Juanita’s Torta Ahogada


  • 1 (25 oz.) can Juanita’s Pork Chile Verde
  • 2 bolillo or baguette
  • ½ small thinly sliced onion
  • Refried beans
  • Sliced avocado
  • Lime wedges
  • Crumbled queso fresco


  1. Pour 1 can of Juanita’s Pork Chile Verde, including juices, in a skillet. Separate and shred the meat with 2 forks. Heat over medium heat for about 8-10 minutes.
  2. While the meat is cooking, slice bread lengthwise and heat in the oven. Also heat the refried beans.
  3. Time to assemble the sandwich! Spread refried beans on each side of the bread. Top the bottom half with a portion of Juanita’s Pork Chili Verde. Ladle some of the sauce over the meat. Add a few slices of onion, sliced avocado and a squeeze of lime.
  4. For the most traditional experience, ladle Juanita’s Pork Chile Verde juices over the sandwich and sprinkle with queso fresco. Use a fork and knife….