Ingredients Jump to Instructions ↓

  1. 1 pound pork butt, trimmed of fat

  2. 2 yellow onions, quartered

  3. 1 tablespoon ground cumin

  4. 2 bay leaves

  5. 2 teaspoons dried Mexican oregano

  6. 1 teaspoon salt

  7. 1 teaspoon black peppercorns

  8. 1/2 teaspoon cayenne Chile Verde Corn Tortillas, accompaniment Diced, seeded tomatoes, accompaniment Sour cream, accompaniment

Instructions Jump to Ingredients ↑

  1. Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch. Bring to a boil. Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms. Drain in a colander. Shred the drained pork and return to the pot. Add the Chile Verde and stir well. Bring to a simmer over medium-low heat, and cook until heated through. Serve hot with tortillas and other desired condiments. Yield : 4 servings


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