Carne de Puerco en Salsa Verde or Green Chile Pork is absolutely one of my favorite dishes in the world. The tender pork simmers in a slightly tangy green tomatillo sauce that has a nice spicy kick to it. The combination is magical. Warm up flour tortillas and serve with a side of fresh pinto beans and Mexican rice and you’ve got the perfect meal for your family.
If you’re not watching your carbs, you’ll want extra tortillas to mop up all that green chile goodness. Actually, I love the leftovers! I’ll throw a fried egg on top of the Chile Verde for breakfast, or roll up the meat mixture with some cheesy refried beans in a large Sonora-style flour tortilla and you’ve made the perfect burrito. Add some white cheese and more of the green chile on top of that burrito and throw it in the oven for a few minutes to melt the cheese and once again you are in food bliss with a wet burrito.
8 jalapeños, stems removed but keep the seeds for some heat
8 tomatillos, husked
1 onion, peeled and cut in half
3 garlic cloves
1 bunch of cilantro
1 medium lime, juiced
2 lbs. boneless pork stew, fat trimmed and cut into 1-2 inch pieces
½ cup water
Salt to taste
- In a medium stock pot, cover the washed jalapeños, tomatillos and onion. Bring to a boil and turn off heat. Allow the ingredients to steep in the hot water for about 15 minutes.
- In a blender, add the softened jalapeños, tomatillos, onion, and add the garlic, cilantro, and lime juice. You may need to add some liquid and blend to a chunky salsa consistency. Salt to taste.
- Cut the boneless pork into 2” pieces, removing any excess fat.
- Salt and pepper the meat.
- In a large frying pan over medium-high heat, add the pork with the half cup of water.
- Once the water evaporates, brown each side.
- Add the salsa verde and mix well.
- Bring heat to low, cover the pork mixture, and allow to simmer for 40 minutes, stirring occasionally.