Pork Chili Verde

Lisa Kudek

By
@lierlaky_92116

This is my cheaters version I have put together since I can't get good tomatillos here in Wisconsin during the winter


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Serves:

6-8

Prep:

25 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 medium
pork shoulder roast boneless
1 can(s)
large can of la victoria green enchilada sauce
1 can(s)
herdez green/verde salsa (small can)
1 small
yellow onion
1/4 tsp
ground cumin
1/4 tsp
ground oregano
1 Tbsp
garlic salt
1 small
bunch of cilantro for garnish

Directions Step-By-Step

1
Cut roast into large cubed pieces and sprinkle the dry mixture of garlic salt, cumin, and oregano over all pieces of meat. Cut onion in eighths and arrange on top of cubed pork and place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar).
2
In a medium bowl mix the enchilada sauce and Verde salsa together and pour over meat and onions and cook for another 45 minutes uncovered until meat is tender.
3
picture of can of Herdez Salsa Verde
4
Garnish with chopped cilantro and serve with Spanish rice and refried beans.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Mexican