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Braised Pork Shoulder with Green Chiles & Grits

Braised Pork Shoulder with Green Chiles & Grits
  • prep time: 5 min
  • total time: 1 hr 45 min
  • serves: 6 people
  • calories: 645 1 serving

This restaurant-worthy recipe from Richard Blais and Campbells is perfect for any special occasion, and it will not break the bank at under $4.50 per serving*. Yes, Chef.

*Approximate recipe cost based on amount of each ingredient used and may vary based on retailer.


cost per recipe: $25.72

  • 5 pounds pork shoulder (picnic shoulder or butt)
  • 1 tablespoon vegetable oil
  • 2 cans (about 5 ounces each) diced green chiles
  • 2 cloves garlic, crushed
  • 2 cans (10 1/2 ounces each) Campbell’s® Condensed French Onion Soup
  • 1 tablespoon butter, diced
  • 2 cups Swanson® Chicken Stock
  • 1/2 cup heavy cream
  • 1 cup uncooked quick-cooking grits


  • Step 1

    Season pork shoulder with salt and pepper on all sides. 

  • Step 2

    Heat a Dutch oven over high heat. Heat oil in Dutch oven.  Add pork and sear pork on all sides. 

  • Step 3

    Add chiles, crushed garlic and French onion soup. 

  • Step 4

    Cover with a lid or aluminum foil and turn heat to low.

  • Step 5

    Cook for 1 hour 30 minutes on low or until the pork is fork-tender.

  • Step 6

    During the last 10 minutes of cooking time, make the grits.  Add chicken stock and cream to a medium-sized saucepan. Bring to a boil and whisk in grits. Cook, stirring constantly, for about 5 minutes or until thickened. Stir in the butter.  Add salt and pepper to taste. Spoon into bowls. Serve with pork shoulder and French onion jus. 



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Calories 645
Total Fat 21 g
Sat. Fat 7.2 g
Trans Fat 0 g
Cholesterol 219 mg
Sodium 1417 mg
Total Carb 31 g
Dietary Fiber 2 g
Sugar 4 g
Added Sugars 1 g
Protein 78 g
Vitamin D 1 %DV
Calcium 13 %DV
Iron 71 %DV
Potassium 26 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.