Mexican · Dinner
Pork and Green Sauce Stew
Diced pork shoulder braised until tender in a roasted tomatillo and poblano sauce, blended with garlic, onion, and cilantro for a tangy, herbal green base. Served with white rice and lime, this stew delivers slow-simmered depth balanced by the bright acidity of tomatillos and fresh serrano heat.
$5
25 minsPrep
90 minsCook
115 minsTotal
MediumLevel
Nutrition per serving
542Calories
40.2gProtein
25.8gFat
36.1gCarbs
6.8gSugar
5.9gFiber
710mgSodium
150mgChol
7.1gSat Fat
1180mgPotassium
90mgCalcium
4.1mgIron
1.1mcgVitamin B12
58mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut pork shoulder into 1-inch cubes, season lightly with salt, and set aside. Roughly chop the white onion.
2
Char
Place tomatillo halves, poblano halves, serrano, garlic, and onion on a foil-lined tray under high broiler for 8 minutes, turning once, until skins blister and blacken.
3
Blitz
Peel garlic and transfer all roasted vegetables with cilantro to a blender. Add 1/4 cup chicken stock and blend on high for 1 minute until smooth.
4
Sear
Heat vegetable oil in a heavy pot over medium-high heat. Brown pork cubes for 5 minutes, turning occasionally, until deep golden on most sides.
5
Simmer
Pour green sauce and remaining chicken stock over pork. Stir in cumin and oregano, reduce to low, cover, and simmer 90 minutes until fork-tender.
6
Plate
Spoon pork and green sauce into a bowl over cooked white rice. Serve with lime wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 11 oz150g, about 4 medium tomatillo
- 22 poblano pepper
- 11 serrano pepper
- 4 cloves4 cloves garlic
- 11 white onion
- 1/2 cup20g cilantro leaves
- 1 cup240ml chicken stock
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp Mexican oregano
- 2 tbsp2 tbsp vegetable oil
- salt, to taste
- 1 cup190g white rice, cooked, for serving
- 22 lime wedge, for serving
