Pork Chile Verde
–Remove husks from 1 ½ pounds of fresh tomatillos, or more to taste. – 3 serrano pepper – 4 cloves garlic, peeled – 1 tablespoon olive oil – 3 tablespoons lard or vegetable oil – 3 pounds pork shoulder, or more to taste, trimmed and cut into 1 ½-inch cube – 2 teaspoons garlic salt
– ½ teaspoon freshly ground black pepper – 1 medium yellow onion, coarsely chopped – 1 green bell pepper, coarsely chopped – ½ cup red wine – 1 cup low-sodium chicken stock – ⅓ cup chopped fresh cilantro – 1 teaspoon dried oregano – 1 teaspoon ground cumin – 1 teaspoon kosher salt
Add onion and bell pepper to saucepan. Fry onions for 5 minutes, stirring regularly, until tender and transparent.Add wine and bring to a boil, scraping browned rice from the bottom with a wooden spoon.
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