Go Back
Pork in green tomatillo sauce served with warm tortillas and rice

Puerco en Salsa Verde

Anahi
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 6 servings

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.