Salsa Verde Braised Pork

Salsa Verde Braised Pork

*Submitted by Sara S.

INGREDIENTS
3 1/2 lbs. bone-in pork shoulder (aka pork butt) ~ (If you use the boneless pork tenderloin from Costco, the meat has no fat so it will be a little dryer)

1 bottle (15 oz.) Salsa Verde (your favorite kind)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 tsp. each ground cumin and coriander

1 tsp. dried oregano

1/2 cup chopped fresh cilantro

Salt (optional)


DIRECTIONS

1. Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high.

2. Add broth, onion and spices over pork.

3. Cover and cook until meat is very tender when pierced and registers at least 165 degrees on an instant-read thermometer, at least 5 or up to 7 hours.

4. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

5. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

6. With 2 forks, tear meat into large shreds. Add the Salsa Verde juices back to the meat and stir in the cilantro. Salt if needed.

We like to serve it with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterrey Jack cheese and sour cream.

You can also serve it over black beans and rice, nachos, or add to a salad.

Sweet Potato Quesadillas

from "Moosewood Restaurant Cooks at Home"

1 1/2 c. finely chopped onion
2 cloves garlic, minced or pressed
3 Tbsp. vegetable oil
4 c. grated, peeled sweet potatoes (about 3 potatoes)
1/2 tsp. dried oregano
1 tsp. chili powder (I use a Tbs.)
2 tsp. ground cumin
generous pinch of cayenne (optional)
salt and ground black pepper to taste
1 c. grated sharp cheddar cheese

8 tortillas (8-10 in. size)
salsa
sour cream

Saute the onions and garlic in the vegetable oil until the onions are translucent. Add the grated sweet potatoes, oregano, chili powder, cumin, and cayenne. Cook, covered, for about 10 minutes (if you have used the fine grate. I recommend a food processor), stirring frequently to prevent sticking. When the sweet potato is tender, add salt and pepper to taste and remove the filling from the heat. Spread 1/8 of the filling and 2 Tb. of cheese on half of each tortilla, leaving a 1/2-in. border along the edge and cook in a heated (med. heat), lightly oiled skillet for 2-3 minutes per side - until the cheese is melted and the filling is hot.

Jenae's Black Bean Salsa

1 can corn drained and washed
1 can black beans - drained and washed
1/2 of an onion - chopped
1 green bell pepper - diced
1 clove garlic - minced
salt and pepper
Italian dressing (don't have a measurement, just to make it moist)
Ranch dressing - just a couple squirts. You want more Italian dressing than Ranch.
Optional items to add:
avocado
cilantro

Tostito lime chips go great with it!!

** This was served at our Budgeting Relief Society Activity. Lots of requests for it. Thanks Jenae!! **
** Submitted by: Jenae Rivera