Tomatillo Pork Braise with Pickled Chilis Puerco En Salsa Verde
Transform your dinner table with the bold and vibrant flavors of Tomatillo Pork Braise with Pickled Chilis (Puerco en Salsa Verde). This hearty dish starts with tender, slow-braised pork shoulder infused with a tangy, herbaceous tomatillo sauce made from fresh tomatillos, garlic, jalapeños, and cilantro. The pork is oven-braised until melt-in-your-mouth tender, while the rich, zesty sauce thickens to perfection. Topped with slices of tangy pickled chilis and crunchy radishes, this dish delivers a balance of heat, freshness, and depth. Serve alongside warm tortillas for a full-flavored, comforting Mexican-inspired meal that’s perfect for weeknights or special gatherings alike. With its irresistible combination of tender pork, zesty tomatillo sauce, and vibrant garnishes, this recipe will have your guests coming back for seconds!
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Recipe Information
Ingredients
- 2.5 lbs pork shoulder (boneless, cut into 2-inch cubes)
- 1.5 lbs tomatillos (husked and rinsed)
- 1 white onion (large, roughly chopped)
- 6 garlic cloves (peeled)
- 3 jalapeños (seeded for less heat, optional)
- 1 cup cilantro (fresh, roughly chopped)
- 2 cups chicken broth (low-sodium)
- 2 tbsp vegetable oil
- 1.5 tsp salt
- 1 tsp ground cumin
- 0.5 tsp black pepper
- 1 lime (juiced)
- 0.5 cup pickled chilis (store-bought or homemade, sliced)
- 5 radishes (thinly sliced, for garnish)
- 12 warm tortillas (for serving)
Instructions
Preheat your oven to 325°F (165°C).
Heat 1 tablespoon of vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Pat the pork cubes dry with paper towels and season generously with salt and pepper.
Sear the pork cubes in batches, turning to brown all sides evenly. Remove the pork to a plate and set aside.
In the same pot, add the remaining 1 tablespoon of oil and reduce heat to medium. Add the chopped onion, garlic cloves, and jalapeños. Cook for 5-7 minutes, stirring occasionally, until softened and fragrant.
Add the tomatillos to the pot. Cook for another 3-4 minutes, stirring occasionally, until the tomatillos begin to soften and release their juices.
Transfer the contents of the pot to a blender or food processor. Add 1 cup of cilantro, 1 cup of chicken broth, ground cumin, and the juice of 1 lime. Blend until smooth.
Return the seared pork to the pot and pour the blended tomatillo sauce over the top. Add the remaining 1 cup of chicken broth, and stir to ensure the sauce coats the pork evenly.
Cover the pot with a lid and transfer it to the preheated oven. Braise for 2 hours, or until the pork is fork-tender and the sauce has thickened.
Once cooked, remove from the oven and taste the sauce. Adjust seasoning with additional salt if needed.
Serve the tomatillo pork braise warm with a sprinkle of pickled chilis on top, garnished with sliced radishes and additional cilantro if desired.
Pair with warm tortillas on the side for serving.
Nutrition Facts
Calories |
893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 10.0 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1290 mg | 27% | |
*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.
