Chile Verde


  • 2 lbs. pork roast
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 -2 Tbsp. Oil
  • 1 onion; chopped
  • 2 cloves garlic; minced
  • 2 cups favorite salsa verde (16 oz. jar)
  • 1/2 cup water


  1. Trim and cut the pork into 1” cubes. Season with salt and pepper.
  2. Add the oil to the GameDay Cast Iron pot on the stove set at medium to medium high heat. Add the pork and sear on all sides.
  3. Drain excess fat, leaving about 1 tablespoon in the pot. Add onion and cook until tender and translucent.  Add garlic and cook for 1 – 2 minutes – avoid burning.
  4. Add the salsa verde. Cover and simmer for one hour or until meat is tender, stirring frequently. Add more water if necessary.

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