Easy La Victoria Chile Verde
Transform your weeknight dinner routine with this Easy La Victoria Chile Verde, a comforting and flavor-packed dish that’s as simple as it is satisfying. Made with tender, seared pork shoulder simmered in a rich blend of La Victoria Salsa Verde, chicken broth, aromatic spices like cumin and oregano, and a fragrant mix of onion and garlic, this recipe delivers restaurant-quality results with minimal effort. With just 15 minutes of prep and a slow simmer that ensures melt-in-your-mouth pork, it’s perfect for busy cooks who crave bold, authentic flavors. Serve it over steamed rice, with warm tortillas, or as a hearty stew, and don’t forget a sprinkle of fresh cilantro for a finishing touch. Quick, easy, and irresistibly delicious, this Chile Verde will become a go-to in your recipe collection.
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Recipe Information
Ingredients
- 2 pounds pork shoulder or pork butt, trimmed and cubed
- 16 ounces La Victoria Salsa Verde
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped (optional for garnish)
Instructions
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the cubed pork with salt and black pepper, then add the pork to the pot. Sear on all sides until browned, about 5-7 minutes. Work in batches if necessary to avoid overcrowding the pot.
Remove the browned pork from the pot and set aside on a plate.
In the same pot, add the diced onion and sauté until softened, about 4-5 minutes.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning.
Stir in the ground cumin and dried oregano, letting them toast for 30 seconds to release their flavors.
Pour in the chicken broth and scrape the bottom of the pot to deglaze, lifting any browned bits for added flavor.
Return the cooked pork to the pot, along with the entire 16-ounce jar of La Victoria Salsa Verde. Stir to combine.
Reduce the heat to low, cover, and let simmer for 1 to 1.5 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to prevent sticking.
Taste and adjust seasoning with additional salt and pepper, as needed.
Serve hot, garnished with chopped cilantro if desired. Pair with steamed rice, warm tortillas, or enjoy as a stew.
Nutrition Facts
Calories |
2705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 71.9 g | 360% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 5271 mg | 229% | |
| Total Carbohydrate | 42.1 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 14.4 g | ||
| Protein | 169.4 g | 339% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 227 mg | 17% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3266 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
