Chile Verde with Pork

Recipe featured on Sam The Cooking Guy Tailgate Day TV episode.

 

Serves 6-8

INGREDIENTS

• 1-3 tablespoons neutral oil (like vegetable or canola)

• 3 pound pork shoulder (cut into 1 inch size cubes)

• 1 cup white or yellow onion, diced

• 1 garlic clove, minced

• ½ teaspoon ground cumin

• 1 16 ounce jar salsa verde

• 1 10 ounce can green enchilada sauce

• 1 25 ounce can hominy, drained

• ½-1 cup chicken broth

Suggested servings and toppings:

• Cooked riced

• Tortillas

• Chopped red onions

• Chopped fresh cilantro

DIRECTIONS

1. Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside

2. In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in

3. Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture

4. Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender

5. Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.

WATCH ME MAKE THIS...

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