Pork Chile Verde

Pork Chile Verde

INGREDIENTS
1 picnic pork shoulder
1 recipe salsa verde
cumin
salt
pepper


DIRECTIONS
Cut pork into 2-inch chunks.  Spread out and sprinkle liberally with cumin, salt, and pepper; massage into meat.  In large porcelain or stainless steel Dutch oven, brown pork in small batches so as not to overcrowd pan.  Return all pork to pan and cover with salsa verde.  Simmer until tender.

Serve with tortillas, shredded lettuce, diced tomatoes, shredded cheese, sliced avocado, pickled jalapeños, refried beans, and cilantro lime rice.

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