SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
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.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
PORK IN SALSA VERDE
This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!
Provided by luvcookn
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 483.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 119.1, Sodium 610.3, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 40.1
ROAST PORK BUTT WITH SALSA VERDE
This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.
Provided by Adam Nagourney
Categories dinner, quick, roasts, main course
Time 10h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
- In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
PORK SHOULDER WITH SALSA VERDE
Provided by Bruce Aidells
Categories Food Processor Garlic Herb Pork Roast Vinegar Lemon Parsley Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 19
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.
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
PORK IN TOMATILLO SAUCE
Pork in Tomatillo Sauce, One of the most common changes to this recipe is the type of peppers used for the sauce. If you go south to the Peninsula of Yucatan, the sauce will include their own chile verde, a very mild pepper that is widely available in that area. Surprise your family today!
Provided by Mely Martínez
Time 1h
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large pot, add the pork meat seasoned with salt and pepper, plus the bay leaf, and cook. Stir frequently to brown the pieces of meat on all sides. About 6-8 minutes.
- Add 1 cup of water and reduce heat to simmer (covered) for about 20 minutes.
- While the meat is cooking, roast the tomatillos, peppers, onion and garlic on an ungreased griddle over medium heat. Toss to evenly roast them. About 12-15 minutes. The garlic will take less time, so be sure to remove promptly. Remove the tomatillos, peppers and garlic once they're soft and blackened, and place in a bowl covered with aluminum foil to cool for 3-5 minutes. Peel garlic cloves. If you are adding the cinnamon and cloves, slightly toast them too, they will take just a few seconds.
- Place the roasted tomatillos, peppers, garlic, onion, cinnamon, cloves, oregano and the released juices into blender or food processor. Puree until you have a chunky mixture.
- Add the tomatillo mixture to the pot. Bring to a boil and then reduce heat to a simmer. Season with salt and pepper. Cover and cook, stirring frequently until meat is tender. This step will take about 45 minutes or more.
Nutrition Facts : Calories 236 kcal, Carbohydrate 5 g, Protein 22 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 76 mg, Sodium 76 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CROCKPOT PORK SALSA VERDE
Crockpot Pork Salsa Verde is a delicious and easy recipe for a Tex-Mex meal. Pork and brown rice seasoned just right. It is also a healthy diabetic and a WeightWatchers (7) PointsPlus+ recipe. Crockpot Pork Salsa Verde will be loved by your family and your guests. From World Wide Recipes Serving Size: 1 Cup pork mixture + 1/2 Cup rice per serving.
Provided by Cook4_6
Categories Mexican
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 or 4 quart slow cooker place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and black pepper.
- Cover and cook on LOW 6 to 6-1/2 hours or on HIGH 3 hours. Serve with brown rice and top each serving with cilantro.
Nutrition Facts : Calories 610.6, Fat 17.4, SaturatedFat 5.6, Cholesterol 71.4, Sodium 526.5, Carbohydrate 80.9, Fiber 5.4, Sugar 5.3, Protein 32.1
CHILE VERDE PORK
This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
Provided by Lauren Allen
Categories Main Course
Time 2h50m
Number Of Ingredients 12
Steps:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
PORK IN TOMATILLO SALSA
Easy, delicious pork in tomatillo salsa! With or without the nopales, the recipe yields a tender pork that always pairs well with tomatillo salsa and warm tortillas!
Provided by Sonia
Categories Main Course Pork
Number Of Ingredients 17
Steps:
- Season the pork with salt, garlic powder and pepper. Let sit for a few minutes.
- Preheat 4 tablespoons of oil in a large, heavy skillet to medium for a few minutes.
- Brown the pork as best you can on all sides in the hot oil.
- Pour in 3 cups of warm water. Stir well, scraping the bottom of pan to get all those bits of flavor off the bottom. Cover with tight lid and continue cooking at heat right below medium for about 45-60 minutes or until the liquid evaporates.
- While pork is cooking, add your tomatillos, jalapeños, onion and garlic to a pot of simmering water. Simmer for 10 minutes or just until tomatillos turn from bright green to olive green.
- Using a slotted spoon, transfer salsa ingredients to the blender. Add cilantro and salt to taste. Blend on high until very smooth. Set aside.
- Once all the liquid has evaporated from the pork, add the diced onion and garlic. Saute for 2 minutes. Pour in the salsa. Stir in the oregano and bay leaves. Reduce heat. If adding nopales, add them in right now. Cover and cook at a steady simmer for 20 minutes.
