PORK IN SALSA VERDE
This pork turns out very tender...due to the 2 hour - overnight marinating. Easy to put together and yummy to eat!
Provided by luvcookn
Categories Pork
Time 2h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, mix the cumin, half the garlic and the salt.
- In medium bowl, combine the pork with the cumin mixture and toss well to coat the meat with seasonings. Cover the bowl with plastic wrap and let stand at room temperature for 2 hours or refrigerate overnight.
- Heat the olive oil in a large nonstick skillet over medium heat.
- Add the onion and the remaining garlic and cook until softened, about 3 - 4 minutes.
- Scape the mixture into a blender or food processor.
- Add the jalapeno peppers, tomatillos, chicken broth and oregano. Puree until smooth 1 -2 minutes.
- Spray the same large nonstick skillet with veggie cooking spray and heat over medium-high heat.
- Add half the pork cubes to the skillet and cook, turning, until browned on all sides, 5 - 7 minutes.
- With a slotted spoon, remove the meat to a plate and brown the remaining pork.
- Return all the meat to the skillet.
- Add the tomatillo puree and simmer until the sauce is thickened, 8 - 10 minutes.
- Stir in the cilantro and serve.
Nutrition Facts : Calories 483.7, Fat 30.2, SaturatedFat 9.2, Cholesterol 119.1, Sodium 610.3, Carbohydrate 12.2, Fiber 3.6, Sugar 7.3, Protein 40.1
PORK TENDERLOIN WITH SALSA VERDE
Pair roasted pork tenderloin with an herb-filled sauce made with cilantro, parsley, chives and tarragon.
Provided by Food Network Kitchen
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Sprinkle the pork generously all over with salt and pepper. Heat 1 tablespoon of the oil in a large oven-proof skillet over medium heat until very hot and then add the tenderloin. Cook the pork, flipping occasionally, until browned on all sides, about 5 minutes total. Transfer the skillet to the oven and roast the pork until just cooked through, or until an instant-read thermometer inserted into the thickest part of the pork registers 150 degrees F, about 15 minutes. Let rest for 5 minutes.
- While the pork roasts, put the parsley, cilantro, vinegar, chives, tarragon, shallots and garlic in the bowl of a food processor and pulse until the herbs are minced. Slowly drizzle in the remaining 2/3 cup oil with the motor running until you have a thick sauce. Season with salt and pepper.
- Slice the pork tenderloin and spoon the salsa verde over top. Serve with crusty bread for soaking up all the juices.
SALSA VERDE PORK
Quick prep work leads to succulent, delicious, and exceptionally easy pork for enchiladas, tamales, or burritos or even to eat all by itself! We use this pork in all sorts of things, but my husband's favorite way is simply right out of the pot. I can't trust him to do the shredding, because too much ends up in his mouth. This pork keeps well and gets even better after a day or two.
Provided by GANGBrown
Categories World Cuisine Recipes Latin American Mexican
Time 6h15m
Yield 6
Number Of Ingredients 3
Steps:
- Heat oil in large Dutch oven over medium-high heat. Brown pork loin in hot oil, 2 to 3 minutes per side.
- Transfer roast to the crock of a slow cooker. Pour green salsa over the pork.
- Cook on Low for 5 hours.
- Shred the pork into strands with two forks; stir with the sauce so the texture is somewhat even. Continue cooking on Low for 1 to 3 hours more.
Nutrition Facts : Calories 313.3 calories, Carbohydrate 3.6 g, Cholesterol 106.4 mg, Fat 14.6 g, Protein 38.5 g, SaturatedFat 4.7 g, Sodium 237.6 mg, Sugar 1.8 g
SKILLET PORK CHOPS WITH SALSA VERDE
Steps:
- For the pork chops: Preheat the oven to 425 degrees F.
- Combine the paprika, salt, sugar and pepper in a small bowl. Rub all over the surface of the chops and let the chops rest on a rack while you make the salsa verde.
