Updated from the recipe archive
I love Mexican food, I can’t get enough of it. When I moved to California for grad school, I learned to cook 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.
Ingredients:
2 lbs lean pork or turkey, cut into 1 in. cubes
2 (16oz) jars salsa verde (Mrs. Renfro’s is excellent)
1 (16oz) can low-sodium chicken broth
1 large onion, diced
6 cloves garlic, minced
2 tsp oregano
1/8 tsp ground cloves
sour cream
Tortilla Chips
Instructions:
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.
Additional Info:
Depending on the brand of salsa, this dish can be very spicy. Make sure you taste the salsa first!