Tender Pork in Roasted Tomatillo Salsa Verde
Succulent chunks of pork simmered low and slow in a vibrant, tangy salsa verde made from roasted tomatillos, serrano peppers, and fresh cilantro. The sauce turns silky as it cooks, wrapping each piece of meat in bright, herbaceous flavor with a gentle chile kick that builds warmly on the palate.
Ingredients
- 2.5 lbs boneless pork shoulder, cut into 1.5-inch cubes
- 1.5 lbs tomatillos, husked and rinsed
- 3 serrano peppers, stemmed
- 1 medium white onion, quartered
+ 9 more ingredients
Instructions
Place the tomatillos, serrano peppers, onion quarters, and garlic on a foil-lined baking sheet. Broil on high for 8 to 10 minutes, turning once halfway through, until charred and blistered on both sides.
Transfer the roasted vegetables to a blender along with the fresh cilantro and half the chicken broth. Blend until smooth but still slightly textured. Set aside.
Season the pork cubes generously with salt, pepper, and cumin.
Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches to avoid crowding, sear the pork on all sides until golden brown, about 3 to 4 minutes per batch. Remove and set aside.
Pour the salsa verde into the pot, scraping up any browned bits from the bottom. Cook for 5 minutes, stirring frequently, until the sauce darkens slightly.
Return the seared pork to the pot along with the remaining chicken broth and dried oregano. Stir to combine.
Bring to a boil, then reduce heat to low, cover, and simmer for 75 to 90 minutes, stirring every 20 minutes, until the pork is very tender and the sauce has thickened.
Taste and adjust salt and pepper. If the sauce is too thick, add a splash of broth; if too thin, simmer uncovered for a few more minutes.
Serve in shallow bowls with warm corn tortillas, diced white onion, and a generous shower of fresh cilantro.
Nutrition Estimate
Per serving • Estimated by Blinner AI