Updated from the recipe archive
I love Mexican cuisine, I can’t get enough of it. Since moving to California I’ve learned to cook more authentic Mexican food: I’ve finally learned what a real taco is. That being said, I don’t make the sauce from scratch in this recipe. Using a jar of salsa verde really cuts down on the prep time and still tastes wonderful. Make sure you buy a quality brand of salsa, don’t skimp on this part. But if you’ve got the time and ingredients, I recommend making your own salsa verde by following Elise’s Chile Verde recipe.
2 lbs very lean pork or turkey, cut into 1 in. cubes
2 (16oz) jars salsa verde (Mrs. Refreno’s is excellent)
1 (16oz) can low-sodium chicken broth
1 large onion, diced
6 cloves garlic, minced
non-fat sour cream
1. Preheat a large pot to high. Add pork and brown on all sides, about 4-5 minutes. Drain excess liquid and place the meat in a bowl on the side.
2. Return the pot to the stove and add the onions and garlic. Cook for about 3 minutes, or until onions are tender and translucent. At this point you have two options:
Stovetop method: Add the meat, oregano and cloves to the pot and cook for another minute. Dump in the salsa and chicken broth and bring to a boil. Reduce heat to low and simmer for 1 1/2 to 2 hours, until meat is very tender. Using turkey tenderloin takes about 1 1/2 hours and lean pork will take closer to 2 hours.
Crockpot method: Add all ingredients to the crockpot and stir until mixed. Cook on high for 3-4 hours and then on low for an additional 2-3 hours.
3. Serve with a dollop of sour cream, cheddar cheese and Homemade Tortilla Chips, for dipping.
Depending on the brand of salsa, this dish can be very spicy. Make sure you taste the salsa first!