Pork in Salsa Verde
Tender, juicy pork bathed in a vibrant and tangy homemade salsa verde makes this "Pork in Salsa Verde" recipe a true showstopper for any meal. Made with succulent pork shoulder or loin, seared to golden perfection and simmered in a sauce bursting with the bright flavors of tomatillos, cilantro, garlic, and a hint of zesty lime, this dish strikes the perfect balance of savory, spicy, and fresh. The slight char on the vegetables before blending intensifies the depth of flavor, while optional jalapeño or serrano peppers add just the right amount of heat. Perfect for a comforting dinner, serve this versatile dish with rice, warm tortillas, or beans to soak up every drop of the luscious green sauce. Ready in just over an hour, this easy one-pot recipe is a delicious way to bring the authentic taste of Mexican cuisine to your table.
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Recipe Information
Ingredients
- 2 pounds pork (shoulder or loin, cut into 1-inch cubes)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 pound tomatillos (husked, rinsed, and halved)
- 1 white onion (quartered)
- 2 garlic cloves (peeled)
- 1 jalapeño or serrano pepper (seeded for less heat, optional)
- 1 cup cilantro leaves and stems
- 1 cup chicken broth
- 1 teaspoon cumin
- 1 tablespoon lime juice
Instructions
Season the cubed pork with salt and black pepper. Toss to coat evenly. Set aside.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the pork in batches, browning it on all sides. Transfer the browned pork to a plate and set aside.
In the same pan, add the tomatillos, onion, garlic, and jalapeño (if using). Cook for 5-7 minutes, turning occasionally, until the vegetables are slightly charred and softened.
Transfer the cooked vegetables to a blender. Add cilantro, chicken broth, cumin, and lime juice. Blend until smooth. Taste and adjust seasoning if necessary.
Return the pork to the skillet or Dutch oven. Pour the blended salsa verde over the pork, ensuring it is evenly coated.
Cover the pot and simmer on low heat for about 45 minutes, or until the pork is fork-tender, stirring occasionally to prevent sticking. If the sauce thickens too much, add a bit more chicken broth or water to reach the desired consistency.
Serve hot with rice, warm tortillas, or beans. Garnish with additional cilantro or lime wedges, if desired.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.6 g | ||
| Protein | 50.8 g | 102% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1242 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
