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salsa garlic serrano pepper yellow onion fresh cilantro chicken bouillon pork butt oil salt black pepper lemon pepper ground oregano fresh cilantro ground cumin green chiles yellow onion
Viewed: 29 - Published at: 7 years agoIngredients
- Salsa Verde
- 12 tomatillos, husks removed
- 4 cloves garlic
- 1 jalapeno or serrano pepper, stem removed
- 1 small yellow onion, chopped (reserve half)
- 1 cup fresh cilantro, finely chopped
- 1 teaspoon chicken bouillon
- 3 pounds pork butt, cubed (with fat)
- 1 tablespoon oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon lemon pepper
- 1/4 teaspoon ground oregano
- 1/2 cup fresh cilantro, chopped
- 1/2 teaspoon ground cumin
- 2 small cans of green chiles, minced
- 1 yellow onion, chopped
Method
- Salsa Verde
- In a saucepan, boil the tomatillos, garlic, jalapeno and/or serrano pepper, and half of the onions in 2 cups of water for 30 minutes. Strain out the pulp and reserve the liquid. In a food processor, blend the pulp with the remaining onions, the cilantro, bouillon, and 3/4 cup of the reserved liquid.
- In a dutch oven, add the pork butt, oil, salt, black pepper, lemon pepper, and oregano. Brown the meat. Add the Salsa Verde, cilantro, cumin, green chiles, and the onions. Cover and simmer for 1-2 hours.