THREE-DAY, TWICE-COOKED PORK ROAST WITH FRIED-HERB SALSA VERDE
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Pork Kid-Friendly Dinner Rosemary Sage Parsley Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 6-8
Number Of Ingredients 26
Steps:
- Day 1: Prep the pork:
- Place pork shoulder on a rimmed baking sheet. Season with 1 tablespoon each kosher salt and freshly ground pepper. Cover pork with plastic wrap and refrigerate overnight.
- Day 2: Cook the pork:
- Preheat oven to 400°F.
- Heat a large heavy pot (such as a Dutch oven) over high; add 1/4 cup oil, onion, carrot, and celery. Cook, stirring occasionally, until vegetables start to sizzle; reduce heat to medium and cook, stirring occasionally, until vegetables are soft and lightly browned, about 10 minutes. Add the garlic, herbs, and spices and sauté for 1 minute more. Add the wine and bring to a simmer.
- Place the pork on top of the aromatics and add enough stock or water to come halfway up the pork. Bring liquid to a simmer, and then cover pot with a lid or a couple layers of foil.
- Transfer pot to oven and cook for 10 minutes; reduce heat to 325°F and cook until the meat is quite tender, about 3 hours. (To test for doneness, insert a slender, sharp knife into the middle of the roast; it should pull out easily.)
- When meat is cooked, transfer it to a separate container, reserving the pan juices. Set a colander over a large bowl, and strain the pan juice into the bowl, pressing on the solids to extract all the liquid. Let strained pan juices until fat rises to the top, about 5 minutes. With a small ladle, skim off and discard the fat. Pour the skimmed, strained pan juices over the pork and let cool to room temperature; cover and refrigerate overnight.
- Day 3: Crisp the pork and make the sauce:
- One hour before you're ready to serve the pork, remove the meat from its cooking liquid and cut (while still cold) into neat 1-inch slices; set aside. Pour cooking liquid in a medium saucepan; bring to a simmer and reduce by a third. Season to taste, cover, and keep warm.
- While your pork comes to room temperature, prepare the salsa verde. Line a large plate with a paper towel, and place it next to the stove, alongside a slotted spoon or "spider" spatula. In a small skillet, heat 1/2 inch of vegetable oil over medium heat. When the oil starts to look swirly, drop in a single rosemary leaf to test for readiness: if it sinks quietly to the bottom, the oil's not ready. When a leaf sizzles, but not in a frantic way, you are ready to fry.
- Add the rosemary leaves to the oil and fry until the sizzling subsides, about 1 minute. Using the slotted spoon or spider, scoop the herbs from the oil and place the on the paper-towel-lined plate. Repeat with the sage leaves in the same oil; remove skillet from heat.
- On a cutting board, gather the parsley leaves into a ball, holding them down on the cutting board as if they were trying to run away. Slice this parsley bundle thinly, as if it were a single vegetable. As you slice, the ball will come apart, but just bunch it back together as best you can, keep slicing, and you'll have a nice head start on the chopping that remains. Anchor the tip of the knife to the cutting board and use a paper cutter-like motion to chop away at your pile. Go over it a couple of times, then slide the knife under, like a spatula, and flip it over. Continue chopping and flipping until the parsley is finely chopped; transfer to a medium bowl.
- Render the garlic a paste by either pounding it in a mortar with a pinch of salt, or with a knife on a cutting board, again with salt. When the garlic is almost a thick liquid, transfer it the bowl with the parsley; add the fried herbs and the olive oil. Stir salsa verde to combine, adding more salt or oil as needed.
- To serve:
- Heat a grill, grill pan, griddle, or cast-iron skillet over medium-high heat. When hot, coat the grill or pan with 1 tablespoon vegetable oil. Working in batches and adding more oil as needed, cook until well browned and crispy on both sides, about 2 minutes per side.
- Pour the reduced pan juices onto a serving platter with the pork (but not over the slices or they will lose some crispness) and arrange pork slices on top. Serve with salsa verde spooned over the top, or served alongside.
INSTANT POT PULLED PORK CHILE VERDE
This Instant Pot pulled pork chile verde is made by pressure cooking pieces of pork shoulder in a delicious homemade chile salsa verde made with roasted green chiles, tomatillos, onions, garlic and cilantro. Serve alone, as tacos or top french fries to make carnitas fries.
