Easy La Victoria Chile Verde

"I love chile verde, and I've been impressed by this, the easiest and tastiest recipe I've found. Yes, it cheats a bit by using sauce from a jar (hmmph, you might say!), but sometimes you can achieve really good results from shortcuts. :) This is the recipe I use most often for Chile Verde. Delicious, and folks ask for the recipe."
 
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photo by grawma photo by grawma
photo by grawma
Ready In:
1hr 5mins
Ingredients:
9
Serves:
4-6
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ingredients

  • 1 12 lbs pork, cubed
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 large fresh onions, minced or diced or 1/2 cup dried onion flakes
  • 4 cloves garlic, minced
  • 1 (16 ounce) jar la victoria salsa verde
  • 12 1/2 cup chicken broth (preferred) or 1/2 cup mexican beer (if you're feeling "beery" :))
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directions

  • Cut pork into 1/2-inch cubes; season cubes with salt and pepper.
  • In a large, heavy pan with lid, brown the cubes well in oil and melted butter.
  • Add the onion and garlic and sauté for about 5 minutes, then drain the fat from the pan.
  • Add the remaining ingredients, cover, and simmer for at least 90 minutes, stirring frequently; add more water (or broth or beer) during cooking if necessary to achieve desired sauce texture.
  • Makes 4 to 6 servings.

Questions & Replies

  1. What cut of pork do you use? I sometimes find that my pork gets dry. Have any suggestions? Thanks
     
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Reviews

  1. This was fairly easy to make and very tasty! I think some cuts of pork could be simmered longer to get more tender. This would be a great one for the crockpot! I used Las Palmas sauce which is similar to La Victoria, but one of my preference. I also added finely diced jalapenos to punch up the heat for those who wanted it; I didn't cook those in, as some here like it less so. Thanks for the recipe, Julesong!
     
  2. Made this tonight and it was awesome! I made it for a crowd and everyone loved it. Some had it over rice while others used flour tortillas. This recipe is a keeper and I will be making it often.
     
  3. Ok so I was terrified to use a jar for this recipe because my boyfriend is Mexican and his favorite dish is Chile Verde.......weeeellllll HE LOVED IT!! He said it was delicious for my first time ever making it. He didn't ask how I made it and I didn't tell. Will use AGAIN!!!!
     
  4. Found this recipe on the back of the La Victoria jar and it's good. I change my recipe in that my pork is cooked first and instead of cubing it - it is more shreaded. When I make pork butt - this is what I do with my left overs - I make this chile verde recipe!
     
  5. It was really good, just 30min too long to cook, and needed a tsp of chili powder to make it spicy ;)
     
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Tweaks

  1. Doubled the recipe, added half a bunch of chopped cilantro, a can of diced green chilies and thickened the sauce just a bit at the end of cooking with instant potato flakes.
     
  2. This was pretty good. I'm kinda picky with somethings because I make a lot of homemade so when I use something from a can or jar, I can taste the citric acid...same with hummus. (We hardly ever buy pre-made hummus). I doubled the recipe, and I guess I should not have doubled the salt; it came out very salty. I used beer instead of broth because of the salt factor, I added quite a bit of water to dilute it, and I did save some of the fat drained for flavor. I also used some starch to thicken it.
     

RECIPE SUBMITTED BY

<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=http://www.recipezaar.com/member/39857>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=http://www.recipezaar.com/member/65957>Cathy is here as cxstitcher</a> and <a href=http://www.recipezaar.com/member/62727>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=http://www.recipezaar.com/member/379862>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
 
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