Salsa Recipes

Since making the salsas available for sell, we’ve been deliberating whether or not to incorporate some recipes with the product, but Mario is stumped.  He uses it in everything!  How do you start with that?  It wasn’t until one of our customers told us how she uses the salsa to make pork chile verde and was willing to share the recipe, that we thought – hey!  I bet there’s some of you out there willing to share your salsa creations with the world!  We’d really like to see.  Just be warned that if this is an old, family recipe you share, as soon as it’s online, it becomes the property of the internet and all that entails.  So without further preamble, here is:

Glenda’s Gringo Slow Cooker Pork Chile Verde

2 lbs. pork, preferably a little fatty, cut into one-inch cubes

1 onion, chopped

3 cloves garlic, minced

1 pint Tenderfoot Salsa Verde

flour for coating

salt and pepper to taste

cooking oil

Heat oil in a large skillet on medium high, then add onion and cook until almost transparent; add the garlic.  Cook another minute, careful not to burn the garlic.  Remove the onions and garlic from the skillet and put into your slow cooker.  Add more oil, if necessary; should cover the bottom of the pan.  Coat the pork in salted and peppered flour and brown the meat in two separate batches.  You’re not trying to cook the meat at this point, you’re just caramelizing the proteins to give the verde a richer flavor.  Mix all ingredients together in your slow cooker and pour the Tenderfoot Salsa Verde over the mix.  Remember, the slow cooking will render out meat juices, so you may not want to use the whole pint.  That’s up to you.  Anyway, cook on slow for 6 – 7 hours, high for 3 – 4 hours.  Makes a nice meal with leftovers!

 

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5 thoughts on “Salsa Recipes

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