Chicken Chile Verde
Salt & pepper 3 boneless chicken breasts. Brown in oil. Pour 1/2 cup of Rojo’s Tomatillo Avocado Salsa over each chicken breast. Cook, covered on low 25-30.
Pork Chile Verde Or Beef Chile Verde
Salt & pepper pork butt roast or beef chuck roast (2 lbs.). Brown in oil. Cover with 1 (13 oz.) container Rojo’s Tomatillo Avocado Salsa. Cover pot and simmer on low about 2-3 hours or until meat shreds easily with a fork.