Description
Seasoned pork slow cooked in tomatillo and Hatch chile-based salsa verde.
Ingredients
Units
Scale
- 3 to 4 pound boneless pork roast
- salt and pepper (or your choice of pork seasoning)
- 2 tablespoons vegetable oil
- 1 1/2 cups prepared Roasted Hatch Chile Salsa Verde
- 1 to 2 cups chicken broth or stock
- fresh cilantro to garnish
Instructions
- Set your oven to heat to 275 degrees F.
- Trim pork roast of fat and cut into chunks approximately 1 inch in size. Season all sides well with salt and pepper, or your favorite pork seasoning of choice. Set aside.
- In a large stove-top Dutch oven (or large oven-safe pot) add 1 tablespoon vegetable oil and set over medium-high heat. When the oil has heated and spread over the bottom of the pot, set half the pork pieces into the pot in a single layer. Let them cook without moving them, for about 2 to 4 minutes so they turn a deep golden brown underneath. Remove to a clean bowl or plate and repeat with the remaining pork pieces.
- Add the Roasted Hatch Chile Salsa Verde to the pot (if frozen let it melt before proceeding). Add in the pork pieces and any accumulated juices. Pour in enough chicken broth to just cover the meat. Place the lid onto the pot and bring the stew to a boil. Place the pot into the oven and bake until extremely tender, about 2 and 1/2 to 3 hours. Remove the pot and let it cool for at least 15 minutes. Serve the Chile Verde by either dishing into soup bowls and garnishing with cilantro, or use as taco or burrito filling.
Notes
My family loves this meat stuffed into a lightly fried corn tortilla with a generous amount of queso fresco, a little onions and a fresh squeeze of lime juice. Tastes just like fresh taco truck tacos at home!
