Chili Verde Recipe
Makes 6 People
Ingredients
- 1 3-pound boneless pork butt, but into bite-sized pieces, extra fat removed
- 32 ounces (907.19 g) of salsa verde (green salsa)
- 2 Cups (480 g) chicken stock
- oil for sauteeing
- 2 (2) limes (zested and juices)
- ½ Cup (8 g) cilantro leaves (chopped)
Instructions
- First cut the pork butt into bite-sized pieces, removing excess fat as you go.1 3-pound boneless pork butt, but into bite-sized pieces, extra fat removed
- Then heat a heavy bottom, dutch oven pan over high heat, and drizzle in a bit of oil. Working in batches, sear the outside of the pork chunks on all sides, taking care not to overcrowd the pan.oil for sauteeing
- Remove each batch of seared pork to a clean plate as you work through the batches.
- Once all the meat is seared replace all the meat and any juices that may have collected back into the pot.
- Add the salsa verde to the pan, scraping the bottom to loosen any bits and deglaze the pan.32 ounces of salsa verde
- Add the chicken stock to the pan and stir to combine.2 Cups chicken stock
- Bring to a simmer and then reduce to medium-low heat and allow the sauce to reduce by half. This could take up to 3 or 4 hours.
- As the sauces nears full reduction, scrape the bottom of the pan to keep it from burning.
- Before serving stir in the fresh lime juice and lime zest, if you wish.2 limes
- Stir in the chopped fresh cilantro and garnish with more lime and cilantro.½ Cup cilantro leaves
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