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Roast vegetables in olive oil and sea salt in oven. Reserve a one (of three) onion and all potatoes to be added later. 15-20 minutes on 400 degrees.
Purée veggies with chicken stock. Once smooth add line juice, salt, cilantro and spices, and blend again.
Brown pork with good amount of salt, pepper and olive oil.
Once pork is browned, add verde sauce, reserved diced potatoes and sliced onions. Add honey and salt to taste. Cover and place into a 250 degree oven for 3 hours or until meat is fork tender.
Serve hot and grub.