ChileBoss Poblano Verde and Pork Sauce

ChileBoss Poblano Verde and Pork Sauce

Anyone familiar with the Southwest knows green chilies are a staple. From the first time I tasted this delicacy, I thought everyone needs to know how delicious it is. Today it seems to be even more popular, not only in the Southwest but in many areas throughout the States. There are many ways to prepare this dish. Here is a great one.


  • 2 tablespoons olive oil

  • 4 lbs. of boneless pork shoulder cut into 1” cubes

  • 1 large onion chopped fine

  • 1 jar of ChileBoss™ Poblano Verde

  • 2-4 garlic cloves

  • ½ cup chopped cilantro

  • ½ cup chicken stock

  • 2 tablespoons of butter

  • ½ cup toasted pine nuts. You can also use toasted pumpkin seeds or pistachios.


  1. Remove as much fat and gristle from the meat as possible using a sharp knife,

  2. Add the oil and over a medium heat brown the meat on all sides.

  3. Remove the meat and set aside.

  4. Add the butter, garlic, onions, cook until the vegetables are soft. Do not brown them.

  5. Add the meat back to the pot and add the ChileBoss™ Sauce and the stock to cover the meat.

  6. Cover the pot and very slowly simmer for 2 hours until the sauce is thickened.

  7. Add the cilantro, turn off the heat and cover the pot. Let the pot rest on the burner for 5 minutes.

  8. Remove from the heat and let cool. It is even better if the sauce rests overnight.

  9. Serve with pasta or grains and cotija cheese, and fresh lime.

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