A little taste of Pilsen in a slow cooker: Puerco en Salsa Verde - Christian Science Monitor

Christian Science Monitor

A little taste of Pilsen in a slow cooker: Puerco en Salsa Verde Christian Science Monitor As a rule, I like a little flour when I'm browning meats for a braise. It gives the skillet something to give a good brown to, and the residual flour in the pan helps thicken the sauce. I used it when I cooked this recipe, but I almost wonder if the ...