Provided by Laura Bashar | Family Spice
Categories Main Course
Time 2h15m
Number Of Ingredients 8
Steps:
- Peel the tomatillos and clean with water to remove the stickiness. Pat dry.
- Place the tomatillos, chile peppers and onion on the baking sheet and coat with olive oil.
- Place under the broiler for 5 minutes. Flip vegetables over and broil for an additional 3-5 minutes until charred, but not burnt.
- Remove from the oven and cover chile peppers with aluminum foil. Let it sit for 10 minutes.
- In the meantime, trim any excess fat on the exterior of the pork roast.
- Cut pork into smaller pieces about 4-5 inches long and then place it in the Instant Pot.
- Uncover and remove skin from the chile peppers. Remove the seeds if you don't want your dish too spicy.
- Add the broiled vegetables into a large blender with cilantro, garlic and salt. Blend until smooth.
- Reserve about 1-cup of chile verde and pour remainder over pork. Coat all the pork pieces with sauce.
- Cover pressure cooker and secure the lid then set for 75 minutes high pressure. Make sure the vent is in sealing position.
- Let it natural pressure release for 20-30 minutes then release any remaining pressure. Open and remove the lid. Pork should be fall apart fork tender.
- Remove the pork from the pressure cooker and place it on a baking sheet. Using two forks, begin shredding the pork into bite size pieces while removing any large chunks of fat.
- For crispy pulled pork, add a single layer of shredded pork onto a baking sheet. Drizzle with some of the liquid remaining in the Instant Pot.
- Place the baking sheet under the broiler about 4-6 inches away and cook for 5 minutes.
- Using long handled tongs mix and flip the crispy pieces over and cook under the broiler for another 2-3 minutes until crispy and not burnt.
- Serve as tacos or top french fries. Serve with reserved salsa verde, shredded cheese, pico de gallo, guacamole, sour cream, radishes, and/or wedges of lime.
Nutrition Facts : Calories 9316 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 2858 milligrams cholesterol, Fat 681 grams fat, Fiber 1 grams fiber, Protein 740 grams protein, SaturatedFat 250 grams saturated fat, ServingSize 1, Sodium 2745 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 367 grams unsaturated fat
INSTANT POT SALSA VERDE PORK
Instant Pot Salsa Verde Pork is easy enough to prepare any night of the week, it's loaded with flavor, and it's healthy too!
Provided by Lisa Johnson
Categories Main Course
Time 1h45m
Number Of Ingredients 5
Steps:
- Remove the bone from pork butt/shoulder and cut pork into large chunks .
- Sprinkle with cumin and cayenne pepper, rub to thoroughly coat.
- Pour about 1 cup of salsa verde into the liner of your pressure cooker.
- Place the seasoned pork on top of the salsa verde, and pour remaining salsa on top.
- Secure the lid, select Manual and adjust time to 90 minutes on High Pressure. If you have a newer model or do not have a "Manual" button, press the "Pressure Cook" button.
- When the pot beeps, allow the pressure to release naturally for 20 minutes then press the pressure knob to release any remaining pressure.
- Place the pork in a large bowl and shred with two forks. Pour additional salsa verde and chopped cilantro to the pulled pork, then mix to combine.
Nutrition Facts : Calories 119 kcal, Carbohydrate 2 g, Protein 13 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 46 mg, Sodium 297 mg, Sugar 2 g, ServingSize 1 serving
PRESSURE-COOKED SALSA VERDE PORK AND RICE
Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.
Provided by France C
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
- Rinse rice with cold water through a fine mesh strainer and drain.
- Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
- Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
- Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
- Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
EASY PORK POZOLE VERDE RECIPE
Pork Pozole Verde is a hearty, flavorsome soup made with tender pork, hominy, and a vibrant Verde sauce! It's a delicious bowl of comfort food that will warm you from the inside out! (You can use this recipe to make delicious chicken pozole verde as well. Simply use chicken instead of pork!)
Provided by Capri Lilly
Categories Main Course
Time 2h20m
Number Of Ingredients 23
Steps:
- Season the pork (or chicken) generously with salt and pepper on all sides. In a large Enameled Cast Iron Dutch Oven over medium heat, pan sear the pork (or chicken) until they are browned on all sides, about 6 minutes. Work in batches.
