I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)

Ingredients

4 serv.

oil2 tablespoons
pork roast1 lb
medium yellow onion↗1
celery rib↗1
herdez salsa verde16 ounces
la victoria diced green chilies↗8 ounces
el pato hot sauce↗8 ounces
lime↗1
cumin↗1 teaspoon
celery salt

Step-by-step instructions

1
Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
2
While the pork is browning, dice your celery and onion.
3
Once the pork is browned, add in the onion and celery.
4
After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
5
Stir together and let simmer.
6
Juice the lime into the mix, season with the celery salt, add the cumin and mix.
7
I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
8
YUMMY! Delicious left overs for a few days too :).

Source: food.com

Original recipe ↗

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