Easy Chile Verde

Name: Easy Chile Verde
Prep time: 25 min
Total time: 3 min
Ingredients: 3 1/4 pounds pork shoulder, cut into thirds; Kosher salt and freshly ground pepper; 2 to 3 tablespoons vegetable oil; 1 large onion, thinly sliced; 1 can (7 ounces) diced green chiles, such as Goya; 1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups); Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

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Prep Time: 25 minutes

Total: 3 hours, 25 minutes

Servings: 5

Cost: $8.06 /serving

Author : Martha Stewart

Ingredients

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3 1/4 pounds pork shoulder, cut into thirdsKosher salt and freshly ground pepper2 to 3 tablespoons vegetable oil1 large onion, thinly sliced1 can (7 ounces) diced green chiles, such as Goya1 jar (15 ounces) medium green salsa, such as Xochitl (1 3/4 cups)Tortilla chips, cilantro, sour cream, cotija cheese, and sliced radishes, serrano or jalapeño chiles, and avocado, for serving

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Instructions

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Step 1

Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.

Step 2

Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.

Step 3

Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.