Salsa Verde Pork Pasta

Ingredients

• 12 oz boneless pork shoulder or pork loin
• 1 cup salsa verde
• 2 cloves garlic
• 1 tbsp olive oil
• 1/2 medium yellow onion
• 1/2 tsp dried oregano
• 1/4 tsp salt(optional)
• 1/4 tsp black pepper(optional)
• 6 oz pasta (penne or rigatoni)
• 1/2 cup water(optional)
• 1/4 cup queso fresco, crumbled
• 2 tbsp cilantro, chopped(optional)
• 1 tbsp lime juice(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the pasta until al dente (about 10–12 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and oregano and cook 30 seconds.

3. 3

   Add pork to the skillet, season with salt and pepper, and cook, turning, until browned on the outside, about 3–4 minutes.

4. 4

   Pour in salsa verde (and water if needed). Reduce heat to medium-low and simmer until the pork is tender and cooked through, about 15 minutes.

5. 5

   Shred or chop the pork in the skillet, then add drained pasta. Toss to coat, adding reserved pasta water a splash at a time until saucy and glossy.

6. 6

   Serve topped with crumbled queso fresco and cilantro, with lime juice if using.