Step 4: Pour in Sauces & Broth
Pour the salsa verde (or green chile sauce) evenly over the potatoes and meat. Then add the chicken broth, ensuring ingredients are mostly submerged.
Step 5: Cook
Cover and cook on low heat for 6–8 hours, or until the pork is tender and potatoes are cooked through.
Step 6: Garnish and Serve
Stir gently. Serve hot, garnished with chopped cilantro. Warm tortillas or crusty bread make perfect sides.
Tips for Success
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Use day-old or slightly dried potatoes if possible to avoid them falling apart.
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If the stew is too thin, mix a little cornstarch and water to thicken before serving.
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For extra heat, add diced jalapeño or a pinch of cayenne.
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Brown the pork in a skillet first for extra depth (optional).
Storage & Reheating
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Refrigerator: Store in airtight containers for up to 3–4 days.
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Freezer: Freeze in portions up to 2 months.
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Reheat: Warm on the stovetop or microwave, stirring occasionally. Add a splash of broth if it thickens too much.
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FAQs
Can I use boneless pork shoulder instead?
Yes! Pork shoulder works great and becomes very tender in slow cooking.Can I cook it on high?
You can—reduce cooking time to about 3–4 hours, but potatoes may break down more.Is this spicy?
It depends on the green chile sauce you use. Pick a mild, medium, or hot salsa verde to match your heat preference.
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