I am a member of the Collective Bias® Social Fabric® Community. I created this recipe with Pork Shoulder Roast, that I purchased at Lucky Supermarket, during their BOGO sale. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
My family loves when I make Chile Verde (Green Chili), for them. When I heard Lucky Supermarkets, was having their BOGO Meat Sale, I knew just what to do. I hopped in my car, drove to Lucky’s, and picked up a Pork Shoulder Roast for the Chile Verde, and a Ham for Thanksgiving! I was able to get them both for just $17, SCORE! Since the sale runs until 11/26, I’ll probably go back for more & fill up the freezer for winter.
BOGO MEAT SALE! 
Chile Verde is a family favorite, we love to eat it on cold days. I usually make a big pot and we eat it for a couple days. Nothing like leftover Chile Verde to warm you up. The first day we eat it with refried beans & rice-the second day I use it to make burritos.
I don’t like really hot dishes, so I don’t use as many chiles in the recipe as other folks. I like being able to control the heat. (I may be 1/2 Mexican, but I’m a wimp when it comes to hot chiles!) Are y’all ready for the recipe? 
Here it is!
- 1 1/2 pounds boneless pork, cut into cubes
- 2 cups chicken broth
- 1 cup green chile sauce*
- 2 cups tomatillos, husks removed and chopped
- 2 roasted green chiles, (Anaheim or Poblano) seeded and chopped
- 4 cloves of garlic, peeled and chopped
- 1 medium onion, peeled and chopped
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 3 tablespoons olive oil
- 2 cups water
- Brown the pork in the olive oil, over high heat.
- Place the browned pork, chile sauce (directions below), and tomatillos into a crock pot set on low. Simmer for 2 hours. Add remaining ingredients and simmer for another 2 hours. Check every 30 minutes and add water as necessary.
- *Chile Sauce
- Roast 2 lbs green chiles on a grill or under the broiler until the skin is blackened and bubbly. Let cool, peel the skin off and scrape out the seeds. Cut the stem off and discard with the seeds and skin. Puree the chiles with 1/2 cup water, a tablespoon of vinegar and salt to taste, until smooth.
- This is a wonderful dish, I know you'll enjoy it!