- For the salsa verde: Combine the parsley, capers, lemon juice, zest, mustard, salt, cayenne, scallions and garlic in a blender. Pulse to make a coarse paste. With the blender running on high, add the olive oil in a slow, steady stream to make a thick, smooth sauce. With the blender running on low, add up to 2 tablespoons water to thin the sauce so it has a drizzle consistency.
- For the pork chops: Heat a skillet over medium-high heat, then coat with some olive oil. Add the chops to the skillet and sear until the underside is well browned, about 4 minutes. If the sides of the chops have a thick layer of fat, turn them briefly on their sides to sear the fat, about 30 seconds. Flip the chops raw-side down and transfer the skillet to the oven. Roast until the chops are just cooked through and reach 140 to 145 degrees F in the center as measured on an instant-read thermometer, about 10 minutes. Remove from the oven and let rest for 5 minutes. Serve drizzled with the salsa verde.
ROAST PORK BUTT WITH SALSA VERDE
This dish defines the phrase "it's worth the wait." The cooking method here is low and slow, with a well-seasoned pork butt roasted for 9 to 10 hours. Inspired by a "Pork Dinner" family meal at Mozza in Los Angeles, where a 300-pound Berkshire pig was butchered for the dinner, it makes for a perfect big Sunday feast. Just don't forget the salsa after all that time.
Provided by Adam Nagourney
Categories dinner, quick, roasts, main course
Time 10h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Heat oven to 200 degrees. Season the pork with 3 1/2 tablespoons of salt and 1/4 cup black pepper, rubbing it in well on all sides. Roast the pork, covered, until the internal temperature reaches 195 degrees, 9 to 10 hours. While the pork is roasting, prepare the salsa verde.
- In a blender or food processor, working in batches if necessary, combine the olive oil, 6 tablespoons of the vinegar, parsley, oregano, garlic and pepper flakes. Process to a purée, and transfer to a mixing bowl. Season with salt, ground black pepper and more vinegar to taste.
- To serve, pull the pork apart with tongs or forks or slice it. Serve with the salsa and a salad of bitter greens.
Nutrition Facts : @context http, Calories 1092, UnsaturatedFat 60 grams, Carbohydrate 19 grams, Fat 86 grams, Fiber 10 grams, Protein 62 grams, SaturatedFat 21 grams, Sodium 272 milligrams, Sugar 1 gram, TransFat 0 grams
LOW & SLOW PORK VERDE
My family loves this versatile pork dish. We like to have it over a serving of cheesy grits, but it also goes well with rice or potatoes. Leftovers make an excellent starter for white chili. -Val Ruble, Ava, Missouri
Provided by Taste of Home
Categories Dinner
Time 5h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Place pork and onion in a 4-qt. slow cooker. In a small bowl, combine salsa, chiles, cumin, oregano, salt, pepper, pepper flakes and cinnamon; pour over meat. Cook, covered, on low 5-6 hours or until meat is tender., Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with two forks. Return pork to slow cooker; heat through. Stir in cilantro. Serve with grits and, if desired, sour cream. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little broth if necessary.
Nutrition Facts : Calories 349 calories, Fat 20g fat (7g saturated fat), Cholesterol 118mg cholesterol, Sodium 872mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
PRESSURE-COOKED SALSA VERDE PORK AND RICE
Make weekly meal prep a breeze with this pressure cooker pork and rice. This recipe uses the Pot-in-Pot (PIP) method, which cooks the pork and rice in separate bowls at the same time. The pork turns out so tender! I like to freeze individual servings and take one out the night before. Top with queso fresco or sour cream when ready to serve.
Provided by France C
Categories Meat and Poultry Recipes Pork Pork Shoulder Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
- Rinse rice with cold water through a fine mesh strainer and drain.
- Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
- Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
- Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
- Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.
Nutrition Facts : Calories 441.7 calories, Carbohydrate 42.1 g, Cholesterol 59.4 mg, Fat 20.8 g, Fiber 1.9 g, Protein 19.1 g, SaturatedFat 6.2 g, Sodium 686.1 mg, Sugar 3 g
PORK VERDE SOUP
Not for the faint of heart! This soup is definitely spicy, but filling and easy to make. Hope you enjoy!
