Salsa Verde Chicken or Pork – GFCFSF

February 09, 2013

FacebookTwitter

Salsa Verde Chicken or Pork - GFCFSF

6 boneless, skinless chicken thighs OR 3 boneless, skinless chicken breasts OR 2-3 lb boneless pork shoulder or butt, cut in half
4 cups Salsa Verde
Salt and pepper to taste

1. Prepare the salsa.

2. Salt and pepper the meat. Heat a grill pan (or BBQ) or a dutch oven with 3 tablespoons oil. Grill or pan fry chicken until you get a nice sear on all sides, but the meat will still be raw inside.

3. Add the salsa verde and lower heat. Cover and cook 45 minutes until chicken is cooked through and tender.

4. Remove meat to a cutting board and shred or chop and return to pot.

Crock pot version: Grill/fry meat to get a seared outside, then put in crockpot with 4 cups salsa verde and 1 cup water. Cook on low 6 hours.

Serve on rice, nachos or as a taco or enchilada filling. Great with grilled onions and guacamole!

Salsa Verde Chicken - GFCFSF
Salsa Verde Chicken - GFCFSF

Salsa Verde tacos - GFCFSF
Salsa Verde tacos - GFCFSF