BONELESS PORK SIRLOIN is the natural choice for quick braising because it’s leaner than pork shoulder and is thus a bit more tender, yet it still remains flavorful. In this recipe, the technique and the cut of meat allow you to achieve the richness of braised pork in much less time. This pork makes a great taco or burrito filling and can be the main ingredient in a taco salad. Squeeze a few limes wedges over the pork to brighten the flavors and add a handful of chopped fresh cilantro and a side of rice for a quick trip south of the border.

　　

Ingredients

serves 4 to 6

　　2 1/4 pounds boneless pork sirloin chops, cut into 1/2-inch cubes

　　1 teaspoon kosher salt

　　1 teaspoon freshly ground black pepper

　　2 tablespoons extra-virgin olive oil

　　1 cup Chicken Stock (page 230) or store-bought low-sodium chicken broth

　　1 7-ounce can or jar salsa verde (mild to medium)

　　6 large garlic cloves, roughly chopped

　　2 plum tomatoes, chopped

　　1 large yellow onion, chopped

　　1 1/2 tablespoons ground cumin

　　1 tablespoon plus 1 teaspoon chili powder

　　1 tablespoon dried oregano

　　Dash of cayenne pepper

　　

Step 1

In a large bowl, season the pork with the salt and pepper.

　　

Step 2

In a 12-inch skillet over high heat, heat the oil and add the pork, searing it on one side until golden brown, about 5 minutes. Stir the pork and continue searing it on all sides for an additional 12 to 15 minutes, stirring occasionally. The pork is done when the liquid in the pan is evaporated and the meat is evenly browned on all sides.

　　

Step 3

Add the chicken stock, salsa verde, garlic, tomatoes, onion, cumin, chili powder, oregano, cayenne, and 3 cups water to the skillet. Bring to a simmer and cook for 30 to 45 minutes until the liquid is almost evaporated, stirring occasionally. Reduce the heat to medium and cook for about 5 minutes, or until the dish has the desired amount of sauce. The longer you cook it, the less sauce you will have. For more tender pork, add an additional 1/2 cup water and continue cooking until the desired amount of sauce is reached.

　　

Make Ahead

Step 4

The pork can be prepared up to 5 days in advance or frozen for up to 3 months. Reheat, covered, in a saucepan over low heat.

　　Pure Flavor