Salsa Verde Braised Pork Recipes
SEARED PORK CUTLETS WITH GREEN GARLIC SALSA VERDE
This recipe amplifies the green in the garlic by stirring it into an herb-filled salsa verde. You can also use regular garlic, though you might want to reduce the amount by half. I also added garlic chives to the mix just because I saw them at the farmers' market and figured a little more garlic flavor could only help. (Regular chives are perfectly fine.) The sauce, with plenty of chopped parsley and mint, is intense, bright and herbal. It makes a bright counterpoint to rich slices of seared pork. I used butterflied slices of loin that cook very quickly, but you can use bone-in chops if you give them a few more minutes on the fire (or pound them first).
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the herbs, garlic, lemon, 1 teaspoon salt and chile flakes. Stir in 1/2 cup oil.
- Season the meat with salt and pepper. Heat a large skillet over high heat. Add the remaining tablespoon of oil and reduce heat to medium-high. Add the pork and cook without moving, 3 minutes. Flip and cook until meat is just cooked through, about 3 minutes more. Let rest 5 minutes before serving, topped with salsa verde.
Nutrition Facts : @context http, Calories 613, UnsaturatedFat 36 grams, Carbohydrate 4 grams, Fat 47 grams, Fiber 1 gram, Protein 44 grams, SaturatedFat 10 grams, Sodium 610 milligrams, Sugar 0 grams, TransFat 0 grams
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
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
SALSA VERDE BRAISED PORK
Braising the pork makes this very tender. Recipe is from Sunset Magazine Feb. 2008. Also includes directions for crockpot.
Provided by cookiedog
Categories Stew
Time 4h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to a boil. Pour over pork, cover, and cook until meat is very tender when pierced and registers at least 165° on an instant-read thermometer, at least 7 or up to 9 hours. Continue recipe with step 2, using a large pot for step 3.
Nutrition Facts : Calories 693.8, Fat 49.9, SaturatedFat 16.8, Cholesterol 187.9, Sodium 786, Carbohydrate 9, Fiber 0.7, Sugar 6, Protein 48.3
BRAISED PORK WITH SALSA VERDE
Another slow-cooker recipe from BH & G, Diabetes, Eat What You Love magazine. 297 cal., 6 grams fat. Use your discretion on cooking times based upon your slow cooker.
Provided by DailyInspiration
Categories Stew
Time 6h50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3 1/2 -4 quart slow cooker place onion and pork. Top with tomatoes, salsa, broth, garlic cumin and pepper.
- Cover and cook on low setting for 6 - 6 1/2 hours or on high heat for 3 hours. Serve with hot cooked brown rice and top each serving with cilantro.
Nutrition Facts : Calories 634, Fat 18.6, SaturatedFat 5.6, Cholesterol 71.4, Sodium 687.5, Carbohydrate 82.3, Fiber 4.5, Sugar 8.8, Protein 31.1
More about "salsa verde braised pork recipes"
SALSA VERDE BRAISED PORK RECIPE -SUNSET MAGAZINE
2010-04-07 How to Make It. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and …
From sunset.com
5/5 (9)Total Time 4 hrsEstimated Reading Time 3 minsCalories 571 per serving
From sunset.com
5/5 (9)Total Time 4 hrsEstimated Reading Time 3 minsCalories 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.
SALSA VERDE BRAISED PORK – TAMMY CIRCEO - CHEZ NOUS
2019-08-15 Stir those into the salsa. Put the lid on and place the pot into the oven for 3-4 hours. After 3 hours, check on the pork. Using a knife or a fork, …
From tammycirceo.com
Cuisine MexicanCategory DinnerServings 6Total Time 20 mins
From tammycirceo.com
Cuisine MexicanCategory DinnerServings 6Total Time 20 mins
- Season the pork roast generously with salt. Heat a large oven-proof Dutch oven over medium to medium-high heat. Add some oil and put the pork roast in. Brown on each side then remove to a platter.
- Add more oil if needed, then add the onions and cook until they are caramelized. Add the cumin seeds, coriander seeds, and oregano and allow them to bloom for about 30 seconds.
