Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Mexican / Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce Recipe
    Lost? Site Map

    Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    45 mins

    1 hr

    DaleB's Note:

    I love Mexican food. So here is my rendition of a classic. Salsa Verde con Puerco: a lively mixture of pork tenderloin, tomatillo, chilies and peppers served in a tortilla wrap. Presented along with refried beans and yellow rice it's about as Mexican as it gets. I have to caution, don't touch your face when prepping the chilies and peppers. WASH YOUR HANDS! Oh yeah, don't forget the tequilla!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Take the poblano and anaheim peppers and cut the tops off. Then cut in half length wise and de-seed. Brush peppers and garlic cloves with olive oil. Place under a broiler and grill for 10 minutes flipping once in the proccess. Put the peppers and garlic in a paper bag to cool. Once cool, place the garlic to the side then peel the skins off the peppers and chop them up along with the green chilies. Put aside.
    2. 2
      Fix a pan of boiling water and place the tomatillo and tomato in it for 10 minutes. Pour off water and mash well. Remove the skins from the mash and throw away. Put mash aside.
    3. 3
      Take the olive oil to a large saute' pan add the garlic and onion and saute' till onion is clear.
    4. 4
      Add pork salt and ground pepper to the pan. Kick up the heat a bit and brown the pork. Cut the tops off the jalapeno and serrano peppers. Dice and add to pan seeds and all. Continue to saute for a couple of minutes.
    5. 5
      Add the mash, chopped peppers & chilies, lime juice and cumin. Stir till mixed. Cover and cook 30 minutes over medium/low heat. Remove cover and cook 30 more minutes stirring occasionally till most of the water content has reduced.
    6. 6
      Serve
    7. 7
      .

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Salsa Verde Con Puerco/Pork Tenderloin in Green Sauce

    Serving Size: 1 (358 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.7
     
    Calories from Fat 166
    33%
    Total Fat 18.5 g
    28%
    Saturated Fat 5.0 g
    25%
    Cholesterol 149.6 mg
    49%
    Sodium 1006.8 mg
    41%
    Total Carbohydrate 33.1 g
    11%
    Dietary Fiber 8.7 g
    35%
    Sugars 11.8 g
    47%
    Protein 53.1 g
    106%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites