Easy Chile Verde
This version of Chile Verde comes together quickly, then simmers on the stove.
Ingredients
- 1 3/4 Pounds Boneless Pork Butt cut into 1/2″ cubes
- 1 tbsp Oil
- 1 Large Onion 1/4″ dice
- 2 tsp Garlic minced
- 1 tbsp Jalapeno Peppers about 1/2 of One, minced
- 1 tbsp Fresh Oregano
- Salt and Pepper to taste
- 2 Cans Whole Green Chiles Plus Juice sliced
- 3/4 Cup Chicken Broth
- 1/2 Cup White Wine
- 1 Bay Leaf
Instructions
- Heat oil in a large pot over medium heat. Season the pork with salt and pepper. Cook until browned in batches. Remove from pot.
- Add the onion, garlic, jalapeno, oregano and 3/4 t. of salt. Cook until onion is wilted, about 5 minutes. Add the pork back into the pot. Stir in the green chiles, broth, white wine and bay leaf.
- Bring to a boil. Reduce heat to the barest simmer, and partially cover the pot. Cook, stirring occasionally, for at least 2 1/2 hours, or until pork shreds easily when pressed with a wooden spoon.