When you want a cozy dinner that brings everyone to the table, I love a pot of puerco en salsa verde. Tender pork shoulder simmers in a bright tomatillo and green chile sauce until it yields to a fork. Set warm tortillas and a bowl of rice on the table and let everyone scoop up the tangy sauce. This is the kind of dinner that makes a quiet evening feel like a gathering.
Ingredients
Serves 6. Prep 20 minutes; cook about 2 hours.
- 2½ pounds boneless pork shoulder, cut into 1½-inch pieces
- 1½ teaspoons kosher salt, divided, plus more to taste
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1½ pounds tomatillos, husked and rinsed
- 2 jalapeños, stemmed
- 1 medium white onion, quartered
- 4 garlic cloves, peeled
- ½ cup cilantro leaves and tender stems
- 1 teaspoon dried Mexican oregano
- 1 cup low-sodium chicken broth, plus more as needed
- Lime wedges and warm tortillas, for serving
How to make puerco en salsa verde
- Pat the pork dry and season with 1 teaspoon salt and the pepper. Heat oil in a heavy pot over medium-high heat. Brown pork in batches, turning occasionally; transfer to a plate.
- Place tomatillos, jalapeños and onion on a lined baking sheet. Broil, turning as needed, until softened and lightly charred, about 8–12 minutes. Cool briefly.
- Blend the roasted vegetables with garlic, cilantro, oregano, remaining ½ teaspoon salt and ½ cup broth until mostly smooth. Vent the blender carefully if the vegetables are still hot.
- Return pork and its juices to the pot. Add sauce and remaining ½ cup broth. Bring to a simmer, partially cover, and cook gently for 1½–2 hours, stirring occasionally, until fork-tender. Add broth if needed.
- Uncover and simmer briefly if the sauce needs thickening. Adjust salt and serve with lime and warm tortillas.
Tips and serving
Pork shoulder becomes tender during a slow simmer; give it more time if it resists the fork. Tomatillos give the sauce its bright tang. Start with one jalapeño for a milder pot. Serve with Mexican red rice and refried beans.
Frequently asked questions
Can I make it less spicy?
Yes. Start with one jalapeño and remove its seeds and membranes, then add more to taste. Chiles vary in heat, so a small taste of the sauce helps you decide.
Why is my pork still firm?
Shoulder needs time for its connective tissue to soften. Keep the pot at a gentle simmer, adding a splash of broth if needed, until the pieces give easily to a fork.
Storage
Refrigerate promptly in a covered container for up to 3–4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator and reheat thoroughly, adding a little broth if necessary.
Puerco en Salsa Verde
Ingredients
- 2 ½ pounds boneless pork shoulder cut into 1 ½-inch pieces
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper
- 1 tablespoon neutral oil
- 1 ½ pounds tomatillos husked and rinsed
- 2 jalapeños stemmed
- 1 medium white onion quartered
- 4 cloves garlic peeled
- ½ cup cilantro leaves and tender stems
- 1 teaspoon dried Mexican oregano
- 1 cup low-sodium chicken broth divided, plus more as needed
- Lime wedges and warm tortillas for serving
Instructions
- Pat the pork dry and season with 1 teaspoon salt and the pepper. Heat oil in a heavy pot over medium-high heat. Brown pork in batches, turning occasionally; transfer to a plate.
- Place tomatillos, jalapeños and onion on a lined baking sheet. Broil, turning as needed, until softened and lightly charred, about 8–12 minutes. Cool briefly.
- Blend the roasted vegetables with garlic, cilantro, oregano, remaining ½ teaspoon salt and ½ cup broth until mostly smooth. Vent the blender carefully if the vegetables are still hot.
- Return pork and its juices to the pot. Add sauce and remaining ½ cup broth. Bring to a simmer, partially cover, and cook gently for 1 ½–2 hours, stirring occasionally, until fork-tender. Add broth if needed.
- Uncover and simmer briefly if the sauce needs thickening. Adjust salt and serve with lime and warm tortillas.
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