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Braised Pork in Tomatillo and Chile Salsa Verde


4 pounds pork butt or shoulder, trimmed of fat and cut into 2-inch cubes 2 teaspoons salt 1 teaspoon freshly ground black pepper Flour for dredging 1/4 cup vegetable oil 3 yellow onions 2 green bell peppers, cut into 1-inch cubes 2 Anaheim or Poblano Chiles, cut into 1-inch cubes 2 -3 jalapenos, seeds removed, and finely chopped 3 garlic cloves, peeled and finely chopped 1 1/2 pounds tomatillos, roasted, peeled and chopped 1 tablespoon dried oregano 2 teaspoons ground cumin 2 tablespoons coriander seeds, crushed and soaked in a scant amount of water 2 bay leaves 1 bunch cilantro leaves, cleaned and chopped 4 cups chicken stock

Directions: Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and Belle peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more. Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

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