Pork In Salsa Verde Food

SALSA VERDE PORK

Steps:

• Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
• Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
• Cook on Low for 5 hours.
• Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.

PORK IN SALSA VERDE

Steps:

• In small bowl, mix the cumin, half the garlic and the salt.
• In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
• Heat the olive oil in a large nonstick skillet over medium heat.
• Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
• Scape the mixture into a blender or food processor.
• Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
• Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
• Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
• With a slotted spoon, remove the meat to a plate and brown the remaining pork.
• Return all the meat to the skillet.
• Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
• Stir in the cilantro and serve.

GARLICKY PORK STEW SALSA VERDE

Steps:

• Heat the oil in a Dutch oven or large, heavy pot over medium-high heat. Sprinkle the pork with salt and pepper. Working in batches, add the pork in a single layer and cook, turning, until browned on all sides, about 6 minutes. Transfer the pork to a large bowl after each batch. Add the tomatillos and cook until softened and browned, about 4 minutes. Transfer to a clean bowl. Lower the heat to medium and add the garlic and onions and cook, stirring often, until softened, about 3 minutes. Stir the cornmeal into the pot until thickened, then add the chicken broth. Return the pork to the pot and bring to a simmer.
• Put the blistered tomatillos, jalapenos, lime juice and half of the cilantro in a blender and blend until smooth. Add the sauce to the pot. Simmer until the pork is tender and the sauce thickens, about 2 1/2 hours.
• Serve over rice sprinkled with the remaining cilantro.

PORK TENDERLOIN WITH SALSA VERDE

Steps:

• Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
• While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
• Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.

PORK SHOULDER WITH SALSA VERDE

Steps:

• For salsa verde:
• With processor running, drop anchovies and garlic through feed tube and finely chop. Scrape down sides of bowl. Add parsley, celery leaves, lemon juice, lemon peel, red wine vinegar, chopped rosemary, and chopped sage. Using on/off turns, process until almost smooth. With machine running, gradually add olive oil. Transfer salsa verde to bowl. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover with plastic wrap and refrigerate.
• For pork shoulder:
• Position rack in lowest third of oven; preheat to 450°F. Mix garlic, sage, rosemary, coarse kosher salt, and freshly ground black pepper in small bowl. Brush oil all over pork, then rub spice mixture all over. Place pork on rack set in roasting pan. Roast 20 minutes. Reduce heat to 300°F and continue to roast until instant read thermometer inserted into center registers 185°F, about 6 1/2 hours. Remove pork from oven; tent with foil to keep warm. Let rest 15 minutes. Cut into 1/2-inch-thick pieces and serve with salsa verde alongside.

SKILLET PORK CHOPS WITH SALSA VERDE

Steps:

• For the pork chops: Preheat the oven to 425 degrees F.
• Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
• For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
• For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.

GRILLED PORK BURRITOS WITH SALSA VERDE

Steps:

• To make pork: Lightly oil grill grate. Brush pork with oil and season with chili powder and salt. Grill pork over medium-high heat, with lid closed, about 4 minutes per side, or until the internal temperature reaches between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer. Remove from grill and let rest for 3 minutes.
• Place tortillas on grill grate and cook until heated, about 30 seconds per side. Remove from grill and wrap in a napkin to keep warm.
• To assemble burrito: Chop pork into bite-sized pieces. For each burrito, spread 2 tablespoons of beans in a wide strip on center of tortilla. Top with rice and cheese, evenly distributed between the burritos, and 1/6 of chopped pork. Sprinkle with cilantro. Fold in right and left sides, and roll up tortilla from the bottom. Transfer each to a dinner plate. Smother each with one sixth of warm salsa, add lime wedges and serve immediately.
• Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Place tomatillos and jalapeno on grill grate and cook, with the lid closed, turning them occasionally, until jalapeno skin is blackened and blistered (about 5 minutes) and tomatillos are browned but not bursting (7 to 9 minutes). Transfer them to a bowl as they are done, and let cool. Scrape and discard skin from jalapeno. Seed jalapeno, reserving seeds.
• Pulse avocado, tomatillos and any juices, jalapeno (without seeds), onion, cilantro, oil, garlic, salt and sugar in a blender or food processor until smooth. For a spicier salsa, add seeds. Transfer to a medium saucepan and bring to a simmer over medium heat. Reduce heat to very low to keep salsa warm. Extra salsa can be stored in the refrigerator and kept up to 3 days.