Chile Verde (Robyn's recipe) with Hatch Chiles

By á-47

Add potatoes and chicken broth to make this a soup

Ingredients

• 3 lb. pork, cut into 1" cubes
• 6 Tbsp. oil
• 1 onion, chopped
• 5 garlic cloves, minced
• 2 Hatch mild chiles
• 2 Hatch medium chiles
• 1 Hatch hot chile
• 1 tea. cumin
• 1 1/2 tea. Mexican oregano
• 1 (28 oz) cans green enchilada sauce (Macayo's)
• 1 jar Herdez Green Salsa
• 1 cup chicken broth

Preparation

Step 1

Saute pork cubes in 3 Tbsp. oil until browned and almost crusty, and set aside.

Saute onion, in stock pot, in 3 Tbsp. oil, adding Hatch chiles, cumin, oregano, and garlic as you go - in that order.

Add pork.

Then add enchilada sauce and chicken broth.

Simmer, covered 2 hours, uncover and simmer to desired thickness.