They say good things take time. Well, this Salsa Verde Pork does take a little time, but we think the results are better than good… great, even! Tender, spicy, and full of flavor, there’s not a more delicious meat you could eat. It’s quite tasty on its own, but it’d be really great in a rice bowl, shredded up in a taco, or topped over a salad. Salsa Verde Pork is really worth the wait and you’ll be so glad that you did!
Ingredients
- 1 (3-pound) pork loin or pork shoulder, fat trimmed and meat cut into 1-inch-thick pieces
- salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons vegetable oil, plus more, to taste
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tablespoon ground cumin
- 1/2 tablespoon dried oregano
- 2 cups low-sodium chicken broth
- 4 poblano chiles, seeded and sliced in half lengthwise
- 2 jalapeño peppers, seeded and sliced in half lengthwise
- 1 1/2 pounds fresh tomatillos, husks removed, sliced in half
- 1/2 cup fresh cilantro, coarsely chopped
Directions
Step 1 –Season the pork pieces with the salt and the pepper.
Step 2 –In a large stock pot over high heat, add 2 tablespoons of the oil.
Step 3 –Add the seasoned pork pieces to the heated oil and sear until they are browned on all sides.
Step 4 –Transfer the seared pork pieces to a plate.
Step 5 –In the same stock pot, add the extra oil and the onions and sauté until they are tender.
Step 6 –Stir the garlic, the cumin, and the oregano into the onions, then add the seared pork pieces and the chicken broth.
Step 7 –Reduce the heat to medium-low and cover the stock pot. Simmer the pork mixture, about 2-4 hours.
Step 8 –While the pork is simmering, adjust the oven rack to the upper position in the oven.
Step 9 –Turn the oven to the broil setting on high heat.
Step 10 –Lightly coat a jelly roll pan with cooking spray.
Step 11 –Place the poblano chiles, the jalapeños, and the tomatillos, cut-side down, in the prepared jelly roll pan and broil until they are browned, about 7-10 minutes.
Step 12 –Immediately place the veggie mixture in a resealable plastic bag and seal it.
Step 13 –Let the veggie mixture steam in the bag, about 5 minutes.
Step 14 –Peel the outer layer of skin off of each of the veggies.
Step 15 –Add the veggie mixture to a blender and purée until it is smooth.
Step 16 –Add the veggie mixture to the pork mixture and cook until everything melds together, about 30-45 minutes.
Step 17 –Serve the pork, garnished with the cilantro.
