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Pork Chile Verde

We get awesome feedback on our huge blog of Food For Thought recipes on, and many of our clients have gone weeks just making food from the blog - we love that! Here's a recipe from Ashley, a big fan of our recipe bank! It's a favorite go-to of hers that we used as inspiration and it's for any season, but especially if you're hitting those colder winter months. Serve the meat shredded in some tortillas with jalapeño, cilantro, a squeeze of lime, and even a dollop of sour cream, or over a bed of cauliflower rice and a side of black beans. Thanks for the inspiration, Ashley!

Macronutrient Balance: 40g Protein / 14g Fat / 10g Carbohydrates - this makes 6 servings (approximately 8oz each) Ingredients:

  • 2 3/4 lbs of boneless shoulder roast cut into 2-3 inch cubes

  • 1 jar of salsa verde or homemade :-)

  • 8 oz diced yellow onion

  • 5 cloves of garlic minced

  • 3 large jalapeños - deseeded and diced

  • 1/8 cup cilantro - finely chopped

  • 1 cup chicken broth

  • 2 Tbsp grapeseed oil (any oil that cooks well at high heat)

  • 2 tsp kosher salt

  • 1 tsp black pepper


  1. Season pork with salt and pepper, coating evenly.

  2. In a large pot, heat 1 Tbsp oil and brown pork in batches, spacing the pieces out and cooking at medium to high heat. Remove pork and set aside.

  3. Once all the pork has been browned, add the remaining oil and sauté onions, garlic, and jalapeño until softened.

  4. Return pork back to the pot, add broth and salsa verde. Cover and let simmer on low for 2 hours.

  5. At an hour and 30 minutes, stir pork and add about 1/2 cup of water as the sauce will have reduced. Cook for an additional 30 minutes.

  6. Add cilantro and cook for an additional 5 minutes uncovered. Pork should be falling apart and ready to serve!



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