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Easy Chile Verde

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Recipe photo courtesy of Justin Walker

If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we managed to create a hearty and warming recipe for chile verde that is practically hands-off.

Source: Martha Stewart Living, October 2019
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

Browning the pork in a few larger pieces gives you the flavor you are looking without having to brown it in multiple stages. 

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