1 min read
Pork and Greens in Salsa Verde
Chile Verde, a flavorful dish made with tender pork in a vibrant green chile sauce, has become a beloved favorite in both Mexico and the United States. This traditional Mexican recipe has captivated taste buds across various regions in the US, especially in communities with a rich Mexican heritage.
50 mins
Total Cook Time
2 Product
Locate La Costeña
Dinner
Item
Recipe Ingredients
2 Pounds pork butt, cut into 3- to 4-inch chunks- 2 Bay leaves
- 1/2 White Onion
- 3 Garlic cloves peeled
- 2 Teaspoons Kosher or coarse Sea salt
- 15 Black peppercorns opt
- 2 Tablespoons vegetable oil
- 1 Cup slivered white onion
- 1 1/2 Cups sliced swiss chard, stems and ribs removed
- 2 Bottles La Costeña Salsa Verde
- 1 La Costeña Refried Pinto Beans, warmed
Directions
Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 2 teaspoons salt and black peppercorns. Cover with water up to 2 inches above top of the meat.
Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft.
Strain, reserving 2 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.
Heat the oil in a large casserole over medium-high heat, once hot add the onion.
Cook for 4 to 5 minutes, stirring occasionally, until softened and it begins to brown.
Pour in the salsa verde, and the reserved meat broth, once it comes to a simmer, add the swiss chard.
Let it simmer for 2 to 3 minutes, and once the chard wilts, add the shredded beef. Let it all cook together for 5 more minutes. Taste for salt and add more if need be.
Serve with refried beans garnished with crumbled queso and cilantro, and offer warm corn tortillas.
Our La Costeña Green Salsa is the ideal choice for Salsas!
This makes it the perfect option for when you're in need of a quick fix without compromising on flavor!
Buy Online @ Amazon!
Pati Jinich
Born and raised in Mexico City, Pati is host of the 3x James Beard Award-winning PBS television series “Pati’s Mexican Table” and the PBS primetime docuseries “La Frontera.” She is resident chef at the Mexican Cultural Institute in Washington, D.C., and a cookbook author.
Greek Lentil Salad with La Costeña Pickled Serrano Peppers
Greek Lentil Salad with La Costeña Pickled Serrano Peppers This simple lentil salad is loaded with Greek flavors and health benefits. You can prepare...
