Tex-Mex Green Chilli Pork
A Tex-Mex Southwestern classic, pork shoulder slow-braised in a tangy tomatillo and green chilli sauce until tender and deeply flavoured.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 500g pork shoulder into 4cm chunks. Husk and halve 250g tomatillos. Deseed and roughly chop 1 poblano pepper and 1 jalapeño. Roughly chop half a large white onion and 2 garlic cloves. Measure cumin, oregano, salt, and pepper. Warm tortillas and have Mexican rice ready.
Sear
Preheat oven to 160°C. Heat 1 tbsp oil in a medium oven-safe pot over high heat. Season pork with salt and pepper, sear 3–4 minutes until browned all over. Remove and set aside.
Saute
Add tomatillos, poblano, jalapeño, onion, and garlic to the same pot. Cook over medium heat 4–5 minutes, stirring occasionally, until softened and lightly charred.
Build
Transfer vegetables to a blender with cumin and oregano, blend until smooth. Return sauce to pot, add 200ml chicken stock, bring to a simmer over medium heat.
Braise
Return pork to pot and stir to combine. Cover tightly and braise in the oven at 160°C for 1 hour 30 minutes until pork is completely tender and falling apart.
Finish and plate
Shred pork coarsely with two forks directly in the sauce. Scatter fresh coriander over the top. Serve with warm flour tortillas and Mexican rice alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.