📝 About This Recipe
This soul-warming Mexican classic features succulent chunks of pork shoulder simmered until melt-in-your-mouth tender in a vibrant, zesty green sauce. The depth of flavor comes from charring fresh tomatillos, poblano peppers, and aromatics, creating a smoky and tangy base that cuts through the richness of the meat. It is a labor of love that fills your kitchen with an irresistible aroma, promising a meal that is both comforting and sophisticated.
🥗 Ingredients
The Pork
- 3.5 pounds Pork Shoulder (Boston Butt) (cut into 1.5-inch cubes, excess fat trimmed)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Lard or Vegetable Oil (for searing)
The Verde Sauce Base
- 1.5 pounds Tomatillos (husked and rinsed of sticky residue)
- 2 large Poblano Peppers (stemmed and deseeded)
- 2 pieces Jalapeño Peppers (seeds removed for less heat if desired)
- 1 large White Onion (peeled and quartered)
- 5 cloves Garlic (peeled)
- 1 bunch Fresh Cilantro (leaves and tender stems)
The Braise & Spices
- 2 cups Chicken Stock (low sodium)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin
- 2 pieces Bay Leaves (dried)
- 1 tablespoon Lime Juice (freshly squeezed)
👨🍳 Instructions
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1
Preheat your broiler to high. Arrange the tomatillos, poblano peppers, jalapeños, and quartered onion on a large baking sheet.
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2
Broil the vegetables for 5-7 minutes per side until they are softened and show significant black charred spots. Add the garlic cloves to the tray during the last 2 minutes so they soften without burning.
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3
Place the charred poblanos and jalapeños in a bowl and cover with plastic wrap for 10 minutes to steam. This makes the skins easy to peel. Once cooled, peel off the charred skin and discard.
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4
Transfer the roasted tomatillos, onions, garlic, peeled peppers, and any juices from the tray into a blender. Add the fresh cilantro and pulse until you have a coarse, vibrant green sauce. Set aside.
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5
Pat the pork cubes dry with paper towels—this is crucial for a good sear. Season generously with salt and pepper.
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6
Heat the lard or oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the pork until deeply browned on all sides (about 8-10 minutes per batch).
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7
Remove the final batch of pork and set aside. Pour off all but 1 tablespoon of fat from the pot. Pour in about 1/2 cup of chicken stock to deglaze, scraping up all the brown bits (fond) from the bottom.
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8
Return all the pork and any accumulated juices to the pot. Pour the blended green sauce over the meat.
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9
Add the remaining chicken stock, dried oregano, cumin, and bay leaves. Stir well to combine. The liquid should just barely cover the pork.
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10
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer very gently for 2.5 to 3 hours.
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11
Check the pork at the 2.5-hour mark; it should be fork-tender and starting to fall apart. Remove the lid and simmer for another 15-20 minutes to thicken the sauce if it appears too thin.
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12
Remove the bay leaves. Stir in the lime juice and taste for seasoning, adding more salt if necessary. Serve hot.
💡 Chef's Tips
Don't rush the searing process; that deep brown crust on the pork provides the base for the stew's savory depth. If the sauce is too tart, a pinch of sugar can help balance the acidity of the tomatillos. For a thicker sauce, crush a few of the cooked pork pieces against the side of the pot to release their starches and fibers. Always use Mexican oregano if possible; it has citrusy notes that complement the tomatillos better than Mediterranean oregano. This dish actually tastes better the next day after the flavors have had time to marry in the fridge.
🍽️ Serving Suggestions
Serve in deep bowls with a side of warm flour or corn tortillas for dipping. Pair with Mexican red rice or simple cilantro lime rice to soak up the extra sauce. Garnish with sliced radishes, crumbled cotija cheese, and extra fresh cilantro. A cold Mexican lager or a crisp Paloma cocktail cuts through the richness of the pork perfectly. Add a dollop of Mexican crema or sour cream on top to mellow out the heat.