I’m not sure what it is about this time of year that makes me want to cook enormous batches of things. Like, what am I preparing for exactly? Getting snowed in? That rarely happens here, and I know this, but I still do it!
I made a double batch of my Salsa Verde Pork Roast which we have enjoyed for a couple days. I’m freezing the rest of it because even something as delicious as a juicy, flavorful roast becomes tiring after eating it over and over. But, before freezing, I wanted to squeeze out one more meal, and I love a big hearty brunch on the weekend!
Bits of shredded pork get crispy in a hot pan with caramelized onion, corn and bell pepper. Tender roasted potatoes are creamy and comforting and are a great canvas for the other bold flavors! This hash makes a satisfying, one-pan meal that is so easy to throw together!
Here’s what you need:
Truthfully any old leftover roast would work here, but I particularly like using my Verde Pork Roast for this hash. The heat from the jalapeños and the acidity from all the tomatillos and lime are so delicious along with the corn and potatoes!
Get the potatoes in the oven first.
This will help with time management. The potatoes roast for 25 minutes. While they are in the oven, prep and begin sautéing the other ingredients. By the time the potatoes are finished roasting, it should be time to throw them into the skillet!
Sauté the onion and bell pepper.
Add a pinch of salt and sauté them for about 5 minutes on medium-high heat. They should be tender and translucent and slightly caramelized. If they seem to be caramelizing too quickly, turn the heat down a bit.
Add the corn and continue to cook for a couple minutes until it is cooked through. If you are using frozen corn, thaw it completely before adding it to the hash. If you are using fresh corn, it needs to be par cooked (either roasted or grilled) before adding it.
Scoot the veggies over to one side. Add the shredded pork to the pan. Try to ensure it all gets contact with the surface of the pan and leave it alone for a minute so it will sear and become crispy.
When the roast is heated through, add the potatoes and give the hash a good toss.
Finish with chopped or whole fresh cilantro leaves.
If you would like, top roasted pork hash with fried eggs, avocado, shredded cheese, sour cream and lime!
Other recipes to try:
Leftover Salsa Verde Pork Hash
Ingredients
- 1 pound leftover salsa verde pork roast
- 1 pound potatoes Yukon gold or red, diced
- 1/4 yellow onion diced
- 1 bell pepper diced
- 1 cup corn kernels frozen or roasted
- salt
- olive oil
Instructions
- Toss the potatoes in tablespoon or so of olive oil and a good pinch of salt. Arrange them on a sheet pan that is lined with parchment. Roast for 25 minutes, tossing halfway through.In a large skillet, sauté the onion and bell pepper with a pinch of salt on medium high heat for about 5 minutes, until they are tender and slightly caramelized. Add the corn and sauté another couple minutes until it is cooked through then add the pork. Continue to sauté until the pork is cooked through. Add the roasted potatoes and toss. Serve hash topped with fresh cilantro, over easy eggs and/or avocado slices.
Salsa Verde Braised Pork Roast
Ingredients
- 3 pounds pork shoulder roast boneless
- spice rub
- 1 tbsp olive oil
- 2-3 cups salsa verde
- 2-3 cups chicken broth low-sodium
Spice Blend
- 1.5 tsp salt
- 3/4 tsp cumin
- 3/4 tsp garlic powder
- 1/2 tsp chili powder
Instructions
- If needed, remove any thick fat cap from the roast. If you are going to be cooking it in a wide pot with a lot of surface area, cut the roast into 2 or three equal pieces. Dry it well with paper towels then rub the seasoning blend over all sides, massaging it into the meat. Heat a large pot or dutch oven to medium-high heat and add a tablespoon or two of olive oil. Add the pieces of roast to the pan, making sure each piece has its own space and is not touching the other pieces. Sear on each side until browned. If needed, brown the roast in batches. Once the entire roast is brown, remove from the pot and set aside while you add your braising liquids. The amount of liquid you add is going to depend on the size of the pot or dutch oven used, but will most likely be between 4 and 6 cups total. Add equal amounts of chicken broth and salsa verde to the pot, then add the roast back in. The liquid needs to come up about 2/3 of the way up the roast. It should not be totally submerged. Braise on medium-low heat with the lid on for 2 to 2 1/2 hours. Check it each hour to make sure the liquid has not reduced too much, because it could result in the roast over-caramelizing. If needed, add a bit more broth and salsa. The roast will be ready when it is fork tender and shreds with very little effort. Give it a squeeze with tongs and if it begins to completely fall apart, it is ready to eat! If the sauce has not reduced as much as you would like, keep the lid on and continue to braise until it has reached your desired thickness.
I love the pork and everything is so well balanced.