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February 26, 2011

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Seattle

I have to say. I browned the meat and instead of doing the salsa myself i just bought the tomatillo salsa in the Mexican ile on the store. And it tastes delicious and very simple just brown meat and add salsa!

Barbara Rousseau

Thank you so much for this delicious recipe! I've always loved chile verde and now I'm planning to make it the centerpiece of my Christmas party menu this year. I've had several requests for the recipe already and always tell those friends to check out your blog too.

Oscar Garza

@FreshGinger, I don't think you will find it with floured pork in Mexico.

Recipe looks good, missing potato!

@Oscar: thanks for confirming what I already mentioned to Fresh Ginger in the part of the comment in the second paragraph. And on the other hand, Oscar, I live in Mexico City, so if you come to my house for comida, you will find it here and love it as much as all of my Mexican friends.

The potato you mention is a variation, just as flouring the pork is a variation. Some people (maybe your Mom?) put it in, some people don't. Most recipes I've seen don't call for it.

Thanks for your comment, Oscar!

FreshGinger

Is it common that a cook in Mexico would use flour to brown their meat? We had a great and similar version of pork in green sauce in Chacala last year. I am gluten free so want to watch out for when flour might be used in Mexico and I might not expect it.

Normally in Mexico this recipe does NOT include flouring before browning. I think you are safe if you order it at a restaurant, although as you know it never hurts to ask. And if you come to my house, I'll make it without the flour.

Rob Stupple

Cristina...
Tried this recipe for Sunday dinner, and loved it! (so much so that we had it again on Monday). I can easily see why it would become a 'go to meal'. It is surprisingly easy, not a huge number of ingredients, and wonderful results! Thanks again for posting.

Rob Stupple

the recipe for Carde de Cerdo en Salsa Verde looks wonderful! There is a half an onion listed in the ingredients for the Salsa Verde. Does it get boiled with the first vegetables or just put in the blender towards the end of the sauce preparation?

Rob, thanks for the heads-up about this omission. I have edited the recipe. Put the raw chopped onion into the blender with the cooked vegetables...Cristina

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