1 lb boneless pork chops

1 tsp olive oil

¾ c water

1 mijas salsa jar (12oz)

*Mijas salsa can be blended if a less chunky salsa is preferred.*

Garlic salt (as desired)


  1. Cut pork chops into cubes to a desired size. Add meat and ½ c of the water to skillet and let it boil for 20 minutes on low heat.
  2. Add 1 tsp of olive oil and let meat broil for 10 minutes on medium heat, stirring continuously. Add garlic salt to taste as desired.
  3. Add in one jar of Mijas salsa with ¼ cup of water and let it simmer for 10 minutes on low heat, stirring often.

Yields: 3 servings


Chile Verde is best paired with brown quinoa rice or white rice.