This is one of my favorite dishes for the winter! It’s low carb, packed with nutrients, and requires simple ingredients. You can enjoy it with tortillas or frijoles de la olla as well as your choice of sides/toppings.
1. Boil chiles, for 8-10 minutes or until smooth.
2. As they boil, wash verdolagas. Chop into thirds. You may remove the leaves from the stems if you’d like.
3. Once done, blend the boiled chiles, 1/4 onion, 3 garlic cloves, cumin, oregano, and salt to taste.
4. Grease a pan with 2 tbsp oil and add pork. Season with salt and pepper.
5. Cook for 12-15 minutes. Cover and stir frequently. The pork will release liquid.
6. Once the pork is 75% golden brown, add sliced onions. Cook for 4 minutes. (Do not wait to have it seared 100% or the lean meat will dry out)
7. Add the salsa roja and remove the excess salsa with 3 cups of water.
8. Add the verdolagas and cook on medium high heat for 15-17 minutes or until the verdolagas have wilted.
9. Add seasonings if needed.
10. Divide into 4 servings. Each serving is 1.5 cup of guisado and 3/4 cup frijoles.