- Add all the seared pork into the dutch oven. Then, add the water, broth, bay leaf, and chopped onion. Reduce the heat to a simmer, cover, and cook for 1 1/2 hours or until the pork is tender and easily breaks apart with a fork.
- PREPARE THE VERDE SAUCE.While the dish is simmering, prepare the verde sauce. Add the ingredients for the sauce into a blender and pulse until fully combined. In a separate saucepan over medium heat, add 1 tbsp of cooking oil. Then, add the verde sauce and let it simmer for 15 minutes or until it becomes a deeper green. Make sure to stir occasionally.
- Returning to the simmering meat, first, remove the excess fat that may have accumulated on the side of the pot. Then, remove any of the bones. Take the larger pieces of pork and shred them. (If using a large pork shoulder or chicken, shred all of it)
- Add the green sauce and hominy to the dutch oven with the meat and broth. Stir to combine, then cover and reduce the heat to a simmer. Let the dish simmer for about 30 minutes.
- Serve the Pozole Verde with your favorite toppings and ENJOY!
Nutrition Facts : Calories 364 kcal, ServingSize 1 serving
SLOW-COOKER PORK AND HOMINY STEW
Provided by Food Network Kitchen
Time 7h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Toss the pork and hominy with the chicken broth, salsa verde, poblanos, cilantro and 1/2 teaspoon salt in a 6-quart slow cooker. Tear 2 of the tortillas into small pieces; add to the slow cooker and toss. Cover and cook on low, 7 hours.
- Warm the remaining 8 tortillas as the label directs. Top each serving of stew with sour cream, lettuce, avocado and more cilantro. Serve with the warm tortillas.
Nutrition Facts : Calories 684 calorie, Fat 23 grams, SaturatedFat 7 grams, Cholesterol 112 milligrams, Sodium 1898 milligrams, Carbohydrate 73 grams, Fiber 16 grams, Protein 41 grams
AL PASTOR TACO SALAD WITH SPICY SALSA VERDE RANCH
This is the combination of classic taco salad "in the delicious, deep-fried tortilla bowl" and my favorite taco filling. Al pastor is smoky pork with pineapple, and it brings so much flavor to this salad. It gets covered in ranch because we're in the Midwest and that's how we stay warm in winter. Traditionally, al pastor is cooked on a spit, but this is an at-home version that mimics the flavors and crispy, juicy texture.
Provided by Molly Yeh
Categories main-dish
Time 5h10m
Yield 4 servings
Number Of Ingredients 45
Steps:
- For the tortilla bowls: Heat the oil in a large, heavy, deep pot to 350 degrees F.
- Gently press a tortilla into the center of 7-inch spider to form a bowl. Using a 5-inch spider, gently press down into the tortilla to hold its shape. Carefully submerge the spiders into the hot oil and fry the tortilla until puffed, crispy and golden brown, about 5 minutes. Remove and gently place upside down on a cooling rack set over a baking sheet to drain of excess oil. Season with salt. Repeat with the remaining 3 tortillas.
- To make the spicy salsa verde ranch: Mix together the ranch dressing and salsa verde in a bowl. Cover and refrigerate until ready to use.
- To assemble the salad: In a large mixing bowl, add the shredded lettuce, cilantro and about 1/3 cup of the salad dressing, adding more if desired. Divide the salad among the 4 tortilla bowls. Top each with 1/2 cup Al Pastor, radishes, Pickled Red Onions and 2 tablespoons queso fresco. Drizzle some dressing on top. Serve immediately.
- Heat the oil in a 12-inch cast-iron pan over medium-high heat. Add the tomatillos, onion, poblano, garlic and jalapeño. Cook, flipping the veggies as needed to evenly char and soften, about 30 minutes. Remove from the heat and allow to cool to room temperature. Carefully remove the stem from the poblano chile, so as to not let the juices spill out (we want that yummy pepper juice!) and add to the carafe of a high-speed blender. Squeeze the garlic from the skins into the blender. Add the remaining roasted veggies and any juices from the bottom of the pan. Add the cilantro, lime juice, green onion and salt. Blend on high speed until pureed and smooth.
- In a large bowl, add the achiote paste, red wine vinegar, brown sugar, smoked paprika, cumin, salt, cloves, black pepper and 2 tablespoons olive oil. Use a wooden spoon or spatula to fully combine into a paste. Add the pork and rub the paste all over to completely coat. Set aside.
