Best 2 Salsa Verde Braised Pork Recipes
Salsa verde braised pork is a delectable dish that combines the vibrant flavors of salsa verde with the tender, fall-off-the-bone texture of braised pork. Originating from the vibrant culinary traditions of Mexico, this dish is a symphony of taste and texture that will tantalize your taste buds. The zesty salsa verde, made with fresh herbs, capers, and a tangy splash of vinegar, adds a vibrant and herbaceous touch to the rich and savory braised pork, creating a harmonious balance of flavors. Served with soft tortillas or crusty bread, this dish offers a delectable journey for your senses, inviting you to savor every bite.
In addition to the main recipe for salsa verde braised pork, the linked article also presents variations and accompaniments that elevate the dish to new heights. Find a recipe for a classic salsa verde, essential for capturing the authentic flavors of this dish. For those seeking a spicier variation, there's a recipe for a spicy salsa verde that adds an extra kick of heat. And to complete your meal, explore the recipe for fluffy and aromatic Mexican rice, the perfect accompaniment to soak up the tantalizing juices from the braised pork. With its detailed instructions and helpful tips, this article provides everything you need to create a memorable and delicious salsa verde braised pork experience.
SALSA VERDE BRAISED PORK
Braising the pork makes this very tender. Recipe is from Sunset Magazine Feb. 2008. Also includes directions for crockpot.
Provided by cookiedog
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
- Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Nutrition Facts : Calories 693.8, Fat 49.9, SaturatedFat 16.8, Cholesterol 187.9, Sodium 786, Carbohydrate 9, Fiber 0.7, Sugar 6, Protein 48.3
SALSA VERDE BRAISED PORK
Steps:
- 1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, coriander seeds, cumin seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours. 2. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes. 3. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes. 4. With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde. Slow-cooker salsa verde pork: Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers ar least 165 degrees on an instant-read thermometer, at least 7 to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Tips:
- To make the salsa verde, use fresh, flavorful herbs. A combination of parsley, basil, oregano, and chives works well.
- If you don't have time to make the salsa verde ahead of time, you can use a store-bought pesto sauce instead.
- Be sure to brown the pork shoulder well before braising it. This will help to develop the flavor and create a nice crust.
- Use a good quality dry white wine for braising the pork. A Sauvignon Blanc or Pinot Grigio would be a good choice.
- Add a variety of vegetables to the braising liquid, such as carrots, celery, onions, and garlic. This will help to add flavor and depth to the dish.
- Braised pork is best served with a side of mashed potatoes, rice, or pasta.
Conclusion:
Salsa verde braised pork is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of flavorful salsa verde and tender, juicy pork is sure to please everyone at the table. So next time you're looking for a quick and easy dinner idea, give this recipe a try.
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