Eddie Verde

Make me fries! (Inside story)

 

I know Mike recently posted his article on what to do with your left overs, but folks I must say my Chili Verde is better. How do I know, well I don’t, but based on the feedback from family and friends I am going to say I win.

 

Here is my really simple recipe for making tasty Chile Verde. What I like about this recipe aside from smoking the pork is that it only takes about 30 minutes to make and gets better the longer it cooks.

 

This recipe will easily feed your family for two to three days, so get a fresh bottle of Tapatio, some warm tortillas and fire up that smoker, here we go!

 

Sancho’s Easy Verde 8-12 servings

 

Ingredients

• 3 tablespoons olive oil, I usually add a bit more as I love olive oil
• 1/2-cup sweet onion, chopped
• 3 cloves garlic, chopped fine
• 3-5 pounds pork shoulder smoked, I prefer apple wood for Chile Verde
• 1 dash of salt
• 2-3 dashes of crushed black pepper
• 5 (7 ounce) cans green salsa, or 35 ounces if you buy the big jug of Herdez Salsa Verde
• 1 (4 ounce) can diced jalapeno peppers, this one is subjective to your heat tolerance. My kids do not like spicy food (or at least as spicy as I do). I replace this with some smoked Hatch chilies, great flavor without the heat.
• 1 (14.5 ounce) can of diced tomatoes

 

Directions:

 

Heat the olive oil in a large pot over low heat heat. Add the chopped onion and chopped garlic; cook and stir until fragrant and the onion has broken down (not firm). Add Jalapenos (or other desired chilies) and cook down until soft. Once onions and garlic browned add salsa and tomatoes, stir well and simmer for 20 minutes.

 

After the sauce has time to cook add the pulled pork, stir well and simmer for at least 30 minutes to let the flavors meld into one another.

 

Serve with Spanish rice, refried beans, and tortillas. This is a big hit at our house.

 

So what’s the inside story? Watch this amusing 90 second video to reward you for reading my recipe and to better understand post subhead.