Sunday, April 24, 2011

Roast Meat Stewed with Onions and Garlic in Salsa Verde

First prepared May 23, 2005. Last modified April 8, 2007.
1 c (about 1 medium) yellow onion, coarsely diced
2 T garlic, finely minced
2 c roast or grilled meat, cubed (e.g., roast pork, beef, chicken, lamb)
16 oz jar salsa verde
1 t Mexican oregano
2 T vegetable oil
Brown onion in oil. Add garlic, cook lightly, and add meat. Brown the meat-onion mixture well. Add the oregano and salsa to cover. Lower heat, cover, and simmer until meat is very tender, about 90 minutes. Stir occasionally, and replace any water lost by evaporation. Serves 4 to 6, as part of a multi-course meal. Warm tortillas are a must on the side. Rice, beans, salad — that's eating!  
VariationsAdd a 14-1/2 oz can of diced tomatoes with mild green chilies. Or, replace the salsa verde with Herdez salsa casera (homestyle).

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