- In the bowl of a pressure cooker, mix together the crushed pineapple, chicken broth, garlic, bay leaves, chile, onion, oregano and sage. Add the achiote-rubbed pork. Pressure cook on low for 4 hours or high for 1 hour until the pork is fork-tender. Carefully release the steam away from your face. Remove the pork to a plate or baking sheet and shred using 2 forks.
- Heat the remaining 2 tablespoons olive oil in a large cast-iron pan over medium-high heat. Add the pork and spoon some of the braising liquid over to moisten, as needed. Season with salt. Cook, stirring occasionally, until crispy, 4 to 6 minutes. Set aside.
- Place the onions in a food storage container and set aside while you prepare the pickling liquid.
- In a small saucepan over medium-high heat, add the vinegar, granulated sugar, salt, cumin seeds, bay leaf and 1 cup water. Bring to a boil and cook until the sugar and salt are dissolved, 6 to 8 minutes. Remove from the heat and cool completely. Pour the cooled pickling liquid over the onions and allow to pickle for at least 30 minutes. At this point, you can either strain the onions to prevent from further pickling and use immediately, or put the lid on top and store in the refrigerator to further pickle until ready to use.
More about "pork shoulder with salsa verde food"
SALSA VERDE BRAISED PORK RECIPE -SUNSET MAGAZINE
From sunset.com
5/5 (9)Total Time 4 hrsEstimated Reading Time 3 minsCalories 571 per serving
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
PORK SHOULDER WITH SALSA VERDE RECIPE | BON APPéTIT
From bonappetit.com
5/5 (2)Servings 6-8
- 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.
- 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.
BRAISED PORK IN SALSA VERDE - CARNE AND PAPAS
From carneandpapas.com
Estimated Reading Time 2 minsTotal Time 2 hrs 45 mins
TACOS WITH PORK IN GREEN SAUCE (TACOS DE CERDO EN SALSA VERDE)
From finecooking.com
5/5 (4)Servings 15-20Cuisine Latin AmericanCategory Main Course
10 BEST CHINESE PORK SHOULDER RECIPES | YUMMLY
From yummly.com
SLOW ROASTED PORK SHOULDER WITH SALSA VERDE – MOVEABLE …
From moveablefeast.relish.com
CARNITAS CHILI VERDE PORK QUESADILLA - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
Servings 30Estimated Reading Time 2 mins
- The day before service: Mix garlic, salt, and pepper in a small bowl. Place pork shoulders in hotel pans and season well. Roast until the product reaches a minimum temperature of 165°.
- Combi oven method: on your school's profile, select the day of the week, select tile labeled with the item to be cooked. Load the product when prompted by the oven, probe product if prompted by the oven. Close the door to begin the cooking process. This is an overnight cooking process. Transfer pork to a holding warmer first thing in the morning.
- Assembly on day of service: Trim excess pork fat, transfer to a clean pan. Pour pork fat into empty #10 cans. Pack each can into a 10-gallon plastic bag. Refrigerate fat until solid, then discard into the dumpster.
SALSA VERDE PORK TACOS - RICARDO
From ricardocuisine.com
5/5 (28)Category Main DishesServings 6Total Time 8 hrs 20 mins
- In a slow cooker, place the pork and cover with the salsa verde. Cover and cook on low for about 8 hours or until the meat is fork-tender.
HOW TO MAKE PORK RIBS IN SALSA VERDE │ YOU WILL LOVE THEM ...
From mexicoinmykitchen.com
4.8/5 (12)Total Time 40 minsCategory Main CourseCalories 325 per serving
- Cut the spare ribs in small pieces and place in a saucepan. Cover with the water and add the ¼ onion, one garlic clove, and the bay leaf. Bring water to a boil, and then reduce the heat to simmer. Cook for about 40 minutes until meat is tender and the water has reduced. The meat will start to brown with its own fat.
- Meanwhile, roast the tomatillos, peppers, 1/3 onion, and garlic cloves. These two last ones need to be removed quickly since they take less time to roast. Place all these ingredients in a large piece of aluminum foil and wrap them so they keep cooking in their own steam for about 5 minutes.
- Place the roasted vegetables and chopped cilantro in your blender and process until you have a smooth salsa.
- Once the meat is cooked and lightly browned, pour the sauce into the pan. Season with salt and pepper and bring to a boil. Stir in the nopales and reduce the heat to simmer for about 7-8 minutes.
