Store-bought green salsa makes a bright flavor base for this stew.

Chili Verde

pork shoulder, excess fat trimmed, cut into 1-inch pieces

Salt and pepper

yellow onion, thinly sliced

green tomatillo salsa

chicken broth

Fresh cilantro and lime wedges,

Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.

The second time I made it came out completely differently -- the salsa used completely influences the flavor.  The first time, I used Trader Joe's and it was very mild (to the point of bland).  This time I used a local one I found at the store and the flavor really came through.

A very easy recipe.  Not as much flavor as I expected, but I blame that on the salsa I used.  I ate it few times for lunch or dinner through the week.  One night, when I ran out of limes and cilantro, I added some kick with a splash sriracha hot sauce and added a side of plain yogurt mixed with a little toasted cumin for something different.

Making this again with a different salsa.  I plan to double it and strain out some of the meat for tacos.

Sarah makes a grazed pork Chile Verde with store bought salsa verde with just the right amount of kick, this may become your family's new favorite dinner dish!

chili verde

Prep Time: 10 minutes

Total: 2 hours, 10 minutes

Author : Martha Stewart

Ingredients

Instructions

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