I have given this recipe to people who hate to cook and they love it!
I use my favorite Salsa Verde, which makes this recipe an easy one for people of all levels of cooking experience.
To the Advanced chefs:
You could make your own Salsa Verde but that would add precious time to the process, plus you would have to clean your food processor*. So go ahead and do it if you're really desperate to clean your food processor*.
*Food processors are not otherwise required.
- 4 to 6 lb
- pork boneless shoulder (boston butt) (defatted and cubed)
- 1 large
- white onion (diced)
- 1 to 2 Tbsp
- olive oil, extra virgin
- 4 jar(s)
- herdez salsa verde (16 ounce jars)
- 2 l
- corona or your favorite mexican beer
- 1/2 c
- lime juice
- 4 to 7 oz
- roasted green chiles (mild, canned and diced)
- 4 to 6 clove
- garlic (minced)
- 1/2 Tbsp
- mexican oregano (you will appreciate the addition of this type of oregano, it definitely matters)
- 2 Tbsp
- dried cilantro
- 1 tsp
- chili powder
- 1 1/2 tsp
- cumin seeds (toasted and freshly ground)
- bay leaf
- 1 1/2 tsp
- freshly ground black pepper
- 1 1/2 tsp
- kosher salt (3 or 4 good pinches will work)
How to Make Guisado Verde
- 1Remove all fat and cube into 2 inch pieces. If you have the butcher do as much of this as he can your prep time will be greatly reduced.
- 2Heat a large skillet over medium-high heat and add 1 T. Corn or Canola Oil. Turn pan to cover bottom with oil.
Once oil begins to shimmer, carefully add enough pork to loosely cover the bottom of the pan.
DO NOT CROWD! The pork will let off a lot of liquid if crowded and you will be braising the pork instead and it will not brown.
Cook and turn with a fork until pork is golden to dark brown on all sides about 10 minutes.
Turn up heat if necessary.
Set aside and continue with the rest of the pork in batches adding more oil if needed.
- 3After all the pork is browned, remove any remaining oil and add diced onions to the skillet cooking until translucent (about 5 minutes) then add garlic until fragrant. (2 minutes)
Add pork, onion and garlic, with Salsa, Beer, Lime Juice, and the all of the remaining ingredients to a large Stock Pot. (at least a 10 to 12 quart stock pot)
- 4Bring to a boil and then reduce to a simmer. Continue to simmer, occaisonally stirring and scraping the bottom with a wooden spoon.
Let simmer at least 3 hours, reduce heat to low if you aren't already there and you can keep this warm for as long as necessary.
It is hard to overcook this, but if you have the temperature too high it can stick and burn at the bottom. To avoid this be sure to scrap bottom frequently, any browning at bottom just adds to the flavor.
Serve with Tortillas, Corn Chips, cheese, sour cream and fresh minced Cilantro if desired.