BRAISED PORK WITH SALSA VERDE RECIPE | EATINGWELL
2018-05-12 Directions. In a 3 1/2- or 4-quart slow cooker, place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and pepper. Cover and …
From eatingwell.com
Category Dairy-Free & Lactose-Free Diabetic RecipesCalories 297 per servingTotal Time 3 hrs 20 mins
From eatingwell.com
Category Dairy-Free & Lactose-Free Diabetic RecipesCalories 297 per servingTotal Time 3 hrs 20 mins
- In a 3 1/2- or 4-quart slow cooker, place onion and pork. Top with tomato, salsa, chicken broth, garlic, cumin and pepper.
- Cover and cook on low-heat setting for 6 to 6-1/2 hours or on high-heat setting for 3 hours. Serve with brown rice and top each serving with cilantro.
SALSA VERDE BRAISED PORK RECIPE | MYRECIPES
2008-01-15 Slow-cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin …
From myrecipes.com
5/5 (18)Total Time 4 hrsServings 6Calories 571 per serving
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.
SALSA VERDE BRAISED PORK | MYRECIPES
2012-04-16 Salsa Verde Braised Pork. Credit: Leigh Beisch; Merilee Bordin. Brown the pork for extra-rich flavor, then simmer in liquid, covered, for a long time for a fork-tender dish. Serve With: Steamed rice Tomato salsa. 1 of 6 …
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RECIPE: TUSCAN-STYLE ROASTED PORK WITH KALE & SALSA …
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From blueapron.com
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MEXICAN SALSA VERDE BRAISED PORK PIZZA RECIPE | V&V …
1. Preheat oven to 425F. 2. Roasted salsa: Preheat a cast iron skillet or griddle for 2 minutes over medium heat. Add tomatillos, onion, garlic, serrano pepper, and pan roast until softened and lightly charred on all sides. Place roasted …
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BRAISED PORK IN SALSA VERDE - CARNE AND PAPAS
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HOW TO MAKE BRAISED PORK WITH SALSA VERDE - HEALTHY …
2018-04-30 In a 3-½- or 4-quart slow cooker place onion and pork. Top with tomatoes, salsa, broth, garlic, cumin, and pepper. Top with tomatoes, salsa, broth, garlic, cumin, and pepper. Cover and cook on low-heat setting for 6 to 6 …
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SALSA VERDE BRAISED PORK PIZZA - V&V SUPREMO® …
When almost smoking, add pork and sear until browned. Season with salt and pepper. Add seared pork and salsa verde to a pot. Bring to a boil, reduce heat and simmer (partially covered) until pork is tender. Add water to pot if mixture …
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CHILI VERDE - CLOSET COOKING
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THE BEST CROCK-POT SALSA VERDE PORK RECIPE - MORGAN SISTERS …
2020-08-05 Instructions. Place the roast in a large crockpot. Pour the salsa verde over the top. Combine all of the seasonings, and sprinkle over the roast. Pour 1 cup of water over top. Set crockpot to low, and leave it alone for 5 hours. After 5 hours, carefully shred pork , 2 forks work fine. Add the rinsed black beans and 1 cup of water and stir well.
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BRAISED BEEF WITH SALSA VERDE RECIPE - GREAT BRITISH CHEFS
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From greatbritishchefs.com
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CHILE VERDE – BRAISED PORK WITH TOMATILLO POBLANO SAUCE
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MAKE SALSA VERDE BRAISED CHICKEN & USE IT ALL WEEK LONG
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BRAISED PORK IN SALSA VERDE | WEGMANS
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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. **Slow Cooker Salsa Verde Pork: Put trimmed pork in a slow cooker (5 to 6 qt.) and turn heat to high. In a pan, bring salsa, onion, broth, cumin seeds, coriander seeds, and oregano to ...
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PULLED PORK WITH SALSA VERDE - THERESCIPES.INFO
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BRAISED PORK SHOULDER WITH SALSA VERDE - PLAIN.RECIPES
Heat over to 375 degrees and bake pork for 30 minutes until richly brown. Once brown, place in broiler for an additional 3 minutes to make outside charred and crispy! While pork is baking, skim salsa verde sauce of all excess fat and oil. Once pork is done crisping in broiler, tear pork apart with two forks and place back in salsa verde sauce ...
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