Bob’s Slow-Cooked Chili Verde
(courtesy of Teri Bertotti, co-owner, Hole-In-One Ranch in Beckwourth, Calif. Serves about 6)
3½ to 4 pounds Hole-In-One Ranch pork shoulder roast (also called pork butt), trimmed of excess fat and cut into 1- to 2-inch cubes
Pinch of salt
Pinch of freshly ground pepper
3 tablespoons olive oil
1 or 2 yellow onions, chopped
2½ cups chicken stock
1, 16-ounce jar of your favorite salsa verde
Season pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed pan over medium-high heat. Working in batches and not crowding meat, lightly brown pork chunks on all sides. Remove pork, add chopped onions to pan, and cook until soft and golden.
Mix onions and browned pork together in slow cooker or Dutch oven. Pour jar of salsa verde over meat and add enough chicken stock to just cover pork.
Cook in slow cooker for 8 hours on low or in Dutch oven, or inside 325 degree F oven for 2 to 3 hours. If using oven, check meat occasionally to be sure chili isn’t boiling and that there is enough liquid; add more chicken stock or lower temperature if needed. When cooking is complete, shred pork and return to liquid to keep warm.
“Our friend Bob came up with this recipe,” Teri says. “At the ranch, we serve this with corn tortillas, fresh cilantro, lime, and a touch of sour cream.”
