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Chile Verde with Pork
...in your mind.
Chile Verde with Pork

Chile Verde with Pork

Recipe featured on Sam The Cooking Guy Tailgate Day TV episode - Serves 6-8


  • 1-3 tablespoons neutral oil (like vegetable or canola)
  • 3 pound pork shoulder (cut into 1 inch size cubes)
  • 1 cup white or yellow onion, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon ground cumin
  • 1 16 ounce jar salsa verde
  • 1 10 ounce can green enchilada sauce
  • 1 25 ounce can hominy, drained
  • 1/2-1 cup chicken broth


  1. Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside
  2. In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in
  3. Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture
  4. Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender
  5. Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.