Cheesy Salsa Verde Dip
This Cheesy Salsa Verde Pork Dip features tender, slow-cooked pork bathed in a homemade, vibrant salsa verde crafted from fresh jalapeños, juicy tomatoes, and tangy tomatillos. Topped with a decadent layer of melted Mexican cheese, it's ideal for scooping up with tortilla chips, tostones, or veggies. Perfect for sharing with friends and family, it's a great choice for gatherings, parties, or cheering on your favorite team during the big game.
15 minutes
6 hours and 30 minutes
Difficulty:
Intermediate
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 741 |
| Fat: | 55 g |
| Carbohydrates: | 27 g |
| Protein: | 53 g |
| Cholesterol: | 177 g |
| Sodium: | 1098 mg |
| Fiber: | 12 g |
| Sugars: | 14 g |
| Calculated per serving. | |
Serves: 6
Ingredients
Pork
- 2 lb2 lb2 lb Pork Shoulder
- 2 cups2 cups2 cups Chicken Broth (Low Sodium)
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Kosher Salt
- 2 cloves2 cloves2 cloves Garlic
- 0.5 whole0.5 whole0.5 whole White Onion
Salsa
- 4 whole4 whole4 whole Jalapeño
- 4 whole4 whole4 whole Roma Tomato
- 6 whole6 whole6 whole Tomatillo
- 2 cloves2 cloves2 cloves Garlic
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
- 0.25 tsp0.25 tsp0.25 tsp Ground Cumin
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 2 cups2 cups2 cups Monterey Jack Cheese, or asadero, Chihuahua, Oaxaca, or Mexican muenster cheese
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Place the pork, chicken broth, kosher salt, garlic and white onion in the slow cooker.
- Cover and cook on low for 6-8 hours.
- Remove the cooked meat from the pot and use two forks or your hands to shred all of the meat and remove any excess fat.
- Cut the pork into smaller pieces, which will make it easier to scoop.
- Set pork aside.
- Fill a medium pot with water and bring to a boil.
- Add the jalapeños, cover and boil for 5 minutes.
- Then add the tomatillos and tomatoes and continue boiling for 5-8 minutes or just until the tomatillos change color.
- Place the jalapeños, tomatoes, tomatillos, 1/2 cup of the pork broth, garlic cloves, salt, pepper, and cumin into a blender or food processor.
- Blend until smooth.
- Heat 2 tablespoons of oil in a medium-sized skillet.
- Add diced pork and sauté until just slightly golden.
- Pour the salsa verde over the pork and simmer for 5 minutes.
- Taste and adjust salt and pepper if needed.
- Top with shredded cheese and bake in a 350º oven for 10 minutes or until cheese is bubbling and golden.
Notes
You can also broil for an extra 2-3 minutes to achieve a richer golden-brown color on the cheese.
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