| Cuisine: Mexican | Type: Stew | Serves: 6 |
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Source:
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Cook This Not That modified by Rick for technique |
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Attributes:
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Healthy |
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Comments:
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We use the mild Herdez salsa verde in a 16 oz. jar. It is still quite spicy. |
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Serving Suggestions:
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We serve this with flour tortillas when first cooked and later is good in corn tortillas as a taco. |
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Ingredients:
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1 tbs. canola oil, additional for frying as needed 2 lb. boneless pork shoulder, cut into 1" cubes Salt and black pepper to taste 1 cup chicken broth 1 bottle salsa verde (15 oz) 1 medium onion, quartered 1 large green bell pepper, chopped into big chunks 2 cups small potatoes in chunks (optional) Flour tortillas Corn tortillas 2 limes, cut into quarters |
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Instructions:
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1. Dry the pork cubes on paper towels. Preheat oven to 225°F. 2. Heat the oil in a Dutch oven over high heat. Working in batches, add the pork to the skillet and sear on all sides until caramelized on the outside but still raw in the center (don't overcrowd the pork or it will steam, not brown). Transfer to a bowl and sprinkle with salt & pepper. Repeat for all the meat adding a bit of oil if needed. 3. Add the onions and peppers to the Dutch oven and cook until you start to get some browning on the onions. 4. Add the broth and use a wooden spoon to scrape up any crispy, flavorful bits of pork on the bottom of the pot. Add the pork cubes and any accumulated juices as well as the salsa verde. Cover. Cook in 225°F oven for about 4 hours, until the pork is tender. (Or you can use a slow cooker on low for 8 hours, high for 4.) If using the potatoes, add them to the pot in the final hour of cooking. 5. Serve the pork in bowls with the stewed vegetables, along with a ladle of the cooking liquid. |
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Related recipes:
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None |
2010-02-03