Chile Verde

July 28, 2008 Pork, Recipes Comments Off

My step daughter, Kristin, always asks me to make burritos when she’s here. Specifically, she loves the Chile Verde I make from pork shoulder and a special organic sauce. She even wanted it the day she had her wisdom teeth pulled.

I’ve tried this with making the sauce from scratch rather than a jar, but I oddly prefer the jar. I use 505 Green Chile Sauce in the mild variety. It’s organic and domestically grown and cooked in our neighbor state of New Mexico.

Once cooked, this pork is best served in a burrito with fresh cilantro, cheese, sour cream, and lime, but it is great for nachos or a taco salad, too.

Ingredients
1.5 – 2lbs pork shoulder roast or country ribs (boneless is easiest)
1 large yellow onion, diced
1 16-oz jar of 505 mild green chile sauce
1 green Anaheim pepper, roasted and chopped (in a pinch, use a can of mild green chiles)
1 tablespoon chipotle peppers in adobo sauce, chopped (add more if you like it spicier)
Juice of 1 lime
1/3 cup freshly chopped cilantro leaves
Salt to taste

Method
Chop the onion and place in a Crockpot with pork on low heat. Let cook for 3-4 hours until pork is fully cooked, tender, and falls apart easily. If you have a bone-in roast, remove bone. Shred the pork with a fork. Add the chile sauce, Anaheim and chipotle peppers, and lime juice. Cook for another 30-60 minutes. Just before serving, add the cilantro and salt and then stir.

Serve immediately or store refrigerated for up to four days.