Name: Pork Chile Verde with Potatoes
Cook time: 1 h
Total time: 1 h
Yield: 4-6
Cuisine: Mexican
Ingredients: 1 lb pork loin; 1 lb pork ribs; 1- 2 quarts water (enough to just barely cover meat pieces in large pot); 1 tsp. salt; 4 tsp. (or two cubes) chicken bouillon; 4 cloves garlic; White onion, chopped; 1 (16 oz) jar Rivera's Family Recipe ™ Salsa Verde; 2 tbsp. brown sugar; 2-3 tbsp. olive oil; 2 large Russet potatoes, cut into 1-inch pieces

Pork Chile Verde with Potatoes

Servings

4-6

Prep Time

20-30 minutes

Cook Time

60 minutes

A simple, yet hearty and delicious main dish. Packed full of flavor with a touch of heat from the salsa verde. Serve with warm tortillas, beans, and cilantro rice for a tasty meal. Or simply fill and roll up with a warm tortilla for a quick lunch or snack.

Ingredients

1 lb pork loin
1 lb pork ribs
1- 2 quarts water (enough to just barely cover meat pieces in large pot)
1 tsp. salt
4 tsp. (or two cubes) chicken bouillon
4 cloves garlic
White onion, chopped
1 (16 oz) jar Rivera's Family Recipe ™ Salsa Verde
2 tbsp. brown sugar
2-3 tbsp. olive oil
2 large Russet potatoes, cut into 1-inch pieces

Directions

Cut the pork loin into 1-2" pieces and slice the pork ribs. Put meat in a heavy stock pot and fill with water to cover the meat. Add salt, chicken bouillon, garlic cloves, and white onion. Bring to a boil. Cover and reduce heat. Cook for 45 minutes over medium-low heat. Once the meat is well cooked, add Melina's Salsa Verde and brown sugar. Let it cook with the sauce for another 15 minutes. Season with salt and pepper to taste.
While pork is cooking, slice 2 large Russet potatoes into 1-inch pieces. Fry in preheated shallow olive oil until crispy on all sides. Drain on paper towels. Season with salt and pepper. Fold potatoes into pork chili verde during the last 15 minutes.