Recipe: Mi Tierra’s Puerco en Salsa Verde
Puerco en salsa verde had been the top-selling item at Mi Tierra for years, thanks to the spices mixed by Chef Salazar. Photo: Courtesy Mi Tierra Café Y Panaderia
Makes 6 servings
2 pounds tomatillos, husks removed
1 medium chile poblano, stem removed
1 jalapeño, stem removed
2 pounds pork shoulder, cubed
8 green onions, trimmed
¼ bunch cilantro
3 cups water
3 tablespoons chicken base, preferably Knorr
1 teaspoon garlic powder
¼ teaspoon salt
Crumbled queso fresco, for garnish
Diced avocado, for garnish
Minced cilantro, for garnish
Finely diced white onion, for garnish
Instructions: Heat oven to 425 degrees. On a baking sheet, place tomatillos, poblano, and jalapeño in a single layer and roast in the oven, turning regularly, for approximately 30 minutes or until chiles and tomatillos are brown in spots.
On another baking sheet, place the cubed pork shoulder in a single layer. Sprinkle with the ¼ teaspoon of salt, and roast in the oven for 25 to 30 minutes.
Devein and peel the poblano, then place it in a blender. Add the tomatillos, jalapeño (unpeeled), green onion (root ends removed), and any juices left on the baking sheet from roasting the vegetables. Blend until smooth. Lastly, add the ¼ bunch of cilantro, blend and reserve.
In a Dutch oven, add the water, chicken base and garlic powder, then bring to a boil. Add the roasted cubed pork and cover with a lid. Let it simmer for 1 hour on medium heat, or until completely tender.
Once the cubed pork is tender, add the blended tomatillo mixture and let the mixture simmer on low for 5 minutes.
Serve as tacos in tortillas, as a hearty stew, or even over nachos.
Per serving: 503 calories, 34 g fat, 136 mg cholesterol, 2,370 mg sodium, 12 g carbohydrates, 4 g dietary fiber, 37 g protein.
