Mad Mike's American Gourmet Sausage

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Pork Chile Verde

Mad Mike’s Pork Chile Verde
Serves 8
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Prep Time
45 min
Cook Time
3 hr
Total Time
3 hr 45 min
Prep Time
45 min
Cook Time
3 hr
Total Time
3 hr 45 min
  1. 4 pounds pork butt or shoulder, trimmed of fat and cut into 1-inch cubes
  2. 3 teaspoons Mad Mike’s Sizzling Steak Seasoning
  3. 1 teaspoon freshly ground black pepper
  4. Flour for dredging
  5. 1/4 cup plus one extra tbsp., Mad Mike’s Meyer Lemon Infused Extra Virgin Olive Oil
  6. 3 yellow onions coarsely chopped
  7. 3 green bell peppers, cut into 1-inch cubes
  8. 4 Anaheim or Poblano chiles, cut into 1-inch cubes
  9. 2 -3 jalapenos, seeds removed, and finely chopped
  10. 3 garlic cloves, peeled and finely chopped
  11. 1 28oz can of tomatillos that have been roasted & peeled. Then chopped
  12. 1 tablespoon dried oregano
  13. 2 teaspoons ground cumin
  14. 2 tablespoons of Mad Mike’s Tequila Fajita Marinade
  15. 2 tablespoons coriander seeds, crushed and soaked in the Tequila Fajita Marinade
  16. 1 tablespoon Mad Mike’s Yo’ Mama’s Garlic Seasoning
  17. 1 bunch cilantro leaves, cleaned, stems removed and then chopped
  18. 4 cups chicken stock
  19. 1 Jar Mad Mike’s Hot Green Chili Salsa
  20. 1 20 oz can of Green Chili Enchilada Sauce made with tomatillos
  1. Season the pork meat generously with steak seasoning, lightly flour. Heat oil in a heavy-bottomed skillet over medium to high heat. Brown pork chunks well, in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and drippings and place the onions and peppers in the same skillet, add the additional 1 tbsp. of oil and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 4 or 5 minutes then add the garlic and cook 2 minutes more.
  2. Add the sautéed vegetables, enchilada sauce, chopped tomatillos, Yo’ Mama’s Garlic seasoning, dried herbs, salsa and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Stir occasionally to make sure there is no burning on the bottom of the pan.
  3. Adjust the seasoning to taste with pepper. Serve with Spanish rice, soft tortillas and garnish with shredded lettuce with a thick slice of red tomato, a thick slice of avocado and a dollop of sour cream.
Adapted from Food Network recipe by M.S. Milliken & S. Feniger
Adapted from Food Network recipe by M.S. Milliken & S. Feniger
Mad Mike's American Gourmet