I love Mexican food, and I love trying new recipes. I found a WINNER the other day when I made Chili Verde from an old issue of Martha Stewart's Everyday Food, which I don't think is in print any more. It turns out like a stew with broth, but the meat itself could be used in tacos or burritos. You can drink the broth, it’s SO delicious!
3 pounds pork shoulder, excess fat trimmed, cut into 1-inch pieces
1 medium yellow onion, thinly sliced
1 cup green tomatillo salsa (I used Herdez Mexican Cooking Sauce — Tomatillo Verde)
1 can (approx. 14 oz.) chicken broth
Salt and pepper, if needed
Fresh cilantro and lime wedges, for serving
In a large Dutch oven or other heavy-bottomed pot add pork, onion, salsa and broth. Bring to a boil, then cover and reduce heat to medium low. Simmer until pork pulls apart easily 1-1/2 to 2 hours. Skim fat off top. Season with salt and pepper if needed. Top with cilantro and limes to serve.
Serves 4 to 6.