Polenta Pie With Pork In Salsa Verde

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SF Gate

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Ingredients

Pork & Salsa Verde

3 pounds boneless pork butt or shoulder, cut into 3/4-inch cubes, fat trimmed

Salt and pepper to taste

About 6 tablespoons vegetable oil

1 large red onion, chopped

8 garlic cloves, minced

3 serrano chiles, seeded and minced

1 tablespoon dried oregano leaves, crumbled (Mexican oregano preferred)

3 cups chicken broth

2 pints fresh salsa verde (see note)

2/3 cup sour cream

1 cup grated queso fresco (see note)

The Polenta

4 cups water

2 cups heavy cream

2 teaspoons salt

2 cups polenta

2 teaspoons dried oregano leaves, crumbled

1 cup grated queso fresco

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