Hatch Green Chile Verde

Chile Verde made from pork shoulder with posole seasoning and Hatch Green Chiles. Cooked until the meat falls apart then served over cook cubed potatoes.

Course Main Course

Cuisine Mexican

Keyword chile verde, hatch green chile, instapot, pork shoulder, posole, potatoes

Budget Frugal

Prep Time 25

Cook Time 3

Total Time 3 25

Servings

Calories 459kcal

Equipment

Dutch oven or Instant Pot

Ingredients

1 lbs pork shoulder
2 TBS Posole Seasoning
1 TBS extra virgin olive oil
1 cloves garlic
1 small sweet yellow onion
½ jar Pure Green Chile I used MILD!
¾ cups low sodium chicken broth
1.5 cubed potatoes (optional)

Instructions

Trim excess fat from pork shoulder and cut into 1" cubes. Coat the meat with Posole Seasoning mixing it in well. Note: Posole seasoning is salty. Use more or less per personal preference.
In a large skillet, add olive oil. Turn heat on medium/medium-high and brown the pork on all sides. Once browned, remove the meat from skillet with a slotted spoon, reserving the oil in the skillet. Set meat aside.
Add in 2 chopped yellow onions to skillet with remaining olive oil and cook over medium heat until translucent. Add in pressed garlic and cook an extra 30 seconds. Watch closely as garlic burns quickly.
Transfer onions, garlic, and meat to a braiser or Dutch over with lid and add chicken broth and ¾ jar of MILD Fresh Chile Co. Pure Green Chile Roast. (If using the chile verde for tacos, reduce the amount of chicken broth to 1 cup) (Tip! You can use a bit of broth to help deglaze the pan that had the meat and onions earlier to include all those flavors in your Chile Verde!) (Save the remaining green chile to add just before serving for that lovely green color!)
Place pot in 325 degree oven for 2-3 hours or until meat is fork tender. Add the remianing green chile and cook an additional 10 minutes.
INSTAPOT USERS: You can use your Instapot instead of the oven. Place the onions and garlic, meat, and chicken broth in the Instapot. I used the pressure cooker setting on my Instapot Mini for 35 minutes and it was perfect. After releasing steam add the remaining green chile and cook on sauté setting for 10 minutes.
Boil the potatoes until al dente, then brown them in a skillet with butter. You can also make rice instead.
Serve piping hot over cooked potato cubes or rice, in a taco, burrito, chimichanga, or with a fried egg. Use your immagination.

Nutrition