Pork with Green Salsa

1 1/2 lbs pork shoulder, cubed

salt and pepper

2 cups chicken broth

1 onion, cut into large dice

2 tbsp oil

1 lb green tomatillos, chopped

1 jalapeno, seeded

2 cloves garlic, minced

2 bunch cilantro, chopped

Heat the oil in a large pot.

Season the pork with salt and pepper and sear in the pot. Add the onions and saute until onions are translucent. Add the chicken broth and bring to a simmer. Cover and reduce heat to low. Cook until pork is tender, pulling apart easily with a fork.

Meanwhile combine the remaining ingredients in a blender to make the salsa verde. Adjust seasoning.

Recent Posts

See All

Shepherds Pie

For the potatoes: 1 1/2 pounds russet potatoes 1/4 cup half-and-half 2 ounces unsalted butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 egg yolk For the meat filling: 2 table

Chocolate Mousse

4 large egg yolks 1/4 cup sugar 2 1/2 cups heavy whipping cream 8oz semisweet baking chocolate, chopped Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick an

Texas Caviar

1/2 cup olive oil 3 tablespoons honey 1/4 cup apple cider vinegar 1 1/2 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon Salt 1/2 teaspoon ground pepper 1 pound Roma tomatoes seeded and diced