Pork Chili Verde

Directions

Slow Cooker Instructions

1. Slice the pork into 2-inch cubes (or save time and ask your friendly butcher to do it); chop the onions.

2. Brown the meat (in batches to keep from overcrowding) in a skillet over medium-high heat. Drain excess fat, if desired. Transfer the browned pork to a 5-quart slow cooker. Add the onions, F&S Chili Verde Seasoning, the chicken broth, and one cup of water and stir to combine.

3. Cover and cook on low for about 6 hours. Add the drained hominy or white beans, and continue cooking for another two hours, until the pork is very tender. Use two forks to gently shred about ½ of the meat.

4. Serve the Chile Verde with steamed rice or corn tortillas, garnished with sour cream, lime wedges, and fresh cilantro, if desired.

Oven Method

1. Heat the oven to 275°F.

2. Slice the pork into 2-inch cubes (or save time and ask your friendly butcher to do it); chop the onions.

3. Heat two tablespoons of oil in a heavy pot over medium-high heat. When the oil is hot and shimmering, brown the pork on all sides (in batches if necessary to avoid overcrowding the pan). Transfer the pork to a bowl.

4. Add the chopped onions to the pot, and sauté until slightly softened, about 6-8 minutes. Return the pork and any juices to the pot, then add the F&S Chili Verde Seasoning. Continue to cook, stirring, until the pork and onions are coated with spices and the mixture is very fragrant.

5. Pour the chicken broth and 1 cup of water into the pot and bring the mixture to a boil. Cover the pot and place it in the oven and roast for 4-5 hours (stirring the mixture every hour) until the pork is falling apart tender. Use two forks to gently shred about ½ of the meat. Drain the hominy or beans and stir into the pork mixture, cover, and return chili to the oven for another 30 minutes.

6. Serve the Chile Verde with steamed rice or corn tortillas, garnished with sour cream, lime wedges, and fresh cilantro, if desired.