Aside from making carnitas, this is the other thing we do with pork butt.  When I grabbed a can of green enchilada sauce, I made the mistake (?) of reading the ingredients:

Water, Green Chiles, Green Tomatoes, Vinegar, Modified Food Starch, Salt, Soybean Oil, Garlic, Sugar, Spices, Dry Onion, Monosodium Glutamate, Onion Powder, Hydrolyzed Soy Protein, Corn Starch, Textured Soya Protein (Soy Flour, Hydrogenated Vegetable Oil, Salt, Nat & Art. Flavors), Natural & Artificial Flavors, Colors (Annatto, Fd&C Yellow #5 and 6), Yeast Extract, Calcium Silicate (Anticaking Agent), Garlic Powder, Disodium Inosinate and Guanylate), Citric Acid. Contains:Soy.

So, we made our own. It was just a hodge podge of peppers we bought at the market. We roasted everything on the barbecue (for the sauce), peeled, then pureed.

I eat mine in a bowl with a teaspoon of sour cream, grated cheese, chopped onion and cilantro on top.

Serves 20


Chili Verde
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  • 6 pounds pork (or beef) stew meat, cubed
  • 1⁄4 cup lard or olive oil
  • 2 large yellow onions, chopped
  • 6 cloves garlic, minced
  • 1 tablespoon salt
  • 1/8 teaspoon ground pepper (or to taste)
  • 1 tablespoon ground cumin
  • 4 1⁄2 quarts chicken broth
  • 8 fresh poblano chiles, seeded and chopped
  • 4 fresh jalapeno peppers, seeded and chopped
  • 3 lbs fresh tomatillos, husks removed
  • 1 cup cilantro leaf, coarsely chopped


  1. In a large stock pot over high heat, sear the pork in the oil until browned. Remove the pork from the pot and reserve 3 tablespoons of oil in the pan.
  2. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender. Add the cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
  3. Add in poblanos and jalapenos peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook for an additional 30 to 45 minutes.