This recipe is from Hope Watts, my co-worker at UC Davis. Hope is well known as a fire-eater and this is one of her fiery dishes.
about 1 lb pork*
1 can (7 oz) salsa verde
2 cans (7 oz) salsa mexicana*
1 tsp oil
1 clove garlic
- Cut pork into small bite size chucks. Brown lightly in oil with garlic.
- Reduce heat to low and add the salsas.
- Cover pot and cook for about 30 mins or till pork is cooked. Stir occasionally. Take the pork out and reduce sauce on high until 1/2 to 1/3 amount (if you want it soupier, skip this step).
- Return the pork to the sauce and serve w/flour tortillas & sour cream. You will need them to cool the fire 😀
- The cut of pork doesn’t matter, but Hope says it should have some fat to it. I don’t think it needs the fat & I prefer to trim the fat from the meat.
- You can use beef instead of pork.
- Any red salsa can be substituted for the salsa mexicana
- I like it saucey so I don’t reduce it down.
- You can add peppers, onions or more garlic. You can also add potatoes.
- This also works well in a Crockpot – do not brown the meat & cook for about 4 hours on high.