This is an easy recipe to prepare; once made, you can enjoy it for several days. Serve this with warm flour tortillas, rice, and beans. Our sweet jalapeños complement the pork and calm the acidic Salsa Verde down. There are authentic recipes out there, but I’m into no mess and no fuss about the kitchen. This recipe serves eight, but you are welcome to double and have leftovers for a quick lunch.
Ingredients:
3 pounds of pork loin or pork shoulder, trimmed of fat and cut into 1” pieces
salt and ground black pepper
2 Tablespoons vegetable oil
One large yellow onion, chopped
Three cloves of garlic, minced
1/2 Tablespoon ground cumin
1/2 Tablespoon dried oregano leaves
2 cups chicken broth
1/4 cup chopped candied jalapeños
1/2 cup fresh cilantro, coarsely chopped
2 - 7 oz cans of Salsa Verde
Flour tortillas
Shredded cheddar cheese
Directions:
Season pork pieces on all sides with salt and pepper. Heat a large stockpot over high heat. Add oil. Once the oil is hot, sear the pork pieces until browned on all sides. Remove the pork from the pot. Add onion and saute until tender. Add garlic and cook for 30 seconds. Stir in cumin and oregano. Return pork to the pot and add chicken broth, candied jalapeños, and Salsa Verde. Stir to break up all the browned pieces in the pot. Reduce heat to medium-low, cover, and simmer for 2-4 hours until pork is easy to smash with a spoon. Break the pork pieces into smaller shreds with a large spoon. Add the cilantro and cook for another 10 minutes on a simmer.
To serve:
Heat a skillet and add a flour tortilla, turning, so both sides are warmed. Add a large spoonful of Pork Verde, cheese, and salsa. Serve with rice and beans.
So delicious!