Pork Chili Verde
By
Lisa Kudek
@lierlaky_92116
7
This is my cheater version I have put together since I can't get good tomatillos here in Wisconsin during the winter.
Blue Ribbon Recipe
Notes from the Test Kitchen:
Even though this is Lisa's cheating version of a traditional Pork Chili Verde it still packs a punch of great flavor. The green enchilada sauce gives this dish a nice tanginess and the salsa verde adds a bit of spice. The flavors really come together to give the pork a great taste while keeping the pork nice and moist. We just love this easy to prepare dish in the Test Kitchen and think your family will too.
Even though this is Lisa's cheating version of a traditional Pork Chili Verde it still packs a punch of great flavor. The green enchilada sauce gives this dish a nice tanginess and the salsa verde adds a bit of spice. The flavors really come together to give the pork a great taste while keeping the pork nice and moist. We just love this easy to prepare dish in the Test Kitchen and think your family will too.
Ingredients
- 1 medium
- pork shoulder roast boneless
- 1 can(s)
- large can of La Victoria green enchilada sauce, 28 oz.
- 1 can(s)
- Herdez green/verde salsa, small can, 7 oz.
- 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
How to Make Pork Chili Verde
- 1Cut 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. Place in oven at 350 degrees for 45 minutes in uncovered baking dish 9x11(or similar).
- 2In 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.
- 3Garnish with chopped cilantro and serve with Spanish rice and refried beans.
