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Post by GMB54-120 on Apr 26, 2017 8:58:51 GMT -5
Get Rojo's roasted tomatillo and avocado salsa (1.5-2cups) www.rojossalsa.com/tomatillo-avocadoPork country style ribs browned on the grill. (this is very important) The char from the grill gives the verde a incredible flavor and its great for rendering off some of the fat first. A cup of no salt added chicken stock A couple jalapenos, Anaheims (mild) and a medium onion chopped Let all that simmer in a pot till fork tender, about 3 hours. Best pork chili verde ive ever had. ![](http://i39.photobucket.com/albums/e151/DewdVTX/Food/Mexican/P1020606_zps9mpzmfzo.jpg) I did something similar with chicken but i made the verde sauce from scratch. ![](http://i39.photobucket.com/albums/e151/DewdVTX/Food/Mexican/P1020641_zpsnxsu4uc6.jpg) ![](http://i39.photobucket.com/albums/e151/DewdVTX/Food/Mexican/P1020642_zpsiipsufex.jpg) ![](http://i39.photobucket.com/albums/e151/DewdVTX/Food/Mexican/P1020645_zpsanrwoygn.jpg)
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