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    You are in: Home / Mexican / Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde Recipe
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    Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde

    Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde. Photo by Engrossed

    1/1 Photo of Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde

    Total Time:

    Prep Time:

    Cook Time:

    6 hrs 45 mins

    45 mins

    6 hrs

    Witch Doctor's Note:

    Here is an excellent recipe for the Crock-Pot! Just add the ingredients, set the dial and forget it! The aromas eminating from this pork stew as it is cooking is simply scrumtious. But before you start cooking - look at the different variations that enhance the flavors of this recipe. The variations change the entire taste of the original!

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    Units: US | Metric


    1. 1
      Scoop the tomatillos into a slow cooker and spread them in an even layer. Scatter on the garlic, jalapenos and half of the cilantro. Sprinkle evenly with 1 ½ tsp salt.
    2. 2
      In a large bowl, combine the pork and Worcestershire sauce, mixing until the cubes are well coated. Distribute the meat over the tomatillo mixture. Cover and slow cook on high for 6 hours.
    3. 3
      With a pair of tongs, remove the pork to a bowl. Tip or ladle the sauce mixture into a blender and add the remaining cilantro. Cover loosely and blend until smooth; return the mixture to the slow cooker. Stir in the drained beans, taste and add salt as necessary; Stir in a little water if the sauce has thickened beyond the consistency of a light cream soup. Add a little sugar if the sauce is too tart. Return the meat to the pot, let everything warm through and serve.
    4. 4
    5. 5
      This dish can be cooked in a Dutch oven instead of the slow cooker. In a medium large (4 to 6 quart) heavy pot or Dutch oven, layer the tomatillos, flavorings and meat as described above. Cover with the sauce, set the lid in place and braise in a 3000F oven for 2 ½ to 3 hours, until the pork is completely tender. Complete the dish as described above.
    6. 6
      The beans can be replaced with potatoes or small sweet turnips (cut into wedges) or carrots (2 inch lengths cut into sticks). Toss them with a little salt and place them on top of the sauce ingredients before layering in the pork. Take them out with the meat while you finish the sauce.
    7. 7
      Add a big handful of spinach to the blender when pureeing the sauce; a few Tbsp of Mexican Crema or heavy cream works magic on this spinach enhanced sauce. Epazote may be used in place of the cilantro.
    8. 8
      This dish is perfect made with 2 pounds boneless, skinless chicken thighs. Or replace the pork shoulder with 1 inch pieces of beef chuck; double the cilantro and use 2 poblanos. The beef will benefit greatly from browning before slow cooking.
    9. 9
      Either brown the cubed pork in a little oil in a single layer in a large skillet, or spread it out on an oiled baking sheet (with sides) and slide it close up under a broiler. Slide the browned meat into the slow cooker.

    Ratings & Reviews:

    • on March 04, 2010


      I made this last night, it was wonderful! I used tomatillos from my garden that I put in the freezer last fall. I didn't change anything else. We loved it! Served with Honey Cornbread.

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    • on October 31, 2009


      I did this in the oven very low for 5 or 6 hours and there was no sauce to work with so I added the extra liquid from #97498 then added the beans. Tasty

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 03, 2009


      This is a super simple and tasty recipe. I followed it as written and it came out perfect. I am adding it to my favorite slow cooker recipe file.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Tomatillo Pork Braise With Pickled Chilis (Puerco En Salsa Verde

    Serving Size: 1 (354 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 462.7
    Calories from Fat 222
    Total Fat 24.6 g
    Saturated Fat 8.2 g
    Cholesterol 80.5 mg
    Sodium 292.9 mg
    Total Carbohydrate 31.9 g
    Dietary Fiber 10.2 g
    Sugars 5.3 g
    Protein 29.4 g

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