Chili Verde


  • 1 Tbs oil
  • 1 onion, chopped
  • 2-3 garlic cloves, minced
  • 2 pounds boneless pork roast, cut in 1" cubes
  • salt and pepper to taste
  • 1 15 ounce can tomato sauce or 1 15 ounce can diced tomatoes
  • 1 4 ounce can diced green chilies
  • 1 cup green salsa salsa verde


  • Heat the oil in a Dutch oven or large deep skillet. Saute the onion and garlic while you cut up the pork. Add the pork to the pan and brown, stirring now and then.
  • Add the rest of the ingredients, stir, bring to a simmer, cover partially, and simmer 2-3 hours. If it starts getting too dry, add more liquid. If there's too much liquid at the end, you can mix 1 Tbs cornstarch with 2 Tbs cold water, then stir that in and simmer a few minutes to thicken.