Green Chili Potato Bowl

Creamy mashed potatoes topped with green chili braised pork shoulder.


12 oz Lamb Weston® Supreme Mashed Roasted Garlic Potatoes (M18)

1 Pork butt, cubed

12 Fire roasted green chiles, diced

1 Onion, diced

2 cups Chicken stock

1 tbsp Spiceology® Rio Grande Blend

1 quart Salsa Verde

Salt and pepper 

2 Fresh serrano peppers

1 oz Shredded cheese 


1. Season cubed pork with Spiceology® Rio Grande Blend, salt, and pepper.

2. Place in a hotel pan withchicken stock, onion, roasted chilies, and salsa verde. Cover and bake at 350°F for 2 hours, until pork is tender. Adjust consistency of cooking liquid as desired to create a stew like product.

3. Prepare the Lamb Weston® Supreme Mashed Roasted Garlic Potatoes to the manufacturer’s specifications.

4. Place mashed potatoes in serving dish, top with green chili pork garnish with fresh serrano peppers, and shredded cheese. 


12 portions

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Lamb Weston<sup>®</sup> Supreme Mashed Roasted Garlic


Lamb Weston® Supreme Mashed Roasted Garlic