What do you do with all your leftovers?

Waist not, want not. I think that’s a proverb.

 

So I often get asked what I do with all my leftovers from practice cooks. There typically isn’t much chicken left as I make small batches, ribs I still enjoy but pork shoulder, man, that’s a whole different story. Sometimes I will take it to work or bring it for post ride snacks on our Sunday bike rides. Keep in mind that this year alone I cooked over 80 pork shoulders. Pretty easy to get tired of pork that way. Recently though I began experimenting with my left over shoulder.

 

After I pull the shoulder and let it rest I separate all the fat off the bottom, remove the blade bone and throw it into some Tupperware and toss it into the fridge for a day or two. Once I have some free time I pull it out and make some awesome Chile Verde. For those of you that are Verde challenged, it is nothing more than pork and Chile Verde (green tomatillo salsa). Works great in burritos, on eggs, as tacos or as a dip if you like. It also makes a great tamale but more on that in a later article. You also can control the heat so those with a mild pallet can still enjoy it. It keeps well in the fridge and you can freeze it in batches. Give it out to friends or become a hero at work.

 

Now you can use the google and find all kinds of recipes for making wonderful Chile Verde but I am going to do you all a favor and teach you how to make a quick and dirty Rad Fondo Chile Verde. It will save you a lot of prep time in the kitchen. Trust me when I say you will soon become a fan of leftover pork shoulder again.

 

Ingredients required:

2 fully cooked pork shoulders (if you have only one then halve the rest of the ingredients)
2 cups chicken broth
1 Yellow onion
6 cloves garlic
1 tablespoon olive oil
3 tablespoons ground cumin
1 68oz Herdez Salsa Verde
2 diced jalapeno peppers – OPTIONAL. If you want to add heat just throw these in with the garlic.

 

While cold slice the pork into ¼” cubes. I try to remove any fat as I am chopping it up. Set aside. Finely dice the onion and garlic. In a small sauce pan add the olive oil and the diced onions and simmer until golden brown. Add the diced garlic and quickly brown it as well. Be careful not to overcook the garlic. Once browned add the onions, garlic, chicken broth and Salsa Verde to a large stock pot. Heat over a low-medium flame. Stir in the ground cumin. Next add the pork cubes. Stir well and lower the heat to a low simmer. Allow to cook for about 1.5 hours with a lid on. Stir occasionally. The most of the pork will stay in small cubes but some will fall apart. This is ok.

 

When hot serve with warm flour or corn tortillas. Refrigerate what you will eat over the next week and freeze what you plan to use later.