Provided by TexasHurricane
Categories Spicy
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Saute pork and onion in a large skillet over medium high heat until onion is tender and pork is cooked through.
- Add salsa verde, chicken broth, beans and cumin and mix.
- Cover and simmer 15 minutes.
More about "pork in salsa verde recipes"
EASY MEXICAN PORK IN GREEN SAUCE- PUERCO EN SALSA VERDE
From thebossykitchen.com
4.8/5 (19)Total Time 50 minsCategory Meat And PoultryCalories 534 per serving
- Heat the oil in a large pan. Add the pork cubes and cook over a high heat, turning several times until browned all over.
- Add the salsa and the vegetable stock, cover and cook on medium-low heat for 25-30 minutes, or until the meat is soft.
SALSA VERDE BRAISED PORK RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Total Time 4 hrsServings 6Calories 571 per serving
- Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours.
- Preheat oven to 375°. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.
- Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 3/4 cups, 8 to 10 minutes.
- With 2 forks, tear meat into large shreds. Add to pan and stir in chopped cilantro. Season with salt. Spoon into a serving bowl and sprinkle with cilantro leaves. Serve with tortillas and more salsa verde.
PORK SALSA VERDE - FLIPPED-OUT FOOD
From flippedoutfood.com
10 BEST TOSTITOS SALSA RECIPES | YUMMLY
From yummly.com
EASY SLOW COOKER PORK CHILE VERDE | THE HUNGRY BLUEBIRD
From thehungrybluebird.com
PORK TACOS WITH SALSA VERDE - SIRIUSLY HUNGRY
From siriuslyhungry.com
PORK CHOPS IN SALSA VERDE RECIPES ON TRIVET RECIPES: A ...
From trivet.recipes
THE BEST PORK CHIMICHANGAS RECIPE WITH SALSA VERDE - MY ...
From mylatinatable.com
PORK WITH SALSA VERDE RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK TAMALES WITH SALSA VERDE RECIPE | MYRECIPES
From myrecipes.com
THE BEST CROCK-POT SALSA VERDE PORK RECIPE - MORGAN ...
From morgansistersrecipes.com
FAVORITE SALSA VERDE DISHES - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
SALSA VERDE PORK TACOS | RICARDO
From ricardocuisine.com
PORK CHOPS IN SALSA VERDE RECIPE
From mexicanfoodjournal.com
PORK WITH SALSA VERDE AND POTATOES - MARISOL COOKS
From marisolcooks.com
PORK IN SALSA VERDE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
PORK SALSA VERDE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HOW TO MAKE PORK RIBS IN SALSA VERDE │ YOU WILL LOVE THEM ...
From mexicoinmykitchen.com
AN EASY RECIPE FOR PORK TENDERLOIN WITH SALSA VERDE | TASTE
From tastecooking.com
CRISPY PORK BELLY WITH SALSA VERDE - JOHNSTON'S
From johnstons.ca
SALSA VERDE PORK RECIPE
From crecipe.com
ROAST PORK LOIN WITH SALSA VERDE RECIPE | EATINGWELL
From eatingwell.com
KETO PORK WITH SALSA VERDE RECIPE | @ATKINS
From atkins.com
HOW TO MAKE A TASTY SLOW COOKER PORK SALSA VERDE
From keepinglifesane.com
PULLED PORK ENCHILADAS IN SALSA VERDE - MUY BUENO COOKBOOK
From muybuenocookbook.com
INSTANT POT SALSA VERDE PORK - COOKING WITH CURLS
From cookingwithcurls.com
PORK CHILI VERDE RECIPE - FED & FIT
From fedandfit.com
BRAISED PORK IN SALSA VERDE - CARNE AND PAPAS
From carneandpapas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #north-american #very-low-carbs #main-dish #pork #mexican #dietary #low-calorie #low-carb #low-in-something #meat #4-hours-or-less
You'll also love