Chili Verde


4-6 lbs. pork butt
4 large onions, sliced
8 large bell peppers, sliced
6 large tomatoes, cut into wedges
4 jalapeno peppers
1 head garlic, cloves separated and peeled
1 Tbsp. Mansmith’s Original Grilling Spice or Mansmith’s Dry Fire
1 Tbsp. Mansmith’s Garlic Stuff


Trim fat from pork butt and cut into cubes. In a large skillet, melt 2 Tbsp. lard. When lard is hot, add pork and spices. Stir constantly until meat is cooked. Drain. In another large pan, boil 1 gallon water. Add garlic cloves, onions, bell peppers, and jalapenos. When vegetables are tender, add pork and tomatoes. Let simmer for 20-30 minutes. If you prefer, you can thicken the sauce with corn starch. Serve with rice, refried beans, and warm tortillas.

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