Puerco en salsa verde

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.