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pork shoulder chili verde - ingredient questioin
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pmnhsn5
Posts: 21
The pork shoulder chili verde recipe I found on the forum here ask for: 2-3 Pints Salsa Fresca
What exactly is this?
thanks for your help
What exactly is this?
thanks for your help
Comments
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I believe it's the same thing as pico de gallo, an uncooked, fresh salsa.
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ok thanks
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Must be more than one recipe. My "Smoked Pork Chili Verde" from 2009 Eggtoberfest cookobook has no salsa. It does have canned tomatillo's.
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Ron, my guess would be that it's going to be used as a garnish.
Can't believe you're unable to attend the Eggtoberfest, being local and all. :( -
Green Chili Soup of sorts.
Pretty simple cook, I sometimes omit the tomatillo's. Pork, chicken stock, jalapeno, serenno, anaheim peppers and celentro. I get to a boil then simmer until the pork is very tender. It is as good or better the following days.
I use it for burritos, quesadilla, to "smother" other dishes, fantastic over cheese nacho's, as a soup, as a dip for chips. The stuff is very addicting and a wonderful taste - you can make it from hot to mild by adding more peppers.
GG -
Kent, that looks GOOD!!
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