Best Salsa Verde Braised Pork Recipes

SALSA VERDE BRAISED PORK

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.

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.

BRAISED PORK WITH SALSA VERDE

Steps:

• 1. In a 3-1/2-4 quart slow cooker, place onion and pork. Top with tomato, salsa, broth, garlic, cumin, and pepper. 2. Cover and cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 hours. Serve with brown rice and top each serving with cilantro. Makes 6 servings. 3. 297 cal, 6g fat, 78mg chol, 231mg sodium, 31g carbs, 3g fiber, 29g protein