A recipe of chili verde pork that you do not have to go to Mexico for
You can do this authentic dish in the comfort of your own kitchen.
Pork Chile Verde is not a dish that is on the radar of most Americans, but it should be. Pieces of tender pork meat in a living and slightly spicy broth slammed with vegetables - which could be better than that? Add some hot tortillas, a piece of lime and a cervezza, andYou are halfway from Mexico With a big smile on your face.
Nutrition:460 calories, 24 g of grease (8 g saturated), 620 mg of sodium
Serves 6
You will need
1 tablespoon canola oil
2 LB of boneless pork shoulder, cut into 1 "cubes
Black salt and pepper
1 cup of low sodiumchicken broth
1 bottle salsa verde (15 oz) (salsa verde is a soft salsa based on tomatullos and acidulous onions. It's perfect for tacos and eggs.)
1 medium onion, in quarters
1 large green pepper, cut into big pieces
2 cups of small marble or fingerlingpotatoes (optional)
8 maize tortillas
2 limits, cut in neighborhoods
How to do it
- Heat the oil in a large skillet or skilting stove on high heat.
- Season pork with salt and pepper.
- Working in batches, add the pork to the pan and Sear on all sides until it is caramelized outside but still believed in the center (do not overload pork or steam, nor steam, Neither the steam, not brown).
- Transfersmooker.
- Add the broth to the hot stove and use a wooden spoon to scrape crispy and tasty pork pieces.
- Pour the broth on the pork, as well as the salsa verde, onion and pepper.
- Set the slow cooker and cook for 4 hours (or bass and cook for 8) until the pork is extremely tender. If you use the potatoes, add them to the pot in the last cooking time.
- Serve the pork in bowls with cooked vegetables, with a ladle of the cooking liquid.
- Have hot corn tortillas and lime guys on the hand for makeshift tacos.
Eat
Chile Verde is an infinite source of inspiration and delight. Start with breakfast: warm up a small bowl of stays and high with two soft eggs. For lunch, serve a spoon on a bowl of black beans and fresh lawyer. For dinner, chop meat and vegetables and tips in hot corn tortillas. Top with the holy liquid, cheese and raw onion for the first classenchiladas.
