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Ericka's Chile Verde Recipe

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This recipe for Ericka's Chile Verde is from The Mooney Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pork shoulder, butt, or loin, cut in bite sized chunks
1/2 of a yellow onion cut in chunks
6 cloves of garlic
1/2 cup water

4-5 small cans or 1 large jar of mild salsa verde (Herdez, Embass, or La Victoria)
Directions:
Directions:
Cut the pork into bit size pieces. Put meat, onion, garlic, and water in oven bag and cook according to instructions (a few hours).

When done, drain meat from cooking juices and put in kettle. Put cooking juices in a fat separator and drain off the fat. Add the cooking juices to the pot along with the salsa verde. Cook for about 20 more minutes until warmed through.

Serve with rice, beans, and tortillas.
Personal Notes:
Personal Notes:
This is my favorite homemade chile verde recipe!

I add two heaping tablespoons of salsa from our favorite Mexican restaurant too.

 

 

 

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