Pork in Green Salsa
Incredibly tender and juicy chunks of pork simmered in a rustic, vibrant green tomatillo and cilantro sauce that tastes like a warm home-cooked hug.
60 min
Easy
Mexicana
4 servings
The story behind
You have no idea how delicious this is, it takes me straight back to Sunday mornings in my grandmother's kitchen. She always used to say that the real trick to making it perfect isn't blending everything completely, but leaving the salsa a bit chunky so it hugs the meat beautifully. She told me that this stew is a staple in central Mexican homes because it is so versatile and can be enjoyed at any time of day. Personally, I absolutely love having it for a late brunch, the kind that turns into a long conversation around the table. It goes amazing with warm refried pinto beans and a big stack of corn tortillas to make yourself some incredible tacos. To drink, a fresh glass of cold lime water with cucumber slices pairs wonderfully because it cuts through the rich pork flavors and leaves your palate feeling completely refreshed.
Instructions
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1Place the pork chunks in a heavy pot with a splash of water, a pinch of salt, and a piece of onion; let them cook in their own juices until the water evaporates and they brown slightly in their own fat.
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2In a separate small pot, boil the fresh tomatillos and peppers for about 8 minutes, making sure they do not burst so the sauce does not turn sour.
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3Transfer the boiled tomatillos, peppers, garlic cloves, the remaining onion, and the whole bunch of cilantro into a blender with a tiny splash of water.
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4Give the blender just a few quick pulses so the salsa remains rustic and textured rather than completely smooth.
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5Pour this green salsa directly into the pot over the beautifully browned pork, stirring well to scrape up all the delicious bits from the bottom.
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6Turn the heat down to low, cover the pot, and let everything simmer gently for about 15 to 20 minutes so the meat absorbs all the tomatillo flavors.
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7Give the sauce a quick taste, adjust with a pinch of salt if needed, and serve it piping hot in deep bowls.
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