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FareShare Gazette -- May 2012 Recipes

This FareShare Gazette -- May 2012 Recipes recipe uses Boneless Pork Shoulder Or Butt, Reduced Sodium Chicken Broth, and Reduced Fat Sour Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 3 lb
• 1 3/4 cup
• 1/2 cup

Method (preview)

1. 1

   Ingredient Note: Tomatillo salsa (sometimes labeled salsa verde or green salsa) is a blend of green chiles, onions and tomatillos.

2. 2

   It is sold in supermarkets.

3. 3

   Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 3 months.

4. 4

   Reheat on the stovetop, in a microwave or in the oven.

5. 5

   Trim and discard pork surface fat.

6. 6

   Cut meat apart following layers of fat around muscles; trim and discard fat.

7. 7

   Cut into 2-inch chunks and rinse with cold water.

8. 8

   Place in a 5- or 6-quart slow cooker.

9. 9

   Turn heat to high.

10. 10

    Combine salsa, broth, onion and cumin seeds in a saucepan and bring to a boil over high heat.

11. 11

    Pour over the meat.

12. 12

    Add tomatoes and mix gently.

13. 13

    Put the lid on and cook until the meat is pull-apart tender, 6 to 7 hours.

14. 14

    With a slotted spoon, transfer the pork to a large bowl; cover and keep warm.

15. 15

    Pour the sauce and vegetables into a large skillet; skim fat.

16. 16

    Bring to a boil over high heat.

17. 17

    Boil, skimming froth from time to time, for about 20 minutes, to intensify flavors and thicken slightly.

18. 18

    Add the pork and 1/4 cup cilantro; heat through.

19. 19

    Oven method: Total: 3 hours Preheat oven to 350F.

20. 20

    Combine pork, salsa, 1/2 cup chicken broth, onion, cumin seeds and tomatoes in a 9-by-13-inch baking dish; cover snugly with foil.

21. 21

    Bake until the pork is pull-apart tender, about 2 1/4 hours.

22. 22

    Skim fat.

23. 23

    Uncover and bake until the meat begins to brown, about 15 minutes more.

24. 24

    Stir in 1/4 cup cilantro.

25. 25

    To serve, ladle into bowls and garnish each serving with a dollop of sour cream and a sprinkling of the remaining 1/4 cup cilantro.