Guest Author - Terri Perkins Fulton

In Mexico, stews play an enormous part in daily life. I've never really understood this, considering the warm climate in most of that country, but that doesn't mean I don't heartily accept it as one of the most profound aspects of Mexican cooking. What makes Mexican stews so extraordinary is that most begin with a simple sauce, and that only adds to their versatility. This chile verde can be stewed together with roasted pork like the recipe below, spooned over fried eggs for a brunch of Huevos Rancheros, or slathered on Lobster Enchiladas

Chile Verde with Pork

4 to 6 servings

1 recipe Basic Chile Verde Sauce
1 1/2 pounds pork stew meat or pork tenderloin cut into 1-inch cubes

Assorted garnishes such as chopped cilantro and onions, lime wedges, slices of avocado and queso fresco


Season meat with salt and pepper. Roast the pork in a 375-degree oven until brown and cooked through, stirring occasionally, about 45 minutes.

In a large saucepan, bring the Chile Verde Sauce to simmer. Add the cooked pork. You can also add some of the pork cooking juices for extra flavor at this point. I usually use about 1/2 cup and skim off any fat first.

Simmer the pork chile verde until flavors meld and the pork is very tender, about 30 minutes.

Serve with assorted garnishes and warm tortillas.

NOTE: This can be made up to two days ahead and will only get better with the extra time.