Taco guisado de pork spare rib with salsa verde

Name: Taco guisado de pork spare rib with salsa verde
Yield: 10
Ingredients: 3.0pods pork spare ribs or pork shoulder, cut into 2-3” pieces; 0.5lb pork chicharrones/cracklins; 0.0bags Salt and Pepper, to taste; 2.0Tbsp Oil(vegetable or canola oil); 1.0pc Onion, yellowchopped; 3.0pc Garlic cloves, minced; 0.5Tbsp Cumin, ground; 0.5Tbsp Oregano, dried; 0.5Tbsp Knorr® Professional Caldo de Pollo 7.9lb. 4 pack; 4.0pc fresh poblano chiles, seeded and sliced in half; 2.0pc fresh jalapeño peppers, seeded and sliced in half (*see note); 1.5pods pounds fresh tomatillos, husks removed; 0.5cup fresh cilantro, coarsely chopped

Taco guisado de pork spare rib with salsa verde – - Recipe

This recipe was inspired by the memory of my tias cooking at home. This is reminiscent of the guisados or stews they would make for me as a kid. This Chile verde is one of my favorites.

...

Preparation:

pork spare ribs or pork shoulder, cut into 2-3” pieces 3.0 pods
pork chicharrones/cracklins 0.5 lb
Salt and Pepper, to taste
Oil(vegetable or canola oil) 2.0 Tbsp
Onion, yellowchopped 1.0 pc
Garlic cloves, minced 3.0 pc
Cumin, ground 0.5 Tbsp
Oregano, dried 0.5 Tbsp
Knorr® Professional Caldo de Pollo 7.9lb. 4 pack 0.5 Tbsp
Knorr® Professional Caldo de Pollo 7.9lb. 4 pack
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fresh poblano chiles, seeded and sliced in half 4.0 pc
fresh jalapeño peppers, seeded and sliced in half (*see note) 2.0 pc
pounds fresh tomatillos, husks removed 1.5 pods
fresh cilantro, coarsely chopped 0.5 cup

Pork

Summer

Knorr® Professional

Main Course

Created by

Chef Wes Avila

This recipe was inspired by the memory of my tias cooking at home. This is reminiscent of the guisados or stews they would make for me as a kid. This Chile verde is one of my favorites.

...

Preparation

Preparation:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours. Remove pork from liquid and set aside
- Meanwhile, make the sauce: Place the poblano peppers, jalapeño and tomatillos in a pot and stew until green color changes from bright green to olive green. Add the peppers, tomatillos and cilantro to a blender and puree. Add mixture to the pot with the pork & cracklings cook everything together for an additional 30 to 45 minutes.