Onions
  • 2 cans green chiles
  • 1 can diced tomatoes (or fresh is fine, too)
  • Salt
  • Pepper
  • Oregano
  • Garlic
  • Cumin
  1. Slow cook a pork roast either in the oven at 250⁰ or a crockpot until stringy (several hours or overnight).
  2. Let cool, and then shred.
  3. (This is the method my roommate from AZ did it.)
  1. Cut pork into cubes, (you can use chops or loin roast.)
  2. Brown if desired, (best if serving as stew).
  3. Sauté some onion (chopped) and some garlic (minced).
  4. Combine meat and veggies together, if you didn't brown the meat, or you shredded yours, and add tomatoes, chiles, and spices.
  5. Simmer over low heat until heated through, if using shredded pork, about 20-30 minutes.
  6. If using the cubes I would plan on an hour or more, depending on how well done you like your meat.
  7. You can just dump everything into a crockpot and cook for 3-4 hours on high or 6-8 on low, using the cubed meat, or longer if using a whole roast, as above.
If you want this to be more verde, add tomatillos instead of the tomatoes. (Jenny)