EASY SLOW COOKER PORK CHILE VERDE - THE HUNGRY BLUEBIRD
From thehungrybluebird.com
5/5 (1)Total Time 8 hrs 15 minsCategory Main Course/PorkCalories 374 per serving
- Season pork shoulder with salt and pepper. Brown on stove top, make sure to brown all sides, about 15 minutes. Transfer browned roast to slow cooker. Pour salsa verde over pork and sprinkle chopped jalapeños on top. Cook on low for 8 hours.
- Remove pork to cutting board. With two forks, shred meat into chunks, discard any big pieces of fat. Transfer juices to a large measuring cup or a de-fatter and remove as much fat as possible. Add shredded meat to a pot, pour verde sauce over meat and heat on stovetop until warmed through. Sprinkle with freshly chopped cilantro and serve with tortillas, toppings and refried beans.
SALSA VERDE BRAISED PORK RECIPE | MYRECIPES
From myrecipes.com
4.5/5 (18)Total Time 4 hrsServings 6Calories 571 per serving
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
SLOW-COOKER BRAISED PORK WITH SALSA RECIPE - EATINGWELL
From eatingwell.com
Ratings 9Calories 276 per servingCategory Healthy Slow-Cooker & Crockpot Recipes
- Trim and discard pork surface fat. Cut meat apart following layers of fat around muscles; trim and discard fat. Cut into 2-inch chunks and rinse with cold water. Place in a 5- or 6-quart slow cooker. Turn heat to high.
- Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat. Pour over the meat. Add tomatoes and mix gently. Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.
- With a slotted spoon, transfer the pork to a large bowl; cover and keep warm. Pour the sauce and vegetables into a large skillet; skim fat. Bring to a boil over high heat. Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly. Add the pork and 1/4 cup cilantro; heat through.
- To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.
PORK CARNITAS TACOS WITH TOMATILLO SALSA VERDE - CAROLINE ...
From carolinescooking.com
5/5 (1)Total Time 6 hrs 10 minsCategory Main CourseCalories 617 per serving
- Remove the papery casing from the tomatillos and wash off any stickiness. Place them whole along with the chilis in a pan of boiling water and simmer, uncovered, for approx 10 minutes.
EASY MEXICAN PORK IN GREEN SAUCE- PUERCO EN SALSA VERDE
From thebossykitchen.com
4.8/5 (18)Total Time 50 minsCategory Meat And PoultryCalories 534 per serving
- Heat the oil in a large pan. Add the pork cubes and cook over a high heat, turning several times until browned all over.
- Add the salsa and the vegetable stock, cover and cook on medium-low heat for 25-30 minutes, or until the meat is soft.
SMOKED PORK CHILI VERDE BY BENNIE KENDRICK RECIPE ...
From traeger.com
Category Smoke
PORK ENCHILADA RECIPE WITH DELICIOUS VERDE SOUR CREAM SAUCE
From cooking-mexican-recipes.com
Reviews 1
THE BEST CROCK-POT SALSA VERDE PORK RECIPE - MORGAN ...
From morgansistersrecipes.com
Cuisine DinnerCategory Crock PotServings 12Total Time 7 hrs 10 mins
SLOW COOKER CARNITAS WITH SALSA VERDE — JILLIAN RAE COOKS
From jillianraecooks.com
Estimated Reading Time 1 min
PORCHETTA-STYLE ROAST PORK SHOULDER WITH SALSA VERDE
From korenainthekitchen.com
Estimated Reading Time 5 mins
SOUS VIDE PORK SHOULDER WITH SALSA VERDE - ANOVA CULINARY
From recipes.anovaculinary.com
4/5 (27)Total Time 18 hrs
SALSAVERDEBRAISEDPORK RECIPES
From tfrecipes.com
PORK SHOULDER WITH SALSA VERDE / TOM SCHIERLITZ | PORK ...
From pinterest.ca
PULLED PORK WITH SALSA VERDE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK SHOULDER WITH SALSA VERDE - ALL INFORMATION ABOUT ...
From therecipes.info
PORK SALSA VERDE RECIPES
From tfrecipes.com
PORCHETTA-STYLE BONE-IN PORK PICNIC SHOULDER WITH WHITE ...
From edibleboston.com
10 BEST PORK SHOULDER BACON RECIPES - YUMMLY
From yummly.com
PORK SHOULDER WITH SALSA VERDE | RECIPE | PORK SHOULDER ...
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