I am lucky to live in an area with such a wide availability of ingredients used in tex-mex recipes. My local grocery store, for example, has a 4 ft deep box full of tomatillos, tomatoes, and every pepper both fresh and dried on display. Ever since I tried salsa verde I have been a huge fan of its sweet and sour flavor and how good it tastes on pork, chicken, fish, etc. Because of its versatility I can enjoy it on a lot of different Mexican dishes. My favorite cut of meat lately has been pork shoulder, which cooks so nicely on low heat over a few hours. I buy a larger weight and double my salsa verde recipe so I can have lots of leftovers too! The quesadillas were super tasty and not too difficult to throw together.
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