Chile Verde Deb Style

Here is my version of chile verde.

Pork shoulder in cubes and trimmed of most of the fat. 6-8 lbs for a large group and leftovers
one large sweet onion
3-4 cloves of garlic
two jars of Herdez green chile
one small can of Herdez green chile
nacho jalapenos and a bit of the juice
Add a fresh jalapeno chopped if you want more spice
Orange Juice (1/2 to 1 cup)
Pineapple juice (1 small can)
Guinness 1 can
salt and pepper to taste


In a large pot brown pork in batches. This may take a while depending on how much pork you have to brown. Don't over crowd the pot or else you will steam the pork rather than brown it. Once browned, place on a large platter in a single layer and salt and pepper liberally. Throw in the next batch and continue until completed. Once all of the pork is browned put the onions and the garlic in the pot. Add a little oj if the bottom of the pot is dry to help get all the bits up off of the bottom of the pot. This is the good tasting stuff...mmm mmm. Add back the pork and then add the Herdez, juices, jalapenos and beer. Let stew for at least 3 hours or until yummy, thick and dark brown in color. Keep the heat on medium low so the bottom of the pot does not burn. So good and yummy!