Ingredients
2 lbs pork chunks
2 medium potatoes, diced
1 Tbsp oil
Salt, pepper, and garlic powder to taste
½ Tbsp Spanglish Asadero Chile Verde Seasoning to taste
For the salsa verde:
8 tomatillos
2 serrano chiles
¼ piece of onion
1 garlic clove
½ cup water
¼ tsp salt
¼ tsp chicken bouillon
1 tsp Spanglish Asadero Chile Verde Seasoning to taste
A small handful of cilantro
Instructions
Cook the meat:
In a large skillet, heat a little oil.
Add the pork chunks and season with salt, pepper, garlic powder, and Spanglish Asadero Chile Verde Seasoning.
Mix well, cover, and cook over low heat for about 45 minutes, or until the meat is golden and fully cooked.
Prepare green sauce:
Roast the tomatillos, serrano chiles, onion, and garlic.
Blend with ½ cup of water, salt, chicken bouillon, Spanglish Asadero Chile Verde Seasoning, and cilantro until smooth.
Combine the sauce and potatoes:
Once the meat is ready, add the diced potatoes and pour in the green sauce.
Mix well, cover, and cook over medium-low heat for 20 minutes, or until the potatoes are tender.
Serve:
Serve with rice, beans, or freshly made tortillas.
