Salsa Verde Braised Pork

Salsa Verde Braised Pork
Photo by Leigh Beisch


  • 2 teaspoons coriander seeds
  • Salt
  • ½ cup chopped fresh cilantro, plus some leaves
  • 2 teaspoons cumin seeds
  • 3 cups reduced-sodium chicken broth
  • 1 medium onion, finely chopped
  • 3 ½ pounds bone-in pork shoulder (aka pork butt)
  • + 2 more ingredients
    • 1 teaspoon dried oregano
    • 1 bottle (15 oz.) salsa verde

1. Trim excess pork fat. Put meat in a large casserole or Dutch oven with salsa, onion, broth, cumin seeds, coriander seeds, and oregano. Bring to a boil over high heat; reduce heat, cover, and simmer until meat is very tender when pierced, about 3 hours. 2. Preheat oven to 375°. With 2 wide spat...

View full recipe at My Recipes


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