📝 About This Recipe
This soul-warming Mexican classic features succulent chunks of pork shoulder braised until fork-tender in a vibrant, zesty green sauce. The heart of the dish lies in the charred tomatillos and roasted poblano peppers, which provide a deep, smoky complexity and a bright acidity that cuts through the richness of the meat. It is a labor of love that fills your kitchen with the intoxicating aroma of garlic, cumin, and fresh cilantro, resulting in a stew that is as comforting as it is bold.
🥗 Ingredients
The Pork
- 3 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 Salsa Verde Base
- 1.5 pounds Tomatillos (husked and rinsed until no longer sticky)
- 2 pieces Poblano Peppers (whole)
- 2 pieces Jalapeño Peppers (stems removed; seeds removed for less heat if desired)
- 1 large White Onion (roughly chopped)
- 5 pieces Garlic Cloves (peeled)
- 1 bunch Fresh Cilantro (leaves and tender stems)
Aromatics and Liquid
- 2 cups Chicken Stock (low sodium)
- 1 tablespoon Dried Oregano (preferably Mexican oregano)
- 1 teaspoon Ground Cumin (toasted)
- 2 pieces Bay Leaves (whole)
For Garnish
- 4 pieces Radishes (thinly sliced)
- 2 pieces Fresh Lime (cut into wedges)
- 1/4 cup Fresh Cilantro (chopped)
👨🍳 Instructions
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1
Preheat your broiler. Place the husked tomatillos, whole poblanos, and jalapeños on a baking sheet. Broil for 5-7 minutes per side until the skins are charred and blistered.
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2
Place the charred poblanos in a bowl and cover with plastic wrap for 10 minutes to steam. Once cooled, peel off the charred skin, remove the seeds, and roughly chop.
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3
In a blender, combine the roasted tomatillos (and any juices from the pan), the chopped poblanos, jalapeños, garlic, onion, and fresh cilantro. Pulse until you have a coarse, chunky puree.
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4
Pat the pork cubes dry with paper towels and season generously with salt and pepper. This ensures a better sear and deeper flavor.
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5
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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6
Remove the pork from the pot and set aside. Pour off all but 1 tablespoon of fat from the pot.
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7
Pour the blended green sauce into the Dutch oven, using a wooden spoon to scrape up all the brown bits (fond) from the bottom of the pot.
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8
Add the pork back into the pot along with the chicken stock, oregano, cumin, and bay leaves. The liquid should just barely cover the meat.
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9
Bring the mixture to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer gently.
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10
Cook for 2 to 2.5 hours, stirring occasionally. The pork is done when it can be easily flaked apart with a fork.
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11
Remove the lid for the final 20 minutes of cooking if you prefer a thicker sauce; this allows some moisture to evaporate and concentrates the flavors.
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12
Taste and adjust seasoning with more salt or a squeeze of lime juice. Remove the bay leaves before serving.
💡 Chef's Tips
Don't rush the searing process; that golden-brown crust on the pork provides the foundational 'umami' for the entire stew. If the sauce is too tart, add a pinch of sugar or honey to balance the acidity of the tomatillos. For an even deeper flavor, make the dish a day in advance; the spices meld and the pork absorbs more sauce overnight. Always use Mexican oregano if possible; it has citrusy notes that pair much better with lime and chilies than Mediterranean oregano. If you prefer more heat, leave the seeds in one of the jalapeños or add a serrano pepper to the roasting tray.
🍽️ Serving Suggestions
Serve in deep bowls alongside warm, charred flour or corn tortillas for scooping. Pair with a side of fluffy Mexican red rice and refried black beans topped with cotija cheese. Top each bowl with a dollop of Mexican crema or sour cream to balance the spice. Garnish heavily with fresh radishes for crunch and a squeeze of lime to brighten the fats. Enjoy with a cold Mexican lager or a crisp, salt-rimmed Margarita.