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Salsa Verde Pork with Mexican Red Rice


  • “This low and slow-braised pork served with Mexican Rice doesn’t need much more on the plate, because when you taste it you realize it is a comfort meal that you didn’t know you needed so much. This recipe is a recipe that I cried when I mastered it, because like many things it's nostalgia on a plate.” - Chef Claudia

    The Pork Shoulder is slow-braised in a tart and vibrant Tomatillo Salsa Verde that includes serrano pepper and toasted chile de Arbol for an extra spicy kick. As a side, theMexican Red Rice rice is fried and sautéed before being smothered in fresh chopped tomatoes and cooked until fluffy and delicious.

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