Photograph of the finished Puerco en salsa verde

Mexico · Thịt heo om sốt tomatillo

Puerco en salsa verde

1 hr 15 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork Pork 720 g
  • Photograph of Tomatillos Tomatillos 600 g
  • Photograph of Chilli Chilli 2
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Coriander Coriander 32 g
  • Photograph of Oil Oil 40 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 600 g

Method

  1. 1 Cut the pork shoulder into cubes, season with salt, then pan-fry in oil until golden brown on all sides.
  2. 2 Add just enough water to cover the meat, then cover and simmer over low heat for 40 minutes until the meat is tender.
  3. 3 Boil tomatillo with fresh chilies, onions, and garlic for 10 minutes, then blend with cilantro to make a green sauce.
  4. 4 Pour the sauce into the pot with the meat, and simmer for another 20 minutes until the sauce thickens and coats the meat.
  5. 5 Adjust the salt to taste, sprinkle with cilantro, and serve with white rice.

With an appliance

  • Pressure cooker 50 min

    Replace step 2: simmer under high pressure for 15 minutes, then release the pressure naturally; step 4 continues simmering with the lid open for 20 minutes to thicken the tomatillo sauce.

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