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GREEN CHILI PORK STEW! How to Make a Puerco en Salsa Chile Verde Recipe the Easy Way (Guisos To-Go!)



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34 Comments

  1. Thanks Arnie, looks great. I usually just buy 'country style' pork shoulder ribs, cube them up about the same size, brown them well and park them in a warm crockpot or dutch oven. Top with the salsa verde (jarred Herdez if I'm lazy). If I need to stretch it I'll add cubed potato or canned hominy and call it a stew or posole. Gives me time for the tortillas and beans!

  2. In Colorado we call this dish 'Green Chili'…some will add white wine to it as well. My favorite way of eating this came from a wedding dinner in Denver. Green chili over mashed potatoes with cheese on top and a tortilla on the side, yum!!!

  3. I made this tonight for a quick meal. I added fresh squeezed lime on the dish and it was absolutely delicious. Thank you for another great recipe I’ll definitely be making this again.

  4. @ArnieTex – In Austin a couple of weeks ago at the book event, my daughter, out of the corner of her eye saw you guys and recognized you from the videos I've been sharing with her. She stopped by and picked up a signed copy of your book for me! Flippity Flip!

  5. I noticed you had your MADE IN carbon steel pan on a charcoal grill. What is the grill you used. That pan fits perfectly…

  6. I get mine at Eggington's, in Casper, Wyoming. Criminally good. One ingredient in their tamale breakfast, along with eggs and some cheese. A bucket list concoction…

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