If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chile Verde with Pork
...in your mind.
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Chile Verde with Pork
Recipe featured on Sam The Cooking Guy Tailgate Day TV episode - Serves 6-8
1-3 tablespoons neutral oil (like vegetable or canola)
3 pound pork shoulder (cut into 1 inch size cubes)
1 cup white or yellow onion, diced
1 garlic clove, minced
1/2 teaspoon ground cumin
1 16 ounce jar salsa verde
1 10 ounce can green enchilada sauce
1 25 ounce can hominy, drained
1/2-1 cup chicken broth
Directions
Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside
In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in
Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture
Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender
Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.
