Salsa Verde Pork Tacos
Salsa Verde Pork Tacos
I baked pork chops last week and had some leftover cooked pork. So what did I do with it? I could have chopped it up to make my Summer Vegetable Three-Cheese Frittata or combined it with my Tangy BBQ sauce and made a BBQ pork sandwich or added it to my Asian Soba Noodle Salad with Ginger Dressing. There are lots of things to do with leftover meats.
I love recipes that allow you to cook it once then eat it twice. This dish is a combination of the Salsa Verde from my Huevos Rancheros recipe combined with last week’s Baked Pork Chops. If you don’t have leftover pork, it’s not a big deal. Just cut up a pork tenderloin into 1-inch pieces and brown them in a tablespoon of olive oil. Then you’re ready to add them to the delicious salsa verde.
If you remember, my Salsa Verde is a homemade blend of fabulous southwestern ingredients like tomatillos, jalapeño, onion, lime and cilantro blended in a food processor until smooth. It is robust, a little spicy and a perfect compliment to the savory pork.
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