When I take my mother to lunch at her favorite Taquería, she orders the pork chili verde, ever time! I figured I needed to make some for her at home.
I emailed to my chef-friend Joey for guidance; she recommended that I follow any Rick Bayless recipe. I did several internet searches and the easiest recipe I found was from Rick Bayless. Thanks Joey!
I actually morphed a few different recipes into my own using a jarred salsa verde made with tomatillo. If I made my own from scratch, it would have cost me a whole lot more and I just wanted to experiment with this idea first.
The rest of the cast of characters were a small onion, oregano, coriander, ground clove, lots of minced garlic and S&P to season the Pork Butt, about a pound and finally homemade vegetable broth.
I browned the pork chunks, set those aside and then sautéed the onion. Next, in went the spices and the meat was returned to the pot with the salsa and broth.
The pot was left to simmer most of the day, until the pork was fork tender.
Meh, it was pretty salty, but I think that was because of the jarred sauce.
After conferring again with Joey, she concluded that I try it next time with canned salsa verde rather than the jarred stuff. Now we know, we’ll try it again mom.