09/02/2026
Tonight we had moms version of
✨Pork chili verde✨
Ingredients:
Pork 🐷 :
4lbs - pork cut into cubes (I used loin - it was the cheapest 😆)
4 chicken bullion cubes (dissolve in the water)
4 cups water
1 tbsp garlic powder
1 tbsp onion powder
4 tbsp Montreal steak seasoning (judge ya mama😆)
2 tbsp liquid hickory smoke
✨cook on high pressure for 22 minutes and natural release
Sauce 👩🏼🍳:
1 medium onion diced
1 large jalapeño diced small (leave the seeds and membrane if you want it hot)
2 bunches green onions sliced (separated into whites and greens)
10 cloves of garlic minced (fending off vampires here)
1 large bunch of cilantro
5 10 oz cans of green enchilada sauce
1 4 oz can green chilis
I started by cooking some jasmine rice in my rice cooker and starting the pork as listed above.
Next I melted some butter and cooked the onion, onion whites, garlic and jalapeño until it was sweaty and juicy... not on high we don't want crispy bits.
Once shweaty I added in 5 (I know the picture has 4 😒) cans of green enchilada sauce and green chiles. I allowed this to simmer for 5 minutes.
After 5 minutes I added in my cilantro and green onion and simmered two more minutes.
Served over a bed of rice that has tender pork on top 🔝
I like mine with a little sour cream 😋
