Favoreats
Favoreats LLC
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INGREDIENTS
2 lb
pork butt roast (or pork shoulder)
1/4
of a white onion, chopped (You will use other ¾ onion for soup)
1/2
small jalapeño, chopped & deseeded
1/4 cup
white wine
1/4 cup
water
2 tbsp
Extra Virgin Olive Oil (EVOO)
3 tbsp
fresh salsa verde (recipe also on website)
For the pork dry rub:
1/4 tsp
smoked paprika
1 tsp
ground cumin
1/2 tsp
kosher salt
1/4 tsp
freshly ground black pepper
2 tbsp
EVOO (for sautéing onion & garlic)
32 oz
carton chicken stock (low sodium)
7 oz
can mild green chiles, diced
14 1/2 oz
can black beans, low sodium (drained & rinsed)
14 oz
can pinto beans, (drained $ rinsed)
14 1/2 oz
can fire roasted tomatoes, diced
2
ears fresh white corn, kernels cut off cobs
3/4
of a white onion, chopped (use other ¼ for pork roast)
3 cloves
garlic, chopped
1/2
small jalapeño, chopped & deseeded
3
limes, juiced
1 cup
fresh cilantro, chopped
1
lime for wedges as a garnish
1/2 cup
white wine
S&P
pepper jack cheese, shredded
tortilla chips, crushed
2
green onions, chopped
sour cream
avocado, sliced thinly