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Salsa Verde Braised Pork Pizza

This recipe can be found at El Restaurante.

Recipe and photo courtesy of V&V Supremo

Makes 1 pizza

The Salsa Verde Braised Pork:

1½ lbs. pork shoulder, diced

2 T. vegetable oil

Salt to taste

Pepper to taste

3 c. salsa verde

Place large skillet over high heat. Add vegetable oil. When almost smoking, add pork and sear until browned. Season with salt and pepper. Add seared pork and salsa verde to a pot of water. Bring to a boil, reduce heat and simmer (partially covered) until pork is tender. Add water to pot if mixture starts to stick, or gets too thick

The Pizza:

1 T. olive oil

1 flatbread (6x12 inch size)

6 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®

8 oz. Salsa Verde Braised Pork

2 green onions, diced

3 radishes, minced

½ c. chopped cilantro

½ c. seeded, diced tomatoes

1 T. fresh lime juice

¼ t.  kosher salt

     Preheat oven to 400°F. Spread braised pork with sauce on flatbread. Top with cheese. Bake for 10 minutes, or until cheese is melted and somewhat brown. Remove from oven.

     Whisk lime juice and salt together in bowl. Add green onions, radishes, cilantro, and diced tomato. Mix. Cut flatbread into serving portions, top each piece with lime-dressed vegetables.

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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