3 hours

Chile Verde

This Mexican specialty is the ideal taco topping.

INGREDIENTS

    • 2 lbs pork shoulder (any grocery store butcher can cube pork for you)
    • 1 white onion plus 1/4 for serving 
    • 4 cloves garlic 
    • 2 cups salsa verde 

    TOOLS YOU NEED

    • Abbio Sauté Pan
    • Wood stirring spoon
    • Cutting board
    • Chefs knife 

      PREP

      • Chop 1 onion and set aside 
      • Mince garlic and set aside 

      RECIPE DIRECTIONS

      1. Salt your pork well. 
      2. Add 3 tablespoons of neutral oil to an Abbio Sauté Pan on medium-high heat.  
      3. Add your meat to the pan, browning on all sides. You may have to brown a few batches of meat as you want to avoid crowding the pan.
      4. As the meat is browning, chop 1 large white onion and 4 cloves of garlic.
      5. Once all your meat is browned, put on a plate, and add the garlic and onion to the pan. 
      6. Cook the garlic and onion for about three minutes, or until slightly brown and fragrant. 
      7. Add the pork back into the pan, and pour two cups of salsa verde over the meat. Your braising liquid should come about 2/3 up the pork.
      8. Bring your mixture to a boil, and immediately turn down to the heat to low.
      9. Once your mixture is simmering, partially cover and let cook for 2-3 hours or until fork tender. 
      10. Serve pork as a topping for tacos, filling for tamales, or anything else you can think of! 
                       

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