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Chile Verde Recipe

Michael's picture

We enjoy this Chile Verde recipe. Tender chunks of pork shoulder slow-cooked in a rich green sauce make for a tasty meal, and the leftovers are delicious over the next day or so.

Those not on a carb-restricted diet can use it to make a burrito, or serve it over a bed of rice.

It's great all by itself, though. Do try it!

This recipe makes enough to serve four adults with some leftovers remaining. You can freeze the leftovers if you aren't in the mood to have this for lunch or dinner in the next few days.


  • Salt and pepper for seasoning.
  • 1-1/2 to 2 lb. pork shoulder roast.
  • Vegetable oil for frying.
  • One medium yellow onion, thinly sliced.
  • Two large cloves garlic, crushed or chopped fine.
  • (Optional) 2/3 cup white wine (I use inexpensive Chardonnay) for deglazing.
  • One or two 16 oz. jars of Salsa Verde. We like Herdez Salsa Verde or La Victoria Salsa Verde (mainly because it's what we have available locally), but you can use whatever you like -- choose your level of spiciness.
  • 1/2 cup water
  • (Optional)Small (7.5 oz) can of red salsa. This adds to the richness of the green sauce. We really like El Pato Jalapeno Salsa or El Pato Mexican Hot Style Tomato Sauce (available at many local grocers in the Mexican food section, for under a buck a can.)


The main task is to cut the pork shoulder into bite-sized chunks. We try to remove as much of the external fat and any connective tissue that might make the meat tough to chew. This may take a while depending on your knife skills, so budget your time accordingly–it usually takes me about 15 to 20 minutes to prep the pork roast.

Cut the meat into 1 inch cubes (or smaller if you like, but not too small.)


  • Season the pork with salt and fresh ground pepper. You can skip this step and add salt and pepper to the sauce later, to taste.
  • Heat oil over medium-high heat in a large pot (I use a large, 6 quart cast-iron dutch oven) and brown the meat evenly.
  • Add garlic and onions, cook a few minutes more until garlic and onions are browned.
  • If you wish to deglaze the pan with white wine, remove the meat, onions, and garlic to a large bowl. Turn heat to high, pour white wine into pot, and stir with a wooden or plastic utensil to loosen any bits from bottom of pot. When wine has reduced (you'll see it start to thicken a bit), return the meat, onions, and garlic to the pot, and you're ready for the next step.
  • Pour one jar of the green salsa, the red salsa (if you are using it), and the water into the pot. You need enough salsa to cover meat, but no more. Start with a single jar of salsa, only add more after you've added all other ingredients. Stir to mix thoroughly.
  • If you didn't season the meat earlier, you can add salt and pepper (to taste) to the sauce now.
  • Turn heat to medium-high, until sauce begins bubbling. Reduce heat to low; cover and simmer for at least one hour, or until pork is tender (longer and slower is better.) You can remove the lid and simmer uncovered for another 30 minutes if you want to thicken the sauce. Remember to stir occasionally.
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About Michael

Michael's picture

About me

I'm Mike. I'm LowCarbForLife's (Teri's) hubby. I manage the LowCarbCompatible™ web site, among many other things. I don't follow a strict diet but I do follow LowCarbForLife's way of eating most of the time, since we eat together (and I cook most of the time).

My web site

Current Diet Type
Carbohydrate Addict's Lifespan Program (CALP)

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