Cue in the salsa verde, wild black rice, white rice and black beans. Beans and rice are a great side for almost any latin dish, so I decided to go for cerdo en salsa verde and use up all of these leftovers!
This dish is especially awesome because:
- Bruno has been wanting it for a while
- I get to use my crockpot for the first time!
So exciting, and so easy, check it out.
Cerdo en salsa verde
Servings: 2 (or 3, maybe even 4)
1 lb pork meat for stew, cut in chunks
1/2 tbsp all purpose seasoning (adobo)
1 large garlic clove, minced
1 tbsp oil
2 cups green salsa (recipe here or you can use Herdez brand)
5 sprigs of cilantro
1 medium zucchini, cut into cubes
1 tbsp chicken bouillon powder
Transfer the meat (garlic and all) to a slowcooker. Pour the green salsa over the meat, then add the zucchini, chicken bouillon powder and top with cilantro sprigs. Cook for 4 to 5 hours on high heat or 8 to 9 hours on low heat.
Go out and forget about this and come home to some seriously delicious smells! Pair it with rice and beans or corn tortillas and viola, a hearty homey meal.
If I cook this again I might not brown the meat in the skillet beforehand. I think it will cook just fine in the crockpot and it would have an even more melt-in-your-mouth consistency!
Bruno gives this meal a:
8.1 / 10
He said he could not ignore the unfamiliar consistency of the wild black rice... I on the other hand loved it!!