This morning I used Google to find more info on ‘green chile sauce with pork’.. And this is one of the many results:

Plain meat is fine too, so while this is their version of flavoring the meat and getting a great sauce, I don’t have to adhere to it too religiously. … To simplify my life, I’ll be cooking the pork separately in a crockpot while I make the green chile…. … instead, I will just continue on with the green chile/salsa verde. … gradually ADD to the sauce until a smooth, creamy texture is achieved….

Frankly, not what I was looking for, but you might find it an interesting read.

Grocery Ninja: Chinese Cheese

Nam yee is incredible in a stew with belly pork and taro, and as a marinade for baby back ribs, lamb cutlets, or barbecued chicken wings (with some Shao Hsing wine, s … ugar, Chinese five-spice, pepper, garlic, and sesame oil tossed in), while fu yu adds an intriguing, salty-creamy dimension to vegetable stir-fries of green beans, w ater convolvulus, or spinach….

What do you think? Please write a comment, thanks!