Salsa Verde Braised Pork
Braising the pork―simmering it for a long time in liquid under cover, with browning for flavor―makes it fork-tender. Serve
with slaw. Add a little rice to fill out the meal, or pile the pork and slaw on tortillas for a scrumptious south-of-the-border
Recipe: Salsa Verde Braised Pork
Pair with: A white blend that balances sweet aromatics with herbal crispness. It can take on a hearty dish, in this case a Mexican stew with aromatic spices and sprightly green chiles (the wine’s fruitiness tames their heat). Recommended bottle: X Winery “White X” Winemaker’s Blend 2008 (North Coast).