Mexican · Dinner
Pork Skillet in Green Sauce
Diced pork shoulder simmered in a skillet with tomatillos, poblano and serrano chiles, pureed into a bright green sauce with cilantro and garlic. Finished with cumin and lime, served alongside warm corn tortillas with scattered onion and cilantro garnish.
$5
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
517Calories
39.8gProtein
26.4gFat
29.6gCarbs
6.8gSugar
6.1gFiber
1215mgSodium
146mgChol
6.9gSat Fat
1050mgPotassium
95mgCalcium
3.9mgIron
1.1mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
spice-route
hidden-gems
gluten-free
Instructions
1
Prep
Cube the pork shoulder into 1-inch pieces, pat dry, and season with salt and black pepper.
2
Blitz
Seed and roughly chop the poblano and serrano. In a blender, combine canned tomatoes, poblano, serrano, garlic, onion quarter, and cilantro; blitz until smooth.
3
Sear
Heat vegetable oil in a skillet over medium-high heat. Sear pork cubes 5 to 6 minutes, turning occasionally, until browned on most sides.
4
Simmer
Pour pureed sauce and chicken stock into the skillet with pork. Stir in cumin and simmer over medium heat 25 minutes, stirring occasionally, until pork is fork-tender.
5
Plate
Stir lime juice into the skillet. Spoon pork and sauce onto a plate with warmed tortillas, garnish with diced onion and cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pork shoulder
- 7 oz200g canned tomatoes
- 11 poblano pepper
- 22 serrano chile
- 4 cloves4 cloves garlic
- 11 white onion, plus 1 tbsp for garnish
- 2 tbsp2 tbsp cilantro, plus extra for garnish
- 2 tsp2 tsp cumin
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp vegetable oil
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp lime juice
- 44 small corn tortillas (120g)
