In a previous post I detailed how to make Chile Verde Base.
When I take the time to make the base, I make several batches at once. I then freeze the base into 1 cup portions.
In this tutorial I will show you how to make Pork Chile Verde, using the prepared base.
I start with a boneless pork loin roast, or pork cushion roast. The roast is cut into 1/2" pieces.
The meat is given a quick pan fry, in olive oil, and sprinkled with salt and pepper. I divide the pork, oil and seasoning into two batches. The goal is to brown the meat, instead of steaming.
The meat is transferred to a crock pot.
The Chile Verde Base, water, chicken bouillon cubes, cumin and pepper, are added to the crock.
The Pork Chile Verde cooks, on high heat, for two hours; until the meat is fork tender.
You can serve this as chile, with warm buttered tortillas, and jalapeno sauce, on the side.
Or, my favorite way, is to make a Pork Chile Verde Burrito.
Or Chile Verde Home Fries.
2 Pounds boneless pork loin roast, cut into 1/2" cubes, divided3 Tablespoons olive oil, divided
1/2 Teaspoon salt, divided
1/2 Teaspoon pepper, divided
2 Cups Chile Verde Base (see link)
2 Cups water
3 Chicken bouillon cubes
1/2 Teaspoon cumin
1/2 Teaspoon pepper
Jarred jalapeno sauce, as desired
Cook pork in two batches: Heat half of the olive oil, in a large frying pan, over medium high heat. Brown half of the pork, seasoning with half of the salt and pepper. Repeat. Transfer cooked pork to a crock pot. Add Chile Verde Base, water, bouillon cubes, cumin and pepper. Cover crock pot. Cook on high for two hours, or until meat is fork tender. Serve with jalapeno sauce, if desired. Makes 6 1/2 cups.
Pork Chile Verde, with warm buttered tortillas
Chile Verde Nachos
Chile Verde Burrito
Chile Verde and Cheese over Home Fries